素葷共融惹味小食　椒鹽香草杏鮑菇

「椒鹽香草杏鮑菇」是素食者愛以素帶子來形容的葷素共融之美食！適合中西朋友聚會、派對、招呼家人朋友玩樂相聚的最受歡迎素小食之一。非素食者不經意吃了都不知道這是素食！每次端放在大眾視野，都會瞬間被光盤！無論對象是男女老幼、素食或非素食者，一律被征服！大道至簡，烹調真的很簡單，你都可以做到宴請大家！

椒鹽香草杏鮑菇

材料（6-8人份）：
杏鮑菇（粗大）　10條
意大利雜香草　　約1湯匙
胡椒鹽　　　　　1茶匙（可隨口味添加）

做法︰

1. 先切去杏鮑菇頭頂（頂部可留下切條或切粒做其他菜）沖洗，瀝乾水分；

2. 把杏鮑菇橫切約三片，每片高度約5cm；

3. 在每片圓形的杏鮑菇底面𠝹出十字花線條，𠝹入大概1cm深度；

4. 熱鍋下油，放入杏鮑菇，煎至兩面接近金黄色，邊煎邊撒上香草；

5. 杏鮑菇會邊煎邊滲出菇味及水分，如果太乾或不夠油，也可以邊煎邊灑點水，讓菇味及香草味回滲入杏鮑菇內；

6. 最後灑上胡椒鹽，再略煎香至金黃色。

King Oyster Mushrooms with Pepper Salt and Herbs

Ingredients (serves 6-8):

10 (big) king oyster mushrooms
1 tbsp Italian mixed herbs
1 tsp pepper salt (you may add more to taste)

Directions :

1. Slice off the caps of the king oyster mushrooms (julienne or dice the caps, then set aside for other dishes). Rinse and drain.

2. Slice each stem of mushroom horizontally into roughly three equal parts. Each part should be 5cm thick.

3. Use a sharp knife to score a roughly 1cm deep criss-cross pattern on both sides of each piece of mushroom.

4. Heat a frying pan. Add a lug of oil. Pan-fry the king oyster mushrooms until both sides slightly golden. Sprinkle the Italian mixed herbs over the mushrooms while pan-frying.

5. It is normal that the king oyster mushrooms release aroma and water while cooking. If they look too dry or have soaked up all the oil, you may add a sprinkle of water, so that the mushroom and herb aroma can be absorbed back by the mushrooms.

6. Season with a sprinkle of pepper salt. Pan-fry until golden.