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Lion’s Mane “Lobster Roll” (seafood substitute)



Prep time


Cooking time



  • 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


  • 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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