Remove the stems from the Mushrooms and scoop the gills and pithy flesh out of the inside of the caps.

Brush the Caps with a little oil and bake at 400 degrees Fahrenheit for 15 minutes or so until slightly softened. Drain of any liquid that has accumulated and chill the Caps until needed.

Stir the pork repeatedly in one direction (or blend in a processor) until it is smooth and sticky then chop the Shrimp coarsely.

Mix the Shrimp and the Pork together with the Scallions, Ginger, Garlic, Salt, Pepper and the Tablespoon of Cornstarch.

Stuff some of the mixture into each Mushroom Cap and set aside.

Mix the teaspoon of Cornstarch to a slurry with a little water, the mix it with the Stock, Sugar, Oyster Sauce and Rice Wine. Set aside for now.

Heat a little oil in a pan over a low flame and pan-fry the mushroom caps, filling side down, until the surface is nicely browned. Then turn the mushrooms over, cover the pan, and cook gently until the filling is cooked all the way through.

Finally, turn up the heat, add the sauce mix and cook a little longer until the sauce is clear and slightly reduced. Plate the mushrooms and drizzle over the sauce.