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.