Serves : 3 服务 : 3
Prepare time : 30
min 准备时间 : 30 分钟
Cook time : 20 min 烹饪时间 : 20 分钟
July 2017
07月2017年
Tasteecook
recipes 美味的食物
Roasted Portabella Mushrooms 烤蘑菇
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rdCKHjstFdASmnKpuf7bWMkCJ5FfbOimzGI42Kiulam08cyG641uPZ9S5OFHKASK0wRUoUKZex-mLq2qMjlxLfeBrw5zvDclpR8tZPQj6ySJNrj9MGnfnVmgZeLfMajLXgOTj-hdtM0/s200/20170708_131751.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rdCKHjstFdASmnKpuf7bWMkCJ5FfbOimzGI42Kiulam08cyG641uPZ9S5OFHKASK0wRUoUKZex-mLq2qMjlxLfeBrw5zvDclpR8tZPQj6ySJNrj9MGnfnVmgZeLfMajLXgOTj-hdtM0/s200/20170708_131751.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rdCKHjstFdASmnKpuf7bWMkCJ5FfbOimzGI42Kiulam08cyG641uPZ9S5OFHKASK0wRUoUKZex-mLq2qMjlxLfeBrw5zvDclpR8tZPQj6ySJNrj9MGnfnVmgZeLfMajLXgOTj-hdtM0/s200/20170708_131751.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rdCKHjstFdASmnKpuf7bWMkCJ5FfbOimzGI42Kiulam08cyG641uPZ9S5OFHKASK0wRUoUKZex-mLq2qMjlxLfeBrw5zvDclpR8tZPQj6ySJNrj9MGnfnVmgZeLfMajLXgOTj-hdtM0/s200/20170708_131751.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClGmCtrpPty0J5SIHU4M9lEmz1XJJaveQ8Hha_vAC07Br5G_fJ9HqkOrn0EDUSZZyTIGTzx7iPpNfUGunXKgqTnPjmwDyKyNbbvjsYABiZGOGB_Jue9VqUEOhc8_kD7QdFA1qLWY3uhw/s320/20170708_132713.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRfSkU0FwWazNkf3QNa-B3IoyGyddZps0vZ5QSsMhnX9AswO9TQjE-9lf1I7Kb_PYPq81MvtZv1HlmgseW1ODGUlxP6ngm5EFfqZwmqxReXVeSq90k4xK-_90vr3H4JaZjB_55upwqdQA/s400/20170708_131810.jpg)
Ingredients & Cooking Directions
for Roasted Portabella Mushrooms 烤蘑菇材料 &烹调方法 :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqnrT2tW2H7PGvLGRT1MH390VUhqbecl1QYkbEfhZ6NbUwR2eAQ2yLo3LBDxK_i_jXLgc6Y66U7JKuC8kNuQUPQZL86oZKWjv3AOhlznSdy-owbJyay2MGwsV_3zbv46SUD1JL4eRjmp4/s200/20170302_111637.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEify9F2gIJ1XPPcSJCoeXkb-iFO-eKeo30x88JVvbVnsXha3LKDLWc62veYHd8f6LHJ6HkO5It0GBQFONQKbwlmUSOpRgnj4_Vz6AKa4nj4k1KTacsllObrlugbjU2qKMl5tad-4GwASN4/s200/20170708_131757.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqnrT2tW2H7PGvLGRT1MH390VUhqbecl1QYkbEfhZ6NbUwR2eAQ2yLo3LBDxK_i_jXLgc6Y66U7JKuC8kNuQUPQZL86oZKWjv3AOhlznSdy-owbJyay2MGwsV_3zbv46SUD1JL4eRjmp4/s200/20170302_111637.jpg)
Step 1 : Marinated
shrimp marinated 步驟 1 : 醃製蝦仁
1/4 teaspoon sugar
糖1/4 茶匙
1 plastic food
wrap 保鮮紙上一張
1 pound peeled
shrimp 蝦去殼 1 鎊
1 teaspoon of sesame
oil 麻油1茶匙
Salt and pepper
taste 鹽和胡椒粉調味
1 tablespoon of
cooking wine 料酒 1 湯匙
1/2 teaspoon baking
