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!
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