Note: This recipe can be used to stuff other mushrooms such as shiitakes, boletes, portobello

INGREDIENTS

1⁄2 lb. ground pork

1 small onion, minced

9 canned water chestnuts, minced 2 Tbsp soy sauce

1/8 tsp five-spice powder

1 Tbsp dry sherry

1 Tbsp arrowroot or cornstarch

20 large morels, halved lengthwise

PREPARATION

Preheat the oven to 450°F.

In a large mixing bowl, combine the pork, minced onion, water chestnuts, soy sauce, five-spice powder and dry sherry. Stir in the arrowroot or cornstarch.

Mound as much filling as will fit into the hollow morels then place the mushrooms in a single layer on a large baking dish.

Bake for 20 to 25 minutes.

Serve immediately