小啡菇菜芯

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小啡菇菜芯

烹調步驟

步驟 1

啡菇放入小盆內，加入濕水洗幾遍，再放鹽反復用手揉搓，待鹽變成黑褐色時用溫水洗去，沖入相當於蘑菇2倍的開水，將盆蓋嚴燜1小時，然後將蘑菇撈入溫水盆中，將燜蘑菇原湯澄清備用。將蘑菇用溫水洗淨瀝幹，切成薄片。

步驟 2

油菜去除老幫，老葉，每棵菜只取3-4個葉的嫩菜心，將菜心根部削成圓錐形，再從圓錐頂部破開，用清水沖洗乾淨。

步驟 3

鍋內加水，上火燒開，下入蘑菇汆一下，撈入盤中，攤開晾涼。再把水燒開，下入菜心汆一下撈出，用涼水沖涼，理順。

步驟 4

炒鍋置火上，注入芝麻油燒熱，下薑片炒出香味，沖入素湯和蘑菇原湯燒開，放入菜心，加鹽，料酒，胡椒粉，白糖，將菜心燒透，裝入盤中。再將蘑菇片放入菜心的鍋中略燒，用濕澱粉色勾芡，澆在菜心上即可。

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Crimini Mushroom and flowering cabbage

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.