夏日轻食，日常早餐，芝麻菜是很多美食家的最爱，也有很多人吃不惯，这个搭配可以很好的柔和芝麻菜的辛辣并将它的风味发挥出来与顺滑的牛油果泥和炒香的口蘑融合在一起，为了多吃菜，我做了开放式三明治
用料
牛油果
1个
芝麻菜
1把
口蘑
4-5个
面包
三片（看大小）
第戎芥末酱
1大勺
1/4小勺
黑胡椒
一点点
牛油果芝麻菜蘑菇三明治的做法
- 原材料准备，用的小笙家玉米粉欧包，三片1cm厚，大家根据面包大小来准备。牛油果一定要用熟透的。
- 哈哈哈为了放小视频，牛油果对半切开，去核，用勺挖出果肉，切碎或捣碎与1大勺第戎芥末拌匀待用。第戎芥末最佳，如果没有用1小勺柠檬汁和少许盐替代。口蘑切片，芝麻菜洗净
- 锅烧热倒一点橄榄油，把切片的口蘑炒熟，边缘微黄，加一点点黑胡椒碎和1/4小勺盐调味，装盘待用。继续用这个锅，利用剩余一点点油，小火把面包片烘热，两面金黄。
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- 准备好的食材如图
- 组装：首先把牛油果泥厚厚的涂在面包上
- 然后在上面摆满炒好的蘑菇
- 摆上芝麻菜！开吃
小贴士
