In a mixing bowl, combine shrimp, meat, rice wine, soy sauce and ginger in a bowl. Mix well. Lightly dust the mushroom caps with cornstarch. Spread 2 to 3 teaspoons shrimp-meat filling inside each mushroom cap. Heat a large non-stick frying pan over medium heat. Add oil, swirling to coat surface. Pan-fry filled mushrooms, meat-side down, until browned. Add braising sauce. Cover, reduce heat and simmer for 8 to 10 minutes. Remove cover, and continue to cook until sauce is slightly thickened.
Recipe courtesy of Martin Yan