They have a smooth, moist texture with a subtle oysterlike flavour when cooked. Also known as abalone mushrooms. PREP Cut off the lower part
of the stem to remove any straw or wood, which they’re commonly grown in. Use them whole, or cut the stem from the cap and slice both to cook. COOK Their flflavour makes them a good substitute for seafood in soups like tom yam or in soupy noodles. You can add them to stir-fried kai lan,
braise them whole in oyster sauce, or julienne and dredge in flour, egg and breadcrumbs,
then deep-fry like calamari.