Lobster Mushrooms, Hypomyces lactifluorum – bulk by the ounce
8 in stock
Lobster mushrooms are actually mushrooms infected with another type of fungus. The host mushroom, typically a Russula or Lactarius, is transformed by this infection into a tasty treat with bold red color. Mild tasting, with a nutty flavor, good grilled, in stir frys or soups.
Scrambled Eggs with Lobster Mushroom Hash:
4 tablespoons unsalted butter
1/2 cup diced onion
12 ounces large fresh or rehydrated lobster mushrooms, cleaned and diced 1/2 inch (about 2 3/4 cups)
1 1/2 cups cooked, peeled, diced (1/2 inch) russet potato (see Note)
2 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh tarragon or thyme
Kosher or sea salt and freshly ground black pepper
3 tablespoons heavy (or whipping) cream (optional)
8 large eggs
1/2 cup finely chopped chives
1. Melt 3 tablespoons of the butter in a medium-size (8-inch) heavy nonstick or cast-iron skillet over medium heat until it begins to foam. Add the onion and cook, stirring often, until it begins to brown, about 6 minutes. Add the mushrooms and potato. Cook over medium heat until the mushrooms are softened, about 5 minutes. Stir in the parsley and tarragon. Continue cooking, stirring frequently, until the hash is well browned and the mushrooms are very tender, about 20 minutes. Scrape the bits that stick to the pan back into the hash. Add salt and pepper tot aste. Stire in the cream, if using. Press the has into an even layer in the skillet. Lower the heat to medium-low and continue cooking until the underside of the hash is crisp, about 5 minutes.
2. Meanwhile, beat the eggs, chives, and 2 tablespoons of water in a bowl until thoroughly blended. Spoon the hash out onto a serving plate and keep it warm. If using a cast-iron pan, wipe it out thoroughly. dd the remaining 1 tablespoon butter to the skillet. Pour in the eggs and cook over medium heat, stirring constantly, to the desired consistency. Remove the pan from the heat and season with salkt and petter to taste. Spoon the eggs next to the hash. Serve immediately.
Note: A leftover baked russet potato works perfectly in this recipe. If starting from scratch, simmer a scrubbed potato (about 8 ounces) in salted water to cover until tender, about 35 minutes. Drain the potato and cool it completely before peeling and dicing. Simmering the potatos in the mushroom broth from rehydrating dried mushrooms can help infuse more mushroom flavor into the dish.
Recipe adapted from The Mushroom Lover’s Cookbook and Primer by Amy Farges.
For more information on this mushroom, visit the following links:
–Tom Volk’s Fungus of the Month
Attention: Sold by the ounce. Bulk pricing applied automatically to quantity purchases.