Braised Chinese mushrooms

48 large to 60 medium-size unbroken dried Chinese mushrooms (preferably Botan brand Yellow Label)
¾ pound shrimp, peeled, deveined and finely chopped
¾ pound ground pork, preferably not too lean and not too finely ground, as found in Chinese meat markets, grocery stores and supermarkets
6 water chestnuts, preferably fresh, finely minced, about one-half cup
¼ cup finely chopped scallions, green and white parts combined
2 teaspoons finely minced fresh ginger
3 tablespoons light soy sauce
3 tablespoons shaoxing or dry Sherry
3 tablespoons cornstarch
¾ teaspoon plus one-quarter teaspoon sugar
1 teaspoon sesame oil
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons corn, peanut or vegetable oil
1 ½ cups fresh or canned chicken broth
1 ½ tablespoons oyster sauce

Nutritional Information
- Nutritional analysis per serving (22 servings)
  82 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 6 grams protein; 36 milligrams cholesterol; 289 milligrams sodium

20 to 25 servings

Put the mushrooms in a large bowl and add hot water to cover. Let stand one hour or longer.
Rinse and dry the mushrooms. Cut off and discard stems.
In a mixing bowl, combine the shrimp, pork, water chestnuts, scallions, ginger, soy sauce, shaoxing or Sherry, cornstarch, threequarter teaspoon sugar, sesame oil, salt and pepper. Blend well.
Fill each mushroom cap with an equal portion of the mixture, mounding and smoothing over the tops.
Heat three tablespoons of the oil in each of two large skillets. Add the mushrooms, stuffing side down, and brown lightly. Turn the mushrooms carefully in both skillets and carefully pour off the oil from both skillets.
Blend the broth, oyster sauce and remaining one-quarter teaspoon sugar. Pour an equal portion of this into each skillet. Bring the liquid to the simmer and cover closely. Cook over low heat about 15 minutes, basting once during cooking. If the liquid starts to evaporate, add a few drops of water and continue cooking.
Give the mushrooms one final basting. Transfer them to a dish in one layer. Pour the remaining liquid over all. Let cool uncovered. Cover and refrigerate.
When ready to serve, preheat the oven to 300 degrees. Heat the mushrooms 15 minutes in their cooking liquid. These mushrooms are good even at room temperature.

1 hour 45 minutes