top of page

Lion's Mane 'Lobster' Roll (V)

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

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


As previously established, lion's mane mushrooms are a perfect substitute for crab or lobster meat due to their unique texture and flavour. For anyone with seafood allergies, or just anyone looking for a vegetarian alternative to seafood, here's one more great recipe that will definitely diversify your meat-and-seafood-free repertoire.


A lobster roll is possibly one of the most recognisable sandwiches – traditionally made with real lobster chunks and served in a New England-style hotdog bun. The lobster filling, too, typically contains ingredients like Old Bay seasoning and diced celery. You can definitely make your lion's mane 'lobster' roll in this way too, just substitute the traditional recipe's lobster chunks for these mushroom chunks.


The Ordinary Gourmet's version, however, will see this 'lobster' roll simplified, and made with everyday ingredients you possibly already have at home. (Well, besides the weird mushroom) You may also switch the mushrooms out for real lobster chunks, of course.


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

INGREDIENTS:  Makes 2 servings (amuse-bouche) — 25 min

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

  • 2 slices of white bread, with the crust sliced off

  • 2 tablespoons of lemon juice

  • 4 Tablespoons of mayonnaise

  • 1 tablespoon of white wine vinegar

  • 1/2 teaspoon of freshly cracked black pepper

  • 1/4 teaspoon of cracked sea salt

  • 1/2 teaspoon of smoked paprika

  • 1/4 teaspoon of sugar

  • A small knob of butter

  • A few chives, chopped finely

  • A few sprigs of fresh parsley, chopped

  • 2 slices of lemon

METHOD:

  1. Mix the lemon juice, mayonnaise, white wine vinegar in a bowl until fully combined.

  2. Add in the black pepper, sea salt, smoked paprika, chives and parsley into the mixture, and mix well. Set this aside in the fridge.

  3. In a pan on medium-high, lightly toast the slices bread until golden, but make sure that it's still soft enough to fold into two. Set aside. (You could also spread butter on your bread before toasting it)

  4. Add the knob of butter into the pan, turn the heat down to medium, and let it melt. Once melted, add in the mushroom chunks, then the sugar, and sauté until golden.

  5. Take the mayonnaise dressing mixture out from the fridge, and add to it the cooked mushroom chunks. Ensure that the mushrooms are evenly coated. Cover the bowl with a lid or a cling wrap, and put it back into the fridge to cool for at least 10 minutes.

Assembly

Gently fold the bread to form a valley, and spoon the cold lion's mane mushroom salad into it. To garnish, finish with more chopped parsley or chives. Serve on a plate with a slice of lemon.


ree

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)


Comments

bottom of page