Lobster Mushroom Roll

Lobster mushrooms are equally fascinating as they are delicious. They are a parasitic fungus that infects and transforms a host mushroom into a vibrant, orange delicacy. They have a seafood-like flavour (and smell, if you ask me) and firm texture that makes them fantastic to cook with.

I’ve been taking advantage of seasonal foraged finds from Mona Foods this year.

These lobster mushroom rolls are a quick, easy and fabulous way to enjoy them!

Lobster Mushroom Rolls

Makes 2-3 rolls

• 1/2 pound lobster mushrooms (~2 cups), chopped

• 1 tbs butter

• 1/2 tsp Old Bay seasoning

• 1/4 cup finely diced celery (and a celery leaf or two if desired)

• 1 tbs chives, chopped

• 1/2 cup mayonnaise

• Squeeze of lemon juice

• Salt to taste

In a frying pan over medium heat, melt the butter and sauté the mushrooms. Add Old Bay season and lemon juice. Cook for 10-15 minutes.

Let the mushrooms cool. In a bowl, mix together mushrooms, mayo, celery and herbs. Add salt to taste. Add more lemon juice if needed.

Toast your favourite bun, and stuff it with filling.