Recipe: Braised Mushroom with Abalone

Recipe: Braised Mushroom with Abalone
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Hi guys! How's your CNY celebrations going? We have been indulging lots of delicious Chinese food as well as snacks for the past three days. :)

During Chinese New Year, it is common to eat food with auspicious sounding names, such as fish, prawns and abalone. Fish symbolises abundance for the New Year, while prawn and abalone symbolises happiness and definite good fortune respectively.

 Day 2 CNY Dinner

Today I will be sharing the recipe for the braised mushroom with abalone dish. We used canned abalone in brine, which are basically ready for consumption and only requires slight heating. The mushrooms are first braised until tender and has soaked up all the flavour from the sauce, then the broccoli and carrots are lightly blanched in the same sauce. A super easy dish to put together and it's a great dish to serve during this festive period. Even the kids love it!

Braised mushroom with abalone
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves 4-6


Ingredients
15-20 tea mushrooms, soaked for 2 hours and stalks removed
1/2 broccoli, cut into florets
1/4 carrot, peeled and sliced thinly into rounds
1 can (425g) abalone in brine (12's)
2 cloves garlic, peeled and finely chopped
1 1/2 cups water
1 tsp ginger wine
1/2 tsp salt
2 tbsp mushroom sauce
1 tbsp cooking oil

1. In a saucepan or pot, heat the oil over medium high heat. Add the garlic and saute for 2 minutes, until lightly golden. Add the mushrooms and saute for a further minute, then add water and bring to the boil. Once boiling, lower to a simmer and season with mushroom sauce, ginger wine and salt. Cover and simmer for 20-25 minutes.

2. Increase to medium heat. Add the broccoli and carrots and then cover. Let the vegetables steam for about 1 minute, then remove and set aside.

3. Lightly rinse the abalone, then add to the saucepan. Allow the abalone to heat through, for about 1 minute, then remove. Do not overcook as the abalone will become chewy.

4. Taste and season sauce with more mushroom sauce, if necessary. The sauce should be a thick, velvety consistency.

5. To assemble, place abalone in the centre, followed by mushrooms and broccoli. Garnish with the carrots, then pour over some of the braising sauce.

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