Creamy Lobster Mushroom Sauce Recipe
Lobster mushrooms have a meaty texture, even more than portobellas. For that reason they are often used by vegetarians in recipes instead of meat. People also use lobster mushrooms to dye fibers for knitting or weaving.
Lobster mushrooms are particularly fascinating in the strange world of fungi. Read my article about Lobster Mushrooms.
If you’re interested in learning more about mushrooms and how to identify, collect and eat them safely, I’d recommend contacting the Northwest Mushroomers Association (NMA). Call Jack Waytz at (360) 303-4079 or Margaret Dilly at (360) 675-8756, or see their website at: www.northwestmushroomers.org
- 2 Tbsp butter (homemade with cream from Fresh Breeze Organic Dairy, Lynden)
- ¼ cup shallots or onions, finely chopped (Full Bloom Farm, Lummi Island)
- 1 clove garlic, minced (Boxx Berry Farm, Ferndale)
- 1 large lobster mushroom (Cascadia Mushrooms, Bellingham)
- ¼ cup half-and-half (Twin Brooks Creamery, Lynden)
- Clean the mushroom by first removing the tough end of the stem (if there is one). Gently brush the smooth underside areas with a damp brush to remove dirt. On the rougher top, carefully use a sharp knife to remove dirt and cut away any tough blemishes. Take your time. When well cleaned, chop into ½ to 1 inch cubes or ½ inch slices.
- Melt the butter in a skillet. Add shallots or onions and saute until golden (about three minutes). Add minced garlic and saute for another minute or so.
- Most of the butter should have been absorbed or evaporated, so the pan will be barely oiled. Add the lobster mushrooms pieces and cook until they have given up their liquid and browned a little.
- Lower the heat and add the half-and-half. Stir until warmed. Salt to taste.
- Serve immediately as a side, or on top of pasta or meat.