簡單好吃的清炒蘑菇

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大勺黃油butter
3-5 根歐芹parsley（沒有歐芹，我也用basil羅勒（九層塔）代替）
1大勺醬油tamari
¼杯水



１．大蒜用壓蒜器壓好，置空氣中５－１０分鍾。
２．蘑菇用濕布或者紙巾擦幹淨，或者用少量的流水快速地清洗。（為什麽不建議淘洗蘑菇，是因為蘑菇會吸水，沾了水後蘑菇也容易爛。）然後切片。
３．歐芹切碎

為什麽要建議把大蒜壓成茸並且置空氣中５－１０鍾呢？是因為當你把大蒜擠壓的時候，也就破壞了裏麵的細胞壁，讓有效的成分和空氣接觸，產生了蒜氨酸酶，這個是抗癌的有效成分。



黃油用中小火融化，放蒜茸炒大概３０秒，有香味出來。放蘑菇，轉大火翻炒。加1/4杯的水和１大勺淡醬油，蓋上蓋子，大火煮３分鍾。（水不要多，因為蘑菇會出水）關火放歐芹和勻。


湯汁可以用麵包沾著吃，如果不喜歡湯湯水水的，可以在關火前用水澱粉勾芡。
這道菜及其簡單，要的就是蒜和蘑菇的原味。