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Melt butter in a saute 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.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 150 (74%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 4g|
|Cholesterol 20.4mg||6 %|
|Sodium 1844.6mg||64 %|
|Potassium 138.2mg||4 %|
|Total Carbohydrate 8.5g||3 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 8.4g|
|Protein 3.1g||4 %|
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Calories per serving: 202
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