有種蘑菇,長得又黑又醜,聞起來,也就隻有點淡淡的土味,看見過很多次新鮮的,都沒下手.終於,有一天忍不住,問了問店家,先買了點,回家炒了,一嚐,居然有幹蘑菇的陳香味,還真的是買對了.那當然就緊跟著去買了第二次,第三次...問了問喻波,他說這叫喇叭菌.用蘑菇煎雞蛋,我試過很多種,最好吃還是鬆露和鬆茸,雲南的幹巴菌,隻聽說過,還沒機會.試了喇叭菌,就煎雞蛋這道菜來說,比茶樹菇更具魅力.
先看看又黑又醜的喇叭菌吧,還是Organic的:
![Image and video hosting by TinyPic](http://i42.tinypic.com/dzuyht.jpg)
![Image and video hosting by TinyPic](http://i43.tinypic.com/sb7z7p.jpg)
老樣子,先切碎.
![Image and video hosting by TinyPic](http://i40.tinypic.com/2e540av.jpg)
加Organic的雞蛋:
![Image and video hosting by TinyPic](http://i43.tinypic.com/fdg5dv.jpg)
攪勻,醒一會兒.
![Image and video hosting by TinyPic](http://i42.tinypic.com/2zxz51z.jpg)
下鍋了,
![Image and video hosting by TinyPic](http://i44.tinypic.com/2sk1h.jpg)
煎的黃黃的.
![Image and video hosting by TinyPic](http://i41.tinypic.com/168s6k4.jpg)
終於可以吃了.