醋蒜菇番茄 Tomatoes & Mushrooms in Balsamic Garlic Dressing

材料 Ingredients

葡萄番茄 Grape Tomato 2 杯 cup 洋菇 Button mushroom 2 杯 cup 碎扁葉巴西利葉 Minced flat-leaf parsley 2 大匙 Tbs 義大利黑醋蒜油醬 Balsamic Garlic Vinaigrette 1 份 portion

做法：

1.	葡萄番茄和洋菇洗乾淨。如果洋菇過大則對切。巴西利葉洗乾淨擦乾後切碎。
2.	準備好義大利黑醋蒜油醬。
3.	燒滾一鍋水。放進洋菇煮2分鐘後再加入番茄繼續煮1分鐘。撈出洋菇和番茄，濾乾水份。放置一般待涼。
4.	將整份義大利黑醋蒜油醬与番茄和洋菇拌勻。最後再拌入巴西利葉末。

PROCEDURE:

1.	Rinse the grape tomatoes and mushrooms. Cut the mushroom in half if the size is large. Wash, dry and mince the parsley.
2.	Prepare the Balsamic Garlic Vinaigrette
3.	Bring a pot of water to a boil. Cook the mushrooms in the boiling water for 2 minutes. Add the tomatoes and continue to cook for another minute. Drain the water and set the tomatoes and mushrooms aside to cool down.
4.	Combine the vinaigrette with tomatoes and mushrooms, then mix in the minced parsley.

最後更新 (Last Update): 03/20/2014
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.