15 large fresh mushrooms, stems removed 1/2 pound ground pork 1/4 slice Chinese salted turnip (chung choi), rinsed and chopped 1 tablespoon soy sauce 3 tablespoons finely chopped canned water chestnuts 1/4 teaspoon salt 1/4 teaspoon white sugar
Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel. In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.