Lion’s Mane “Lobster” Rolls

These “lobster” rolls are so easy and so yummy to make! I was lucky enough to get my hands on some Lion’s Mane Mushrooms and wanted to get creative. The texture of these mushrooms is so similar to lobster. I hope you give this a try. Feel free to use vegan mayonnaise and skip the butter to make this vegan 🙂

  • 3 lbs Lion’s Mane Mushrooms
  • 2 Tbsp white wine
  • 2 Tbsp butter
  • juice of 1 lemon
  • 1/2 cup mayonnaise
  • 1 celery stalk, minced
  • 2 Tbsp minced chives
  • 2 Tbsp minced parsley
  • salt and pepper to taste
  • split top brioche buns (or whatever buns you prefer)
  1. Heat a stainless steel pan over medium high heat. Add a small amount of neutral oil.
  2. Slice mushrooms 1/4 inch thick and add to the pan. I had to do 2 rounds as to not over crowd. It is very important that you do not salt these until later in the cooking stage, salting too early draws the water out too fast and causes them to not brown as nicely.
    • 3 lbs lion’s mane mushrooms
  3. Once mushrooms are browned on one side, flip them to get the same color on both sides.
  4. When the mushrooms are evenly browned and the pan is looking dry, you can add salt and pepper.
  5. Deglaze the pan with white wine, butter, and 1/2 of the lemon juice (if you’re doing this in 2 batches like I did use half the wine, half the butter, and 1/4 of the lemon juice per batch)
    • 2 Tbsp white wine, 2 Tbsp butter, (1/2) juice of 1 lemon
  6. Remove mushrooms from pan and set aside to cool.
  7. In a medium mixing bowl, add mayonnaise, celery, chives, parsley, and the remaining lemon juice. Mix to form the base of the salad.
    • 1/2 cup mayonnaise, 1 celery stalk-minced, 2 Tbsp minced celery, 2 Tbsp minced parsley, (1/2) juice of 1 lemon
  8. Spread some butter on the buns, a sprinkle of salt, and broil to toast. I recommend the low setting and only about a 30 seconds to a minute. Keep and eye, looking to melt the butter and crisp slightly.
    • top split brioche buns
  9. When mushrooms are cool enough to handle, tear into bite sized pieces and add to your salad base. Stir to combine. Add salt and pepper to taste.
  10. Add the salad to the buns and enjoy!

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