Lion’s Mane “Lobster Roll” (seafood substitute)
Servings
4
servingsPrep time
15
minutesCooking timeminutes
Ingredients
5 large 5 eggs
2 tbsp 2 Old Bay seasoning
12 oz 12 Lion's Mane mushrooms, cut into 1/4 inch slices
3 tbsp 3 olive oil or neutral cooking oil
1/4 cup 1/4 mayonnaise
1/3 cup 1/3 finely diced shallots
1/2 cup 1/2 finely diced celery
1 tsp 1 celery salt, plus more to taste
1 tsp 1 Tabasco sauce, plus more to taste
4 4 French rolls
minced celery leaves, for garnish
Directions
- In a medium bowl, lightly beat eggs. Add Old Bay seasoning and whisk to combine. Add mushroom slices and toss until egg is fully absorbed by mushrooms.
- Heat a large sauté pan over medium high heat. Add olive oil. When oil is hot, add mushroom slices, searing each side for approximately 2 minutes. Remove from oil and drain on paper towels, reserving the oil in the pan. Once cool, use two forks or your fingers to shred the mushrooms.
- In a medium bowl, combine mayonnaise, shallots, celery, celery salt and Tabasco. Add the shredded mushrooms and mix thoroughly. Add additional celery salt and/or Tabasco to taste. Set aside.
- Slice off the pointed ends of each roll. Heat the pan with the remaining oil over medium high heat. Lightly toast the rolls in the oil. Place ¼ of the mushroom mixture on each roll and garnish with minced celery leaves. Serve immediately.
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