Chinese salsa with mushrooms
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Sweet butter |
| 2 | Cloves garlic, minced | |
| 2 | cups | Fresh shiitake mushrooms, sliced |
| ½ | cup | Teriyaki sauce |
| 1 | cup | Tomatoes, diced |
| ½ | cup | Scallions, sliced thinly |
| ½ | teaspoon | Chile and garlic paste |
| ¼ | cup | Rice wine vinegar |
| 2 | tablespoons | Sesame oil |
| ¼ | teaspoon | Freshly ground black pepper |
| 1 | bunch | Cilantro, chopped |
Directions
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 temperature.
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