Lion’s Mane ‘Lobster’ Roll

A mushroom twist on a summer staple in New England – buttered rolls using the unique Lion’s Mane! These puffy mushrooms naturally mimic the flavor and texture of seafood. The secret is plenty of butter and lemon!

Servings: 4 sandwiches

Ingredients

• 16 ounces RI Mushroom Co. Lion’s Mane mushrooms

• 8 tablespoons unsalted butter, divided (1 stick)

• 4 each split-top brioche hot dog buns

• 2 cloves garlic, smashed

• 1 tablespoon Worcestershire sauce (optional-contains fish)

• 1 teaspoon lemon zest

• 2 teaspoons freshly squeezed lemon juice

• Kosher salt, to taste

• 2 tablespoons sliced scallions

• Lemon slices, for serving

Directions

1. Prepare RI Mushroom Co. Lion’s Mane mushrooms by removing any woody bottom portions and tearing apart or slicing into medium-sized pieces. Set aside.

2. Melt 2 tablespoons butter in a sauté pan over medium heat. Grill the sides of the split top buns until golden and crisp on the outside, then flip to the other side, about 1 minute per side. Reserve on a serving plate.

3. In the same pan, increase heat to medium-high and add the remaining 6 tablespoons butter and crushed garlic. Once the butter gets frothy and garlic is fragrant, add Lion’s Mane mushroom pieces and toss with butter.

4. Let mushrooms cook on one side undisturbed, about 4 minutes. Flip over and cook the other side until lightly golden brown, about 3 more minutes. Flip as necessary to fully brown any all sides of the mushrooms. Add Worcestershire sauce (optional) and cook until it has evaporated.

5. Remove pan from heat and add lemon zest, lemon juice, and kosher salt, and fold until everything is evenly distributed. Taste and adjust seasonings as needed.

6. Divide cooked mushrooms between the toasted buns and drizzle with any leftover melted butter. Sprinkle each sandwich with scallions, serve with an extra wedge of lemon, and enjoy immediately!

   Chef’s Notes:

   • Make this recipe vegan by using vegan ‘butter’ and omitting the Worcestershire sauce.

   • The Worcestershire sauce is optional, but if you’re looking for more seafood flavor, try sprinkling with furikake (Japanese seaweed seasoning).