Grilled Mushrooms with Colorful Seasonal Vegetables

Overview

I bought a lot of fresh mushrooms at home, and I originally wanted to roast them with garlic paste, but I didn’t think they were interesting, so I made this dish by myself. The taste is extremely delicious, and the mushrooms are the right size after roasting. It is very satisfying to eat one bite with the corn kernels. Generally, chefs do not wash these mushrooms when cooking them (just wipe the surface clean), because washing will cause the flavor to be lost. But if the domestic mushrooms are dirty, rinse them with water. Remember to drain them and wipe them dry with a cloth or kitchen towel.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• children
• summer recipes
• autumn recipes
• banquet dishes
• lunch
• broccoli
• corn
• minced garlic
• mushroom
• onions
• red spicy millet
• wolfberry
• green beans
• salt
• white pepper

Ingredients

Steps

1. 1 Remove the stems of the mushrooms, pour a little oil into the pan, put them in and stir-fry

2. 2 Stir-fry until the surface is slightly buttery, add an appropriate amount of water, bring to a boil over high heat, then reduce to low heat and simmer for about 20 minutes.

3. 3 With the top of the mushroom facing down, apply a thin layer of oil on the tin foil paper, place the mushroom on the middle layer and bake at 200 degrees (392F) for 15 minutes. During this period, when you see that the mushrooms are full of water, take them out one by one and pour the water into the mushroom pedicle soup that you have cooked before. Then put the mushrooms into the oven and continue roasting, repeating this process three times.

4. 4 After the mushroom pedicle soup is cooked, remove the mushroom pedicles and pour the soup into a bowl and set aside. Re-heat the oil in the pan, add red millet chili, chopped onion, and minced garlic and stir-fry

5. 5 Add diced carrots and stir-fry

6. 6 Add corn kernels and green beans and stir-fry for a few times, season with salt and white pepper

7. 7 Pour in the mushroom soup you just prepared and cook over high heat for 2-3 minutes

8. 8 To make the color richer, I sprinkle a little wolfberry during cooking.

9. 9 Place the roasted mushrooms on a plate with broccoli (broccoli must be blanched and cooled beforehand)

10. 10 Finally, thicken the soup with corn, green beans, etc. and pour it on the mushrooms