Recipe - Chinese Salsa With Mushrooms

1 tablespoon Sweet butter
2 Cloves garlic, minced
2 cup Fresh shiitake mushrooms,
cut or sliced up
One half cup Teriyaki sauce
1 cup Tomatoes, minced
One half cup Scallions, cut or sliced up thinly
One half teaspoon Chile and garlic paste
One fourth cup Rice wine vinegar
2 tablespoon Sesame oil
One fourth teaspoon Freshly ground black pepper
1 bn Cilantro, chopped

Melt butter in a saute pan, add garlic and cook gently for 1 minutes. Add
the cut or sliced up 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.