While my dad was here we mainly ate out. It is nice to go to a new place and visit new restaurants that you do not have back home. My home cooking was limited during the visit. However, I made some lunch for us before he left. I wanted him to have a nice hearty meal before a his flight. Taking advantage of the fact that we both really enjoy mushroom and no one else in my life seems too, I made some soup. This is very easy and nice and tasty
3 cloves of garlic (chopped)
2 large portobello caps
2 cups of unsweetened soy milk
2 tablespoons of oil
1 1/2 tablespoon of onions (chopped)
1 tablespoon of ground black pepper
2 teaspoons of salt
In pot, heat the oil on med heat. Add the onions and garlic and let simmer for about 5-8 minutes, until the onions are not quite tender. Meanwhile, cut the mushrooms lengthwise twice, resulting in chunks on the cap about a 1/4 on an inch in size. Add the mushrooms to the oil and let simmer for about 10 minutes, until the mushrooms are tender. Add half of the pepper and stir well. Add the soy milk, if you use sweetened soy milk it will taste a little funny but still be good. Add the remaining pepper and the salt and bring to a simmer for 3-5 minutes.
This dish has a nice earthy flavor while still being savory. The addition of brussel sprout as either garnish or a side dish compliments the earthy flavors of the mushrooms very well.