Lobster mushroom rolls, in the style of classic lobster rolls. Makes 4 generous rolls. Cut the rolls in half to feed 8.
Course: Appetizer, Main Course, Snack
Keyword: Lobser Mushrooms, Vegetarian
1lblobster mushrooms diced ½ inch
Lobster mushroom salad
½cupmayonaise or half mayo and half sour cream
Fresh lemon zestto taste—a few good scrapes
Fresh lemon juicea few dashes to taste
2tablespoonsof your favorite herbschopped
2tablespoons¼ inch diced celery
¼cup¼ inch diced green onion
½teaspoonsriracha or other hot sauce
Potato chipsfor serving
Your favorite hot dog bunsfor serving
Unsalted butteras 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, then serve on the hot dog buns that you’ve spread generously with butter and griddled/toasted, with potato chips on the side.
Just before serving generously season the lobster salad with cut chives.