Tomato Portabella Shitake Stirfry
Boil 1 cup of wild rice in 2 cups water

In a frying pan put a little bit of water and turn it on high

chop 2 tomatoes

12 small shitake mushrooms chopped

1 portabella mushroom chopped

1 teaspoon organic cornstarch - stir in 1/4 cup cold water in glass set aside

1 tablespoon earth balance or coconut oil

sprinkle of cayenne pepper

sprinkle of celtic sea salt

sprinkle of ground fresh black pepper

2 cloves garlic chopped

add all ingredients to the tomatoes as you chop, along with cornstarch to thicken as needed, about a tablespoon, stir, keep on high heat, and serve.