Sautéed Oyster Mushrooms are considered to have an “Oyster-like” flavor which is also akin to Abalone.
Mock Abalone
Recipes > Dinner > Side Dishes > Mock Abalone

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Recipe Checklist:
Ingredients
  • ½ cup All Purpose Flour
  • 1/8 t Dried Marjoram
  • 1/8 t Dried Thyme
  • 2 Garlic Cloves, (Minced)
  • 1 t Paprika
  • 1 lb Oyster Mushrooms, (Halved)
  • 5 T Whole Unsalted Butter
  • 3 T Vegetable Oil
  • 4 Lemon Quarters
  • Kosher Salt, (to Taste)
  • White Pepper, (to Taste)
  • 4 oz Soy Sauce, (optional)
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Measuring Spoons
  • medium Saute Pan
  • Mixing Bowls
  • Tongs
  • Kitchen Towel
Estimated Time
20 Minutes
Yield
Serves 4-6
+ -

Preparation

Rinse and dry the Oyster Mushrooms before removing the stalks and then Slicing each one in half lengthwise. They will need to be well dried because moisture and the hot Oil of the Sauté used in the active “Method” don’t mix. Peel your Garlic Bulb to release 2 Garlic Cloves and then Mince them. If you wish to cut the Lemon into wedges in advance you can do so as part of your Preparation, the second of Smart Kitchen’s 4 Levers of Cooking.

With the Mushrooms cut in half, and the Garlic Cloves Minced begin heating your Sauté Pan on the stovetop on Medium Heat. Add the Whole Unsalted Butter and the Vegetable Oil.

While the Sauté Pan heats, make a Seasoned Flour by putting the All Purpose Flour, Kosher Salt, White Pepper, Marjoram, Thyme, minced Garlic, and the Paprika into a medium Mixing Bowl. Add the Oyster Mushrooms and “Dredge” (coat) the Oyster Mushrooms in Seasoned Flour. If you wish to learn how the chefs dredge, see Smart Kitchen’s Breading Exercise.

Method

When the Butter and Oil mixture starts to “form legs” as it approaches its Smoke Point, add in the flour-coated Oyster Mushrooms. Sauté them on each side for about 2 minutes until they become golden brown.

Remove the Mock Abalone/Oyster Mushrooms from the Sauté Pan with Tongs and set aside for a few minutes on a Kitchen Towel (or paper towel) to drain before serving them hot. Garnish with Lemon wedges and serve with a bit of Soy Sauce.