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abalone-mushrooms-with-6-minute-eggs

Abalone Mushrooms with 6-Minute Eggs

Abalone or king mushrooms are meaty and flavourful — an excellent base for a soft-boiled egg. Garlicky and sweet, Romesco sauce adds a punch of flavour to the pairing. Garnish with any kind of seedlings you can find.

Ingredients

8 oz (250 g) abalone mushrooms, trimmed
Salt and freshly ground pepper
3 tbsp (45 mL) butter
2 eggs
2 cups (500 mL) mustard seedlings or another kind of seedlings

Directions

  1. Cut mushrooms lengthwise into ⅛-inch (3 mm) slices. Season with salt and pepper.
  2. Heat butter in a large skillet over medium heat. Add mushrooms and cook for 6 to 8 minutes, or until tender and golden on both sides. Set aside; reheat when needed.
  3. Bring a small pot of water to a boil. Add eggs and boil for 6 minutes. Drain, running under cold water until cold, then peel.
  4. Divide warm mushroom slices among 4 plates. Cut each egg in half and place yolk-side up on plates. Sprinkle with salt and pepper. Serve with Romesco Sauce (recipe follows) drizzled around plates. Top with seedlings.

Serves 4


Romesco Sauce

For the sake of authenticity, you can use a mortar and pestle to pound all the ingredients together. Otherwise, opt for a food processor. The roasted red pepper in this recipe can be homemade or store-bought — try the Italian variety, available in a jar. For a truly authentic dish, use a mild New Mexican dried red pepper like guajillo or ancho, or substitute another ½ tsp (2 mL) smoked Spanish paprika and pinch cayenne.

Ingredients

1 dried New Mexican or ancho chili pepper
⅓ cup (80 mL) olive oil, divided
½ cup (125 mL) slivered almonds
¼ cup (60 mL) fresh bread crumbs
½ cup (125 mL) chopped fresh or canned tomatoes
½ cup (125 mL) chopped roasted red pepper
1 tsp (5 mL) chopped garlic
½ tsp (2 mL) sweet Spanish paprika
1 tbsp (15 mL) sherry vinegar
Salt to taste

Directions

  1. Pour boiling water over the chili and let sit for 30 minutes, until softened. Cut chili open, and remove and discard seeds. Chop up chili.
  2. Heat 2 tbsp (30 mL) oil in a skillet over medium heat. Add almonds and sauté for 2 to 3 minutes, until lightly browned. Add bread crumbs and sauté until golden, about 1 minute. Remove from heat and stir in chopped chili.
  3. Place skillet ingredients in a food processor, along with remaining ¼ cup (60 mL) oil, tomatoes, red peppers, garlic and paprika. Process until smooth, then add vinegar. Season with salt. If purée is too thick, thin with a little water.

Makes 1 cup (250 mL)

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