Chop the Chinese black mushrooms. In a large skillet over medium high heat, saute the chopped black mushrooms in the extra virgin olive oil. Add the butter, shallots, ginger, soy sauce and brown sugar. Cook for 2 minutes, stirring occasionally. Stuff the mushroom caps with mixture. In a roasting pan put in chicken stock and stuffed mushrooms and roast in a 350 degree oven for about 10 minutes or until tender. Pour the roasting liquid in a small sauce pan and reduce by half. Add oyster sauce and chopped cilantro. Spoon sauce over mushrooms and serve immediately. Garnish with chopped scallions. Yield: 4 servings

Digest V1 #632 by "Ed Bauman" <Birchcreek@msn. Com> on May 31, 97