First things first, you're going to want to reconstitute the dried mushrooms. Add 1 cup of mushrooms to a bowl or jar and pour hot water over them. Ensure the mushrooms are pushed down - maybe put something on top to ensure they are pushed into the water. Leave them to soak until plump, anywhere from 5 minutes to 20 minutes.
Dry the mushrooms as best as possible with some paper towels, then slice into thick slices. Coat them in the cornstarch until totally covered.
In a pan over medium high heat, heat the sesame oil. Add in mushrooms and fry up until completely crisp on both sides, about 3 to 5 minutes until the cornstarch is totally cooked out and the mushrooms are crisped up. Remove the mushrooms to a bowl (you can use the same bowl you tossed them into.
In the same, pan, add all the ingredients for the sauce over medium heat. You can either whisk them together in a small bowl before, or in the same pan, because dishes. Stir to prevent burning and let is thicken up, about 2 to 3 minutes. Taste the sauce and add the extra tablespoon maple syrup if you want it sweeter
Add back in the mushrooms, and toss to coat, until they become thick and sticky, about 2 to 3 more minutes. This may take a bit longer based on your mushrooms, so be sure to watch them.
Remove from heat, and allow to cool slightly. Serve with noodles, hot rice or anything else you want to serve them with. Enjoy!
Notes
To add heat, add some Sriracha to the sauce!How to store: Store in an airtight container in the refrigerator for up to 5 days. They’re best reheated in the microwave until warmed through, although if you don’t have a microwave, you can heat them in a skillet set over medium-heat and add a splash of sesame oil to keep them from sticking.How to freeze: Freeze Sticky Sesame Shiitake Mushrooms for up to 3 months. Place them in a small freezer bag or airtight container; you can microwave them from frozen or let them thaw in the refrigerator first.