Lobster mushroom rolls, in the style of classic lobster rolls. Makes 4 generous rolls. Cut the rolls in half to feed 8.
Prep time: PT30M
Cook time: PT20M
Total time: PT50M
Rating
4.52 stars (31 reviews)
Keywords
Lobser Mushrooms, Vegetarian
Ingredients
1 lb lobster mushrooms diced ½ inch
¼ teaspoon smoked paprika
¼ cup cooking oil
1 teaspoon minced garlic
¼ teaspoon salt
½ cup mayonaise or half mayo and half sour cream, or more to taste (or use vegan mayonnaise )
Fresh lemon zest (to taste—a few good scrapes)
Fresh lemon juice (a few dashes to taste)
2 tablespoons of your favorite herbs (like mint, basil, tarragon, or dill )
1 tablespoon chives (to garnish)
2 tablespoons ¼ inch diced celery
¼ cup ¼ inch diced green onion
½ teaspoon sriracha or other hot sauce
Potato chips (for serving)
Your favorite hot dog buns (for serving)
Cooking oil or soft butter (as needed for toasting the buns)
Categories
Appetizer
Main Course
Snack
Cuisine
American
Steps
Sweat the lobster mushrooms with the oil and salt on medium high heat for 10-15 minutes, or until they’ve released their water and are staring to brown.
Add the garlic and smoked paprika to the pan, stir for a minute, then transfer the contents of the pan to a bowl, scraping to harvest the residual oil. Cool the mushrooms.
When the mushrooms are cool, mix them with the lobster salad ingredients, Taste and season the mixture repeatedly until you're happy with the flavor. Pay attention to the video here as I go over some options.
Serve on the hot dog buns that you’ve spread generously with butter and griddled/toasted, with potato chips on the side. You can also gently warm the buns and cut a V out of the top as shown in the video.
Just before serving generously season the lobster salad with cut chives.
The mushroom salad will last for 4 days in the refrigerator.
Nutitrion
Serving Size: 4 oz
Calories: 343 kcal
Carbohydrates: 5 g
Protein: 4 g
Fat: 35 g
Saturated Fat: 4 g
Trans Fat: 0.1 g
Cholesterol: 12 mg
Sodium: 333 mg
Sugar: 3 g
Unsaturated Fat: 31 g
Reviews
Ernest on 2025-09-29 (5 stars): So delicious. My wife (a bit fussy) loved it. My only issue was even after 25 minutes in the pan the Lobster Mushrooms were still firm. I put a touch of fish oil in mine. Great stuff but use in moderation.
Alanna Abramsky on 2024-09-04 (5 stars): WOWZA. I will definitely be making this again. I keep my RV on some land with so many lobster mushrooms and I wasn’t sure what to do with them all. This recipe was a crowd pleaser and definitely one I’ll make again. Super simple and had all of the ingredients on hand. Thank you Alan:)
Nurit Sonnenschein on 2024-07-14 (5 stars): So I went totally off book here, but OMG was it ever good, and I need to credit you with giving me the basics! I sweated my lobsters dry for 10 minutes, then added truffle oil (which I haven't loved in anything else, so I'm not sure what made me try it here, but I'm glad I did!), shallots & garlic, as well as 5 sprigs of thyme, salt, and old bay, and cooked for 5 more minutes. They were still a little too crunchy for me, so I covered the pan and cooked for another minute, then I took off the heat, added a tablespoon of lemon, and covered again for another minute. The resulting cooked lobster mushroom tasted so good and so similar to seafood that I went to work on the salad. I love crunch, so I added a lot more celery, did a half and half mix with light mayo and light sour cream, added mint and basil, thai chili sauce - and - perhaps this is a cheat - added 8 oz of imitation crabmeat. I added in the cooked mushies and chilled for an hour. Then I put in buttered, toasted (of course!) buns and OMG! So good! Thank you so much!
Dhyana W on 2023-09-28 (5 stars): Delicious! I found this recipe after lobster season ended last year, so I saved it for this year. Well worth the wait! I finally got to make it earlier this month--I loved it and have recommended it to a few people cause I know they will enjoy it too.
Chris Rice on 2023-08-22 (5 stars): I would definitely make this again! Delicious! You have the best recipes Chef Allen!
Chelsie on 2021-09-25 (5 stars): Yum! Would do again!
Jes on 2021-08-28 (5 stars): Hi! Could I sub some fresh lion’s mane for lobster mushroom? Thanks
Fred Beshara on 2021-08-11 (5 stars): Hello. I have dried lobster mushrooms coming my way. How would I make these using dried? Would I reconstitute first, then squeeze most of the liquid out and then saute, adding the liquid back as I sautee?
