Lion's Mane "lobster" roll
Sticking to the theme of Lion's Mane and seafood, there is a mock lobster roll to enjoy. The Lion's Mane can absorb the sauces well and make a delicious meal to enjoy outdoors.
This recipe is adapted from Erica at Veggie Veggie Vici.
Lion's Mane "lobster" rolls
- 1 Tbsp olive oil
- 1/2 lemon, juiced (~1 Tbsp)
- 1/2 lb Lion's Mane mushrooms, cut into 1/4 inch slices
- 1/4 cup mayonnaise
- 1/4 red onion, diced
- 1/4 cup fresh chives, diced (can use dill or a mixture instead)
- 1 celery stalk, diced
- 1 Tbsp garlic powder
- 2 rolls, hoagie or french (or you can serve over salad)
- salt, pepper and paprika to taste
- optional: 2 tsp seaweed granules or nori sheets cut into pieces (for umami)
- optional: butter
In a large pan, heat 1 Tbsp olive oil or medium heat.
Cook mushroom slices, searing each side for about 2 minutes. Remove mushrooms and dry on paper towels.
Once cooled, shred the mushrooms with two forks or your hands.
In a medium sized bowl, whisk the mayonnaise, garlic powder and lemon juice.
Add chopped celery, red onions, chives (or dill, or both) and optional seaweed. Whisk until well combined.
Taste dressing and season with salt, pepper and paprika to your liking. Add in shredded mushrooms and stir until well incorporated.
Toast your buns. Put in toaster oven or heat a grill pan or skillet over medium heat. Brush the outside of the rolls with olive oil.
Toast until the buns are slightly golden, about 1 minute per side. Open the bun and toast the inside for about 1 minute.
Remove from heat. Brush the optional butter on the inside of the bun. Apply half of the Roll mixture per bun. Enjoy!
ADAPTED FROM: Erica (Veggie Veggie Vici). "Lion's Mane Lobster Roll." Veggieveggievici.com. 2020.