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.
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.
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.
I taste and season the mixture until I like the flavor, then I stuff it in a toasted 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.
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.
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
The Lobster Mushroom
Lobster Mushroom Rolls
- 1 Medium mixing bowl
- 1 2 quart cooking pan or skillet
- 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
- Potato chips for serving
- Your favorite hot dog buns for serving
- Cooking oil or soft butter as needed for toasting the buns
- 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.
VariationsThis 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.