要说咱们日常餐桌上最亲切的食材，平菇绝对算一个。它价格实惠，一年四季都能买到，但很多人对它的印象还停留在“炒肉”或者“下火锅”上，实在是有点委屈它了。

平菇其实是个“宝藏食材”，它肉质肥厚，口感滑嫩，自带一种独特的菌菇鲜香。更重要的是，它营养价值很高，富含蛋白质、多种氨基酸和维生素，脂肪含量却很低，被誉为“素中之荤”。今天，我就要为平菇“正名”，给大家分享两种做法，一种是连烤箱都赞不绝口的蒜蓉烤平菇，另一种是香辣下饭的干煸手撕平菇。做法都超级简单，保证让你吃一次就爱上！

做法一：蒜蓉烤平菇

主料：新鲜平菇300克

辅料：大蒜1整头、小米椒2个、葱花

调料：食用油2勺、生抽1勺、蚝油1勺、白糖少许、孜然粉、辣椒粉

做法：

1.平菇根部较老的部分切掉，顺着纹理，撕成大小均匀的小朵。用流动的清水快速冲洗干净后，水分挤干！

2.大蒜剁成蒜末，小米椒切圈。锅里倒油，油热下一半的蒜末，小火炒到金黄酥香，关火。炸好的蒜末和油一起倒入剩下的一半生蒜末碗里，加入生抽、蚝油和一点点白糖，搅拌均匀。

3.平菇铺在垫了锡纸的烤盘上，均匀地刷上我们调好的蒜蓉酱。送入预热好的烤箱，上下火200度，烤15分钟。

4.烤到最后几分钟，拿出来，撒上孜然粉和辣椒粉，再烤2分钟。出炉后，撒上翠绿的葱花，那香味，绝了！

做法二：干煸手撕平菇

主料：新鲜平菇300克

辅料：干辣椒5个、花椒1小撮、姜蒜末

调料：生抽1勺、老抽半勺、盐、白糖少许

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做法：

1.平菇撕成小朵，洗净后挤干水分。

2.锅里不放油，直接开中火，倒入处理好的平菇进行“干煸”。水分被煸炒出来，表面微微发黄时，盛出。