Ingredients:

Dried Shitake Mushrooms 2 oz

Water hot 6 cp

Light Olive oil ¼ cp

Onions small dice 4 oz

Garlic minced 2 tbs

Ginger minced 2 tbs

Salt 1 tbs

Black pepper ½ tsp

Pineapple fresh minced ½ cp

Crushed Tomato ½ cp

Cream Sherry ½ cp

Soy Sauce ½ cp

Corn Starch 2 oz

Water cold ½ cp

Green onion sliced ½ cp

Procedure:

Put dried mushrooms in a bowl.

Pour hot over the top enough water pushing down with a spoon. 

Rehydrate till tender, approx. 15-20 minutes.

Remove mushrooms from the liquid and set liquid aside.

Rough Chop mushrooms. 

Pour oil in a saucepan.

Add chopped mushrooms, onions, garlic, ginger, salt, and pepper to the pan and stir fry or sauté, to lightly caramelize.

Add pineapple and tomato, also caramelize a little. 

Add Sherry and soy sauce and deglaze the pan.

Add the broth that was set aside from rehydration, simmer for 3-5 min. 

Mix corn starch and water and stir out the lumps.

Add some hot liquid to corn starch mixture (to temper), then add the corn starch into the sauce mix thoroughly and bring to a simmer for 3-5 min. 

Add green onions at the end, and mix in. 

Taste and adjust salt and pepper if needed.