1/2lbfresh lobster mushroomstrimmed, cleaned, and washed if necessary
1/2teaspoonsaltplus more to taste if needed
1/2teaspoonfresh ground black pepper
1/4cupgreen oniontrimmed and diced 1/4 inch
1tablespoonfresh sliced chives
1teaspoonfresh chopped thyme
1tablespoonall purpose flour
1whole large eggplus one egg yolk
Clarified butteranimal lard, oil, or a combination, as needed for sauteing the cakes
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. 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.
You can vary these any number of ways, like using a blend of big mushrooms like firm boletes or polypores, and the herbs can be tweaked to use what you have on hand, adding a little grated parmesan or ground, dried lobster mushrooms wouldn't hurt either. The proportions in the basic recipe are solid though, and won't let you down.They're excellent served with eggs, a little reduced tomato sauce, flavored mayonnaise, a lemon wedge, your favorite condiment, or just straight out of the pan.