Anonymous Fri Oct 07 11:08:33 2005

1/2 cup wood ear mushrooms

1/2 cup kernel corn

1 tbsp. shallots, pared, chopped

3/4 cup oil

1/2 Napa cabbage head, shredded

2 tbsp. green onions, chopped

1 tbsp. parsley, chopped

1 tbsp. salt

1 tbsp. black pepper

3 tbsp. sugar

3 tbsp. tarragon vinegar

Saute mushrooms, corn and shallots in small amount of oil for 3 minutes over medium heat. Remove from heat; combine with remaining ingredients in large bowl. Let cool.