1/3 cup olive oil
1/3 cup butter
1/4 pound dried shiitake slices (without stems)
1 pint pearl onions, peeled
4 ounces goat cheese
1/3 cup sherry vinegar
1/4 cup gold rum
2 romaine hearts
Salt and pepper to taste
Rinse shiitake slices under hot running water and soak about 10 minutes. Heat
olive oil until smoking; toss in butter and sauté shiitake until golden brown.
Add onions and cook them lightly together with the mushrooms. Deglaze pan
with vinegar and rum. Season with salt and cracked pepper. Serve with romaine
hears; sprinkle with pieces of goat cheese.