杏鮑菇加上芝士、香草及黑椒，是絕佳的味蕾享受，再加上脆口香草牛油法包，香口美味，好 心情時吃了更加積極，不好心情時吃了可把煩惱拋開！ 大家盡情享受，開心食、開心笑！
香草杏鮑菇焗法包
材料：（2人分量）
法包六塊
杏鮑菇一隻
Mozzarella芝士三片
烹調忌廉100ml
火箭菜少許
調味料：
牛油少許
黑胡椒少許
海鹽少許
雜香草少許
胡椒鹽少許
做法：
將少許牛油塗在每片法包上，灑上小量香草（ 視乎喜歡而多放 ），放入氣炸鍋，以180℃焗十分鐘，香草牛油法包就這樣製成，取出放在碟上。
杏鮑菇沖洗後切丁，備用。熱鍋放油，倒入杏鮑菇丁煎香，待差不多完成時，灑入香草及胡椒鹽。再炒一會，完成後分小量放在法包上。
將 Mozzarella 芝士片放在碗中，倒入烹調用忌廉，與芝士拌勻，放在蒸鍋中蒸；加少許海鹽，邊蒸邊攪拌，直至芝士與忌廉融為一體；用 湯匙把芝士忌廉醬加在杏鮑菇法包上，再灑上點黑椒，最後放上火箭 菜，即可享用。
Baked baguette with herbs and king oyster mushroom
Ingredients: (serves 2)
Baked baguette 6 pieces
king oyster mushroom 1 piece
mozzarella cheese 3 slices
cooking cream 100ml
rocket leaves a few
Seasoning:
A little butter
A pinch of black pepper
A pinch of sea salt
A few mixed herbs
A pinch of pepper salt
Steps:
Spread each piece of baguette with butter, sprinkle a few herbs on it (more if you like). Put it in the air fryer to 180 ℃ for 10 minutes. Transfer to a plate.
Rinse and dice the king oyster mushroom. Heat the oil in a hot pan, pour in the diced mushrooms, sauté them. Sprinkle with herbs and pepper salt when they are almost done. Sauté them for a while, and then put them on top of the baguettes in small portions.
Place the slices of mozzarella cheese and the cooking cream in a bowl. Put it in a steamer to steam. Add a pinch of sea salt and stirring it until the cheese and the cream are melted. Spoon the creamy cheese on the mushroom baguettes. Sprinkle with black pepper. Top with rocket leaves to serve.