200 g of abalone
2 tablespoons of olive oil
20 g or 1/2 cup of dried fungi
1 tablespoon of salt
1 teaspoon of ground black pepper
Lime juice
200 g of abalone
2 tablespoons of olive oil
20 g or 1/2 cup of dried fungi
1 tablespoon of salt
1 teaspoon of ground black pepper
Lime juice
Cook the abalone in boiling salted water until it becomes tender and can be sliced with ease
Let it cool, then slice the abalone into thin strips
To make the sauce, process the dried fungi (or use a blender) until it forms a paste
Mix with olive oil, lime juice, salt, and black pepper
Serve the abalone slices covered in the sauce.
