See below ingredients and instructions of the recipe
1 tb Sweet butter 1/2 c Scallions, sliced thinly
2 Cloves garlic, minced 1/2 ts Chile and garlic paste
2 c Fresh shiitake mushrooms, 1/4 c Rice wine vinegar
-sliced 2 tb Sesame oil
1/2 c Teriyaki sauce 1/4 ts Freshly ground black pepper
1 c Tomatoes, diced 1 bn Cilantro, chopped
Melt butter in a saute pan, add garlic and cook gently for 1 minutes.
Add the sliced shiitake mushrooms and continue cooking over low heat
until mushrooms are tender. Add the teriyaki sauce, bring to a boil
quickly, and remove from heat. Allow mushrooms to cool to room
In a separate bowl, combine all remaining ingredients and mix well.
When mushrooms have cooled, combine with the tomato mixture. Serve at
room temperature. Refrigerated, mixture will keep for several days.
makes 3 cups.
From: Asbury Park Press 09/23/92 Shared By: Pat Stockett