味噌雜菌扁意粉
材料（二人份量）
扁意粉 ⋯⋯⋯⋯⋯⋯⋯ 200 g杏飽菇 ⋯⋯⋯⋯⋯⋯⋯ 80 g
真姫菇（鴻喜菇） ⋯⋯ 80 g
洋葱 ⋯⋯⋯⋯⋯⋯⋯⋯ 半個
乾裙帶菜 ⋯⋯⋯⋯⋯⋯ 10 g
味噌 ⋯⋯⋯⋯⋯⋯⋯⋯ 3 湯匙
牛奶 ⋯⋯⋯⋯⋯⋯⋯⋯ 100 ml
料理酒 ⋯⋯⋯⋯⋯⋯⋯ 3 湯匙
葱花 ⋯⋯⋯⋯⋯⋯⋯⋯ 適量
做法
1. 煮滾水，放意粉煮約6-7分鐘，隔走水份，放少許油拌勻防止意粉黏在一起；2. 乾裙帶菜泡水，直至漲大，瀝乾水；
3. 切走真姫菇底部分散開，杏飽菇切片，洋葱切條；
4. 將味噌與牛奶混合；
5. 中大火燒熱平底鍋，下油，炒香洋葱，真姫菇，杏飽菇；
6. 加酒，然後落意粉和味噌醬，再炒一會直至收汁，上碟落葱花裝飾，完成～
・煮意粉時間視乎你想要什麼口感，而不同牌子的時間亦有分別，可拿一條來試試是否適合
・由於味噌已有足夠鹹味，所以不用另加調味料作調味
Miso Mushroom Linguine
Ingredients (Serving for two)
Linguine 200 g
Oyster mushroom 80 g
Shimeji mushroom 80 g
Onion half
Dry Wakame seaweed 10 g
Miso paste 3 Tbsp
Milk 100 ml
Cooking wine 3 Tbsp
Chopped spring onion for garnish
Method
1. In a pot, add water. Bring it to boil and put linguine in cook for 6-7mins. Drain off the water, mix with oil, put on side.
2. Soak the Wakame in water. Drain off the water when it return to original size.
3. Cut off the root of Shimeji. Slice oyster mushroom and onion.
4. Mix milk and miso paste well.
5. In a fry pan, turn to medium high heat, add oil, sauté the onion then mushrooms.
6. Add cooking wine, then pasta and miso mix. Keep stirring let the pasta soak the sauce and reduce to right concentrate. Add spring onion for garnish. done
・Depends on what texture you like to adjust the pasta cooking time
・Do not have to add any salt because Miso paste is quite salty.
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