Ingredients:
- 80g Butter
- 1 Clove of Garlic
- 90g Mushrooms, finely sliced
- 1 Can of Minced Abalone
- 3 teaspoons Fresh Lemon Juice
- 125ml Cream
- Black Pepper, to taste
- Nutmeg, to taste
Method:
- Brown the butter in a pan over medium heat.
- Add the garlic and mushrooms, stirring until the mushrooms are browned.
- Add the minced abalone along with its juice, stirring to combine.
- Stir in the fresh lemon juice, nutmeg, and black pepper to taste.
- Remove from heat and let stand for 2 minutes.
- Stir in the cream.
- Serve with white rice.
Tips:
- You can use maizena (cornstarch) to thicken the sauce if desired.
- Since the brine water contains salt, taste for salt first before adding any additional seasoning.
- The flavor develops further if allowed to stand for an hour before reheating and serving.
- Consume within 24 hours.
- This dish can be frozen.
Serves 4 (as a starter).