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.