Lobster Mushroom Rolls might just become your new favourite excuse to consume bread and mayonnaise! Similar to a classic lobster roll, this vegetarian version uses lobster mushrooms as a substitute and makes the perfect summer weekend dinner. Lobster mushrooms get their name from their visual similarity to cooked lobster, as well as their somewhat mild seafood flavour.
Lobster mushrooms are not available cultivated, so to find them fresh, you'll have to pick them in the wild. But, if picking wild mushrooms isn't your idea of a fun afternoon, luckily, you'll be able to find dried lobsters at your local grocery store or specialty shop.
Pro Tip: One package of dried lobster mushrooms doesn't go as far as one might think - so I ended up adding in some extra-firm tofu to finish the recipe (which was still delicious). I paired this with some grilled asparagus topped with squeezed lemon juice.
3 cups of lobster mushrooms (as above, can sub in pressed, extra-firm tofu if you don't have enough lobster)
1/4 cup of mayonnaise
Juice of about 1/2 a lemon
3 tbsp of finely chopped chives
Salt & pepper, to taste
Louisiana-style hot sauce, to taste
1 tbsp of grainy mustard - optional, or to taste
Butter lettuce, for the rolls
Crusty rolls, to serve
Butter, to sautée
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