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