Caribbean shiitake
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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