Lobster Mushroom Rolls
These lobster mushroom rolls are every bit as satisfying as the real deal. Made with buttery lobster mushrooms, lemony mayonnaise, crunchy celery and kelp sea salt, all that's missing is the ocean breeze in your hair!
Prep Time 25 mins
Cook Time 7 mins
Course Main Course
Cuisine American
1 Pan
1 Spatula
1 Knife & cutting board
2 Bowls
- 1.5 lb Lobster mushrooms, cleaned and thinly sliced
- 1/4 cup Celery, minced
- 1/4 cup Mayonnaise
- 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, to garnish optional
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 sauce.
Toast your hoagie buns.
Stuff hoagie buns with lobster mushrooms and garnish with scallions.
Keyword Lobster Mushrooms, Sandwich