2 c. finely chopped fresh shitake, oyster, or morel mushrooms
2 c. finely chopped leeks
1/4 c. butter
1/4 c. dry white wine
3/4 c. soft bread crumbs
1/2 c. chopped water chestnuts
1/2 c. shredded carrot
1/4 tsp. salt
1 (4 to 5 lb.) pork loin center rib roast, backbone loosened (8 ribs)
1 recipe Mushroom-Butter Sauce

For stuffing, in a saucepan cook mushrooms and leeks in butter until tender. Add wine; simmer, uncovered, 5 minutes or until liquid evaporates. Remove from heat. Stir in bread crumbs, water chestnuts, carrot, salt and 1/8 teaspoon pepper.

Place roast, rib side down. On the meaty side, cut a pocket above each rib, making 8 pockets total. Spoon stuffing into pockets. Place roast, rib side down, in a shallow roasting pan. Insert meat thermometer.

Roast in a 325 degree oven for 1 3/4 to 2 1/4 hours or until thermometer registers 160 degrees. Cover loosely with foil after 1 hour to prevent over browning.

About 30 minutes before serving, prepare sauce. Keep sauce warm. Remove roast from oven; let stand 10 minutes before carving. To serve: Slice meat between ribs. Serve with sauce. Makes 8 servings.