Lion's Mane "Lobster" Roll
Source: Ian Garrone, Far West Fungi Kitchen
This recipe was demonstrated for Foodwise’s Market to Table program on January 26, 2019.
Makes 4 sandwiches
5 large eggs
2 tablespoons Old Bay seasoning
12 ounces Lion’s Mane mushrooms, cut into ¼ inch slices
3 tablespoons olive oil or neutral cooking oil
1/4 cup mayonnaise
1/3 cup finely diced shallots
1/2 cup finely diced celery
1 teaspoon celery salt, plus more to taste
1 teaspoon Tabasco sauce, plus more to taste
4 French rolls
Minced celery leaves, for garnish
In a medium bowl, lightly beat eggs. Add Old Bay seasoning and whisk to combine. Add mushroom slices and toss until egg is fully absorbed by mushrooms.
Heat a large sauté pan over medium high heat. Add olive oil. When oil is hot, add mushroom slices, searing each side for approximately 2 minutes. Remove from oil and drain on paper towels, reserving the oil in the pan. Once cool, use two forks or your fingers to shred the mushrooms.
In a medium bowl, combine mayonnaise, shallots, celery, celery salt and Tabasco. Add the shredded mushrooms and mix thoroughly. Add additional celery salt and/or Tabasco to taste. Set aside.
Slice off the pointed ends of each roll. Heat the pan with the remaining oil over medium high heat. Lightly toast the rolls in the oil. Place ¼ of the mushroom mixture on each roll and garnish with minced celery leaves. Serve immediately.