Dried Lobster Mushrooms
$15.00
Only 10 left in stock
Harvested in the mossy forests of Vancouver Island, Lobster mushrooms are a delightful curiosity in the world of fungi. Distinguished by their striking red-orange colour, which resembles cooked lobster meat, these mushrooms undergo a transformation when a parasitic fungus infects certain species, altering their appearance and enhancing their flavour.
THE MARITIME MIMIC OF THE FOREST
Lobster mushrooms offer an seafood-like-like taste and a firm, meaty texture, making them a unique addition to culinary dishes. Prized for their ability to impart rich, oceanic flavors without any fishy ingredients, they are an excellent choice for vegetarian dishes. After rehydration, they can be sautéed to perfection, used in chowders, or added to pasta dishes, bringing vibrant color and rich, umami flavor to the plate.
CULINARY INSPIRATION FOR dried Lobster Mushrooms
- Sauté with butter and garlic for a simple yet delicious preparation
- Incorporate into seafood chowders and stews for added depth and flavor
- Perfect for enhancing creamy pasta dishes with a touch of maritime essence
- Use in vegetarian risottos or paellas where their robust flavor stands out
- Excellent when paired with polenta or grits for a comforting, hearty meal
Cooking Tips
Dried mushrooms last longer in a cool, dry place. Once you open them, we recommend storing them in an airtight container, like a canning jar, so they won’t be exposed to humidity and moisture. Keep the jar in a dry environment away from direct sunlight.
How to rehydrate and cook with dried mushrooms
When you’re ready to enjoy your dried lobster mushrooms in your cooking, the most important step is to rehydrate them first by soaking them in the liquid of your choice until they soften. Once the mushrooms are rehydrated, they can be chopped, sliced, or used whole.
Soak them in the liquid of your choice:
● Warm water
● Warm chicken or vegetable stock
● Warm stock with port wine, white wine, or sherry wine
Rehydration time: 30-40 minutes.
How to cook with rehydrated mushrooms: once the mushrooms are fully rehydrated, strain the excess soaking liquid (or keep it to use in other fantastic recipes) and they will be ready for you to cook with them any way you would fresh mushrooms!
