These wild lobster mushroom rolls make for the perfect plant-based lunch. With it being wild mushroom season, now seems as good a time as any to enjoy a bit of nature. This recipe uses seasonally available lobster mushrooms, sauteed and perfectly seasoned, combined with a zesty mayo sauce, and stuffed into buttery hoagie rolls.
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Making Perfect Wild Lobster Mushroom Rolls
Where I live in the PNW, mushrooms are readily available. I’ve been sourcing wild mushrooms through Adam’s Mushrooms based out of the Key Peninsula for years. Lobster mushrooms have always been one of my favorites because of how huge and bright red they are!
Lobster mushrooms may look super unique, but when they’re sauteed and decorated with sea salt, they’re out of this world good. Meaty, chewy, and savory, I’m a sucker for wild mushroom season!
This time around, I’ll be making a New England classic, the lobster roll. For that complex ocean flavor, I’ll be using San Juan Island Sea Salt with Bull Kelp. I got this salt as a gift, and I find myself using it on everything!
Ingredients
Lobster Mushrooms
About 1 1/2 pounds raw, when sauteed, will be enough for 2 rolls. Make sure they’re clean and sliced thin.
Celery
For texture.
Mayonnaise and Mustard
Mustard isn’t traditionally used, but I really like the acidity, and I think this dish does well with that extra layer of flavor. I prefer dijon mustard, but yellow will work too.
For a more traditional lobster roll, omit the mustard.
Lemon Juice & Lemon Zest
For freshness and acidity.
Hoagie Rolls
Any rolls will work, including hot dog rolls.
Butter
For toasting our rolls and sauteeing our mushrooms.
Scallions
For garnish.
Secret Ingredient: Kelp-Infused Sea Salt
This ingredient is optional and can be swapped for 2 teaspoons dulse (seaweed flakes) and salt to taste.
I love this salt because it’s layered with a pleasant briny, earthy flavor, making it the perfect seasoning for our meatless lobster rolls!
Lobster Mushroom Rolls
Equipment
- 1 Pan
- 1 Spatula
- 1 Knife & cutting board
- 2 Bowls
Ingredients
- 1.5 lb Lobster mushrooms cleaned and thinly sliced
- 1/4 cup Celery Diced
- 1/4 cup Mayonnaise Can be swapped for vegan mayo
- 1 tbsp Mustard Dijon or yellow
- 1 tbsp Lemon juice
- 1/2 tbsp Lemon zest
- 2 Hoagie rolls
- Butter For sauteing and toasting buns
- Kelp sea salt To taste, can be swapped with 2 tsp dulse and sea salt to taste
- Scallions Optional, to garnish
Instructions
- Start by sauteeing lobster mushrooms in butter on medium heat until they are soft and tender, about 5-7 minutes. Once they are done, put them in a bowl and set them in the fridge to cool down for about 15 minutes.
- In your bowl, combine mayo, mustard, celery, lemon juice, lemon zest and salt. Taste and adjust seasonings as necessary.
- Once your mushrooms have cooled, combine them with the mayonnaise mixture.
- Toast your hoagie buns.
- Stuff hoagie buns with lobster mushrooms and garnish with scallions.