![](/images/node/24/244067.webp?1638104859)
原料
干香菇: 6颗, 蒜: 3头, 白洋葱: 2头, 培根: 3小包9片, 黄油: 1/3块, 西红柿: 1个, 玉米粒: 半包, 番茄沙司: 3瓶, 紫苏酱: 3大勺, 橄榄油: 30ML, 杏鲍菇: 3块, 现磨黑胡椒: 1点
步骤
1备料,干香菇泡发,切丁,泡发水备用
![](/images/seq/93/930708.webp?1638163133)
2蒜拍碎切小颗粒
![](/images/seq/93/930709.webp?1638163133)
3白洋葱切小块
![](/images/seq/93/930710.webp?1638163133)
4有盐黄油1/3块
![](/images/seq/93/930711.webp?1638163133)
5杏鲍菇3块切丁
![](/images/seq/93/930712.webp?1638163133)
6培根活腿切丁
![](/images/seq/93/930713.webp?1638163134)
7西红柿顶部划十字,热水锅中烫2分钟,皮翻起,剥下,切大块
![](/images/seq/93/930714.webp?1638163134)
8紫苏酱,新鲜紫苏叶+松子+橄榄油+帕玛特奶酪,搅拌机打匀,3大勺
![](/images/seq/93/930715.webp?1638163134)
9番茄沙司
![](/images/seq/93/930716.webp?1638163134)
10速冻玉米粒1/2包
![](/images/seq/93/930717.webp?1638163134)
11热锅倒入橄榄油,直接下香菇丁,中小火煸干,取出备用
![](/images/seq/93/930718.webp?1638163134)
12中小火煸蒜粒
![](/images/seq/93/930719.webp?1638163134)
13蒜粒煸至金黄但不能发黑,发黑会苦
![](/images/seq/93/930720.webp?1638163134)
14下入白洋葱粒和黄油
![](/images/seq/93/930721.webp?1638163134)
15中小火熬化黄油,直至洋葱透明出水
![](/images/seq/93/930722.webp?1638163134)
16下入培根火腿丁
![](/images/seq/93/930723.webp?1638163134)
17中小火培根丁炒5分钟入味
![](/images/seq/93/930724.webp?1638163134)
18下入杏鲍菇粒
![](/images/seq/93/930725.webp?1638163134)
19中小火杏鲍菇粒熬出水缩小
![](/images/seq/93/930726.webp?1638163134)
20倒入番茄沙司,用泡发香菇的水充沙司的瓶子,将瓶中残留的沙司连同泡发香茹的水倒入锅中
![](/images/seq/93/930727.webp?1638163134)
21接着倒入煸过的香菇粒
![](/images/seq/93/930728.webp?1638163135)
22倒入玉米粒和西红柿块
![](/images/seq/93/930729.webp?1638163135)
23中小火,漫熬15分钟,不断用木铲推,以免粘锅,直至出红油,倒入3勺紫苏酱,再熬3分钟,关火,不需要加盐和糖,黄油和紫苏酱有咸味
![](/images/seq/93/930730.webp?1638163135)
24意面按包装袋说明煮6-8分钟,沥水盛出,浇上酱,撒上现磨黑胡椒
![](/images/seq/93/930731.webp?1638163135)