时间：12/05/2026 12/06/2026
地点：星海禅修中心
主讲：净真
每周一素
酱烧杂菇
简介：
这是一道酱香浓郁的斋食家常菜，多种菌菇吸收酱汁精华，口感鲜嫩层次丰富。
材料：
香菇 100克（切片）
白玉菇 100克（去根）
杏鲍菇 100克（切条）
生抽 1汤匙
素蚝油 1汤匙
糖 1茶匙
盐 适量
白胡椒粉 适量
食用油 1汤匙
做法：
1.准备食材：
香菇洗净切片，白玉菇去根洗净，杏鲍菇切条备用。
2.焯水处理：
锅中烧开水，将所有菌菇焯水1分钟，捞出沥干备用。
3.热锅翻炒：
热锅加油，放入菌菇中火翻炒约2分钟，炒至水分略微收干。
4.加入调味：
加入生抽、素蚝油和糖，翻炒均匀，使菌菇充分吸收酱汁。
5.收汁装盘：
根据口味加入少许盐和白胡椒粉，待酱汁略微收浓后关火，盛出即可。
Date: 12/05/2026 12/06/2026
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Braised Assorted Mushrooms in Sauce
Summary:
This is a savory vegetarian dish with rich sauce, where assorted mushrooms absorb the flavors, resulting in a tender and layered texture.
Ingredients:
Shiitake mushrooms 100g (sliced)
White beech mushrooms 100g (trimmed)
King oyster mushrooms 100g (cut into strips)
Soy sauce 1 tbsp
Vegetarian oyster sauce 1 tbsp
Sugar 1 tsp
Salt to taste
White pepper powder to taste
Cooking oil 1 tbsp
Instructions:
1.Prepare ingredients:
Wash and slice the shiitake mushrooms, trim the white beech mushrooms, and cut the king oyster mushrooms into strips.
2.Blanch mushrooms:
Bring water to a boil, blanch all mushrooms for 1 minute, then drain well.
3.Stir-fry:
Heat oil in a pan, add mushrooms, and stir-fry over medium heat for about 2 minutes until slightly dry.
4.Add seasoning:
Add soy sauce, vegetarian oyster sauce, and sugar, stirring well to coat the mushrooms evenly.
5.Finish and serve:
Season with salt and white pepper, cook until the sauce slightly thickens, then turn off the heat and serve.
