- enbell Apr 29, 2007 05:03 PM
I was reading a menu online to choose a restaurant for Mother's Day and did a double take. I know there are oyster and lobster mushrooms. Are there also abalone mushrooms, or was the menu missing a comma between ingredients? Thanks in advance :)
I picked one of these up this evening, and wasn't quite sure what to do with it.
The first thing I noticed was that it had a reasonably strong yeasty aroma. I beer-battered half of it, which tasted pretty good on its own, seasoned with salt and pepper, but the yeasty and slightly sour taste of the mushroom didn't really seem to go well with any of the condiments I tried (lemon juice, Lingham's chili sauce, mayonnaise).
I braised the other half with garlic and ginger in mirin, palm sugar, light soy, oyster sauce, and pork stock, adding some arugula at the end. I thought the sweetness from the mirin and the palm sugar and the bitterness from the arugula really complimented the mushrooms well.
Personally, I found this type of mushroom to have a stronger flavor than typical oyster or king oyster mushrooms. I thought the texture was wonderful, especially braised. I've never had real abalone, so I can't make that comparison.