Stuffed Morels, Japanese Style
- 20 large morels halved lengthwise
- 1/2 pound ground pork
- 1 small onion minced
- 9 canned water chestnuts minced
- 2 tablespoons soy sauce
- 1/8 teaspoon five-spice powder
- 1 tablespoon dry sherry
- 1 tablespoon arrowroot
In a mixing bowl, combine the pork, onion, water chestnuts, soy sauce, five-spice powder, and dry sherry. Stir in the arrowroot.
Mound as much filling as will fit into the hollow morels. Arrange the mushrooms in a large baking pan. Bake in a preheated 450 degree oven for 20 to 25 minutes.
This recipe yields 10 appetizer servings.