Title: Stuffed Shiitake
Categories: Appetizer
Yield: 4 Servings

12		Fresh shiitake mushrooms
1/2	c	Celery; finely chopped
2	cl	Garlic; minced
1	c	Bread crumbs
		Parsley; chopped to taste
6		Wild oyster mushrooms;
		. chopped
1		Onion; finely chopped
2	tb	Olive oil
1/2	ts	Tamari sauce
2/3	c	Parmesan cheese
		Paprika to taste

The rich taste of shiitake makes this recipe a perfect one to serve as an appetizer or offer as a light evening meal.

DIRECTIONS:

Cut the stems off the shiitakes and chop them finely. Reserve the caps. Saute the onion, celery and garlic in the olive oil. When the onion is transparent, add the shiitake stems, tamari, oyster mushrooms, bread crumbs and Parmesan cheese, and saute for 3 to 4 minutes longer. Stuff the shiitake caps with the filling, sprinkle them with chopped parsley and paprika, and place them on a cookie sheet. Bake the shiitake at 375øF for about 15 minutes, broil for a minute longer to brown the cheese, and serve.

Source: "Shiitake, Medicine in a Mushroom" by Kenneth Jones

** Herbs for Health -- Jan/Feb 97 **

Formatted for your use by The WEE Scot -- paul macGregor

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