Recorded here are the dishes I make, which are (almost) always simple, healthy, and delicious, since I'm an aspiring gourmet who happens to be both very lazy and very health-conscious at the same time. Also recorded here are my experiences with worthy dishes that I eat at restaurants or buy from stores, during my days off as a home cook.
The portobello mushrooms had been sautéed and frozen for a week. I simply added firm tofu to the mushrooms and continued to cook. The dish is as delicious as that made from freah portobello mushrooms. This proves that sautéing and subsequent freezing is a good way to preserve portobello mushrooms