1 tb Sweet butter

2 Cloves garlic, minced

2 c Fresh shiitake mushrooms,

-sliced 1/2 c Teriyaki sauce

1 c Tomatoes, diced

1/2 c Scallions, sliced thinly

1/2 ts Chile and garlic paste

1/4 c Rice wine vinegar

2 tb Sesame oil

1/4 ts Freshly ground black pepper

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 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.