Suprêmes with Chinese Mushrooms

This recipe is little more than a variation on the preceding one for Sautéed Suprêmes, but the flavor is markedly different and quite unusual. The only substitution permissible in this dish is Japanese dried mushrooms (shiitake) for the Chinese (doong gwoo); otherwise the dish loses its character. (You will find the mushrooms and a lot of other good things at Oriental food stores; for instance, rice flour for thickening sauces to a velvety smoothness, an instant tempura mix to fry ch