Chinese Salsa with Mushrooms

Directions

Melt butter in a sauté 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.