*97. Sautéed Mushrooms

• 24 large dried Chinese mushrooms
• 1 tablespoon oil
• ½ level teaspoon

Soak mushrooms in water to cover until they are softened and have increased their volume by one-third (30 minutes to 1 hour). Trim off the stems and discard them, or add them to a stock pot. Reserve the soaking liquid. Sauté the caps in oil, adding sugar, salt and soy sauce. Add the mushroom water, sesame oil and oyster sauce, and heat the mixture to simmering point. Simmer over low heat, cover