Recipe by: Mito
12 shii-take (dried)
1 can water chestnuts
Soak shii-take in water until soft again and cut them into bite sized pieces. Chop onion and carrot. Drain the water chestnuts and put them together with the carrot, onion and shii-take in a pan. Add a bit of water and cook until ready.
Season with mushroom sauce (available at Asian stores) and salt. Serve over rice, potatoes, pasta. I usually use soba noodles.