Reconstitute the dried mushrooms by adding 1 cup of mushrooms to a bowl or jar and pouring hot water over them. Push the mushrooms down to ensure they are submerged. Soak until plump, between 5 to 20 minutes.

Dry the mushrooms with paper towels and slice them into thick slices. Coat them in cornstarch until completely covered.

In a pan over medium-high heat, heat the sesame oil. Add the mushrooms and fry until crispy on both sides, about 3 to 5 minutes.

Remove the mushrooms to a bowl.

In the same pan, add all the sauce ingredients over medium heat. Stir to prevent burning and let thicken for about 2 to 3 minutes. Adjust sweetness with additional maple syrup if desired.

Add the mushrooms back to the pan, tossing to coat them in the sauce until thick and sticky, about 2 to 3 more minutes.

Remove from heat and allow to cool slightly. Serve with noodles, hot rice, or as desired.