意日Fusion｜明太子蘑菇螺絲粉 Mentaiko (spicy cod roe) mushroom fusilli
明太子蘑菇螺絲粉是一道結合了意大利和日本風味的Fusion菜式。明太子是源自日本的辣味鹹魚子醬，一般都是由鱈魚子製成，有濃烈的鹹香和辣味，與鮮甜的蘑菇和嫩滑的忌廉，配合得來又形成強烈的對比。這道菜式製作十分簡單，適合下班後快煮作晚餐。
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1啡蘑菇切粒 Dice brown mushroom.
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2洋蔥切粒 Dice onion as well.
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3螺絲粉按包裝指示煮熟備用 Cook the fusilli pasta according to the instructions on the package. Set aside.
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4燒熱鑊，中火下洋蔥粒炒至半透明 Heat a pan over medium heat and sauté the onion until translucent.
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5下蘑菇粒炒勻 Add the diced mushrooms to the pan and sauté until cooked through.
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6下忌廉煮滾 Pour in the cream and bring it to a boil.
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7下螺絲粉煮滾 Add the cooked fusilli pasta to the pan and mix well with the cream and mushroom mixture.
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8上碟，放上明太子及紫菜即成 Dish up and garnish with mentaiko and seaweed. Done.
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