How long to fry shiitake mushrooms

Saute shiitake mushrooms for 15 minutes over medium heat without a lid.

How to fry shiitake

Fresh shiitake products
– 500 grams Vegetable oil (or olive) – 2 tablespoons
Salt, pepper – to taste

How to fry shiitake
500 grams of shiitake thoroughly cleaned of forest debris, cut off mushroom caps, pour over boiling water. Cut the caps into small pieces.
Pour 2 tablespoons of oil into a preheated pan, put mushrooms, you do not need to close the pan with a lid. Fry the shiitake for 10 minutes over medium heat, stirring constantly with a wooden spatula, until all the juice has evaporated.

How to fry shiitake with garlic and lemon juice

Ingredients for making shiitake
Fresh shiitake – 500 grams
Garlic – 1 clove
Vegetable (or olive) oil – 2 tablespoons
Half a lemon
Dried parsley – 1 tablespoon
Salt, pepper – to taste

How to cook shiitake
Peel a pound of shiitake, separate the caps and legs with a knife. Pour boiling water over the caps, then cut into small pieces. Peel and chop the garlic clove. Squeeze the juice from half a lemon into a bowl.
Heat up a frying pan, pour 2 tablespoons of oil, add garlic and fry over medium heat for 30 seconds. Then put finely chopped shiitake into the pan, fry for 10 minutes, stirring constantly. 1 minute before readiness, salt, pepper, add a tablespoon of dried parsley and lemon juice. Mix everything and remove from heat.

Tasty Facts

How to choose the right fresh shiitake
1. You should buy whole mushrooms without mechanical damage, a little plump.
2. Mushrooms must be free of moisture or mold.
3. The edges of the mushroom cap should be bent down.
4. The hat should be velvety, dark brown in color, up to 6 centimeters in diameter.
5. The most delicious – mushrooms with a pattern of cracks on the hat.

Serve fried shiitake mushrooms with chicken, fish, vegetables, rice, pasta, or on its own.

The shelf life of fried shiitake is 2 days in the refrigerator.

Calorie content of fried shiitake – 39 Kcal / 100 grams

Useful properties of shiitake are due to:
– reduced risk of developing viral diseases (vitamins A, C, zinc).
– strengthening immunity (vitamin E, manganese, calcium, copper).
– normalization of metabolism (vitamins of group B, sodium, potassium)
– removal of toxins, salts of heavy metals (vitamin D, B3, B6, iron) from the