Spicy Garlic & Butter Lobster Mushrooms
Updated: Jun 22
A spicy Asian style take on Lobster Mushrooms with butter and garlic. This is served with dal or basmati rice for great Indian flavours or add sweet Siam basil and serve with coconut rice for an amazing Thai themed meal. This version is filled with garlic & sizzling heat so a little goes a long way! In this Vegetarian recipe, you can easily swap coconut fat for butter for a Vegan version or add browned chicken at the final stage for Omnivores. This recipe can also be minced, mixed with cheese of your choice and stuffed into savoury Morel mushrooms for an out-of-this-world experience! Serves 4.
Prep Time: 20 Mins | Cooking Time: 20 Mins | Total Time: 40 Mins
Ingredients
50g (Dry) Lobster Mushrooms
1-1/3 cups warm vegetable stock (or chicken stock)
1 large chicken breast cubed, or 1 lb ground beef (optional for omnivores)
1 tbsp olive oil (the omnivore version requires an additional 2 tbsp)
3 tbsp butter or coconut fat (for the vegan option)
5 large garlic cloves (finely chopped)
1 tsp smoked paprika
2 medium Jwala or Kashmiri chili pods (finely sliced with scissors — or substitute 2 tsp chili powder)
1/2 tsp black pepper
1/3 cup chopped cilantro
1/3 cup chopped Siam basil (required for the Thai-themed version; other basil types will not produce the same distinct flavour)
Instructions
1. Reconstitute the Lobster Mushrooms
Reconstitute the Lobster mushrooms in 1-1/3 cups of warm stock for 30 minutes (see video). Add mushrooms and stock to a zip-lock bag, gently swish until mushrooms begin to soften, suck out the air with a straw, seal, and elevate the seal to avoid leaks.
2. Optional: Brown the Meat
If you are making the omnivore version, brown your cubed chicken or ground beef in a separate pan with 2 tablespoons of olive oil. Season to taste and set aside.
3. Sear the Mushrooms
Heat 1 tablespoon of olive oil in a skillet over medium-high heat until sizzling hot. Add the reconstituted Lobster mushrooms and keep them moving constantly by stirring or shaking the skillet.
4. Steam and Reduce
Add 2 tablespoons of your remaining stock to the pan, cover immediately with a lid, and allow the mushrooms to steam for about 30 seconds. Remove the lid, stir, and repeat this steaming process 2 more times, cooking for a total of 10 minutes. The Lobster mushrooms should become nicely browned, and no liquid should be left in the pan.
5. Cool the Pan
Turn your heat down to low. (Tip: If you are using an electric range, remove the pan from the burner completely for a moment until the element cools down to prevent burning your aromatics).
6. Simmer with Aromatics
Add your butter (or coconut fat), sliced chilies, garlic, paprika, black pepper, and your cooked meat (if using). Simmer everything over low heat for about 3 minutes until the garlic is fragrant and the meat is fully warmed through.
7. Add Fresh Herbs
Stir in most of your chopped cilantro (reserve a small amount for final garnish) and your chopped Siam basil (if making the Thai-themed variation).
8. Garnish and Serve
Cook for one final minute to wilt the herbs. Plate immediately, garnish with the remaining cilantro, and serve hot alongside dal, basmati rice, or coconut rice.
Notes
1. Leftovers Option 1 (Morel Stuffing)
Chop any leftovers finely and mix with your favourite cheese. Stuff this mixture inside Morel mushrooms as an incredible alternative filling for our Crab Stuffed Gourmet Wild Morel Mushrooms recipe!
2. Leftovers Option 2 (Creamy Rice Sauce)
Leftovers can become a bit dry after refrigeration. Revive them by adding a splash of heavy cream or coconut milk to the pan and bringing it to a simmer for 1 to 2 minutes. This creates an amazing savoury sauce that tastes fantastic poured over leftover fried rice!
I added my last dried lobster mushrooms to a quiche yesterday. Very recommendable!