Cooked - Lobster Mushroom Rolls - New Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Lobster Mushroom Rolls

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4.0

1 lb lobster mushrooms diced ½ inch

¼ teaspoon smoked paprika

¼ cup cooking oil

1 teaspoon minced garlic

¼ teaspoon salt

½ cup mayonaise or half mayo and half sour cream, or more to taste (or use vegan mayonnaise)

Fresh lemon zest (to taste—a few good scrapes)

Fresh lemon juice (a few dashes to taste)

2 tablespoons of your favorite herbs (like mint, basil, tarragon, or dill)

1 tablespoon chives (to garnish)

2 tablespoons ¼ inch diced celery

¼ cup ¼ inch diced green onion

½ teaspoon sriracha or other hot sauce

Potato chips (for serving)

Your favorite hot dog buns (for serving)

Cooking oil or soft butter (as needed for toasting the buns)

Sweat the lobster mushrooms with the oil and salt on medium high heat for 10-15 minutes, or until they’ve released their water and are starting to brown.
Add the garlic and smoked paprika to the pan, stir for a minute, then transfer the contents of the pan to a bowl, scraping to harvest the residual oil. Cool the mushrooms.
When the mushrooms are cool, mix them with the lobster salad ingredients. Taste and season the mixture repeatedly until you're happy with the flavor.
Serve on the hot dog buns that you’ve spread generously with butter and griddled/toasted, with potato chips on the side. You can also gently warm the buns and cut a V out of the top.
Just before serving, generously season the lobster salad with cut chives.

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