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.
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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