350 g enoki mushrooms
vegeta or other vegetable seasoning of your choice
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Mushrooms are washed and cut into two or three equal length parts. Green onions cut into slices, grated carrot and add to mushrooms. Eggs and stir lightly with salt, pepper and vegetata add to the vegetables. In a pan becomes heated the oil. A tablespoon of the mixture grebva (always before stir, because the egg falls on the bottom of the container) and pour into pan. Yielding small omletcheta that fry until browned on both sides. Arrange on a plate, previously littered with blotting paper to absorb excess fat. Serve warm with salad season. * Enoki mushrooms are a little cap and a thin, long stem. Have crispy structure when raw. Cooking for soups and other dishes should not be prolonged because they are very delicate. Are typically added at the end and then slightly resilient and flexible, such as spaghetti. Used in raw form as a supplement (or main ingredient) to salads.