Wild Lobster Mushrooms / lb
Wild Lobster Mushrooms / lb
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Lobster mushrooms are quite possibly one of the most striking mushrooms you will ever see. Their fiery red exterior will liven up any dish you choose to pair them with! You will find the texture of this mushroom unlike any other mushroom you have eaten. With a defined firmness and crunch, they will add a depth of character to your favorite pasta dishes. Cook with fresh herbs, white wine and cream and serve on top of some fresh pasta for a delicious and simple treat.
Storage Tips: Mushrooms should be kept in the refrigerator in a paper bag. Best consumed within the first three days of arrival. If the mushrooms you receive are a little damp, allow them to air dry in the refrigerator. Store in a paper bag or a bowl lined and covered with a hand towel/paper towel. Mushrooms should be fully cooked prior to eating. As a rule, clean the mushrooms as you need them, ideally without water. Paring knives, mushroom brushes, and tea towels can all be used to remove debris. It is not uncommon to find the occasional bug on a wild mushroom, simply wipe it off and know that the mushroom is still perfectly safe and delicious to eat.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
If you require your order by a certain date please add this to the shipping notes section when checking out. Our Customer Care will reach out in the event the request is not possible.
Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
Orders over $300 receive Free Shipping!
WHAT TO DO WITH LOBSTER MUSHROOM:
Oven-Roasted Lobster Mushrooms
Serves 2–4 as a side
Ingredients:
3 cups fresh lobster mushrooms, cut into thick slices or wedges
3 Tbsp olive oil (or melted butter if you want richer flavor)
2 cloves garlic, finely minced (optional)
1 tsp fresh thyme or rosemary (or ½ tsp dried)
Salt + freshly ground black pepper
Lemon wedges, for finishing
Method:
Preheat oven to 400°F (200°C).
Brush off dirt from mushrooms (don’t soak), slice thickly.
Toss mushrooms with olive oil/butter, garlic, herbs, salt, pepper.
Spread evenly on a parchment-lined baking sheet.
Roast 20–25 minutes, flipping once halfway, until golden brown and slightly crisp at the edges.
Squeeze fresh lemon juice over before serving.
Serving ideas:
As a side dish with roast chicken, steak, or fish.
Over creamy polenta or mashed potatoes.
Tossed into a warm grain salad (farro, barley, quinoa).
Lobster Mushroom Chowder (Serves 4)
Ingredients:
2 Tbsp butter
1 onion, diced
2 celery stalks, diced
2 carrots, diced
2 cups lobster mushrooms, chopped
2 medium potatoes, peeled + diced
3 cups vegetable or seafood stock
1 bay leaf
1 tsp fresh thyme
1 cup heavy cream (or coconut milk for dairy-free)
Salt + pepper
Fresh dill + lemon wedges, to finish
Method:
In a pot, melt butter. Sauté onion, celery, carrots until softened.
Add mushrooms, cook 5 minutes until fragrant.
Stir in potatoes, stock, bay leaf, thyme. Simmer ~15 min until potatoes tender.
Lower heat, add cream. Warm gently (don’t boil).
Season with salt, pepper. Garnish with dill + lemon.
Lobster Mushroom Linguine
Ingredients:
150 g linguine
2 Tbsp olive oil
2 cups lobster mushrooms, sliced
2 garlic cloves, thinly sliced
½ tsp chili flakes
¼ cup dry white wine
1 Tbsp butter
Fresh parsley, chopped
Grated Parmesan (optional)
Method:
Cook pasta until al dente; reserve ½ cup pasta water.
Heat olive oil in a skillet, sauté mushrooms 5–7 min until golden.
Add garlic + chili, cook 1 min. Deglaze with wine.
Toss in pasta, butter, splash of pasta water. Season.
Finish with parsley and Parmesan.
Roasted Lobster Mushrooms with Polenta
Ingredients:
3 cups lobster mushrooms, thickly sliced
3 Tbsp olive oil
Salt + pepper
1 cup polenta (cornmeal)
4 cups water or stock
2 Tbsp butter
½ cup Parmesan cheese
Method:
Toss mushrooms with olive oil, salt, pepper. Roast at 400°F ~20 min until crisp at edges.
Meanwhile, bring water/stock to a boil, whisk in polenta. Cook, stirring, ~30 min until thick and creamy.
Stir in butter + Parmesan.
Serve mushrooms on top of polenta.