Rinse dried mushrooms and soak them in hot water to cover for 20 minutes. Drain, reserving 2 tablespoons soaking liquid. Remove and discard stems; place caps in a small heatproof bowl. Add mushroom seasonings, toss lightly and place bowl in a bamboo steamer tray. Fill a wok with hot water level with bottom of steamer tray, place steamer in wok and steam over high heat, 15 minutes. Let mushrooms cool, then strain liquid into a bowl, discarding scallions and gingerroot. Stir in shrimp sauce ingredients and set aside. Rinse shrimp, drain thoroughly, place in a clean dish-towel and squeeze out as much liquid as possible. In a food processor or with 2 knives mince shrimp to a paste; transfer to a mixing bowl. Add shrimp seasonings, stirring vigorously in one direction to combine evenly. Sprinkle inside of mushroom caps with cornstarch and generously spoon in shrimp paste. Smooth tops with a spoon dipped in water and place on a lightly-greased heat-proof plate. As in previous step, steam plate in bamboo steamer tray, 7 minutes. Remove from wok and keep warm. Dry wok, reheat over high heat, add tablespoon of oil and heat until nearly smoking. Add minced garlic and ginger and stir-fry 5 seconds. Add watercress, toss lightly to coat and add watercress seasonings; toss briefly until watercress wilts. Spoon watercress around outer edge of a warmed platter; arrange stuffed mushrooms in center of platter and keep warm. To hot wok add shrimp sauce, stir until hot and thickened, pour over mushrooms and serve immediately. This recipe yields 4 to 6 servings, as part of a Chinese-style dinner. Cuisine: "Chinese" Source: "TASTE with David Rosengarten - (Show # TS-4667) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-02-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: David Rosengarten