Ingredients: Tricholoma (about 200g pieces), butter 10- 15g, a little salt, a spoonful of chopped black pepper and dried thyme, a little Jiang Mo, chopped green onion or minced garlic.

Recipe practice:

1, wash Tricholoma, control the moisture, and cut into thick slices for later use;

2. Put the butter in the rice cooker and press the cooking button. After the butter begins to melt, add a slice of ginger (or replace it with spices such as onion or garlic);

3. After the butter is completely melted, wait 10 second, pour in the Tricholoma, stir-fry until the Tricholoma is slightly soft and thin, add the dried thyme, continue to stir-fry evenly, and cover slightly;

4. Stew until the Tricholoma slightly spits water, completely soften, open the lid, season with salt, stir fry evenly, add black pepper (black pepper can also be used), stir fry evenly again, and serve.

Recipe tip:

1, Tricholoma can be slightly thicker when cooked, which is more delicious;

2. The cooking button of the rice cooker may jump halfway. Don't worry yet. Stir-fry until the mushrooms are slightly wet and juice, and then press the cooking button.

3, butter and mushrooms are the essence of this dish, and other seasonings can be played at will: if thyme is not used; Adding coriander is more delicious; Only one slice of ginger tastes weak, and frying garlic slices or chopped green onion with butter will make the taste more intense; Adding soy sauce or oyster sauce to taste is another feeling;

4. The more butter is used, the stronger the fragrance will be, but it is best not to exceed 15g butter for 200g Tricholoma. Mushrooms will suck oil first and then spit it out, so if you feel that the oil is not enough at first, you don't have to make up a lot. Stir-fried until the second half, you will feel that mushrooms are getting more and more oily.