香脆烤菌菇
Crispy roasted mushrooms
最喜欢那种把材料随便拌拌匀，然后就几乎不用再动手的懒人菜了，尤其是天气热和懒的时候。
烤到表面金黄的蘑菇体积变小，鲜味也因此浓缩了，入口嘎嘣脆，内部则展现出类似肉类的鲜美和质感。香到让人欲罢不能，同时低脂健康，不用太担心吃多变胖，可以是解馋零食，也可以当作拌面拌饭的伙伴！
"Lazy" recipes are perfect for super hot days or when you're just not in the mood to cook. Take these healthy roasted mushrooms for example. A crispy exterior with a savory, almost meaty texture inside. Each bite is loaded with umami. Plus, these crispy mushrooms are filled with nutrients, low-fat and healthy, so you don't really have to worry about overindulging.
They make a great snack to satisfy cravings or a tasty topping for noodles and rice!
2人份材料
Serves 2
你喜欢的菇类 250克
椒盐 5-7克
植物油 10-15克
木薯淀粉 10-15克
250g mixed mushrooms
5-7g salt & pepper powder
10-15g vegetable oil
10-15g tapioca flour
菇类：首推平菇、舞蓉菇，因为鲜味足，质感很像肉。别的可以加入杏鲍菇、金针菇。
Choices of mushrooms: oyster & maitake mushrooms are highly recommended for their meaty texture and umami. Other options include king oyster mushrooms and enoki mushrooms.
步骤 Instructions
用刷子和湿润厨房纸清理菌菇表面（菇类不适合用水浸泡清理的原因包括鲜味流失等等，可以搜索一下，有不少信息）。尽量吸干菌菇表面水分。
Clean the mushrooms using a brush and a damp paper towel. Pat dry mushrooms with another dry paper towel.
调味料和菌菇混合抓匀，尽量让菌菇均匀沾上淀粉
Combine and mix the mushrooms with the seasonings, ensuring mushrooms are evenly covered in the tapioca flour.
把菌菇平铺到垫了烘焙纸的烤盘上，190摄氏度20分钟，中间翻个面，直到表面酥脆。空气炸锅也可以！（时间按照蘑菇大小适当调整）
Spread the mushrooms on a baking sheet lined with parchment paper and bake at 190 degrees C for 20 mins, flip halfway, until they are crispy on the outside. An air fryer also works!
邀请你隔屏幕感受一下它有多脆~
调味料的选择不止于椒盐，可以按照自己的喜好随意发挥，加椒盐、辣椒粉、孜然、五香粉等等都是可以的。
肉燥拌面里面加一点脆脆烤菌菇，再淋上一些麻辣辣椒油，美味难以言喻了！
素食也可以很好吃
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