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