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簡易巴薩米克醋烤菇 Easy Balsamic Roasted Mushrooms (7 Ingredients)
鹹甜微酸、帶著深韻的滋味,這道
巴薩米克醋烤菇
只要 7 樣食材、作法簡單,是我最愛的配菜之一,冷熱都好吃,而且 30 分鐘內就能搞定!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
10 ingredients or less, 30 minutes or less, dairy-free, vegan
Servings:
4
people
Author:
Nora Hsu
Ingredients
15
g
Worcestershire sauce 烏斯特醬
25
g
soy sauce 醬油
1
Tbsp
aquafaba (chickpea water) 煮鷹嘴豆水留下的液體
or olive oil 或橄欖油
20
g
balsamic vinegar 巴薩米克醋
400
g
oyster mushrooms 秀珍菇
20
g
carrots 胡蘿蔔
1/4
onion 洋蔥
Instructions
Preheat the oven at 175 C / 350 F.
In a small bowl, mix the Worcestershire sauce, soy sauce (use
tamari
or
liquid amino
if sensitive to gluten), aqufaba, and balsamic vinegar together.
Grab a 6" or 8" baking tray. Directly split the mushrooms into smaller pieces to the baking tray.
Use a grater directly shred the carrot to the mushrooms.
Chop the onion finely. Then add it along with the pre-mixed sauce to the mushrooms to mix all together.
Place into the oven to bake for 20-25 minutes until the mushrooms obviously shrink in size, soft and juicy. You can enjoy them both warm or cold.
作法
將烤箱以 175 度 C 預熱
取一個小碗,放入烏斯特醬、醬油 (若對麩質過敏可用
無麩醬油
或
胺基酸醬油
)、鷹嘴豆水,以及巴薩米克醋,混合均勻
取一個 6 吋或 8 吋深烤盤,將秀珍菇撕成小塊直接放入烤盤內
接著將紅蘿蔔直接用刨絲器刨入同個烤盤內
將洋蔥切細碎,之後與事先混合好的醬料一同倒入放菇的烤盤,混拌均勻
放入烤箱烘烤 20-25 分鐘,至菇明顯縮小,變得軟嫩多汁即可。可以熱食也可冷食
Notes
保存:冷藏 3-5 天