Caribbean Phillips Shiitake
Life is too short to cook too seriously all the time. There are those dishes and those mushrooms we can look fondly upon as opportunities for putting on our culinary polka dot underwear. If food could smile, this is what it would look like. Serve it over rice studded with almonds and golden raisins.

Ingredients:
* 2 tablespoons soy sauce
* 1 teaspoon brown sugar
* 2 teaspoons white wine vinegar
* 1⁄4 teaspoon cayenne pepper
* 2 teaspoons cornstarch
* 1⁄2 cup medium-sliced scallions, white part only
* 4 garlic cloves, thinly sliced
* 1 tablespoon olive oil
* 18 medium to large fresh Phillips shiitake caps, stems removed
* 1⁄2 cup cubed fresh pineapple
* 1⁄2 large red bell pepper, cored and cut into 1⁄4 inch slices
* 1⁄2 cup cubed cooked green banana or plantain
* 1⁄2 cup firmly packed coarsely chopped fresh cilantro

Preparation:
Combine the soy sauce, brown sugar, vinegar, cayenne pepper, 1⁄2 cup cold water, and the cornstarch in a small bowl and set aside.
Sauté the scallions and garlic over medium heat in the olive oil in a large sauté pan for 30 seconds. Add the Phillips shiitake and continue to sauté for 2 minutes. If the shiitake do no give off any liquid, add about 2 tablespoons water. Stir in the pineapple, red pepper, and banana or plantain. Cover and simmer for 5 minutes.
Add the cilantro and soy sauce mixture slowly while stirring. Heat until the dish is lightly thickened add a little more water if too thick. Serve immediately.

Serves 4
Suggested wine: Sweet or semisweet Parker Riesling