西班牙香蒜蘑菇 [食譜] ~ Tapas: Garlic Mushroom [Recipe]

材料:	(2人份)	Ingredients:	(2 servings)
白蘑菇	150克	White Button Mushrooms	150 g
蒜頭 (磨蓉)	3瓣	Garlic (minced)	3 cloves
芫茜（切碎）	10克	Parsley (coarsely chopped)	10 g
蔥頭（切碎/絲）	3 粒	Shallots (finely chopped/sliced)	3
橄欖油/牛油	3湯匙	Olive Oil/ Butter	3 tbsp
鹽和胡椒	調味	Salt & Pepper	To taste
香草	隨意	Herbs	Optional

Directions:

用濕布清潔蘑菇

Clean and dry the mushrooms.

取出蘑菇蒂並切碎。備用。

Remove and chop the stalks. Set aside.

蘑菇和蒜蓉下油鍋煎。

中火煮2-3分鐘，把蘑菇煎香。

In a thoroughly greased and heated skillet, add mushrooms and garlic.

Cook over medium heat for 2-3 minutes or until the mushrooms are browned.

翻轉蘑菇，再煮一分鐘。

把蘑菇從平底鍋取出，擱置。

Flip the mushrooms and cook the other side for another minute.

Remove mushrooms from frying pan and set aside.

原鍋下碎洋蔥和蘑菇蒂。用鹽和胡椒/香草調味。拌入芫茜離火。

In the same pan, sauté the chopped mushroom stalks and onion. Season to taste.

Stir in chopped parsley and remove from heat.

填滿蘑菇杯，完成！

Fill the mushroom cups and it’s ready to serve!

細蘑菇賣相精緻, 適合作小吃/伴碟

大蘑菇雖然型狀較遜色, 但容量相對大, 能放更多額外材料 (如煙肉 等)

CS 裹有賣大蘑菇, 而且可以 handpick 呢!

7 塊大蘑菇大約 HKD 55~ 

個人認為比起買盒裝細蘑菇更經濟呵!