Shiitake Balsamic Vinaigrette
From Andrew, the Webmaster
3 cups canola oil
1/2 cup sesame oil
1 cup water
1 cup red wine
1 cup balsamic vinegar
1 cup shoyu (soy sauce)		 1/2 cup toasted sesame seeds
2-3 cups dried Shiitake mushrooms, chopped/ground into small pieces (about twice the size of a peppercorn. If some of it gets ground into powder along the way, all the better!)

Combine all ingredients in a vessel that can be shaken without leaking. Then shake that puppy! Allow to sit for 24 hours in order for the Shiitakes to swell up and distribute their flavor throughout the mixture. Serve over salad or as a dip for raw vegetables.
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