Braised Shiitakes with Shrimp Stuffing

• 1/2 cup dried porcini mushrooms (1/2 oz)
• 1 1/4 cups hot water
• 5 oz shrimp, shelled, deveined, and finely chopped
• 5 oz ground pork
• 4 oz halibut fillet, skinned, and fish finely chopped
• 1/2 cup thinly sliced scallions
• 1/4 cup finely chopped rinsed canned water chestnuts
• 1 tablespoon cornstarch, plus 1 teaspoon for dusting shiitake caps
• 1 teaspoon minced peeled fresh ginger
• 1 1/2 tablespoons Chinese rice wine or medium-dry Sherry
• 1 1/2 tablespoons Asian sesame oil
• 16 (1 1/2-inch-wide) fresh shiitake mushrooms, stems discarded
• Reserved porcini liquid
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1/4 teaspoon kosher salt
• 3/4 teaspoon sugar
• 2 tablespoons peanut or vegetable oil
• 1/2 tablespoon minced peeled fresh ginger
• 1/2 tablespoon minced garlic

1. Soak porcini in hot water in a glass measure until softened, about 30 minutes.
2. Pour liquid through a paper towellined sieve into a small bowl to remove grit.
3. Discard solids.
4. Put stuffing ingredients in a bowl and stir together in one direction with your hand until well blended.
5. Arrange shiitake caps, smooth sides down and close together, on a work surface.
6. Put 1 teaspoon cornstarch in a fine sieve, then dust tops of mushrooms.
7. (This will help stuffing adhere.)
8. Stuff shiitake caps with shrimp mixture, packing gently.
9. Stir together porcini liquid, oyster and soy sauces, salt, and sugar and reserve.
10. Heat oil in a 12-inch skillet over moderately high heat until hot but not smoking.
11. Add mushrooms, stuffing sides down, and cook until golden brown on bottom, about 2 minutes.
12. Carefully turn mushrooms over and cook 2 minutes more.
13. Add ginger and garlic to pan (between mushrooms) and cook 1 minute.
14. Pour in reserved sauce mixture and bring to a boil.
15. Reduce heat and simmer, uncovered, until mushrooms are tender, about 3 minutes.
16. Transfer mushrooms to 4 small plates and keep warm.
17. Boil sauce, stirring occasionally, until thickened, 3 to 4 minutes and spoon over mushrooms.

porcini mushrooms, water, shrimp, ground pork, scallions, water chestnuts, cornstarch, fresh ginger, chinese rice wine, asian sesame oil, fresh shiitake mushrooms, oyster sauce, soy sauce, kosher salt, sugar, peanut, fresh ginger, garlic

Taken from www.epicurious.com/recipes/food/views/braised-shiitakes-with-shrimp-stuffing-103986 (may not work)