Summer is here and that means that lobster mushrooms are in season! Try to pick some up at your local farmer’s market and you will be pleasantly surprised by their amazing seafood mocking capabilities. In Ancient Rome, mushrooms were only served on very special occasions, since they were considered gifts from the Gods. Though lobster mushrooms aren’t cheap, they are worth the splurge, even if you are just celebrating with a casual summertime meal.
Check out their incredible color and texture:
All mushrooms are also high in potassium, which make them great for regulating blood pressure. So, if you are feeling stressed, eat some!
This recipe for “Lobster” Rolls is a spin on a traditional New England favorite that vegans can enjoy too.
New England “Lobster” Rolls with Lobster Mushrooms
2 cups fresh lobster mushrooms, large dice (or 1 cup dried)
¼ cup, divided non-hydrogenated buttery spread (Earth Balance)
½ fresh onion, thinly sliced
2 cloves fresh garlic, finely chopped
2 cups oyster mushrooms, large dice (or 2 king oyster mushrooms)
1 cup button mushrooms, large dice
¼ teaspoon sea salt, plus more to taste
¼ teaspoon freshly ground pepper, plus more to taste
½ teaspoon dried tarragon
1/4 cup celery, finely chopped (about 2 stalks)
3 tablespoons fresh lemon juice, plus zest of 1 lemon
1/4 cup plus 2 tablespoons vegan mayonnaise (Reduced Fat Veganaise)
2 tablespoons brown rice syrup
1 tablespoon capers
Dash cayenne pepper
4-6 organic whole wheat hot dog buns
2 stalks green onion, cut into small rounds *Optional
Boil lobster mushrooms if dried for about 5-7 minutes. Drain.
In a large sauté pan, add 2 tablespoons buttery spread, sliced onion and garlic. Cook for 2-3 minutes, or until soft. Add diced lobster mushrooms, oyster mushrooms, button mushrooms, sea salt, pepper and tarragon. Cook for an additional 3-5 minutes, or until the mushrooms are slightly browned.
In a large bowl, mix mushroom mixture with celery, lemon juice and zest, vegan mayonnaise, brown rice syrup, capers and cayenne pepper. Stir until mushrooms are well coated.
Heat a large sauté pan and add remaining tablespoon buttery spread. Slice hot dog buns lengthwise and place with cut side down onto pan. Cook until golden brown on both sides, about 2 minutes per side.
To serve, transfer hot dog buns to a platter. Fill with mushroom mixture and top with green onion, if desired. © Spork Foods, 2013
Jenny and Heather, Your Sporkies