astray recipes: Caribbean shiitake

Categories: Vegetables; Caribbean
Yield: 4 servings

Measure	Ingredient
2 tablespoons	Soy sauce
1 teaspoon	Brown sugar
2 teaspoons	White wine vinegar
¼ teaspoon	Cayenne pepper
2 teaspoons	Cornstarch
½ cup	Med-sliced scallions
	White part only
4	Garlic clove(s)
	Thinly sliced
1 tablespoon	Olive oil
18 mediums	(to large) shiitake caps
	Stems removed
½ cup	Cubed pineapple
½ large	Red bell pepper, cored
	Cut into 1/4" slices
½ cup	Cubed cooked plantain
	Or green banana
½ cup	Cilantro, firmly packed
	Coarsely chopped

Combine the soy sauce, brown sugar, vinegar, cayenne pepper, ½ cup cold water, and the cornstarch in a small bowl and set aside.

Saute the scallions and garlic over medium heat in the olive oil in a large saute pan for 30 seconds. Add the shiitake and continue to saute for 2 minutes. If the shiitake do not give off any liquid, add a bout 2 tbs water. Stir in the pineapple, red pepper, and banana or plantain. Cover and simmer for 5 min.

Add the cilantro and soy sauce mixture slowly while stirring. Heat until the dish is lightly thickened; add a little more water if too thick.

A Cook's Book of Mushrooms

by Jack Czarnecki

ISBN 1-885183-07-0

pg 167

Submitted By DIANE LAZARUS On 11-19-95

caribbean shiitake