Portobello Mushroom Fries

Portobello Mushroom Fries

I first had portobello fries when I was in a restaurant, Bottega Louie in Downtown Los Angeles. They were very good that I kept thinking about them. Thanks to food blogger Amy from uTry.it. She made an oven version portobello fries, which is even better. Easy and healthy. These fries were tasty and I know that I can make them any time I want now.

These fries are perfect substitute for regular fries. They are healthy, earthy, umami and filling. The flakey panko crust was crispy and light. These fries go so well with the creamy, garlicky and slightly sweet mayonnaise. Everything is just right. And they are super easy to make. Clean, cut, and roll. Put in the oven. Done! These fries are great as a side dish with burgers or steaks. Try this and you won’t be disappointed!

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Linguine with Marsala Cream Sauce

Linguine with Marsala Cream Sauce 2

Pasta wasn’t Bryan’s kind of food. He didn’t like pasta and he never really wanted to eat them. I figured out that it may have something to do with the tomatoes and mild flavors. Since Bryan doesn’t like tomatoes, tomatoes sauce based pasta won’t make Bryan happy for sure. And some of pasta sauces are on the light and mild side, that wouldn’t satisfied Bryan either. But there is the cream based sauce, which is hearty and rich. This Marsala cream sauce was extraordinary. The Marsala wine gave the sauce a sweet note. The mushrooms made it earthy. The cream made it rich. With your favorite pasta, this dish is irresistible. Even Bryan loves this, I urge you to try this tonight.

After you make this, you can use the Marsala wine for Tiramisu! And yes, I would use the leftover bottle just for Tiramisu. 😀

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Oven-Steamed Mushrooms in Black Pepper Oyster Sauce


I have to thank my sister for this recipe. Couple months ago, Bryan and I hosted a small Hong Kong style BBQ party in the yard. My sister suggested to make this mushroom packets for the party. We did it over the grill and they were fantastic! The mushrooms were juicy, earthy, Unami with a kick of black pepper. Everyone loved them and wished there were more.

I can’t start on the grill every other week just for the mushrooms, so I decide to do the packets in the oven. It turned out perfectly and just as tasty. This is a really great side dish! Those mushroom juice is so good with steamed rice. Nom nom nom…

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Braised Chicken Thighs with Button Mushrooms


I like braising dishes. They are always warm and comforting. Even though we are in Spring now, the weather is still slightly cool and the sky is always gloomy in Los Angeles. It sure sounds like a perfect day for some savory tender chicken. No worries. This is not a really heavy dish.

This chicken dish has many different seasonings. I promise you that the chicken will be packed with flavors. And you will be licking your plate clean with that sauce. Don’t forget to cook rice! You will want them. 🙂

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Mushroom Risotto

Risotto? After watching a few seasons of Hell’s Kitchen, risotto seems to be a must-try at home. So far, this mushroom risotto is the only risotto that I made. I love the earthy flavors and the salty prosciutto. It is hard to give this up and make something else. My risotto may not be perfect, but it is delicious! I just hope Wolfgang Puck won’t yell at me or something (If you have watched season 7 Food Network Star, you will know what I mean.). And for those of you who are meat eaters, this is not a vegetarian dish. You get your prosciutto! That’s why Bryan has no complain at all! He likes the dish!

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Mini Beef Wellingtons

I have never actually had beef wellingtons before. I probably heard about beef wellingtons a few years back. Bryan and I used to watch Hell’s Kitchen, and Gordon Ramsay’s beef wellingtons sure looked amazing. Therefore, Bryan and I always wanted to try one. But we haven’t had a chance yet. Two weeks ago, I saw Claire Robinson making these mini beef wellingtons on her show. Since they looked very easy, I just couldn’t wait to try them out myself. Basically, the steps were very easy. But it may take some times on rolling and folding the pastry. The beef cubes maybe cooked almost well-done, but the wellingtons were delicious. The pastry was crispy, and the mushrooms mixture were savory and soft. These mini packets were packed with flavors. I really like them, and I will make them for this 4th of July weekend.

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Green Bean Casserole

I like green bean casserole a lot. Before, I had always used can beans. This time, I have used fresh green beans, onions, and mushrooms. All these ingredients brought the whole dish to another level. There were different layers of flavors. Bryan and I just couldn’t stop eating. And, it is very easy to make. I will be making this very soon again.

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