Do you know what lobster mushrooms are? Intriguing isn’t it? Terry Pomerantz tells us more. He also suggests a few delicious lobster mushroom recipes for everyone.
All you need to know about lobster mushrooms
Lobster mushrooms or crab mushrooms are edible wild mushrooms that grow in North-American forests.
Where to find lobster mushrooms?
Abundant in Quebec, lobster mushrooms mostly grow in sandy areas, often on the edge of forest trails, train tracks, camping grounds and hiking trails. They can be harvested from July to October.
How to recognize lobster mushrooms?
Lobster mushrooms are easy to recognize given their reddish-orange color that looks like the shell of a lobster, and their firm white inner texture. Lobster mushrooms should not be harvested if the inside is greyish and/or soft.
How to clean lobster mushrooms?
Cut the foot of the mushroom and remove debris with a knife. With a pastry brush, or mushroom brush, clean the mushroom head. Rinse mushrooms with water.
How to store your mushrooms?
The freshly harvested lobster mushrooms’ firm texture will allow you to store them for over a week, in the refrigerator. Place them in a paper bag to protect them from humidity.
You can store dry mushrooms almost indefinitely in a clean and air-tight container. If you want to store them for a long time, you must absolutely ensure that they are not exposed to humidity.
Where to purchase lobster mushrooms?
You can find fresh lobster mushrooms in grocery stores and in farmers’ markets like Marché Jean-Talon and Marché Atwater, from July to October.
Lobster Mushrooms: Price
The price for dehydrated lobster mushrooms is around $ 10 for 25 g.
Terry’s Lobster Mushroom Recipe Ideas
There are many ways to prepare and cook lobster mushrooms. Here are a few recipes that Terry suggests.
Lobster Mushroom Risotto
To prepare a lobster mushroom risotto, Terry Pomerantz begins by heating a little bit of olive oil in a pan.
“Then I brown:
- 2 garlic cloves, minced
- 1 onion, minced
- 2 cups of arborio rice
On low heat, I cook the arborio rice until it is slightly glossy. At the same time, in another pan, I brown:
- 40 g of lobster mushrooms and
- 40 g of shiitake mushrooms.
Once cooked, I add the lobster mushrooms, the shiitake mushrooms and:
- One cup of white wine
- Once cup of vegetable broth
Once the rice has absorbed all the liquids and it is al dente, I add:
- The mushrooms
- A pinch of saffron and
- 75 g of parmesan
Voilà! Now serve and enjoy!”
Lobster Mushroom Omelette
- 8 eggs
- Butter, to taste
- 2 tablespoons of 35 % cream
- 300 g of fresh or rehydrated lobster mushrooms
- Grated Mont-Saint-Benoit cheese, to taste
- Sel Saint-Laurent (salt) and pepper
- A pinch of parsley (fresh, if possible)
- A splash of white wine.
- Wash the fresh lobster mushrooms
- If you are using dried lobster mushrooms, rehydrate them by soaking the mushrooms in a warm liquid. Terry uses vegetable broth or white wine.
- Sauté the lobster mushrooms in butter
- In a large bowl, break the eggs and add the cream
- Add salt and pepper
- Whip the eggs
- Heat the butter in a pan
- Pour in the eggs and the mushrooms. With a wooden spatula, stir regularly for a smooth and creamy texture.
- Place the omelette in a service dish
- Sprinkle the lobster mushroom omelette with the grated cheese
- Deglaze the pan with the white wine and reduce.
- Add a tablespoon of 35 % cream. Heat slowly for a few seconds.
- Pour the wine/cream mixture on the omelette and sprinkle with parsley.
Lobster Mushroom Pasta
Just like for all mushrooms, there are several ways to prepare lobster mushrooms, like making a creamy lobster mushroom sauce that is perfect for a fresh homemade pasta recipe. You could even make lobster mushroom chips!
- 250 g of pasta (spaghetti, fettuccine or whatever pasta you prefer)
- 200g of fresh lobster mushrooms (or oyster mushrooms)
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- ½ cup of vegetable broth
- ½ cup of fresh cream
- 2 tablespoons of butter
- Salt and pepper, to taste
- 2 tablespoons of fresh parsley, for garnish
- Cook pasta in salted boiling water. Drain and set aside.
- Heat olive oil in a large pan, on medium heat.
- Adds lobster mushrooms diced, and sauté for 5 to 7 minutes, until golden and tender. Add garlic and sauté for 1 or 2 minutes more.
- In the same pan, add the butter.
- Pour in the vegetable broth and fresh cream. Stir and simmer on low heat for a few minutes, until sauce thickens slightly.
- Season with salt and pepper, to taste.
- Add cooked pasta to the sauce and stir until fully coated with sauce.
- Serve the lobster mushroom pasta hot, with fresh chopped parsley.
Terry Pomerantz, passionate about good food, shares with you his gastronomic favorites, tips and recipes, turning every meal into a memorable experience. Explore his culinary universe and discover the delights he suggests to tantalize your taste buds.