In Japanese cuisine, unlike other national cuisines, much attention is paid to preserving the original appearance and taste of products. This is achieved due to the correct selection of spices and not too long time of heat treatment of products.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 300 gram Oyster mushrooms
- 300 gram Champignons
- 2 cloves Garlic
- 1 piece Onion red
- 2 tbsp Olive oil
- 2 tbsp Soy sauce
- 1 bunch Green Onion
- Parsley - to taste
Ingredients
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Instructions
- Wash oyster mushrooms and champignons, cut into slices, fry in a frying pan in oil for 3 minutes. on high heat. Then add the soy sauce and simmer on low heat under the lid until tender. Wash oyster mushrooms and champignons, cut into slices, fry in a frying pan in oil for 3 minutes. on high heat. Then add the soy sauce and simmer on low heat under the lid until tender.
- Peel the onion, wash it and cut it into small circles. Wash the green onions and chop them finely. Peel the garlic, wash it and cut it into slices. Arrange the mushrooms on plates, sprinkle with garlic and green onions.
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