白蘑菇燒白菜

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白蘑菇燒白菜

烹調步驟

步驟 1

蘑菇泡發，洗淨，泡蘑菇的原湯澄清備用。

步驟 2

白菜洗淨切成條。蔥切段，薑切絲。

步驟 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。

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White Button Mushroom braising Chinese 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.