材料:
|
(2人份)
|
Ingredients:
|
(2
servings)
|
白蘑菇
|
150克
|
White Button
Mushrooms
|
150 g
|
蒜頭 (磨蓉)
|
3瓣
|
Garlic
(minced)
|
3 cloves
|
芫茜(切碎)
|
10克
|
Parsley (coarsely
chopped)
|
10 g
|
蔥頭(切碎/絲)
|
3 粒
|
Shallots (finely
chopped/sliced)
|
3
|
橄欖油/牛油
|
3湯匙
|
Olive Oil/
Butter
|
3 tbsp
|
鹽和胡椒
|
調味
|
Salt &
Pepper
|
To taste
|
香草
|
隨意
|
Herbs
|
Optional
|
Directions:
用濕布清潔蘑菇
Clean and dry the mushrooms.
取出蘑菇蒂並切碎。備用。
Remove and chop the stalks. Set aside.
蘑菇和蒜蓉下油鍋煎。
中火煮2-3分鐘,把蘑菇煎香。
In a thoroughly greased and heated
skillet, add mushrooms and garlic.
Cook over medium heat for 2-3 minutes or
until the mushrooms are browned.
翻轉蘑菇,再煮一分鐘。
把蘑菇從平底鍋取出,擱置。
Flip the mushrooms and cook the other side
for another minute.
Remove mushrooms from frying pan and set
aside.
原鍋下碎洋蔥和蘑菇蒂。用鹽和胡椒/香草調味。拌入芫茜離火。
In the same pan, sauté the chopped
mushroom stalks and onion. Season to taste.
Stir in chopped parsley and remove from
heat.
填滿蘑菇杯,完成!
Fill the mushroom cups and it’s ready to
serve!
細蘑菇賣相精緻, 適合作小吃/伴碟
大蘑菇雖然型狀較遜色, 但容量相對大, 能放更多額外材料 (如煙肉 等)
CS 裹有賣大蘑菇, 而且可以 handpick 呢!
7 塊大蘑菇大約 HKD 55~
個人認為比起買盒裝細蘑菇更經濟呵!
感謝 李尤 提供以上資料
個人日誌: www.liyoublog.blogspot.hk