Cooking umbrella mushroom

Peel the onion, cut into circles, pour over with vinegar, salt, mix and leave to marinate.

Clean the cap of the umbrella mushroom from sand and other debris. If there is a lot of earth or sand on top of the cap, then you can gently wipe it with a damp sponge, and blow the plates. In no case should the mushroom umbrella be wetted. Cut a hard place in the middle of the hat where the leg is attached.

Drive one egg into a deep wide plate, stir, add flour and knead until a homogeneous thick mass. Add another egg and stir well until the consistency of liquid sour cream.

Mushroom cut into four parts. If the mushroom is smaller in diameter, then you can take two mushrooms by cutting them in half.

Heat a frying pan over high heat and pour oil on it, reduce the heat to the size as for cooking scrambled eggs or scrambled eggs.

Soak a piece of cap on both sides and put on a preheated frying pan. Quickly repeat the same with other pieces.

Fry 3-4 minutes. While the mushrooms are fried, grate the cheese.

Turn the mushrooms over, put the onion on top, pepper, sprinkle with grated cheese and fry on such a light fire for another 3-4 minutes.

Remove the pan from the heat, cover with a lid and leave for 1 minute to melt the cheese.

The dish is ready, serve hot immediately on the table, although it is just as tasty and cold.