80g Butter

1 glove of garlic

90g Mushrooms finely sliced

1 can of Minced Abalone

3 teaspoon fresh Lemon Juice

125ml Cream

Black Pepper to taste

Nutmeg to taste


Brown butter in pan.

Add fresh garlic and mushrooms. Stir until brown.

Add minced abalone together with the juice and stir through.

Add fresh lemon juice, nutmeg and pepper to taste.

Remove from heat and let stand for 2 minutes.

Stir in the cream.

Serve with white rice.


You can use mazina to thicken it a bit.

As the brine water contains salt, test for salt first before you add any to your dish.

Taste develops if it stands for an hour before re-heating and serving.

Consume within 24 hours.

It can be frozen.

Serves 4, as a starter.