時值野菌當造期，其清新而獨特的芳香，一直以來都為食家喜愛，用以入饌，健康又可口。今次請來都會海逸酒店的大廚姚順業師傅，為大家製作簡單而又清爽惹味的雜菌菜式。
吸乾水分 確保賣相
趁現時一眾菇菌肥美，且其種類繁多，所以這天時最好用菇菌製作菜式。中菜一向愛用菌類入饌，姚順業師傅今次就選用了鮮金菇、鮮草菇、蠔油菇及雞髀菇等，配合竹笙，以最簡單的方法做出美味的珍菌釀竹笙。菌類軟滑，竹笙則夠爽脆，兩者結合，口感豐富，再淋上濃香的上湯芡汁，這種滋味，保證得到一家大細的讚賞。
姚師傅指出，這道菜式首要注重汆水，竹笙及切粒的雜菌，都先要汆水，這樣能有效去除食材本身的草青味，也可以將之徹底潔淨。將竹笙及雜菌分別在熱水中略浸一兩分鐘，即可撈起，切記不能灼太久，不然雜菌會變得太腍，影響口感。撈起雜菌後，可用乾淨的乾毛巾，將雜菌水分吸乾，之後再炒時便不會變得「水汪汪」。竹笙也要用乾毛巾吸乾水分，這樣更易將雜菌釀入其中，蒸後也不易出水。至於最複雜的程序是將雜菌釀入竹笙內，大家可以用密實袋、唧忌廉用的袋等輔助，將雜菌弄入竹笙內，這方法最為方便快捷。
名廚檔案
姚順業師傅現為都會海逸酒店中菜部廚房分部主管，擁有超過四十年的經驗，曾於內地及本港多家酒店任職，最拿手的菜式是燕窩海皇釀竹笙。
Steam Assorted Mushroom in Bamboo Fungus
| 材料 | Ingredients |
| 竹笙 8條 | Bamboo fungus 8 pcs |
| 鮮金菇 40克 | Enokitake 40g |
| 鮮草菇 40克 | Straw mushroom 40g |
| 蠔油菇 40克 | Oyster mushroom 40g |
| 雞髀菇 40克 | Shaggy mane 40g |
| 甘筍 40克 | Carrot 40g |
| 菜心 8條 | Choy sum 8 pcs |
| 蠔油 適量 | Oyster sauce some |
| 上湯 1碗 | Chicken soup 1 bowl |
| 生粉水 適量 | Cornstarch water some |
| 油 適量 | Oil some |
製法
1.燒熱油鑊，將雜菌下鑊，加鹽調味，略為炒香。
Heat oil in wok. Fry the mushroom. Season with salt. Quick stir until aromatic.
Heat oil in wok. Fry the mushroom. Season with salt. Quick stir until aromatic.
2.撈起及瀝乾雜菌後，再用布印乾水分。
Remove and drain the assorted mushroom, then pat dry with towel.
Remove and drain the assorted mushroom, then pat dry with towel.
3.鮮金菇、鮮草菇、蠔油菇、雞髀菇及甘筍切粒，之後一同汆水。
Dice the enokitake, straw mushroom, oyster mushroom, shaggy mane and carrot, all blanch in hot water.
Dice the enokitake, straw mushroom, oyster mushroom, shaggy mane and carrot, all blanch in hot water.
4.雜菌炒至金黃，上碟備用。
Fry the mushroom until golden brown, dish and set aside.
Fry the mushroom until golden brown, dish and set aside.
5.將炒過的雜菌放涼，放入密實袋中。
Set the mushroom aside for cooling. Put them into zip lock bag.
Set the mushroom aside for cooling. Put them into zip lock bag.
6.在袋角剪開一個小缺口，將雜菌擠入已汆水及瀝乾的竹笙內。
Cut off the corner of the plastic bag to make a small hole, and then squeeze the mushroom into the blanched and drained bamboo fungus.
Cut off the corner of the plastic bag to make a small hole, and then squeeze the mushroom into the blanched and drained bamboo fungus.
7.將釀好的竹笙跟輕灼過的菜心，排在大碟上。
Arrange the stuffed bamboo fungus and the lightly blanched choy sum on a plate.
Arrange the stuffed bamboo fungus and the lightly blanched choy sum on a plate.
8.竹笙及菜心同蒸約十分鐘。
Steam the bamboo fungus and choy sum for about 10 minutes.
Steam the bamboo fungus and choy sum for about 10 minutes.
9.以上湯起鑊，加入蠔油調味，最後加生粉水埋成芡汁。
Boil the chicken soup in wok, season with oyster sauce, and thicken with cornstarch water as sauce.
Boil the chicken soup in wok, season with oyster sauce, and thicken with cornstarch water as sauce.
10.將芡汁淋在竹笙上，即成。
Pour the sauce over the bamboo fungus. Serve.
Pour the sauce over the bamboo fungus. Serve.
小貼士
竹笙於汆水後謹記用布印乾水分。
Remember to pat dry the bamboo fungus with towel after blanching
Remember to pat dry the bamboo fungus with towel after blanching
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