Laura Smith
Lobster mushrooms are a unique hybrid between a parasitic fungus and its host mushroom, which is hijacked for its nutrients and transformed into a vivid red-orange variety. They have thick, meaty flesh and a deep, earthy flavour. Lobster mushrooms are sourced from knowledgeable wild mushroom hunters and are completely safe for consumption. They can be rehydrated by placing the desired amount into a bowl, covering it with boiling water, and letting it soak for 15 to 20 minutes. Once reconstituted, they can be added to a variety of dishes, including stocks, stews, curries, and soups.
| Characteristics | Values |
|---|---|
| How to Rehydrate | Place desired amount into a bowl, cover with boiling water and let soak for 15 to 20 minutes, agitating occasionally to shake loose any clinging debris |
| Rinse and Add to Recipe | Rinse and add directly to any recipe that will cook for at least 25 minutes |
| Type of Mushroom | Lobster mushrooms are a unique hybrid between a parasitic fungus and its host mushroom |
| Host Mushrooms | Russula or Lactarius mushrooms |
| Flavor | Deep, earthy, nutty, rich, subtle fruity |
| Texture | Dense, meaty, chewy |
| Aroma | Distinct marine-like, shellfish |
| Color | Vivid red-orange |
| Use | Can be added to stocks, stews, curries, soups, casseroles, rice dishes, baked pasta dishes, macaroni and cheese |
| Pairing | Beef, pork, lamb, poultry, seafood, aromatics, herbs |
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What You'll Learn
Soak in hot water for 15-20 minutes
Dried lobster mushrooms are a unique hybrid between a parasitic fungus and its host mushroom, typically the Russula or Lactarius varieties. They have thick, meaty flesh and a deep, earthy flavour. They are sourced from reputable, knowledgeable wild mushroom hunters and are completely safe for consumption.
Dried lobster mushrooms can be rehydrated by soaking them in hot water for 15 to 20 minutes. This process will give them a dense, meaty texture. Once reconstituted, they will also emit a subtle aroma that is often likened to shellfish. It is important to note that the red-orange colouring of the fungus will bleed when heated, creating a rich hue, especially in sauces, pasta, and rice-based dishes.
After soaking the desired amount of mushrooms in hot water for 15 to 20 minutes, be sure to agitate them occasionally to shake loose any clinging debris. Then, drain and rinse the mushrooms, or simply rinse and add them directly to your recipe if it will cook for at least 25 minutes. Rehydrated lobster mushrooms are versatile and can be added to stocks, stews, curries, soups, casseroles, rice dishes, baked pasta dishes, and even macaroni and cheese.
Lobster mushrooms are a popular, sustainable seafood alternative in vegetarian and vegan cuisine, often used in vegan lobster rolls, tacos, and lobster bisque. They are also said to contain some iodine, which could account for their fishy aroma.
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Drain and rinse
Once the lobster mushrooms have been soaked in hot water for 15 to 20 minutes, it's time to drain and rinse them. Using a colander or a sieve, drain the mushrooms, making sure to remove any remaining dirt or debris. Give them a quick rinse under cold running water to ensure they are clean. This step is important to remove any impurities and prevent any unwanted tastes or textures from affecting your dish.
After draining and rinsing, the lobster mushrooms will be ready to use in your desired recipe. If you plan to use them in a dish that will cook for at least 25 minutes, you can choose to skip the rinsing step and add them directly to your recipe. However, rinsing is generally recommended to ensure the best quality and flavour.
If you're not ready to use the rehydrated lobster mushrooms immediately, you can store them in an airtight container in the refrigerator. They should be used as soon as possible, as they will start to lose their flavour and texture over time. Rehydrated lobster mushrooms are best enjoyed fresh to appreciate their dense, meaty texture and subtle aroma.
It's important to note that the rehydration process may cause the mushrooms to become softer, so handle them with care during the draining and rinsing process. You don't want to risk breaking them apart before adding them to your dish. Lobster mushrooms are known for their vivid red-orange hue, which can bleed when heated, creating a rich colour in your dishes, especially sauces, pasta, and rice-based recipes.
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Add to recipes that cook for 25+ minutes
To rehydrate dried lobster mushrooms, place them in a bowl with warm water and let them soak for 15 to 40 minutes. You can also use warm chicken or vegetable stock, or stock with port, white, or sherry wine. After soaking, strain the excess liquid and use the mushrooms as desired.
Once rehydrated, lobster mushrooms can be added directly to recipes that cook for at least 25 minutes. Here are some ideas for recipes that cook for 25+ minutes, which include lobster mushrooms:
Lobster Mushroom Risotto
Suggested by Terry Pomerantz, this risotto is made by heating olive oil in a pan and cooking arborio rice until it is slightly glossy. In a separate pan, brown some lobster mushrooms with a splash of white wine. Pour in the eggs and mushrooms, stirring regularly for a smooth and creamy texture. Deglaze the pan with the white wine and add cream. Heat the mixture for a few seconds before pouring it over the rice.
