2 Tbsp Olive Oil
1 Tbsp Garlic, Grated
1 Tbsp Ginger, Grated
8 Oz Cremini Mushrooms or Enoki Mushrooms, Chopped
8 Oz Shitake Mushrooms or Baby Portobellos, Chopped
1 Tsp Salt
1/2 Tsp Cayenne Pepper
2 Tbsp Black Truffle Oil
Heat the oil in a pan, add ginger and garlic and fry for a minute.
Add mushrooms and saute for 5 minutes in low, add salt and cayenne pepper, mix well, increase the heat to medium and saute for 3 more minutes. Reduce the heat to low, stir in truffle oil and saute for a minute.
Yields: 2 Cups
Taste Note: Tastes
Source: From the book 'the detox prescription' by Woodson Merrell, MD
Note: This time I made this with Cremini Mushrooms and Shitake Mushrooms.
1 Tbsp Garlic, Grated
1 Tbsp Ginger, Grated
8 Oz Cremini Mushrooms or Enoki Mushrooms, Chopped
8 Oz Shitake Mushrooms or Baby Portobellos, Chopped
1 Tsp Salt
1/2 Tsp Cayenne Pepper
2 Tbsp Black Truffle Oil
Heat the oil in a pan, add ginger and garlic and fry for a minute.
Add mushrooms and saute for 5 minutes in low, add salt and cayenne pepper, mix well, increase the heat to medium and saute for 3 more minutes. Reduce the heat to low, stir in truffle oil and saute for a minute.
Yields: 2 Cups
Taste Note: Tastes
Source: From the book 'the detox prescription' by Woodson Merrell, MD
Note: This time I made this with Cremini Mushrooms and Shitake Mushrooms.
No comments:
Post a Comment