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.
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
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!
[…] 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. […]