Lobster Mushroom Pasta
This recipe involves cooking pasta and, in a separate pan, sautéing lobster mushrooms in butter, olive oil, or a mixture of both. Add garlic and black pepper, if desired, and cook for another 30 seconds. Add heavy cream and shredded Parmesan cheese and cook for 1-2 minutes or until the sauce thickens. Combine the cooked pasta with the sauce and garnish with fresh parsley.
Lobster Mushroom "Bisque"
This recipe by Lee Carroll involves heating olive oil in a pan and frying diced onions until golden brown. Add minced garlic and fry until fragrant, then stir in diced bell pepper and a spice mix. Gradually add crushed tomatoes, stirring as you bring the mixture to a boil. Add diced lobster mushrooms and sweet potato, along with vegetable stock and chickpeas. Simmer for 20 minutes, then add zucchini and kale and simmer for another 10 minutes. Serve with a side of Brussels sprouts tossed in olive oil and butter.
Wild Cheesy Mushroom Pappardelle with Sage & Thyme
This recipe suggestion from Reddit includes rehydrated lobster mushrooms in a creamy mushroom soup, served with pappardelle and garnished with sage and thyme.
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Develops a dense, chewy texture
Lobster mushrooms are a unique hybrid between a parasitic fungus and its host mushroom, typically the Russula or Lactarius varieties. They are known for their thick, meaty flesh and deep, earthy flavor. When cooked, the mushroom's vivid red-orange hue fades, but it still adds a beautiful touch of color to dishes.
Dried lobster mushrooms can be rehydrated to develop a dense, chewy texture, which is ideal for creating a seafood-like experience in vegetarian and vegan cuisine. To rehydrate dried lobster mushrooms and achieve this texture, follow these steps:
- Rinse the desired amount of mushrooms under cold running water to remove any debris.
- Place the mushrooms in a bowl and cover them with boiling water.
- Let the mushrooms soak for 15 to 20 minutes. Agitate the bowl occasionally to loosen and remove any remaining debris.
- After soaking, drain and rinse the mushrooms.
- Use the rehydrated mushrooms in your desired recipe. They can be added directly to recipes that will cook for at least 25 minutes.
Rehydrated lobster mushrooms can be used in a variety of dishes to create a dense, chewy texture. They are commonly used in vegan lobster rolls, tacos, and lobster bisque. Additionally, they can be browned in fatty elements and served with meats or chopped into casseroles, rice dishes, baked pasta dishes, and macaroni and cheese.
It is important to note that once rehydrated, lobster mushrooms should be used immediately for the best quality and flavor.
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Popular for vegan seafood dishes
Lobster mushrooms are a unique hybrid between a parasitic fungus and its host mushroom, typically the Russula or Lactarius varieties. They have thick, meaty flesh and a deep, earthy flavour. When cooked, the mushroom's vivid red-orange hue fades, but it still adds a beautiful touch of colour and a unique flavour to dishes. Lobster mushrooms are popular in vegan seafood dishes due to their subtle shellfish flavour, which intensifies when dried.
- Lobster Mushroom Bisque: This luxurious, creamy soup is a vegetarian take on a seafood classic. The subtle seafood aroma and taste of the lobster mushrooms shine in this dish, which can be garnished with parsley and served with French bread.
- Vegan Lobster: King oyster mushrooms, also known as king trumpet mushrooms, are commonly used to create vegan lobster meat due to their similar taste and texture. These mushrooms are cooked in a seafood-flavoured broth and sauteed in vegan butter, resulting in a dish that tastes and smells like lobster.
- Vegan Seafood Lasagna: Lobster mushrooms can be used in a vegan seafood lasagna, adding a seafood flavour to the dish.
- Vegan Lobster Roll: King oyster mushrooms can be cut into chunks, sauteed in vegan butter, and used as a filling for a vegan lobster roll.
Lobster mushrooms can be rehydrated by rinsing them under cold running water to remove any debris. Then, place the desired amount in a bowl, cover them with boiling water, and let them soak for 15 to 20 minutes, agitating occasionally to remove any remaining debris. Finally, drain and rinse the mushrooms before adding them to your recipe.
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Frequently asked questions
Place the desired amount of dried lobster mushrooms in a bowl and cover them with boiling water. Let the mushrooms soak for 15 to 20 minutes, stirring occasionally to remove any debris. Drain and rinse, or rinse and add directly to a dish that will cook for at least 25 minutes.
Lobster mushrooms are created when the parasitic fungus Hypomyces infects species of Russula or Lactarius mushrooms. If the mushroom looks like a lobster and is parasitized by Hypomyces, it is edible. However, half-parasitized "false lobster mushrooms" are not edible.
Lobster mushrooms have a vivid red-orange hue and thick, meaty flesh. They are usually heavy and have a subtle shellfish flavor and aroma.
Rehydrated lobster mushrooms can be added to stocks, stews, curries, soups, and pasta. They can also be browned in fatty elements and served with meats or chopped into casseroles, rice dishes, and baked pasta dishes.
