Abalone Mushrooms (Cultivated - California):

Named after the mollusk of the same name, Abalone Mushrooms actually do have a somewhat similar taste. Meaty, rich, solid textured, they’re used a lot as a meat substitute in Asian cuisine. They are great sliced thin and sauteed in butter, blanched then pan-fried, panko-breaded then fried, and amazing in a stir-fry. They have a strong texture that stands up to bold flavors, like in the Szechuan recipe below. If you want a more tender flavor, blanch them. Best to try both ways!

Cleaning:

These should be pretty clean when you get them, so they don’t need a wash. If there is any dirt, just use a wet rag to wipe it off or slice off the very bottom “root” if necessary. 

Storing:

Abalone mushrooms are very hardy, so they will last up to a week in the fridge. As with all mushrooms, store them in a paper bag, never plastic, or in the box they came in. If you have more delicate species in the box (like morels, porcini, or wild greens), make sure to take those out and store separately as they can contaminate each other.

Preparation:

If you want the most tender texture for these or are grilling them, it's best to give them a blanch. Bring well salted water to a boil, add mushrooms, and cook on a simmer for about 10 minutes. Remove, slice as desired for your recipe, then do a quick dry saute (video here) to get out that extra moisture before moving onto your final dish. 

Recipes:

Mouthwatering mushrooms with Szechuan garlic sauce

Some inspiration:

Great in soups. Blanched, breaded (flour/egg/panko) and fried,  they taste like calamari. Add kombu to blanching water, save broth and use like dashi. Add lemon verbena for lemony seaside flavor. Great on the grill, blanch first. Slice thin and saute in butter. 

Notes from Todd:

Cyclocybe aegerita -