Shiitake and Cheese Muffins

3 tablespoons butter
1 cup minced shiitake
2 cups flour
2-1/2 teaspoons baking powder
1/2 cup plus extra Parmesan cheese
1 cup buttermilk
1 egg

Preheat the oven to 400-degrees. and either use paper liners or grease a 12-cup muffin tin. Sauté the mushrooms in the butter over medium heat until the moisture is gone. Remove from heat.
In a large bowl, combine flour, baking powder and the ˝ cup of Parmesan cheese. Mix well. In a small bowl, beat together the buttermilk and the egg. Add this mixture and the mushrooms to the flour. Mix up a lumpy batter, stop stirring when the mushrooms are blended in.
Spoon the batter into the muffin cups, 3/4 full. Sprinkle the tops with Parmesan and then bake until brown and the tops spring back when you press the centers gently, about 20-25 minutes. Dry on a wire rack.
These are good hot, warm, and cold.
Recipe makes 10-12 muffins.

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