Caribbean shiitake

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
\N \N White part only
4 \N Garlic clove(s)
\N \N Thinly sliced
1 tablespoon Olive oil
18 mediums (to large) shiitake caps
\N \N Stems removed
½ cup Cubed pineapple
½ large Red bell pepper, cored
\N \N Cut into 1/4\" slices
½ cup Cubed cooked plantain
\N \N Or green banana
½ cup Cilantro, firmly packed
\N \N 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

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