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Pine-Mushrooms and Abalone
Both pine-mushrooms and abalones are pricey ingredients. In lieu of fresh pine-mushrooms, canned ones may be used. When using canned pine-mushrooms, be sure to rinse them under running water to remove any unpleasant odor.
Pine-mushrooms 30g, Abalone 25g, Bamboo shoots 10g, Leek 15g, Finely minced garlic 1g, Potato flour 10g, Vegetable oil 5g, Salt 1g, Black pepper 5g, Sesame seed oil 2g, Oyster sauce 2g, Rice wine 4g, Gingko nuts 5g, Sweet persimmon 1g
1. Slice pine-mushrooms, abalone, bamboo shoots, and leek diagonally.
2. Pour oil into a frying pan and heat. Saute the leek, garlic, and rice wine before adding
the pine-mushrooms, abalone, bamboo shoots, and gingko nuts. Season to taste with
oyster sauce, salt, and sweet persimmon.
3. Add a little water to the potato flour. Garnish with sesame seed oil and pepper.