Infuse wild lobster mushrooms in coconut oil to create an oil that tastes like a cross of lobster and truffles.
This lobster flavored oil is a perfect addition to any pasta, rich bisques, or even can be incorporated into cheese making.
This oil is a staple recipe that can be used to give any of your dishes a lobster like, truffle like, sea food flavor. To create this you’ll need to create a confit using the wild lobster mushroom- then strain the solids. The process is exactly the same as making a garlic confit!
Don’t worry- those cooked lobster mushrooms you’ll strain from the oil are perfect for numerous dishes.
This is one of the best ways to prepare lobster mushrooms in general– it really enhances the flavor and improves the texture of the lobster mushroom!
This is destinated to be your new favorite lobster mushroom recipes ever- it’s mine at least! I make this every year!
Why You’ll Love Lobster Mushroom Oil
Lobster mushrooms are a gourmet treat, a wild mushroom that can only be foraged and not grown. This special mushroom tastes like lobster, shrimp, with a note of truffle. The flavor can be subtle but can add a wonderful element to many recipes.
In my years of foraging wild mushrooms, the lobster mushroom is my personal favorite for its lovely flavor. It can enhance any sauce- adding a sweet, savory, depth that is lovely paired with white wine, garlic, and cream.
The texture of the lobster mushroom can be dense, very firm, and can be straight up crunchy unless you well cook it. The process of making lobster mushroom oil prepares the mushrooms in a way that they will become tender and ultra-flavorful. Slow cooking lobster mushrooms helps bring out it’s flavor as it is fat soluble. You’ll get more flavor by cooking the mushrooms in oil vs cooking them in a broth.
This recipe does two things, you’ll have extra flavorful lobster mushroom oil and you’ll have ready to go prepared lobster mushrooms.
This recipe works best with fresh lobster mushrooms and hasn’t been tested with dried lobster mushrooms. From researching wild mushrooms I’ve read that it is difficult to extract those fat-soluble flavors from dried mushrooms.
Storing the Lobster Mushroom Oil
This oil is best stored in the freezer! It keeps indefinitely in the freezer without loosing flavor. Meaning you can make a huge batch in the summer and have access to it year round!
Sure, you could refrigerate it. It will last for around 3 to 4 months- depending on how sterile you keep everything. Keep an eye out for mold if you are one of those cooks who reuses a spoon while cooking- you never know what can contaminate your food!
Ways to Use the Lobster Mushroom
The process to make this oil is you’ll slow cook lobster mushrooms in oil- essentially making a lobster mushroom confit.
While the goal of this recipe is to make the infused oil, you’ll be left with slow cooked lobster mushrooms. The lobster mushrooms have a red coating that is what gives it the sea food flavor- and that coating is fat soluble. Which is why you’ll want to cook lobster mushrooms in oil to really bring out that lobster flavor.
The mushrooms being slow cooked in oil really have an intense lobster flavor and are a fantastic addition many recipes.
- Mince the cooked lobster mushrooms with garlic and a bit of vegan cheese. Use that as a filling for pasta like these vegan stuffed shells!
- Add the cooked lobster mushrooms to your favorite pasta.
- Add it to Wontons like these Vegan Lobster Rangoon
- Add it to sushi like in this vegan lobster sushi roll
- Add it to your favorite sandwich roll like this lobster mushroom roll
Many of you are familiar with Oyster Mushroom Scallops.
It’s where you take a king oyster/trumpet mushroom (aka Pleurotus eryngii) and slice the stem into scallop shapes. From there you marinate them and either roast them in the oven or pan fry them. Almost all of the recipes online have you marinate them in some kind of seaweed and lots of salt to make it taste like a traditional scallop. Adding a bit of this lobster mushroom oil is a game changer to this dish!
Ways to Use the Lobster Mushroom Oil
The lobster mushroom oil is like liquid gold- use it like you would with truffle oil. It is less potent than black or white truffle oil- you’ll need to use a little more of it to get those flavors to come through. Truffle oil can be extremely overpowering (especially if you mess with artificially flavored truffle oil), where the lobster mushroom oil is much more subtle. Where you would add 1/2 a tsp of truffle oil instead add 1/2 tbs of the lobster mushroom oil.
- Add a spoonful to ravioli fillings
- Add it to pasta sauces
- Drizzle some over Roasted Potatoes
- Drizzle it over your fries
Lobster Mushroom Oil
- Clean your lobster mushrooms with a dry brush to ensure all dirt is removedIf your lobster mushrooms look older or have soft brown spots- soak in salt water for 15 minutes. Bugs can live inside those mushrooms and the salt will draw them outEither use or knife or your fingers, break up the mushrooms into small bite sized pieces
- Add the mushrooms to a pan and pour over the coconut oil, sprinkling over the salt and adding a bay leaf
- Bring to low heat, you want a very low simmer where it is barely bubbling. Cook for 1 hour
- Strain the mushrooms from the oil. Pour the oil into a jar and reserve the mushrooms for other recipes.
- Use 1 tbs of this oil to add a lobster flavor to any of your future recipesUse the mushrooms solids for other recipes*
Simply do even portions of lobster mushrooms to oil/butter to adjust. Optional: Add a pinch of MSG, this brings out the flavors of the lobster mushroom and makes everything taste more potent. Optional: In place of coconut oil, try using butter! This will give you a saltier result that is just as delicious. This oil will keep in the fridge for up to 3 month or for up to 3 years in the freezer (could be indefinitely, my 3-year-old lobster mushroom oil still has great flavor!) Use the cooked lobster mushrooms for pasta, over toast, or as a filling for tacos! (Scroll to the article above to see more suggestions)
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