Lion’s Maine Lobster Rolls
Lion’s Mane. It’s named after the king of the jungle but tastes like the cockroach of the sea – which, before you get grossed out, is LOBSTER, people! Lion’s Mane is delicious when made simply– just slice them, throw them in a dry pan, and once the mushrooms start to release water, add a few tablespoons of butter, salt, and pepper and call it a day.
But if you’re looking to get more creative, the lobster roll is the way to go. Thanks to its firm, meaty texture, Lion’s Mane is the perfect ‘shroom to substitute when you’re in the mood for this seaside classic. And, as an added bonus, you’ll get all of the benefits Lion’s Mane has to offer: lowering inflammation, regulating the immune system, and reducing anxiety–no beach vacation required!
5 large eggs
2 tablespoons Old Bay seasoning (Don’t have it? Throw together any or all of the following: celery salt, garlic powder, paprika, black pepper, cayenne pepper, ground dry mustard, cinnamon, ginger, allspice, cardamom and cloves)
12 ounces Lion’s Mane mushrooms, cut into ¼ inch slices
3 tablespoons of oil
¼ cup mayonnaise or Vegenaise
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 or hot dog buns, lettuce wraps, etc depending on your fancy.
Minced celery leaves, for garnish
With a damp paper towel, wipe the mushrooms clean.
In a medium bowl, lightly beat eggs. Add seasoning and whisk to combine. Fold in mushrooms until egg is fully absorbed.
Heat a large sauté pan over medium high heat. Add oil. When oil is hot, add mushroom slices, searing each side for about 2 minutes. (Don’t move these guys around too much! One flip should do it.)
Remove from pan and drain on paper towels. Once cool, tear up the mushrooms into shreds.
In a medium bowl, combine mayonnaise/Vegenaise, shallots, celery, celery salt and Tabasco. Add the shredded mushrooms and mix thoroughly. Add additional celery salt and/or hot sauce to taste. Set aside.
Lightly toast buns or lay out clean dry lettuce leaves for wraps. Place ¼ of the mushroom mixture on each roll, garnish with minced celery leaves, and enjoy!
Want to round out your mushroom meal? Add one of our mushroom bevvies and a delicious mushroom chocolate bar for dessert!