材料：
白蘑菇300克
白菜1棵
蔥、薑、醬油、鹽、白糖、花生油各適量

做法：
1.蘑菇泡發，洗淨，泡蘑菇的原湯澄清備用。
2.白菜洗淨切成條。蔥切段，薑切絲。
3.炒鍋置火上，注入花生油燒熱，下蔥，薑煸出香味，放入白菜煸炒至六成熟，放入蘑菇，加醬油，鹽、白糖，加清水和少量蘑菇原湯，加蓋燒燜至熟，起鍋裝入盤中即可。

Ingredients
2 Auden Organic Portabella mushroom caps, rinsed and wiped clean
Olive oil
2 eggs
1 Tablespoon diced red pepper
1 Tablespoon diced onion
1 Tablespoon diced tomato
Dash of salt, pepper and thyme

Preparation:
1. On a baking sheet, broil the Portabella (wipe the bottom with Olive oil to prevent sticking) until just tender. In a fry pan, scramble the eggs,red  pepper, onion, tomato, salt, pepper and thyme until cooked through.

2. Cup the egg mixture into the Portabella cap and return to the oven for a short time. Garnish with Parsley and serve. You may choose to add cheese, ham or bacon; however the Portabella is a rich meal by itself.