1. Saute chopped onion (and garlic) in olive oil
   
2. Add sliced shiitake, pepper to taste and black bean sauce.
   
3. Saute for 5 minutes
   
4. Remove from heat
   
5. Spread out phyllo leaves, cut in 4 lengthwise strips.
   
6. Baste with olive oil
   
7. Put a 1/2 teaspoon on the bottom of each strip and triangle fold one strip at a time.
   
8. Bake at 325 for 12-15 minutes.
   
9. May be frozen for 3 months.
   

Shiitake Mushroom Sauce with Marsala

2 Tbl. butter
2 Tbl. minced shallots
4 oz. Shiitake Mushrooms, stems removed, caps sliced
1/2 cup dry Marsala wine or Sherry
1/2 c. chicken stock, preferably homemade
3/4 c. whipping cream
salt and pepper

1. In a large skillet saute the shallots in butter for 1 minute.
2. Add the Shiitake mushrooms and cook over medium high heat for 2 minutes.
3. Remove the mushrooms from the pan and set aside.
4. Add the Marsala to the pan and cook over high heat for 1 minute.
5. Add the chicken stock and cook until it is reduced by half.
6. Add the cream and cook over high heat for 3 minutes or until the sauce is of creamy consistency.
7. Return the mushrooms to the pan, salt and pepper to taste and serve.

1. Microwave or cook Italian rice, tomato sauce, stewed tomatoes, parsley and salt to taste.
   
2. Five minutes before rice is finished and sauce absorbed, add any combination of favorite mushrooms: Oysters for a mild taste, Beech for a bit of bite and Shiitake for a meaty body.
   

1. Saute the Shiitake mushrooms in 1.5 Tbl. olive oil over medium high heat until lightly browned. Keep Warm.
2. To make the dressing, combine the sherry, garlic, salt and pepper and slowly add the olive oil. Toss the lettuce, with just enough dressing to coat.
3. Place lettuce on individual plates and arrange the mushrooms on top. Sprinkle with the walnuts and serve.

Marinated Mushrooms

1. Slice Shiitake, add whole Buna Shimeiji and drizzle with your favorite salad dressing.
   
2. Refrigerate covered overnight and serve.