powder 發酵粉 1/2 茶匙
1 tablespoon corn
starch 玉米澱粉 1 湯匙
1. 蝦仁切開去除蝦線, 內臟沖洗乾淨瀝乾水份, 在一個碗裡用少許發酵粉拌勻蝦, 用錘錘爛蝦仁後, 料酒, 少許糖, 雞粉, 麻油, 玉米澱粉, 鹽和胡椒粉拌勻. 讓每隻蝦仁沾裹一層玉米澱粉, 同一方向拌成膠狀, 將蝦仁放入冰箱裡醃製15 分鐘.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOkBi8AC9hud2cz_i5KsA1KkmZzmS5U3dO5HSmCSBmIeqhsLHDo9QiWrnBXJ2Z4ie53xT-fHzCskg6EEzwYx4z42TxZG-rqO2dkUk7XbU3_HmcoNL6K6irEcW1Vbxk6-fyPM28LgjWGs/s200/20170708_083650.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzAzDoqCw0oOr-zBo83LccGHBiZvIytAeoEuP8qw0QG0SW6mL5k_WGgpqS97SdZ5yhNVp3Ke32uksmjxwNeUKsFlO1pqOpUoBqg2rKZm0vnmw-Nf4YJybuF9ILMYDuaqjdBv1AqJldbp8/s200/20170708_083858.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOA-iRrXbklChuZrLShh0AH9X3Qm47YW4p6s_Vm8piGxPlQUBnQuR6rZjeiW18p3ulFHd2LON69NrVMTbd_lxjhH3YJ6tL-fRVy2aV8C0LJRg5FU-WCzIgTh5ydGNNZLWw6ucQt4MXgY/s200/20170708_084105.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPXWBF9vyU94-Nwlyl5A6I3nDkKA0t-t01CtHWutml0p_ZxBT1_L-enr2xXlYJC8vgIW8i14sMzdq3SAr16s_phPoQoWBI_8SEJF7Vxh_BqAQnWHHmxp80lnHw1yk_JyHKa_W0w-T3TRw/s200/20170708_084315.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKgO2Es8BLzwH5cStngtouJD9_1HDQBpEUw3oNz6EyK1foUN7XyPL9M-nexNPg4QB-JDHKcNQZJrOxUHyAq-bjcOhA1AUa6-1pA0ZXVqfa_VLED9oNn55Jd82f19GikBM2xpS-rBi3CvE/s200/20170708_084557.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3cnJl8jTQ0ic8CsXV-TtP60sK24z23w5CGnPC6QjUNFkKT0ECpiTz6f6rxhwDYxDZprhwv08BsfolVcs2-QXB2wf8LMIJ-0n0cYAyDKbMJJItbB1wetQWT70DkOYt4s8_NYhulX6gqFk/s200/images.jpg)
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Step
2 Fried bacon 步骤
2 : 煎培根
4
slice bacon 培根4切片
2. 热锅将培根微煎焦香, 然后把培根切成小粒盛起.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwv_PoLgstylhFL0V1-yjwLvPfSojhMU0kEFWuqLRCqlTsj942-4eYAYajCRbCQb1LydPopqewKIM5y5kBfcdNd-YvbmZcLSXgTVKsPNWuT-Ky-rwHmRJXF4okFDYEXoKwECR8UigzF88/s200/20170708_082956.jpg)
Step
3 : Fried onions 步驟 3 : 準備炒洋蔥
2
teaspoons olive oil 橄欖油2茶匙湯
1
teaspoon chicken powder 雞粉 1 茶匙
2
tablespoons France butte 法國黃油湯匙
1
large onion cut grain 大型洋蔥 1 個切小粒
Salt
and white pepper to taste 鹽和白胡椒粉適量
1/2
bowl of bread crumbs 麵包糠1/2 碗 (日式幹麵包屑)
4 cloves
garlic finely chopped or pressed 大蒜 4 瓣切切碎或壓榨
3. 重新燒熱油鑊倒入橄欖油, 洋蔥粒, 大蒜末爆香,
回鍋拌入以先煎好的培根粒. 少許雞粉, 鹽和白胡椒粉適量, 再加入奶油, 快速簡單拌一拌,
