Tricholoma giganteum

Area of Edible Fungi Originated in Zhangjiakou (Zhangjiakou)

salt

Baked Tricholoma matsutake with butter

tricholoma matsutake

butter

Black pepper powder

Roasted fresh mushrooms with salt and pepper (Pleurotus ostreatus)

incline one's ear

Black pepper powder

salt

olive oil

Roasted mushrooms with cumin

Mushroom

cumin powder

chilli powder

salt

olive oil

Pleurotus eryngii with black pepper (or black pepper roasted mixed bacteria)

Pleurotus eryngii (or mixed bacteria)

oyster sauce

black pepper

olive oil

Flammulina velutipes with bacon

Bacon 5 slices

Flammulina velutipes 1 small handle

black pepper

chilli powder

salt

Toothpick (for fixing)

Various ways to roast mushrooms?

1. Wash Tricholoma, drain, and pour into baking tray;

2. Sprinkle a little salt evenly on the mushroom, which is really enough.

3, the oven is on fire, the middle layer, 220℃, 10 minutes, mushrooms will overflow their own juice.

1, Tricholoma matsutake is washed and dried (the place with dirt can be scraped off with a knife). If it is big, slice it vertically. If it's a mini car like mine, just cut a knife from the middle.

2. Thaw the butter at room temperature and brush it evenly on both sides of the matsutake slices (you can also brush olive oil directly) and sprinkle a little black pepper;

3. The oven is on fire, the middle layer, 200℃, 10 minute.

1, fresh mushrooms (Pleurotus ostreatus) are rooted, torn into small pieces, washed and dried (don't be afraid to break the mushrooms, which is not delicious with water);

2. Add a tablespoon of olive oil, a proper amount of black pepper and salt (if you like a richer taste, you can also add fennel, Chili powder, cumin and so on. ), stir well and simmer for 5 minutes;

3. Take out the mushrooms and put them on the grill. Turn the oven on and off for 180℃, 10 minutes.

PS: Fresh mushrooms will overflow water during baking, so it is more convenient to drain water with the grill. If you use a baking tray, you can manually pour water once every 5 minutes and put it in the oven. However, be sure to wear insulating gloves to avoid scalding your hands.

1, washing Lentinus edodes, controlling moisture, and cutting;

2. Take a large bowl, put two spoonfuls of olive oil, one spoonful of cumin powder, one spoonful of Chili powder and a proper amount of salt;

3. Pour the mushrooms into a large bowl, stir well, and then put them on the baking tray with a flower knife.

4, the oven is on fire, the middle layer, 220℃, 15 minutes, just see the juice wrapped and make a little "hissing" sound.

1. Wash Pleurotus eryngii, control the moisture, cut a knife at the waist first and then slice vertically;

2. Take a small bowl, put one tablespoon of olive oil, one tablespoon of oil consumption and one teaspoon of black pepper, and mix well;

3. Brush the sauce evenly on both sides of Pleurotus eryngii slices with a brush;

4, oven switch, middle layer, 200℃, 10 minutes;

5. Take out the baking tray and brush a layer of sauce on both sides of Pleurotus eryngii;

6, the oven is on fire, the middle layer, 200°C, turn over and bake for another 5 minutes.

PS: This recipe is also suitable for mixing all kinds of mushrooms, large and small mushrooms, simply mixing them and throwing them into the oven. Thick sauces are wrapped in roasted and slippery mushrooms, which can easily kill a big bowl of rice ~

1. Remove the root of Flammulina velutipes, wash it, control the moisture, and divide it into ten equal parts;

2. Cut the bacon from the middle, take a roll of Flammulina velutipes and fix it with a toothpick or drill;

3. Evenly sprinkle a proper amount of black pepper, Chili powder and salt on both sides, and put them on the grill without brushing oil;

4. The oven is on fire, the middle layer, 200℃, 10 minute.