Spicy Garlic & Butter Lobster Mushrooms
- Peter Posselt
- Mar 17
- 1 min read
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! You can easily swap coconut fat for butter in a Vegan recipe and 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. Link, Print, or Share this recipe at the bottom of the page!
1
Leftovers Option 1
Chop leftovers finely and mix with your favourite cheese. Stuff this mixture inside Morel Mushrooms as per our "Crab Stuffed Gourmet Wild Morel Mushrooms" recipe!
2
Leftovers Option 2
Leftovers can be a bit dry but adding a shot of heavy cream or coconut milk and bringing it to a simmer for a minute or 2 makes an amazing sauce that is fantastic over fried leftover rice!
Notes
1
Reconstitute (see video) the Lobster mushrooms in 1-1/3 cups of the warm stock for 30 minutes. 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
(In a separate pan, brown your chicken or other meat in 2 tablespoons of olive oil, season to taste and reserve.)
3
Heat the olive oil in a skillet over medium to high heat until sizzling hot. Add the Lobster mushrooms and keep them moving constantly by stirring or moving the skillet.
4
Add 2 tablespoons of the remaining stock, cover with a lid and allow the mushrooms to steam for about 30 seconds. Remove the lid, stir and repeat this process 2 more times while cooking for a total of 10 minutes. The Lobster mushroom should be become nicely browned, and no liquid should be left in the pan.
5
Turn your heat to low (if you are using an electric range remove from heat completely for a bit until element cools to prevent burning)
6
Add your butter or coconut fat, chilli, garlic, (chicken) and paprika. Simmer over low heat for about 3 minutes (or until chicken is warmed through.)
7
Add in most of your cilantro (reserving some for garnish) and your Siam basil (if making the Thai theme)
8
Cook for another minute or so, garnish, and serve immediately with dal, basmati/coconut rice.
Instructions
120g cooked crab meat (canned is fine but chunk is nice)
15-20 medium dehydrated Conica or Wildfire Morels or 3-6 Jumbo Stuffers
2/3 cup beef stock
Stuffing Ingredients
2 tbsp olive oil
Baking Ingredients
Spicy Garlic & Butter Lobster Mushrooms
Peter Posselt
A spicy Asian style take on Lobster Mushrooms with Indian & Thai themed options!
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 Vegetarian recipe is filled with sizzling spicy heat so a little goes a long way! You can easily swap coconut fat for butter in a Vegan recipe and add browned chicken at the final stage for Omnivores.
Servings :
4
Calories:
Prep Time
20 minutes
Cooking Time
20 minutes
Rest Time
0
Total Time
40 minutes
I added my last dried lobster mushrooms to a quiche yesterday. Very recommendable!