1. Soak dried mushrooms. Squeeze dry, reserving soaking liquid; cut off stem ends.

2. Blend cornstarch and cold beef stock to a paste.

3. In a saucepan, combine mushroom-soaking liquid and mushrooms with remaining stock. Bring to a boil, then simmer, covered, 20 minutes.

4. Remove mushrooms with a slotted spoon and transfer to a deep serving dish. Arrange caps decoratively in a circular pattern; keep warm.

5. Add oyster sauce and sherry to liquids in pan and heat through, stirring. Then stir in cornstarch paste to thicken. Pour sauce over mushrooms and serve.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.