Among the many mushrooms, Pleurotus eryngii, the queen of the fungus, is my favorite. From the appearance, it is white and fat, and its innocence gives people a solid feeling.
The meat of the Pleurotus eryngii is plump and tender, with a light almond flavor and abalone taste. It is suitable for various cooking methods. Even when it is made into salad, it tastes very good, crispy, tender and tough.
Pleurotus eryngii
By ConorSmith
Recipe Recommendations
- Pleurotus eryngii of 2
- garlic 2 leaflets
- sesame paste 10ml
- soy sauce 5ml
- vinegar 15ml
- white granulated sugar 5 grams
- sesame oil 10ml
- sweet and sour
- flavoring
- half an hour
- ordinary
Steps for Pleurotus eryngii
1
Clean the Pleurotus eryngii and cut it in half.
2
Preheat the oven at 180 degrees for 5 minutes, place the mushrooms on the grill and bake for about 12 minutes, and use a baking sheet to collect the water flowing out of the mushrooms during the roasting process.
3
To prepare the sauce, take a bowl and add sesame oil and mix well. Then add soy sauce, vinegar, white sugar, salt, and a small amount of water to mix well.
4
Pat the garlic into minced garlic for later use.
5
Remove the roasted apricot mushroom and let cool slightly. The mushroom has shrunk a lot.
6
Tear the apricot mushroom with your hands along the lines into thin strips and place them on the plate.
7
Pour the mixed sauce on the apricot mushroom.
8
Sprinkle with minced garlic and mix well when serving.Pleurotus eryngii Make Tips
The roasting time of Pleurotus eryngii can be controlled according to your needs, and you can extend the time if you prefer to dry it a little.