Sautéed Shiitake

By Wendell Fowler

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8 oz. shiitake mushrooms, caps only, sliced thin
1/3 cup minced onion shallot
2 tbs. soy sauce
2 tbs. sherry (optional)
2 tbs. olive oil
1 tsp. honey
1 tsp. minced rosemary

In a skillet, sauté onion in olive oil over medium heat till glassy.
Add shiitake and stir-fry till limp (2-3 minutes). Reduce heat and simmer.
Add soy sauce and sherry and continue to sauté for another 2-3 minutes.
Add rosemary (or chopped parsley or basil). Stir another minute or two. Continue to sauté till your desired consistency. Add honey at the end.

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