作法
- 於厚重鍋中加熱奶油。加入洋蔥炒5分鐘。
- 加入大蒜與辣椒,翻炒60秒。加入孜然。
- 加入菇片,炒6分鐘——菇類會出水並濃縮。
- 加入鹽與水,燉煮8分鐘。
- 撥入犛牛起司,輕輕攪拌融化。
- 撒上香菜。搭配紅米飯享用。
Common questions
Can 菇菇起司 be made ahead?
菇菇起司 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 菇菇起司 spicy?
菇菇起司 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 菇菇起司 vegetarian or gluten-free?
菇菇起司 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 菇菇起司 to make at home?
菇菇起司 is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 菇菇起司 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
菇菇起司為秋季的不丹料理——野菇採集是不丹的主要季節活動。某些地區此菜頗具盛名,帕羅與布姆塘谷地以菇類傳統聞名。
