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Lion's Mane 'Lobster' in Drawn Butter (V)

  • Writer: Chelsea Ho
    Chelsea Ho
  • May 28, 2020
  • 2 min read

This recipe is part I of a two-part series on Lion's Mane Mushrooms. Find Part II here.


Lion's mane mushrooms have a wonderfully unique texture, almost thread-like, and they have been commonly said to resemble lobster or crab meat both in flavour and texture. A quick Google search tells you all of its health benefits as well, with its status as a medicinal fungi. All these make lion's mane an amazing alternative to seafood, so why not serve these mushrooms the way lobster is commonly prepared?


At approx. $14 a pound, they're a lot more affordable than lobsters are, too. If you're on a budget but looking to impress, or if you're looking something new in the vegetarian food repertoire, try this out.


Want to serve it as an amuse-bouche course, two ways? Check out this recipe for Lion's Mane 'Lobster' Roll.

INGREDIENTS:  Makes 2 servings (amuse-bouche) — 15min

  • About a 1/2 cup of lion's mane, sliced into 1/2 inch/1.5cm slices, then roughly torn into smaller, 'lobster' chunks

  • A clove of garlic

  • 2 teaspoons of lemon juice

  • 1/2 teaspoon of cracked sea salt, or Himalayan pink salt

  • 1/4 teaspoon of sugar

  • 50g of butter

  • A few sprigs of fresh parsley

METHOD:

  1. Take about 1 tablespoon of butter and set it aside.

  2. Melt the rest of the butter either in a pan on low heat, or simply in the microwave for 20-30 seconds in a microwave-safe bowl. You may want to cut the block of butter into smaller cubes so that it melts faster.

  3. Put the melted butter aside for now, to allow the milk solids to separate from the melted liquid.

  4. Melt the tablespoon of butter gently in a pan on medium heat. Sauté the mushroom chunks in the butter. Add the sugar as well to give it a slight sweetness, and cook until lightly golden. Once the mushrooms are cooked, set it aside.

  5. Crush the clove of garlic to help it release its flavour better later.

  6. Chop up the fresh parsley.

  7. To separate the liquid butter, use a spoon to carefully skim off the liquid into another bowl. Take care to not transfer the whiter, more solid parts of the butter. You should have a clear liquid butter in the new bowl at the end of this process – your drawn butter.

  8. You may use a pan for this step to gently 'cook' the garlic and herbs in the drawn butter to infuse it. Or, simply place the garlic and the chopped parsley into the bowl of drawn butter, then set it in the microwave for 10-15 seconds. You may want to reserve some chopped parsley as a garnish.

Assembly

Place the mushroom 'lobster' chunks into two small bowls of your choice, or even on small plates (with sufficient depth). Immediately pour the drawn butter over the mushrooms. Add a teaspoon of lemon juice over the mushrooms in each bowl, and crack sea salt overtop. Finish with more chopped parsley, for contrast.


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Chelsea Ho The Ordinary Gourmet Follow us on Instagram @chelseahyy


(Lion's mane mushroom is also called hericium erinaceus, monkey head mushroom, bearded tooth mushroom, satyr's beard, bearded hedgehog mushroom, pom pom mushroom, bearded tooth fungus, or Yamabushitake)






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