时间：11/28/2026 11/29/2026
地点：星河禅修中心
主讲：陈双双
每周一素
红烧菌菇煲
简介：
这是一道鲜香浓郁、口感丰富的斋食煲菜，各类菌菇吸收红烧酱汁，软嫩入味，鲜香四溢。
材料：
香菇 100克（切片）
平菇 100克（撕成条）
杏鲍菇 100克（切片）
金针菇 50克（去根洗净）
胡萝卜 50克（切片）
红椒 50克（切块）
生抽 1.5汤匙
素蚝油 1汤匙
老抽 0.5汤匙（上色用）
盐 适量
白胡椒粉 适量
冰糖 1小块
清水 500毫升
食用油 1汤匙
做法：
1.准备食材：
各种菌菇分别处理干净，胡萝卜切片，红椒切块备用。
2.煎香菌菇：
热锅加油，放入香菇、平菇、杏鲍菇煎至微微金黄，取出备用。
3.炒香调味：
锅中留底油，放入胡萝卜片炒香，再加入红椒块和金针菇翻炒均匀。
4.炖煮入味：
加入所有菌菇，倒入生抽、素蚝油、老抽、盐、白胡椒粉和冰糖，加入清水煮沸后小火炖煮15分钟。
5.完成装盘：
收汁至浓稠后，盛入砂锅或煲仔中，热气腾腾、香浓扑鼻，趁热享用。
Date: 11/28/2026 11/29/2026
Location: Star River Meditation Center
Teacher: Shuangshuang Chen
Weekly Buddhist Cuisine Menu
Braised Mushroom Casserole
Summary：
This is a rich and flavorful vegetarian casserole, where assorted mushrooms soak up a savory braising sauce, resulting in tender textures and deep umami taste.
Ingredients：
Shiitake mushrooms 100g (sliced)
Oyster mushrooms 100g (torn into strips)
King oyster mushrooms 100g (sliced)
Enoki mushrooms 50g (trimmed)
Carrot 50g (sliced)
Red bell pepper 50g (cut into chunks)
Soy sauce 1.5 tbsp
Vegetarian oyster sauce 1 tbsp
Dark soy sauce 0.5 tbsp (for color)
Salt to taste
White pepper powder to taste
Rock sugar 1 small piece
Water 500ml
Cooking oil 1 tbsp
Instructions：
1.Prepare ingredients:
Clean and prep all mushrooms, slice the carrot, and cut the red bell pepper into chunks.
2.Pan-fry mushrooms:
Heat oil in a pan, pan-fry shiitake, oyster, and king oyster mushrooms until slightly golden. Set aside.
3.Stir-fry vegetables:
In the same pan, stir-fry carrot slices until fragrant, then add red bell pepper and enoki mushrooms, stirring to combine.
4.Simmer and braise:
Return all mushrooms to the pan. Add soy sauce, vegetarian oyster sauce, dark soy sauce, salt, white pepper powder, and rock sugar. Pour in water and bring to a boil, then simmer for 15 minutes over low heat.
5.Serve:
Once the sauce thickens, transfer to a clay pot or serving dish. Serve hot, enjoying the hearty textures and rich flavors.
