Jack Czarnecl s Shiitake in Burgundy Butter Sauce

1/2 cup chopped onions 1 cup water

1/2 tsp. ground chili powder 1 tsp. lemon juice 1/4 cup red wine 1 tsp. sugar

1 lb. fresh Shiitake caps

1/2 tsp. ground coriander

1 tsp. fresh, crushed garlic

1/4 tsp. ground black pepper

1 tsp. salt

1 tblsp. soy sauce

1 1/2 tblsp. cornstarch w/1/3 cup water

3 tblsp. melted butter

In a skillet, saute the onions in the butter until transparent, then add water. Add the other ingredients, except the mushrooms and cornstarch, and stir for 1 minute. Add the mushrooms, and turn the heat to low. Cover the skillet with a tight-fitting lid, and let simmer for 30 minutes. Thicken the mix ture with the cornstarch-and-water mixture, and serve alone or over rice. According to Jack, the sauce actually enhances the flavor of the Shiitake. Makes 4 servings.

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