在餐廳吃到的意粉，大多含高飽和脂肪，一般被視為不 太健康的食物。Ken 這款意粉的材料選配恰到好處，兼顧味道與健康，使用較少的忌廉給人較清爽感覺。而學會煮黑松露意粉，便不用到高級餐廳品嘗了。處理雜菌常見的一個問題是烹調時會出水。Ken 分享道，菌類不宜用水清洗，此外，煎雜菌的時候也只須均攤在鑊中便可，不宜兜抄。
照燒素魷魚
材料 ︰
小杏鮑菇 2 條
調味料 ︰
黑胡椒碎 適量
橄欖油 適量
蔬菜精華 適量
糖 2 茶匙
醬油 2 湯匙
做法︰
- 先將杏鮑菇對半切開，圓的 — 面切十字花， 備用。
- 燒熱鍋下油，中大火將杏鮑菇兩面煎香至金 黃色。
- 轉中火下醬油、糖及黑胡椒碎，炒香後加入 約半碗水及少許蔬菜精華。
- 最後轉中大火煮至收汁，完成。
Teriyaki Vegetarian Squid
Ingredients:
2 pieces small king oyster mushroom
Seasonings:
A suitable amount of black pepper, olive oil and vegetable essence
2 teaspoons sugar
2 tablespoons soy sauce
Steps :
- Divide each king oyster mushroom into half. Cut the round side crisscrossed.
- Heat the pan and add in a little oil. Fry the king oyster mushroom to become golden brown both sides with high heat.
- Turn to medium heat. Add in soy sauce, sugar and black pepper and stir fry briefly. Then put in half a bowl of water and some vegetable essence.
- Turn high heat to cook to reduce the juice.
黑松露雜菌意大利粉 配照燒素魷魚
材料 ︰
意大利粉 150 克
淡忌廉 200 克
雜菌 ︰
白蘑菇 150 克
鮮冬菇 100 克
海鮮菇 100 克
蔬菜 ︰
露筍 50 克
車厘茄 50 克
調味料 ︰
海鹽 適量
黑胡椒碎 適量
橄欖油 適量
黑松露醬 約 50 克
蔬菜精華 適量
做法︰
- 先用一鍋已下海鹽及蔬菜精華的大滾水將露筍汆燙， 盛起備用，然後將意粉烚 6 分鐘，盛起瀝乾後拌少許橄欖油攤平備用，利用餘溫將意粉續煮至 9 成熟，煮意粉水留用。
- 燒熱鍋下油分次下雜菌，用中大火煎香至金黃色， 加入約 200 克意粉水，煮約 2 分鐘至菇菌的味道滲 透在水中。
- 加入淡忌廉及黑松露醬煮滾後試味，然後可加入適量鹽、蔬菜精華及黑胡椒碎調味。
- 最後加入所有蔬菜和意粉，轉大火煮至收汁，完成。
Pasta with Assorted Mushroom in Black Truffl e Sauce with Teriyaki Vegetarian Squid
Ingredients:
150g pasta
200g light cream
Assorted Mushrooms:
150g white mushroom
100g fresh shiitake mushroom
100g shimeji mushroom
Vegetables:
50g asparagus
50g cherry tomatoes
Seasonings:
A suitable amount of sea salt, black pepper, olive oil and vegetable essence 50g black truffl e paste
Steps :
- Blanch the asparagus with a pot of boiling water with added sea salt and vegetable essence. Take out and set aside. Cook the pasta for 6 minutes with the same boiling water. Drain and reserve the cooking water. Use a little olive oil to mix well with the pasta. Place the pasta on a plate and allow them to cook with the remaining heat.
- Heat the pan and add in a little olive oil. Fry the assorted mushroom until golden brown. Do it half-half or three times separately so that each mushroom can be well fried. Then add in 200g reserved pasta cooking water and cook about 2 minutes.
- Add in the light cream and black truffle paste. When boiled, taste. Then add in sea salt, black pepper and vegetable essence.
- Lastly put in the asparagus and cherry tomatoes. Turn to high heat and boil to reduce the juice.