Nothings says a good morning like a bag of giant lobster mushrooms. Their size can be stunning, along with their heartiness against bugs. These cakes are probably my favorite lobster mushroom recipe.
I dry plenty throughout the year since it unlocks more of their aroma, but there are some other ways to concentrate their flavor. These cakes are a great method I came up with this year, for just that purpose.
Basically, one day I had a discussion with my line cooks about how just cooking at the stove Isn't enough. I expect them to be creative, experiment, and contribute to menu development, since it makes them more vested in the food, and also helps them learn.
A couple days later one of them came in early to play with some vegetables and pickles, one of the things he made were little cakes of shredded zucchini. That's when I thought of making these. When I make a cake of shredded vegetables, I salt them lightly beforehand (a little technique I learned from Julia Child).
The salt allows the vegetables to release water, which would make the batter loose. Afterwards I squeeze out the water, season the the vegetables with salt, herbs, egg, and a little bit of a binder like flour.
Getting to the point, the bulk of a lobster mushroooms weight is made up of...water. Removing some of that water, like when the mushrooms are dehydrated, concentrates their flavor. Salting shredded mushrooms, then squeezing out the water, will have a similar effect of concentrating their flavor.
Needless to say, these crispy fried mushroom cakes are fantastic. Try them next time you have a bunch.
Lobster Mushroom Cakes
Equipment
- 1 box grater
- 1 mixing bowl
- 1 Cast iron skillet
Ingredients
- ½ lb fresh lobster mushrooms trimmed, cleaned, and washed if necessary
- ½ teaspoon salt plus more to taste if needed
- ½ teaspoon fresh ground black pepper
- ¼ cup green onion trimmed and diced ¼ inch
- 1 tablespoon fresh sliced chives
- 1 teaspoon fresh chopped thyme
- 1 teaspoon smoked paprika
- 1 tablespoon all purpose flour or more as needed to form the cakes
- 1 whole large egg plus one egg yolk
- Clarified butter animal lard, oil, or a combination, as needed for sauteing the cakes
Instructions
- Shred the lobster mushrooms on a box grater or through the shredding attachment on a food processor. Mix the shredded mushrooms thoroughly with the salt, then allow to sit for 10 minutes so the salt can draw out their water. Squeeze the shredded mushrooms to remove as much water as possible, then mix with the remaining ingredients except the cooking fat.
- In a nonstick or seasoned cast iron pan, heat a tablespoon or two of the fat until hot and shimmering. Form a small test cake and fry it on both sides until golden, then cool, taste, and judge the seasoning and texture. If the cakes seem difficult for you to form, add another pinch of flour. If you think they need more seasoning, add a pinch of salt, more herbs, etc and repeat the process until you like the taste.
- Working in batches, take a couple heaping tablespoons of the mushroom mixture and form into cakes, then fry a few minutes on each side slowly, and gently, until golden brown, flip and repeat, then serve immediately.
- If you're making a large batch, finished cakes can be held in a warm oven on a cookie rack until the others are done.
Jess Trimble
Loved this idea for lobster mushrooms. I mostly followed the recipe but add panko bread crumbs. Turned out wonderfully.
Alan Bergo
Thanks Jess. Glad you liked it.
Melody
We came across alot of lobsters this year, and I'm looking for recipes to preserve them , I have already dehydrated a bunch, given away a bunch ,and I'm liking the sound of this recipe, my question is can these be frozen ??
Also have you tried canning lobster mushrooms ? I can't seem to find anything on it
Any info would be appreciated
Thanks Melody 😊
Alan Bergo
Hi Melody. There's a few ways you could do it. You could grate the lobsters or buzz them in a food processor, then mix with the salt, sweat them in a pan in some butter until hot and the liquid has come out, squeeze out the liquid and freeze the cooked mushrooms, then remove them from the freezer and add the fresh ingredients to make the recipe. Or you could make the cakes as directed and cook them, then freeze on a baking sheet lined with parchment and vacuum seal as you might black bean cakes-cooking them directly from frozen when it's time to eat. As far as canning, you have two options. My mushroom confit is demonstrated using lobster mushrooms and it could be pressure canned only. My wild mushroom conserve can be water bath canned. Hope that helps.
Jacques Leroux
I live in an area where mushrooms including Lobsters are abundant. Normally I don't bother gathering lobsters but after seeing this recipe and watching your video I thought I would try them. I followed your recipe with exact measurements and after testing one I shared the lobster cakes and black trumpet appetizers with company on our dock. All agreed they were amazing!!
Jacques
Alan Bergo
Hey thanks Jacques.
Keitha Sixberry
In spite of our recent drought, I have happily found many nice clean lobster and tried this recipe. I resisted adding more flour and the end result was wonderful. I tried it reheated in the toaster oven to preserve the crisp outer edges, as a burger patty on a toasted bun today, and was pleasantly rewarded with a very satisfying and flavorful lunch. Thank you for a of your recipes and inspiration. One of my favorite uses of lobster is a ratatouille soup that is always a hit.
Alan Bergo
That soup sounds good.
Michelle
About how many cups of grated lobster mushrooms is equal to half a pound? I stumbled on a large patch today so I have a bunch to process!
Alan Bergo
8 oz / one cup.
Karl Effertz
Hi Alan,
We had a bumper year for lobsters last fall and I dehydrated a pile of them. How would you recommend using dried lobsters, grind/powder them? Rehydrate and slice? I really would like to try this recipe before our fall season hits and I find more fresh lobsters.
Thanks,
Karl
Alan Bergo
So for lobsters that are dried, I typically grind them to powder and use them to season things like fish. You could rehydrate them and mince them up and make something similar to the cakes here, but I don't think it would be quite the same.
Joelle
This is a favorite recipe of mine! Do you think they could be frozen?
Alan Bergo
Yes, I know more than a few people who prep them and freeze the cakes.
Morgan
I was looking for a recipe that wasn’t lobster mushroom bisque and I’m so glad I found this idea. They are delicious! Thank you.
Alan Bergo
Glad it worked for you.
Sharon Bruster
I just made these and they are delicious! Smoked paprika isn’t one of my favorite spices though so next time I’ll try half sweet and half smoked and I’m going to throw in a little fresh corn kernels from my first ever corn harvest. I may have to add a bit more flour to hold them together. Thanks for the recipe. Lobster mushroom foraging is such fun.
Alan Bergo
Thanks for letting me know Sharon, yes, recipes are just a guide, and my hands are quite used to handling delicate things. If you need to add another pinch of flour, go for it. As for the seasonings, use whatever you like. Enjoy.
Marsha Jacobs
Made these this morning, they were delicious and fancy. I topped mine with garlic scape pesto cream. Thank you for all these amazing recipes!
Alan Bergo
Glad they worked for you Marsha. One of my favorites.
Megan
My boyfriend found like 10 lobsters and a friend sent us this awesome recipe.. we are almost done making a batch.. we even scouted out the recipe ingredients to a T.. made three extra trips to the store ha ha cant wait to try them! We are here in oregon where you can find so many lobsters
Alan Bergo
Good deal Megan, you'll love them.
Claudia Marieb
I just made these, my first time cooking with lobster mushrooms, and they are YUM. thank you!
Wiltshirefoodie
Mmm these look great. We dont have lobster mushrooms here in the UK so I'll have to think of a substitute - given that you grate them they are obviously very firm?
Alan Bergo
King oysters would work, as would abalone mushrooms.