How long to fry shimiji

Fry Shimiji for 10 minutes over medium heat without a lid in vegetable oil.

How to fry shimiji

Shimiji mushrooms – 300 grams
Onions – 2 heads
Olive oil – 2 tablespoons
Tomato – 1 piece
Chicken fillet – 4 pieces about a pound
Salt – 1 tablespoon
Basil, dill – to taste

How to fry shimiji
Peel and finely chop the onion. Wash the tomato, wipe it with a paper towel, pour over with boiling water and peel. Chicken fillet, if frozen, defrost. Cut into 2 cm pieces. Dill wash, dry and finely chop.
Wash the mushrooms, disassemble into individual mushrooms, wash, cut off the roots.
Heat a frying pan over medium heat, pour olive oil, put onions, fry for 5 minutes. Then add the tomatoes and fry for another 5 minutes over medium heat. Add shimiji mushrooms, basil, dill to the pan, fry for 5 minutes, stirring occasionally.
Add the fillet to the pan, fry for another 15 minutes, stirring. Your Shimiji mushrooms are fried!

How to extinguish shimiji

Shimiji – 400 grams Hard
cheese – 200 grams
Onions – 1 head
Garlic – 2 cloves Fresh cilantro
– 1 bunch
Salt, ground black pepper – to taste
Butter – 100 grams cube
Olive oil – 1 tablespoon
Soy sauce – 2 tablespoons
Milk – 600 milliliters
Flour – half a glass

How to cook shimiji in a pan
Peel and cut onions. Peel and crush the garlic with a garlic press. Wash the shimiji and cut into mushrooms. Wash cilantro, dry and finely chop. Grate the cheese on a coarse grater.
Put the pan on a quiet fire, put 50 grams of butter, then pour in the olive oil. Put the onion, fry it for 5 minutes, stirring. Add garlic, fry for 1 more minute. Add shimiji and fry them for 3 minutes, pour in soy sauce, add salt and simmer for a couple more minutes. Place mushrooms in a bowl and sprinkle with cilantro.
Prepare the sauce for the shimiji. Heat the milk without bringing it to a boil. Melt the remaining 50 grams of butter in a frying pan (you can use the same frying pan in which the shimiji were fried), add a spoonful of flour, and mix until the flour dissolves. Then pour the flour mass into the milk and cook for 3 minutes, stirring. Turn off the heat under the saucepan, add the grated cheese, salt and pepper. Mix well until cheese is melted and serve with shimiji in a gravy boat.