Abalone Mushrooms (Singapore) - 鲍鱼菇 (新加坡)

Flavour & Texture: Mild and subtly sweet with a clean, neutral base that takes on whatever you cook it with. It has a thick, dense, and remarkably meaty texture with a satisfying chew that holds its shape beautifully under heat. The closest a mushroom gets to shellfish.

How to Use:

• 🔪 Mushroom "steak" — Slice thickly, score the surface, and sear in a screaming hot cast iron with butter, garlic, and rosemary until deeply caramelised. Rest before serving like you would meat.
• 🍢 Skewers & BBQ — Chunk and thread onto skewers, baste with a miso-butter glaze, and grill over high heat. Holds together where other mushrooms would fall apart.
• 🍲 Braises & stews — One of the few mushrooms that genuinely benefits from slow cooking. Add to curries, ragùs, or braised dishes and it absorbs flavour deeply without losing its bite.
• 🥡 Stir fry — Slice thin and cook over fierce heat with oyster sauce, ginger, and spring onion — the firm texture stands up to bold, punchy sauces.

Pro tip: Don't rush the sear — let it sit undisturbed in the pan until a proper crust forms before flipping. Patience here is the difference between a good mushroom and an outstanding one.

Storage: Store in a paper bag (The paper absorbs excess moisture.) in the fridge and use within 5–7 days. At room temperature, best to consume within 1-2 days max.