香蒜野菇 Sautéed Wild Mushrooms

材料 Ingredients

綜合野菇 Assorted wild mushroom 1-1/2 磅 lb (675g) 特級初炸橄欖油 Extra virgin olive oil 2 大匙 Tbs 紅蔥頭末 Minced shallot 2 大匙 Tbs 大蒜末 Minced garlic 1 大匙 Tbs 牛油 Butter 2 大匙 Tbs 鹽 Salt 1/4 小匙 tsp 黑胡椒 Ground black pepper 1/2 小匙 tsp 蠔油 Oyster sauce 2 大匙 Tbs 碎扁葉巴西里葉 Minced flat-leaf parsley 1/4 杯 cup

註﹕我用新鮮香菇，波特貝勒菇，和黑洋菇。你可用任何你喜歡的野菇。

Note:I used fresh Shitake, Portobello mushrooms and Cremini mushrooms. You can use any wild mushrooms you like.


做法﹕

1.	將野菇用濕紙巾擦乾淨後去蒂再切成粗條。
2.	把橄欖油，紅蔥頭末和大蒜末放進加熱的炒鍋內爆香。
3.	再加入牛油，野菇，鹽，胡椒和蠔油，用中火不斷翻炒到野菇變軟，最後拌入碎巴西里葉。

PROCEDURE:

1.	Wipe the mushrooms clean with damp paper towels. Remove the tough stems and cut the mushrooms into thick strips.
2.	Add the olive oil, shallot and garlic into a heated pan. Sauté until aromatic.
3.	Stir in the butter, mushrooms, salt, black pepper and oyster sauce. Consistently stir until the mushrooms are soft. Finally mix in the minced parsley.

最後更新 (Last Update): 12/26/2014
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