當炒到鍋裡有香味溢出, 並呈乾香金黃色, 再添入麵包糠拌勻, 即可完成香菇餡料.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGk0DRiq09Wq6GB1pUyylziIXX-Bx0abN_81jYGS2f-Bpt8mmHZ6nScD7pO2QwBrP7kNaCciyonH0PZLlfXMWkb35oz9rjRnH0Zd7sX5PssqT8oq7x-gzR1Jh7lsptfs6-CWuZJa_pw4/s200/20170708_082629.jpg)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp2ejVxQ72zU-NH7vsX0jrSJbZRQ4OekrpSVFSNzTZziTw35RY0wyLWaB4JwRh7Dy_csIGlsHIq13NN63a339q9lOwWcFH2BEHlELZB7D8GgwA80cvnLkt9NafBsSnMIa_G8fSA61Afjg/s200/Bread+crumbs+%25E9%259D%25A2%25E5%258C%2585%25E5%25B1%2591+%25282%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQ05bE_Ofa3csjEiu8ctoxKAZSetA3YSNBf0R4bnU0alIilHg5CizBGL4d6lExaTUOJZOv3uHCJc6udMPluknbVE_Tz3EhBdHigPBRbGJmo75o9X0OpgVSCxfFX99emkmruw-hab_1yY/s200/20170708_090011.jpg)
Step 4 : Ready to clean up mushrooms 步驟 4:準備清理蘑菇
6 medium portobello mushrooms 中等蘑菇 6個
4. 新鮮的蘑菇先用剪刀稍微剪掉蘑菇蒂頭,
用小湯匙挖去鮮菇菌褶面黑色的肉, 關鍵蘑菇最好不要洗水, 烤起來才會乾香, 可用紙巾撇掉蘑菇上面的泥和盡可能多拍拍蘑菇.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhcAZaqim6nvzSHjXDeMfBSDmGooR_PTZIdlO4t4Z7LFvs1kgrpbZGZ7gwHa-XU4hgoNxl1svEQvRzA-lNsPiudlTvNLjlJsfQgcwdxqRTQa9OY8SBZk8e9BaBAgf8URIvJuUd5djA9E/s200/20170708_074708.jpg)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCbH4oJUM85DnLNiKI9v0HCZrGrrUBKwnd65y5yrzZ-YbkfzQs_xP6e6_waftrmqMJ_cNRAVKiyhzijbXOtO6JQrqyUY9JyUqKLQ20GHOWUxzj_b_Rhm5Imn2YmWTnkMfhJxNyT1OCjM/s200/20170708_075924.jpg)
Step 5 : Ruffing mushroom 步驟 5:填餡料入蘑菇
2 tablespoons corn starch 玉米澱粉 2 湯匙
5. 順序先後擺放, 將香菇菌褶面朝上, 填蘑菇之前先在蘑菇穴中沿處塗上一層薄薄的玉米粉, 目的是使得蘑菇與肉餡能粘接更緊密. 將調好的洋蔥餡料填入蘑菇環裡. 之後再釀上一層蝦仁餡料.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEY_0VvdawSWXOnJ_q8IH2SOckYlccsO6Q2kfA3Tkk3st_-_dL-yPNjTDtXYBsoqMWbZqQ5U9BOYxIjknP0759NJgwqn47RJc0VrZVVZhzQso882yQvIH_kH-uUPTROdabOYWn2fiaZEc/s200/20170708_123652.jpg)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HOqwph0UgE4f4-8HR3QPR0DdOc-DU5eVGjSGoxM8NR0MPj6R0tDlC1ffKitgzwgaWYKlymJGZ1p-ROxEh70QUH1a-EHe0oFbj8DI_2IuMJH0H-iXgJaF9INo8TajA4o5zgdC8HMbtEo/s200/20170708_124558.jpg)
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Step 6 : Roasted portabella mushrooms 步驟 6 : 烤蘑菇
1 sheet aluminum foil 鋁箔紙 一張
1/4 cup butter France butte 法國黃油1/4 杯
2 tablespoons olive oil 杯橄欖油2 湯匙
6. 預熱烤箱, 烤盤鋪上一張鋁箔紙, 並抹上少許橄欖油, 排上己釀好的鮮蘑菇至烤盤上, 再次塗上剩餘的奶油, 將蘑菇放入預熱烤箱裡, 溫度調至 375 ° F, 大約烤了 20 分鐘.
見表面金黃即可取出.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzUHUXzyzpeUAXX5bvgCnUsbmVqbEnTxeZKbap-tKZKrJ2iqSBjsme4nhE0pGuMeSIo6uu1C6mE2cLgsVpA4m3EvHiIl9Ci89PVlLu9exZMbcKIl072qXKpHvrzIqtpWRxbiEUWmOjlE/s200/20170708_124636.jpg)
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黃油烤鮮蘑菇材料簡單, 烤熟的蘑菇, 打開後會帶有濃厚的湯汁, 好香的考蘑菇.
因為用鋁箔紙包裹烤蘑菇讓水份不會散失, 這種方式烤最驗香菇的品質,最能吃出美味的原味, 烤起來才乾香. 你會聞到奶油很香的味道飄出來. 調味料您也可加些美乃滋, 帕爾馬干酪, 莫扎里拉奶酪, 奶油奶酪.