Submitted 3 weeks ago by magpie@mander.xyz to mycology@mander.xyz
https://i.imgur.com/5PEro4L.jpeg
Found my first lobsters the other day, I thought they were rocks spray-painted by forestry workers. We cooked the best one up with a little butter until slightly crisp on the outside. Honestly, I’m not sure why these are so highly regarded. The texture was similar to styrofoam, kind of mealy, not that different from Russula and the flavour was lacking. I’d still like to try them again, maybe it was just a subpar lobster.
Silly Billy, that’s not a lobster, that’s a mushroom!
I found some last fall and posted about it here on lemmy.
I agree with you about the taste and texture, both underwhelming. I imagine if I had a bunch to experiment with I could learn to make them tasty, but my first try wasn’t great and I’d rather eat button mushrooms from the store.
Yeah, I will definitely try them again but I agree buttons have better flavour than these. I did have chanterelles the night before so maybe my expectation were too high.
Phew, didn’t see the community and thought you had roally violated a piece of seafood
I've always been disappointed, and several times repulsed, by Lobster Mushrooms. I avoid. But then, I never liked lobster.
I’m glad I’m not the only one, I think if I posted this in my local group they’d think I was crazy.
Every time I forage something for the first time, it tastes kind of mediocre. Idk how to cook it yet, how to pick the best part at the best time but the feeling of knowing for sure another edible plant is worth the mediocre taste.
Lobster mushrooms are super dry. Rehydrating them can improve their texture. Try chopping them into small cubes and rehydrate them in a saucepan with 4 cups of water. Add some chopped garlic, an onion, and a little salt. Cook until the water has evaporated, then add some olive oil to the pan. Saute the mixture until the garlic begins to brown a bit. Remove from heat and transfer to a bowl. If the mushrooms are still a little tough, cover the bowl with a lid or towel and let it sit for 10 minutes. The steam from the onions will further rehydrate the mushrooms. This mixture is a great addition to fried rice. The red coating on the cubes resembles the red color of char siu pork.
I didn’t really find them to be too dry, maybe less liquid than other mushrooms. I will try them again the next time I see them.
Your post had me looking for recipes. I bet lobster mushrooms would work well as a replacement for lions mane in this recipe. Mushroom crab cakes sound delicious.
Mushroom Crab Cakes are Ready in a Jiffy | Sumptuous Spoonfuls share.google/2q7VsNZnbhMPCBfIk
discosnails@lemmy.wtf 3 weeks ago
Well, first mistake: a “little” butter? Nah fam, you need like a half pound of butter. A bit of fish sauce. Mayo, chives, Hawaiian rolls toasted with a fuckton more butter on a skillet, maybe some smoked paprika if you’re feeling fancy. Don’t lightly crisp them, absolutely saturate them with butter. Don’t burn them, but get them good and fried. Maybe a bit of salt, or tamari soy sauce. Lobster rolls.
magpie@mander.xyz 3 weeks ago
A little butter in our house is a lot, haha. I will be trying them with fish sauce and chives, maybe some chili, sounds great.