时间：06/27/2026 06/28/2026
地点：星海禅修中心
主讲：净真
每周一素
菌菇清汤
简介：
这是一道清润鲜美的斋食汤品，多种菌菇融合自然鲜味，汤色清澈、口感醇和。
材料：
香菇 80克（切片）
金针菇 100克（去根）
白玉菇 100克（洗净）
姜片 3片
盐 适量
白胡椒粉 适量
清水 800毫升
香油 少许
做法：
1.准备食材：
各类菌菇洗净处理，香菇切片，金针菇去根分散，白玉菇洗净备用。
2.加水煮沸：
锅中加入清水和姜片，大火煮沸。
3.下入菌菇：
将所有菌菇放入锅中，转中火煮5–8分钟，使鲜味充分释放。
4.调味提鲜：
加入适量盐和白胡椒粉，轻轻搅拌均匀。
5.完成出锅：
关火前滴入少许香油，盛出即可食用。
Date: 06/27/2026 06/28/2026
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Clear Mushroom Soup
Summary:
This is a light and nourishing vegetarian soup, combining various mushrooms to create a naturally rich and delicate flavor.
Ingredients:
Shiitake mushrooms 80g (sliced)
Enoki mushrooms 100g (trimmed)
Shimeji mushrooms 100g (cleaned)
Ginger slices 3 pieces
Salt to taste
White pepper powder to taste
Water 800 ml
Sesame oil a few drops
Instructions:
1.Prepare ingredients:
Clean all mushrooms. Slice shiitake, trim and separate enoki, and rinse shimeji mushrooms.
2.Boil water:
Add water and ginger slices to a pot and bring to a boil.
3.Add mushrooms:
Put all mushrooms into the pot and simmer over medium heat for 5–8 minutes to release their flavors.
4.Season:
Add salt and white pepper powder, stirring gently to combine.
5.Finish and serve:
Turn off the heat, add a few drops of sesame oil, and serve immediately.
