做法
- 厚锅中加热黄油。加洋葱炒五分钟。
- 加大蒜和辣椒翻炒六十秒。加孜然粉。
- 加切片蘑菇炒六分钟——蘑菇会出水后浓缩。
- 加盐和水，慢炖八分钟。
- 把牦牛奶酪捏碎加入，轻柔搅拌至化开。
- 撒上香菜。配红米饭食用。
Common questions
Can 蘑菇奶酪咖喱 be made ahead?
蘑菇奶酪咖喱 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 蘑菇奶酪咖喱 spicy?
蘑菇奶酪咖喱 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蘑菇奶酪咖喱 vegetarian or gluten-free?
蘑菇奶酪咖喱 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 蘑菇奶酪咖喱 to make at home?
蘑菇奶酪咖喱 is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 蘑菇奶酪咖喱 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
蘑菇奶酪咖喱是不丹的秋季菜——采集野生蘑菇是不丹重要的季节性活动。某些地区会专门庆祝这道菜，帕罗谷和布姆塘谷以蘑菇传统闻名。
