Flavorless oil, as needed for cooking, a few tablespoons
2Tbsp unsalted butter
Dried lobster mushrooms, as needed
In the bowl of a vita mix blender spice grinder, grind the lobster mushrooms to a powder. You can sift the mushrooms to get them really fine, but I kind of like leaving chunks in it, since the butter rehydrates them a little at the end of cooking.
If desired, de-bone the walleye filets and cut into even, rectangular filets. Heat a saute pan with searing oil like grapeseed or canola, as well as a tsbp of unsalted butter, the milk solids in the butter help the mushrooms not burn.
Season the walleye filets lightly with salt and pepper, then dredge each one in ground lobster mushrooms and put them immediately in the pan.
Cook until the lobster mushroom crust is golden brown and aromatic on each side, adding some more unsalted butter at the end of cooking if needed to ensure the crust doesn't burn. When the walleye is cooked through and flakes, serve.