Oriental Shimeji

Do you have that little mushroom that you get at Japanese restaurants? So, it’s shimeji. Here at home, it’s a stamped sticker.
I make it with fresh white Shimeji (I don’t like dehydrated). I separate the “petals”, wash them well and set them aside. In the non-stick frying pan I add a level spoon of butter and sauté the shimeji. I add glutamate, a tiny bit of powdered meat broth (optional), soy sauce and a little water. It stays on the fire for about 10 minutes and it’s ready. You can also add sake, but I don’t even add it.

I buy it in a tray like this: