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    Home » Wild Mushroom Recipes

    Lobster Mushroom Rolls

    Published: Aug 30, 2020 Modified: Aug 30, 2023 Author: Alan Bergo

    Jump to Recipe Jump to Video

    Lobster mushroom rolls are a great way to enjoy your harvest, and one of my favorite vegetarian mushroom recipes. This is an easy lobster mushroom recipe for beginning foragers or people new to this mushroom, if you haven't had it yet, it's time.

    Foraged Lobster mushroom rolls recipe

    Lobster rolls are usually a pretty simple thing: really fresh lobster, mayonnaise, and maybe some chives or celery, since it’s all about the lobster. But lobster mushroom rolls, if they’re going to taste like anything, need some extra attention, lobster mushrooms having a much lighter flavor than true lobster.

    How to make it

    To make lobster mushroom rolls, dice lobster mushrooms and cook in oil until thoroughly cooked, about 10 minutes.

    Dicing lobster mushrooms into cubes.
    Cooking lobster mushrooms in oil in a pot.

    Cool, then mix the mushrooms with a healthy amount of chopped fresh herbs, mayonnaise and or sour cream, lemon, a dash of hot sauce, and a bit of celery for texture.

    Adding diced celery to a mushroom salad in a bowl.
    Adding chopped herbs to mushroom salad in a bowl.
    Adding mayonnaise to mushroom salad in a bowl.

    I taste and season the mixture until I like the flavor, then I stuff it in a toasted bun.

    A finished, mixed lobster mushroom salad for rolls.
    A finished lobster mushroom roll in a bun.

    For the record, if someone tells you it’s fine to not toast your buns, that person is not your friend. Buns are almost always toasted or griddled in my world. If you don't want to toast them, you can warm them gently and cut a V out of the top as pictured below.

    Wild edible lobster mushrooms or Hypomyces lactiflourum (2)

    The end result will look a bit like curried mushroom salad, the color coming from the lobster mushrooms colorful reaction that stains the oil yellow, a bit like paprika. They're deliciously rich, and the perfect sort of thing for a warm summer evening after a day of hunting.

    Lobster mushroom rolls recipe

    Other mushrooms you can use 

    Lobsters are my first choice here, but there's a number of different wild mushrooms you could use. Stick to firm, meaty mushrooms without gills. Here's a few ideas: 

    • Chicken of the woods mushrooms
    • Hen of the woods
    • Chanterelles, preferably small, whole buttons 
    • Albatrellus 

    Related Posts

    Vegetarian or Vegan Mushroom Recipes

    The Lobster Mushroom

    Lobster mushroom rolls recipe
    Print Recipe Pin Recipe
    4.50 from 30 votes

    Lobster Mushroom Rolls

    Lobster mushroom rolls, in the style of classic lobster rolls. Makes 4 generous rolls. Cut the rolls in half to feed 8.
    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Total Time50 minutes mins
    Course: Appetizer, Main Course, Snack
    Cuisine: American
    Keyword: Lobser Mushrooms, Vegetarian
    Servings: 4 servings
    Calories: 343kcal
    Author: Alan Bergo
    Cost: 10

    Equipment

    • 1 Medium mixing bowl
    • 1 2 quart cooking pan or skillet

    Ingredients

    • 1 lb lobster mushrooms diced ½ inch
    • ¼ teaspoon smoked paprika
    • ¼ cup cooking oil
    • 1 teaspoon minced garlic
    • ¼ teaspoon salt

    Lobster mushroom salad

    • ½ cup mayonaise or half mayo and half sour cream, or more to taste or use vegan mayonnaise
    • Fresh lemon zest to taste—a few good scrapes
    • Fresh lemon juice a few dashes to taste
    • 2 tablespoons of your favorite herbs like mint, basil, tarragon, or dill
    • 1 tablespoon chives to garnish
    • 2 tablespoons ¼ inch diced celery
    • ¼ cup ¼ inch diced green onion
    • ½ teaspoon sriracha or other hot sauce

    For serving

    • Potato chips for serving
    • Your favorite hot dog buns for serving
    • Cooking oil or soft butter as needed for toasting the buns

    Instructions

    • Sweat the lobster mushrooms with the oil and salt on medium high heat for 10-15 minutes, or until they’ve released their water and are staring to brown.
    • Add the garlic and smoked paprika to the pan, stir for a minute, then transfer the contents of the pan to a bowl, scraping to harvest the residual oil. Cool the mushrooms.
    • When the mushrooms are cool, mix them with the lobster salad ingredients, Taste and season the mixture repeatedly until you're happy with the flavor. Pay attention to the video here as I go over some options.
    • Serve on the hot dog buns that you’ve spread generously with butter and griddled/toasted, with potato chips on the side. You can also gently warm the buns and cut a V out of the top as shown in the video.
    • Just before serving generously season the lobster salad with cut chives.
    • The mushroom salad will last for 4 days in the refrigerator.

    Video

    Notes

    Variations 

    This is a really basic lobster mushroom recipe-one of the simplest I've made. Depending on what you have on hand and the flavor profile you want, you can switch things up in a number of ways. Here's a few ideas. 
    • Adding some curry powder to the mushroom salad.
    • Sometimes I make it extra spicy by adding hot sauce. 
    • Use a mix of different herbs as I show in the video tarragon, mint, lemon balm or rau ram are all great choices. 
    • Add diced fresh hot or sweet peppers 
    • Taste and season repeatedly until you like the flavor. 

    Nutrition

    Serving: 4oz | Calories: 343kcal | Carbohydrates: 5g | Protein: 4g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 333mg | Potassium: 402mg | Fiber: 1g | Sugar: 3g | Vitamin A: 193IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg
    Lobster mushroom rolls recipe
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    Reader Interactions

    Comments

    1. Alanna Abramsky

      September 04, 2024 at 8:20 pm

      5 stars
      WOWZA. I will definitely be making this again. I keep my RV on some land with so many lobster mushrooms and I wasn’t sure what to do with them all. This recipe was a crowd pleaser and definitely one I’ll make again. Super simple and had all of the ingredients on hand. Thank you Alan:)

      Reply
      • Alan Bergo

        September 05, 2024 at 3:09 pm

        Thanks Alanna. One of my favorite lobster mushroom recipes.

        Reply
    2. Nurit Sonnenschein

      July 14, 2024 at 7:06 pm

      5 stars
      So I went totally off book here, but OMG was it ever good, and I need to credit you with giving me the basics! I sweated my lobsters dry for 10 minutes, then added truffle oil (which I haven't loved in anything else, so I'm not sure what made me try it here, but I'm glad I did!), shallots & garlic, as well as 5 sprigs of thyme, salt, and old bay, and cooked for 5 more minutes. They were still a little too crunchy for me, so I covered the pan and cooked for another minute, then I took off the heat, added a tablespoon of lemon, and covered again for another minute. The resulting cooked lobster mushroom tasted so good and so similar to seafood that I went to work on the salad. I love crunch, so I added a lot more celery, did a half and half mix with light mayo and light sour cream, added mint and basil, thai chili sauce - and - perhaps this is a cheat - added 8 oz of imitation crabmeat. I added in the cooked mushies and chilled for an hour. Then I put in buttered, toasted (of course!) buns and OMG! So good! Thank you so much!

      Reply
      • Alan Bergo

        July 16, 2024 at 3:47 pm

        Thanks Nurit, glad it worked for you.

        Reply
    3. Dhyana W

      September 28, 2023 at 11:22 am

      5 stars
      Delicious! I found this recipe after lobster season ended last year, so I saved it for this year. Well worth the wait! I finally got to make it earlier this month--I loved it and have recommended it to a few people cause I know they will enjoy it too.

      Reply
      • Alan Bergo

        September 28, 2023 at 11:24 am

        Thanks Dhyana. I love this one.

        Reply
    4. Chris Rice

      August 22, 2023 at 11:50 am

      5 stars
      I would definitely make this again! Delicious! You have the best recipes Chef Allen!

      Reply
      • Alan Bergo

        August 23, 2023 at 7:14 am

        Thanks Chris.

        Reply
    5. Chelsie

      September 25, 2021 at 9:03 pm

      5 stars
      Yum! Would do again!

      Reply
      • Alan Bergo

        September 27, 2021 at 9:51 am

        Thanks Chelsie, glad it worked for you.

        Reply
    6. Jes

      August 28, 2021 at 11:19 am

      5 stars
      Hi! Could I sub some fresh lion’s mane for lobster mushroom? Thanks

      Reply
      • Alan Bergo

        August 28, 2021 at 12:18 pm

        Yes that's fine, but they wouldn't be my first choice. Make sure to cook them down well to get the water out and concentrate their flavor. It will not have the orange hue to the finished product either, but it's not the end of the world. Enjoy.

        Reply
    7. Fred Beshara

      August 11, 2021 at 10:14 pm

      5 stars
      Hello. I have dried lobster mushrooms coming my way. How would I make these using dried? Would I reconstitute first, then squeeze most of the liquid out and then saute, adding the liquid back as I sautee?

      Reply
      • Alan Bergo

        August 12, 2021 at 11:51 am

        Hi Fred. I would choose another recipe, the texture won't be the same. Personally I'd make this one. https://foragerchef.com/lobster-mushroom-breadcrumbs/

        Reply
        • Fred Beshara

          August 13, 2021 at 2:08 am

          Thank you for the suggestion and your quick response.

          Reply
    4.50 from 30 votes (21 ratings without comment)

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