The Abalone mushroom is named after the shellfish, whose shape it resembles. The skin is ivory with golden lines and perforations on its surface. Its flesh is crisp, white, dense and spongy with a velvety texture when cooked. Pair Abalone mushrooms with seafood, pork, garlic, ginger, soy, Asian vegetables and herbs. Traditional recipes include stir fries, curries, soups and teriyaki, which are good starting points if you have never used Abalone mushrooms before. Modern recipes include companion ingredients such as clams, fennel, wild arugula, prosciutto and shallots.