Mock Abalone?
Buenos Aires – Picked up some beautiful oyster mushrooms in chinatown the other day. Decided to just do a search for an interesting recipe on the internet and found a great site with all sorts of mushroom recipes. What caught my eye was a recipe for Mock Abalone. I had all the ingredients except one of the herbs, but it was quite sufficient to make a minor change and have a spectacular lunch today! I can’t say I agree that there’s any resemblance to abalone – neither the flavor nor the texture – but it was damned good.
½ cup flour
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon dried marjoram
¼ teaspoon dried basil
2 small garlic cloves, minced
¼ teaspoon paprika
1 dozen good sized oyster mushrooms
2 tablespoons butter
3 tablespoons olive oil
Lemon wedgesMix the flour, spices, herbs, and garlic in a bag. Add the mushrooms and shake to coat thoroughly. Saute in the butter and oil until browned on both sides. Serve with lemon wedges. Serves 2.
November 25th, 2005 at 5:01 pm
DMBLGIT? #11 – The Entries, Part I
Holy cow, peoples, there’s a lot of talent out there! Nothing new in that, of course, but still- it’s a thrill to put a post together that’s full of quality photos from around the world. Warms your heart and brings
March 25th, 2006 at 11:44 am
This recipe has turned into one of the more looked at ones on this site, interestingly enough. I get monthly stats on things like what searches from various engines brings people to the site, plus what they search for within the site. Strangely, I thought, the last two months suddenly brought roughly six dozen requests per month for a recipe for “mock abalone” between Google and Yahoo. A Google search of my own brought up a January 25 short article on the topic in The San Diego Union-Tribune. I guess a lot of folk in San Diego weren’t happy with that particular recipe (which to me, admittedly, sounds a little questionable – basically breaded chicken breasts that have been marinated in clam juice) and decided to branch out!
July 22nd, 2006 at 12:11 pm
[...] Obviously, this is a very loose interpretation of a McMuffin, egg, bacon, sausage, or otherwise. I made something similar to this once before, a few years back, with a stack made of a commercial English muffin, a grilled portobello cap, some Asiago cheese, and a fried egg on top. It was good, but not great, and I wanted to improve on it. So, first, freshly made crumpets, split, with one half on the bottom of each bowl. Top those with a couple of “mock abalone” – made from oyster mushrooms sauteed in herbs – most of you probably weren’t reading this blog when I made those – check them out! Some sprinkled chopped parsley and grated parmesan (no Asiago to be found, though I’d bet that would be even better than this was), and, instead of a fried egg, a classic Japanese egg yolk sauce, tamago-no-moto – essentially a white miso flavored mayonnaise, but beaten with a wooden spoon rather than a whisk, which gives it a creamier texture (no, or few, air bubbles). The Familia Gascon Chardonnay 2004 was a great match with the richness of this dish. [...]