Dried Lion's Mane 'Lobster Role'

Lion's Mane flakey texture and delicate flavour gives it the reputation as a great lobster replacement, so we've created these lobster rolls for a plant-based twist on a classic seafood dish.

Ingredients

  • Lion's mane mushroom (200g fresh or 20g dried)

  • Lemon (fresh, to taste)

  • Cream cheese (2 tablespoons, or vegan replacement)

  • Chives (to taste)

  • Old Bay seasoning (or paprika, to taste)

  • Celery (1 stalk, finely chopped)

Method:

Step 1

If using dried Lion's Mane, rehydrate as instructed on back of pack.

Step 2

Grab your lion's mane and tear it up with you hands - follow the fibres of the mushrooms and it will pull apart easily. Keep the pieces small.

Step 3

Add the lion’s mane into a pan with a small amount of butter as fry until golden and crispy.

Step 4

While the mushrooms are cooking, mix together cream cheese, old bay seasoning, chives, celery and a squeeze of lemon with a pinch of salt and pepper.

Step 5

Mix together the mushrooms with the cream cheese mix to from the filling for the rolls.

Step 6

Get you brioche rolls and cut them along the top – we recommend you heat them up first for extra crispiness

Step 7

Fill the rolls with the cream cheese mushroom mix and enjoy!

Method:

Step 1

If using dried Lion's Mane, rehydrate as instructed on back of pack.

Step 2

Grab your lion's mane and tear it up with you hands - follow the fibres of the mushrooms and it will pull apart easily. Keep the pieces small.

Step 3

Add the lion’s mane into a pan with a small amount of butter as fry until golden and crispy.

Step 4

While the mushrooms are cooking, mix together cream cheese, old bay seasoning, chives, celery and a squeeze of lemon with a pinch of salt and pepper.

Step 5

Mix together the mushrooms with the cream cheese mix to from the filling for the rolls.

Step 6

Get you brioche rolls and cut them along the top – we recommend you heat them up first for extra crispiness

Step 7

Fill the rolls with the cream cheese mushroom mix and enjoy!

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