Lobster Mushroom "Lobster" Rolls

Lobster Mushroom "Lobster" Rolls

A vegetarian twist on the classic New England lobster roll, using lobster mushrooms sautéed in butter for that same rich, briny bite.

Lobster mushrooms (Hypomyces lactifluorum) are a parasitic fungus that grows on Russula and Lactarius mushrooms — look for firm, deep reddish-orange caps and avoid any that feel slimy or mushy. If you can't find fresh ones, a mix of oyster and king trumpet mushrooms sautéed with a pinch of paprika makes a decent stand-in, though the texture won't be quite as meaty. For extra flavor, deglaze the pan with a splash of dry sherry or white wine after sautéing.

Lobster Mushroom "Lobster" Rolls

Lobster Mushroom "Lobster" Rolls

Mackenzie Paranto

Prep Time

15 minutes

Cook Time

15 minutes

Calories

1671

A vegetarian twist on the classic New England lobster roll, using lobster mushrooms sautéed in butter for that same rich, briny bite.Lobster mushrooms (Hypomyces lactifluorum) are a parasitic fungus that grows on Russula and Lactarius mushrooms — ...

Ingredients

  • 1 pounds lobster mushrooms, cleaned and diced into 1/2-inch pieces
  • 6 tablespoons unsalted butter, divided
  • 0.5 cups celery, finely diced
  • 0.3 cups mayonnaise
  • 1 tablespoons fresh lemon juice
  • 2 tablespoons fresh chives, finely chopped
  • 0.5 teaspoons Old Bay seasoning
  • 0.5 teaspoons kosher salt
  • 0.3 teaspoons black pepper, freshly cracked
  • 4 top-split New England style hot dog buns
  • 4 lemon wedges, for serving

Directions

  1. Sauté the mushrooms: Melt 6 tablespoons unsalted butter, divided (4 tbsp) in a large skillet over medium heat. Add 1 pounds lobster mushrooms, cleaned and diced into 1/2-inch pieces and cook, stirring occasionally, until they release their liquid and turn deep red-orange and tender.

  2. Cool the mushrooms: Transfer the sautéed mushrooms to a plate and let cool to room temperature so they don't wilt the mayonnaise dressing.

  3. Mix the filling: In a bowl, combine the cooled mushrooms with 0.5 cups celery, finely diced, 0.3 cups mayonnaise, 1 tablespoons fresh lemon juice, 2 tablespoons fresh chives, finely chopped, 0.5 teaspoons Old Bay seasoning, 0.5 teaspoons kosher salt, and 0.3 teaspoons black pepper, freshly cracked. Stir gently to coat, then taste and adjust seasoning.

  4. Toast the buns: Melt the remaining 6 tablespoons unsalted butter, divided (2 tbsp) in a skillet or griddle over medium heat. Place 4 top-split New England style hot dog buns in the pan and toast both flat sides until golden brown.

  5. Assemble and serve: Fill each toasted bun generously with the mushroom mixture. Serve immediately with 4 lemon wedges, for serving on the side.
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