We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Abalone Mushrooms with 6-Minute Eggs
Holiday 2013
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.
Serves 4
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 other kind of seedlings
1 Cut mushrooms lengthwise in 1/8-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 golden on both sides and tender. Reheat when needed.
3 Bring a small pot of water to boil. Add eggs and boil for exactly 6 minutes. Drain, running under cold water until cold, and peel.
4 Divide warm mushroom slices on 4 plates. Cut each egg in half and place yolk-side up on the plate. Sprinkle with salt and pepper. Serve with Romesco Sauce (recipe follows) drizzled around the plate. 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. I opted for a food processor instead. The roasted pepper in this recipe can be homemade or store-bought. Try the Italian kind 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 a pinch of cayenne.
1 dried New Mexican or ancho chili pepper
1/3 cup (80 mL) olive oil
½ cup (125 mL) slivered almonds
¼ cup (60 mL) fresh bread crumbs
½ cup (125 mL) chopped tomatoes, fresh or canned
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
1 Pour boiling water over the chili and let sit for 30 minutes or until softened. Cut open and remove 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, or 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 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 to taste. If purée s too thick, thin down with a little water.
Makes 1 cup (250 mL)
