DRIED MUSHROOM RECIPE

MORELS WITH THAI PORK STUFFING

Try to use large DRIED MORELS with openings big enough to accommodate stuffing.

- 16 large DRIED MOREL mushrooms (rehydrated)
- 3/4 pound ground pork (uncooked)
- 3 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1 tablespoon Thai fish sauce (Nam Pla)
- 1 tablespoon fresh cilantro, minced
- 16 cooked, shelled bay shrimp
- 2 tablespoons dried onion flakes, toasted in non stick fry pan until golden
- Asian red chili sauce, or an Asian sauce of your choice
• Pour boiling water over dried morels and let stand 15 minutes to rehydrate.
• Combine pork, garlic, black pepper, fish sauce, and cilantro.
• Stuff each MOREL with the pork mixture and steam for 30 minutes
• Place the cooked MORELS on top of 1 shrimp each, sprinkle with toasted onion flakes, and serve with any red Asian chili sauce.
• Approximately 4 servings

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