1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/菊苣焗烤佐藍紋乳酪與蘑菇rich600338<blockquote class="wp-embedded-content" data-secret="H3bcwbZEVE"><a href="https://marcwiner.com/zh-hant/gratin-d-endives-au-bleu/">菊苣焗烤佐藍紋乳酪與蘑菇</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/gratin-d-endives-au-bleu/embed/#?secret=H3bcwbZEVE" width="600" height="338" title="菊苣焗烤佐藍紋乳酪與蘑菇 — Marc Winer" data-secret="H3bcwbZEVE" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/10/gratin-d-endives-au-bleu-en-tete-683x1024.jpg600900以橄欖油烤香的比利時菊苣，鋪上煎至金黃的蘑菇、捏碎的藍紋起司與核桃，再送入烤箱焗烤。https://marcwiner.com/zh-hant/gratin-d-endives-au-bleu/zh-hant菊苣焗烤佐藍紋乳酪與蘑菇法式主菜00352至 4 份3 至 4 比利時菊苣250 克 白蘑菇2 大匙 橄欖油 (特級初榨)1 小匙 紅甜椒 (粉狀)1 小匙 奧勒岡 (乾燥)1 小匙 洋蔥 (粉狀)1 小匙 紅甜椒 (粉狀)150 克 藍紋乳酪 (我用的是洛克福乳酪)2 把 核桃3 大匙 食用油 (酪梨油、味道溫和的橄欖油或高油酸葵花油，用來煎炒蘑菇)11https://marcwiner.com/wp-content/uploads/2026/10/gratin-d-endives-au-bleu-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400