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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Dried Lobster Mushroom Rub

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Lobster mushroom powder seasoning blend recipe

Ingredients for our lobster mushroom rub.

If you hunt lobster mushrooms, chances are you end up with a surplus of dried ones at the end of the season. If you don’t keep on top of using them, that surplus can double up if there’s any left once mushroom hunting season starts again where you live.

Unlike some other mushrooms I pick, morels for example, I almost prefer lobster mushrooms dried, since their shellfish reminiscent flavor concentrates, and, since cooked fresh, lobster mushrooms can be a bit underwhelming sometimes.

Dried Lobster Mushrooms

I’ve already been digging into the years stash.

Lobster mushroom powder will help you use up that bounty 

One of my favorite recipes for using up dried lobster mushrooms in the winter (or anytime) is grinding them into powder and making rubs for fish and poultry.

The mushrooms brown up great in a little fat, developing toasty-caramelized mushroom notes, and, to boot, it’s a great way to use up a bunch of them in a sitting, if that’s something your after.

lobster mushroom crusted walleye

Walleye with lobster mushroom crust has been a favorite of mine for a long time.

I’ve added some spices that go well with the lobster mushroom flavor profile here, specifically a little cayenne and mild (not smoked) paprika, but I try to keep it simple-mushrooms should be the vast majority of the rub.

Since rubs always benefit from a little garlic or onion powder, there’s some dehydrated ramp bulbs ground up into the mix too.

Burbot or lingcod recipe with lobster mushroom crust and crayfish butter (1)

Burbot, or any white-fleshed fish is great dredged in lobster rub.

Don’t have dried wild ramps? No prob. You could easily subtitute a little onion powder for the ramps if you don’t pick them.

I don’t reccomend garlic powder though, or even worse garlic granules, as they’re too strong for my tastes a lot of the time. Of course, lobsters aren’t the only shrooms that like to be made into blends, if you pick slippery jacks or lots of boletes, you might like check my slippery jack rub made with coffee.

Dredging burbot or lingcod pieces in a lobster mushroom crust

Tossing some burbot chunks in the lobster mushroom rub.

If you want to keep the flavors pure, or just don’t feel like crafting a blend, ground, dried mushrooms by themselves, especially lobster mushrooms, can make a great crust all by themselves with no added ingredients.

Do make sure to season whatever you’re making with salt though, as there isn’t any included in the rub-I like to have complete control over the salt level of my food. Lobster mushroom powder seasoning blend recipe

Lobster mushroom powder seasoning blend recipe
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Dried Lobster Mushroom Rub

Yield: about 1/4 cup, enough to crust fish for 4 people as an entree Ingredients 
Course: Snack
Cuisine: American
Keyword: Lobster Mushrooms, Spice Rub

Ingredients

  • 70 grams dried lobster mushrooms
  • 1 gram 1.5 teaspoons finely ground dried ramp bulbs (don't use the leaves) or substitute onion powder
  • 1/8 teaspoon cayenne pepper optional
  • 1/2 teaspoon sweet paprika

Instructions

  • In a high speed blender, or working in batches in a spice grinder, grind all ingredients until fine and homogenous.
  • Transfer to a container, label, date and store.
  • The mushroom rub will keep, unrefrigerated, for a long time, but I like to make it fresh in small batches.

More Lobster Mushrooms 

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Alan Bergo
Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
Oh the things I get in the mail. This is my kind Oh the things I get in the mail. 

This is my kind of tip though: a handmade buckskin bag with a note and a handful of bleached snapping turtle claws. 😁😂 

Sent in by Leslie, a reader. 

Smells like woodsmoke and the cat quickly claimed it as her new bed. 

#buckskin #mailsurprise #turtleclaws #thisimylife #cathouse
Bluebell season. Destined for a Ligurian ravioli Bluebell season. 

Destined for a Ligurian ravioli as a replacement for the traditional borage greens. 

#mertensiavirginica #virginiabluebells #spring #foraging
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