时间：06/27/2026 06/28/2026
地点：星湖禅修中心
主讲：龙示林
每周一素
松茸菌菇锅
简介：
松茸菌菇锅是一道清香鲜美、滋味醇厚的素食汤锅，以多种菌菇慢煮而成，营养丰富又温润滋补。
材料：
松茸 100克（切片）
香菇 4朵（切片）
金针菇 100克（去根洗净）
平菇 100克（撕小朵）
白玉菇 100克（去根洗净）
胡萝卜 半根（切片）
嫩豆腐 150克（切块）
生姜 3片
盐 适量
白胡椒粉 少许
清水 1200毫升
做法：
1. 准备食材：
所有菌菇洗净处理，松茸切片，胡萝卜切片，豆腐切块备用。
2. 煮制汤底：
锅中加入清水和姜片，大火煮沸。
3. 加入根茎与菌菇：
先放入胡萝卜片，再加入香菇、平菇和白玉菇，中火煮10分钟。
4. 加入松茸与豆腐：
放入松茸、金针菇和豆腐，小火继续煮8分钟。
5. 调味完成：
加入盐和白胡椒粉，轻轻搅拌均匀。
6. 出锅享用：
关火后即可食用，汤鲜味美、清淡养生。
Date: 06/27/2026 06/28/2026
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Matsutake Mushroom Hot Pot
Summary:
Matsutake mushroom hot pot is a light and nourishing vegetarian soup featuring a variety of mushrooms with a rich natural umami flavor.
Ingredients:
Matsutake mushrooms 100g (sliced)
Shiitake mushrooms 4 (sliced)
Enoki mushrooms 100g (trimmed and cleaned)
Oyster mushrooms 100g (torn into pieces)
White beech mushrooms 100g (trimmed and cleaned)
Carrot half (sliced)
Soft tofu 150g (cubed)
Ginger 3 slices
Salt to taste
White pepper powder a pinch
Water 1200ml
Instructions:
1. Prepare the Ingredients:
Clean all mushrooms and slice the matsutake. Slice the carrot and cube the tofu.
2. Start the Broth:
Add water and ginger slices to a pot and bring to a boil.
3. Add Vegetables and Mushrooms:
Add carrot, shiitake, oyster mushrooms, and white beech mushrooms. Simmer for 10 minutes.
4. Add Matsutake and Tofu:
Add matsutake, enoki mushrooms, and tofu. Continue simmering for about 8 minutes.
5. Season the Soup:
Add salt and white pepper powder. Stir gently.
6. Serve and Enjoy:
Turn off the heat and serve warm. The broth is clear, fragrant, and comforting.
