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    Home » Wild Mushroom Recipes

    Braised Lobster Mushrooms with Tomato and Leek

    Published: Aug 13, 2020 Modified: Mar 31, 2023 Author: Alan Bergo

    Jump to Recipe

    A rich braise of wild mushrooms with tomato and leek is a great lobster mushroom recipe for mushroom hunters, meat eaters and vegetarians. Serve it on a bed of cheesy polenta or grits for a great meal.

    Braised lobster mushroom with tomato and leek recipe
    You'll want a wide, high-sided pan for this.

    A long time ago, I wrote a recipe for braising a lobster mushroom whole, this updated version is much better, and is sure to be a hit for you during mushroom season.

    The original recipe was a simple stewed mushroom cooked whole, and while I liked the dramatic plating it gave me when I would serve it occasionally for vegans and vegetarians in my restaurant days, serving lobsters whole can be tricky if they're dirty, and cutting the lobster mushrooms into larger chunks makes it easier for seasoning to penetrate them.

    Braised lobster mushroom with tomato and leek recipe
    A quick stew of lobster mushrooms with tomato, leek, and fresh mint.

    That being said, you could still do the same large chunk of the original recipe, but maybe keep the hunks of lobster to 2-3 ounces, and serve 2-3 at a time instead of just one.

    Braising (or boiling) lobster mushrooms is a common technique used in South America, especially in the Michoacán where they're commonly hunted.

    Instead of par boiling them here, I brown them in fat, add some alliums (garlic and leek) some wine, and, the magic ingredient: tomato concasse, or peeled, seeded, chopped tomatoes that eventually break down and make a rich sauce that would be good with just about anything.

    Besides helping to thicken the sauce, the tomato also helps absorb a good glob of butter at the end, which is one of the secrets to making a simple ragu of wild mushrooms that are generally pretty mild taste so good.

    Using other mushrooms 

    There's a lot of different wild mushrooms you could use in this recipe. Here's a few good ones. 

    • Aborted Entoloma / Shrimp of the Woods 
    • Chicken of the Woods Mushrooms
    • Hen of the Woods
    Braised lobster mushroom with tomato and leek recipe
    Serve with polenta or crusty bread.
    Braised lobster mushroom with tomato and leek recipe
    Print Recipe Pin Recipe
    5 from 5 votes

    Braised Lobster Mushrooms with Tomato and Leek

    Braised lobster mushrooms in a rich tomato-leek sauce. Serves 2-4
    Prep Time30 minutes mins
    Cook Time40 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: Appetizer, Main Course
    Cuisine: American
    Keyword: Lobster Mushroms
    Servings: 2 Servings
    Calories: 522kcal
    Author: Alan Bergo

    Equipment

    • 1 12 inch skillet

    Ingredients

    • 4 oz bacon or make it vegetarian and use cooking oil
    • 1 lb lobster mushrooms washed, cleaned, and cut into 1.5-2 inch pieces
    • 3 oz 1 heaping cup leek, diced 1 inch
    • 2 large cloves garlic thinly slices
    • Pinch dried chili
    • 1.5 cups chicken or mushroom stock
    • ¼ cup dry white wine
    • 1.5 cups tomatoes blanched, seeded, and diced into 1 inch pieces, juice reserved (see note)
    • 2 tablespoons dried ground lobster mushrooms optional
    • 2 tablespoon unsalted butter
    • 2 tablespoons sliced or torn fresh mint or basil
    • ½ teaspoon kosher salt plus more to taste
    • Fresh ground black pepper to taste

    Instructions

    • In a wide 12 inch or similar sized pan, render the bacon and reserve, leaving the fat in the pan. Brown the lobster mushrooms in the bacon fat on medium high for 10-15 minutes, seasoning with the salt and pepper along the way.
    • Push the mushrooms to the side of the pan and add the garlic, along with a little extra oil if needed. Cook the garlic until it’s light brown and aromatic, then add the leeks and ground mushrooms if using and cook for 2 minutes more. Add the chili.
    • Deglaze the pan with the wine, cook down by half, then add the stock and bring to a rapid boil. Add the tomatoes and their reserved juice along with the rendered bacon and cook on medium-high for 15-20 minutes or until slightly thickened.
    • Double check the seasoning for salt, adjust as needed, then add torn mint to taste, and serve with a vehicle for the juices, like soft polenta or crusty bread.

    Notes

    If you haven't concassed tomatoes, here's the process: take a large tomato and core it, then score the bottom with an X. Plunge the tomato into boiling water for 30 seconds, then remove and cool. Peel the tomatoes, discard the skin, then cut into ¼'s, squeeze the seeds and juice into a strainer over a bowl. Cut the tomato ¼'s into 1 inch pieces and reserve them and the juice separately. 

    Nutrition

    Serving: 6oz | Calories: 522kcal | Carbohydrates: 26g | Protein: 20g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1243mg | Potassium: 1389mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2016IU | Vitamin C: 26mg | Calcium: 58mg | Iron: 3mg

    More lobster mushrooms 

    Braised lobster mushroom with tomato and leek recipe
    « How to Make Mushroom Butter
    Fried Milkweed Pods »

    Reader Interactions

    Comments

    1. Jill

      December 29, 2022 at 8:34 pm

      Can you make this with dried lobster mushrooms? If so, how?

      Reply
      • Alan Bergo

        December 30, 2022 at 10:23 am

        You could, but it's not quite the same as dried lobster mushrooms are more chewy than fresh ones. I would substitute a cultivated variety in the off-season.

        Reply
        • Jill

          January 12, 2023 at 11:29 pm

          Thanks for your response!

          Reply
    2. Judy

      October 20, 2020 at 3:48 pm

      5 stars
      This recipe resulted in a fabulous meal! It was such fun to make with my neighbors freshly foraged lobster mushrooms. I used olive oil instead of bacon and served it on fresh pasta with a mild herbed chicken sausage. Definitely a keeper. Thanks so much!

      Reply
      • Alan Bergo

        October 20, 2020 at 5:58 pm

        Judy, Glad it worked for you.

        Reply
        • Kaylee

          August 20, 2023 at 9:30 pm

          5 stars
          Superb recipe! I made it with cheesy polenta, which absorbed the juices perfectly while plated. Not only do the flavors of the dish come together really well, the presentation of this dish is artistic and nothing short of beautiful--especially with fresh basil on top. This will be my go-to recipe after every successful forage.

          Reply
          • Alan Bergo

            August 21, 2023 at 1:26 pm

            Hey Thanks Kaylee. I just re-did this post last year, I really like it. Good with chicken of the woods too.

            Reply
    5 from 5 votes (2 ratings without comment)

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