2 boxes baby bella mushrooms ( sliced)
1 tablespoon butter
2 cloves garlic, finely chopped
3 tablespoon chopped fresh parsley
1 tablespoon tamari
¼ cup water

１． Chopped garlic let it set for about 5-10 minute.
２． Clean the mushrooms by wipping with a damp cloth or paper towels.
３． Slice the mushrooms
４． Heat butter with medium frying pan, stir in the garlic about 30 seconds , then turn up to high heat, stir the mushrooms about 1 minute. Put ¼ cup of water and tamari, put lid on and cook for 3 minutes.

Why chopping is so important when you are cooking garlic
While it is important to cut or press garlic before consuming it raw, it is of even more importance to do so before cooking it. That’s becase heating garlic has been found to deactivate the alliinase enzyme, thwarting allicin’s ability to prvent against genetic damage that can lead to cancer. Yet, exciting new research has found that letting garlic sit for 10 minutes ( after chopping it and before heating it) helps to preserve much of the garlic’s cancer-protective properties. Why? Because it takes time for alliinase to catalyze the conversion of alliin, and allowing the garlic to sit before heating allows for the optimal transformation to occur.------by George Mateljan ( the world’s healthiest foods)

原料：
2盒Baby Bella mushrooms
２瓣蒜
1大勺黄油butter
3-5 根欧芹parsley（没有欧芹，我也用basil罗勒（九层塔）代替）
1大勺酱油tamari
¼杯水



１．大蒜用压蒜器压好，置空气中５－１０分钟。
２．蘑菇用湿布或者纸巾擦干净，或者用少量的流水快速地清洗。（为什么不建议淘洗蘑菇，是因为蘑菇会吸水，沾了水后蘑菇也容易烂。）然后切片。
３．欧芹切碎

为什么要建议把大蒜压成茸并且置空气中５－１０钟呢？是因为当你把大蒜挤压的时候，也就破坏了里面的细胞壁，让有效的成分和空气接触，产生了蒜氨酸酶，这个是抗癌的有效成分。



黄油用中小火融化，放蒜茸炒大概３０秒，有香味出来。放蘑菇，转大火翻炒。加1/4杯的水和１大勺淡酱油，盖上盖子，大火煮３分钟。（水不要多，因为蘑菇会出水）关火放欧芹和匀。


汤汁可以用面包沾着吃，如果不喜欢汤汤水水的，可以在关火前用水淀粉勾芡。
这道菜及其简单，要的就是蒜和蘑菇的原味。