lobster mushroom recipe
Sautéed lobster mushrooms tossed in a garlic-herb butter sauce, finished with a splash of white wine and lemon. Serve over creamy polenta, pasta, or crusty bread for a gourmet meal
Ingredients
- 1 lb fresh lobster mushrooms cleaned and sliced (or 2 oz dried, rehydrated*)
- 3 tbsp unsalted butter or vegan butter
- 3 garlic cloves minced
- 1 shallot finely chopped
- ¼ cup dry white wine e.g., Sauvignon Blanc or vegetable broth
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- 1 tbsp fresh parsley chopped
- 1 tsp lemon zest + 1 tbsp lemon juice
- Salt and pepper to taste
- Optional: Red pepper flakes grated Parmesan, or truffle oil
Instructions
- Prep mushrooms: Clean lobster mushrooms gently with a brush or damp cloth (avoid soaking). Slice into ½-inch pieces.
- Sauté aromatics: Melt butter in a large skillet over medium heat. Add garlic and shallot, sautéing until fragrant (2–3 mins).
- Cook mushrooms: Add mushrooms to the skillet. Cook undisturbed for 4–5 mins to caramelize, then stir and cook another 5–7 mins until tender and golden.
- Deglaze: Pour in wine (or broth), scraping up browned bits. Simmer 2 mins until liquid reduces slightly.
- Finish: Stir in thyme, parsley, lemon zest, lemon juice, salt, and pepper. Taste and adjust seasoning.
- Serve: Plate over polenta, pasta, or toasted sourdough. Garnish with Parmesan or truffle oil if desired.
Video
Notes
- Cleaning tip: Lobster mushrooms can be sandy. Brush gently or rinse quickly and pat dry.
- Dried mushrooms: Rehydrate in warm water for 20 mins, then drain and squeeze dry. Reserve broth for cooking!
- Vegan: Use plant-based butter and skip Parmesan.
- Add protein: Toss with cooked shrimp or scallops for a surf-and-turf twist.
- Foraging note: Only harvest wild mushrooms if you’re experienced or with an expert guide!