Ate/cooked Lobster Mushroom (Hypomyces lactifluorum) for the first time last night. I added some Chanterelles and attempted to make a creamy vegan dish (sort of) resembling a chowder. I’ve never tasted lobster before but the texture is very firm and rich in a way I’d assume lobster would be.
I cut off (most of) the Lobster Mushroom skins and saved them to be dried because the skins can be used to create pink tones as a natural dye. If your mushroom has dirt on it, it’s best to peel, cut, or brush off the dirt instead of rinsing your mushroom in water. You can also use a wet paper towel to do this. I then chopped up the lobster mushroom and tore apart pieces of chanterelle and dry-sauteed the mushrooms until some moisture was released. Mushrooms hold a lot of natural moisture so doing this before adding any fat will help to concentrate their flavor. I then added vegan butter, parsley, very finely chopped celery and simmered for awhile until the celery softened and the mushrooms developed a crispy edge. I added about a cup of unsweetened almond milk to create a creamy sauce and let it reduce. Overall, you want to cook any mushroom dish for at least 8 minutes; undercooked or raw mushrooms can produce gastrointestinal distress. If I had been sticking closer to a typical chowder recipe, I probably would have chopped the mushrooms finer and added more almond milk for a creamy soup but this looked pretty good to me at this point and I was gettin hungry. This was excellent served with fresh bread, perfect to soak up the buttery mushroom sauce. Another mushroom species has been added to my “Mushrooms I’ve Eaten” list!