This recipe and photo is adapted from https://cuesa.org/recipe/lions-mane-lobster-roll. The original recipe was sourced by them from Ian Garrone, Far West Fungi Kitchen.
Lion’s mane is a beautiful meat/seafood substitute. Here it functions as a stand in for lobster in a delicious lobster roll. A perfect summer meal when paired with coleslaw, and/or a fresh salad.
Makes 4 sandwiches
Ingredients:
TGIFungi’s Lion’s mane mushrooms
5 large eggs
2 tablespoons Old Bay seasoning
12 ounces Lion’s Mane mushrooms, cut into ¼ inch slices
3 tablespoons avocado oil
¼ cup mayonnaise
⅓ cup finely diced shallots
½ cup finely diced celery
1 teaspoon celery salt, plus more to taste
1 teaspoon hot sauce, plus more to taste
4 French rolls
Minced celery leaves, for garnish
Instructions:
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 avocado 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.