Lion's Mane "Lobster" Rolls
This is a great recipe to explore the meaty qualities of Lion's Mane Mushrooms. The texture of these mushrooms imitates the tenderness of lobster.
Ingredients
- 3 lbs Lion's Mane Mushrooms
- 2 Tbsp white wine
- 2 Tbsp butter
- 1/2 lemon, juiced
- 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
- 1/2 lemon, juiced
Instructions
- Heat a stainless steel pan over medium high heat. Add a small amount of neutral oil.
- 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
- Once mushrooms are browned on one side, flip them to get the same color on both sides.
- When the mushrooms are evenly browned and the pan is looking dry, you can add salt and pepper to taste.salt and pepper to taste
- 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 lemon, juiced
- Remove mushrooms from pan and set aside to cool.
- 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,, 2 Tbsp minced chives, 2 Tbsp minced parsley, 1/2 lemon, juiced
- 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.split top brioche buns
- 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.salt and pepper to taste
- Add the salad to the buns and enjoy!