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Abalone Mushrooms with 6-Minute Eggs

Holiday 2013
201306013.jpg
food and drink

BY: Lucy Waverman

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.

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)

What to Serve

LCBO#:554469
$22.95  
201306013.jpg
food and drink

Abalone Mushrooms with 6-Minute Eggs

Holiday 2013

BY: Lucy Waverman

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.

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)

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