松茸是一種名貴的野生食用菌，被譽為“菌中之冠”，因其珍稀、營養豐富、味道鮮美而備受追捧，有很高的營養價值和特殊的藥用效果。松茸對生長地要求比較高，云南是主要產區，尤其以香格里拉的松茸為佳。 松茸是為數不多的可以生吃的野生菌之一。頂級的食材只需要最簡單的加工。

該文章來自豆果美食達人作者月影寫梅無墨痕

食材

• 松茸 適量
• 輕鹽生抽 適量
• 芥末膏 適量

步驟

1. 1
2. 從香格里拉買回一小箱松茸

1. 削去根部的沙土，在流動的水下用軟毛刷一朵一朵細互牢菌心地斃民洗凈。不能泡水。

1. 用廚房用紙吸干水份。

1. 切片

1. 輕鹽生抽中調一點芥末膏，擺盤，可以享用了。

1. 潔白無瑕，無法形容的鮮美，真的是大自然的饋贈。

1. 可以吃好幾盤

1. 黃油煎松茸，又是一種美味。

1. 松茸汆肉湯，鮮得想把舌頭吞下去。

1. 松茸燉雞
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1. 沒吃完的，切片放在密封盒里，冷凍，鑒肥可以放幾個月。但不能吃刺身了，可以炒、煎、煮。