Mushroom Saute Supreme
Reprinted from Growing Gourmet and Medicinal Mushrooms by Paul Stamets
1/2 lb fresh Shiitake
2 tbsp pesto
1 tarragon sprig
1 thyme sprig
1/2 cup canola oil		 1/4 cup olive oil
3 garlic cloves
1 small onion, diced
1/8 cup water
2 tbsp shaved almonds
Trim and discard stems of Shiitake, dice upper part of stems into small pieces, and put aside. Discard lower stems. Then tear each Shiitake mushroom into six or more pieces. In medium size skillet using 1/2 cup canola oil, bring heat up to high, then add mushrooms. Cook Shiitake until golden brown on each side. Add pesto and olive oil. Lower heat to medium, add diced onions, tarragon, thyme, garlic, almonds, and water. Salt and pepper to taste. Simmer for five to ten minutes. Once cooked, this mixture can be:

1) mixed into white or wild rice.
2) mixed into pasta.
3) placed on top of salmon or white fish.
4) mixed in with tofu and cooked.
5) mixed into a quiche and baked.
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