Lobster Mushroom Recipes

Lobster Mushroom and Wild Rice Salad

Ingredients:

• 1 cup lobster mushrooms, cleaned and sliced

• 1 cup cooked wild rice

• 1/2 cup diced celery

• 1/2 cup diced red onion

• 1/4 cup chopped fresh parsley

• 1/4 cup olive oil

• 2 tbsp apple cider vinegar

• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked wild rice, diced celery, diced red onion, and chopped fresh parsley.

2. In a large skillet, heat the olive oil over medium-high heat.

3. Add the sliced lobster mushrooms to the skillet and sauté for 5-6 minutes, or until they are browned and tender.

4. Add the sautéed lobster mushrooms to the bowl with the wild rice and vegetables.

5. In a small bowl, whisk together the apple cider vinegar, salt, and pepper.

6. Drizzle the dressing over the salad and toss to combine.

7. Serve the salad chilled as a flavorful and nutritious side dish or light meal.

Lobster Mushroom and Fontina Cheese Tart

Ingredients:

• 1 cup lobster mushrooms, cleaned and chopped

• 1 pre-made pie crust

• 1 cup shredded Fontina cheese

• 2 tbsp chopped fresh thyme

• 2 tbsp butter

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.

2. Place the pre-made pie crust in a 9-inch tart pan.

3. Melt the butter in a large skillet over medium heat.

4. Add the chopped lobster mushrooms to the skillet and sauté for 5-6 minutes, or until they are browned and tender.

5. Spread the sautéed lobster mushrooms evenly over the bottom of the pie crust.

6. Sprinkle the shredded Fontina cheese over the lobster mushrooms.

7. Sprinkle the chopped fresh thyme over the cheese.

8. Season the tart with salt and pepper to taste.

9. Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

10. Remove the tart from the oven and let it cool for a few minutes.

11. Slice the tart into wedges and serve hot as a delicious and elegant appetizer or light meal.

Lobster Mushroom and Goat Cheese Quiche

Ingredients:

• 1 cup lobster mushrooms, cleaned and sliced

• 1 pre-made pie crust

• 4 eggs

• 1/2 cup milk

• 2 oz goat cheese, crumbled

• 2 tbsp butter

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F.

2. Place the pre-made pie crust in a 9-inch quiche pan.

3. In a large nonstick skillet, melt the butter over medium heat.

4. Add the sliced lobster mushrooms to the skillet and sauté for 5-6 minutes, or until they are browned and tender.

5. Spread the sautéed lobster mushrooms evenly over the bottom of the pie crust.

6. In a medium bowl, whisk together the eggs, milk, salt, and pepper.

7. Pour the egg mixture over the mushrooms in the quiche pan.

8. Sprinkle the crumbled goat cheese over the top of the quiche.

9. Transfer the pan to the preheated oven and bake for 30-35 minutes, or until the quiche is set and the top is golden brown.

10. Remove the quiche from the oven and let it cool for a few

Lobster Mushroom Pasta

Ingredients:

• 1 pound of linguine

• 1 cup of sliced lobster mushrooms

• 1 small onion, diced

• 2 cloves of garlic, minced

• 1/2 cup of white wine

• 1/2 cup of heavy cream

• 2 tablespoons of butter

• Salt and pepper to taste

Instructions:

1. Cook the linguine according to package instructions until it is al dente. Drain and set aside.

2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until fragrant.

3. Add the sliced lobster mushrooms to the skillet and cook until they are tender and lightly browned.

4. Pour the white wine over the mushrooms and cook for an additional 2-3 minutes, or until the wine has reduced by half.

5. Add the heavy cream to the skillet and stir to combine. Cook for an additional 2-3 minutes, or until the sauce has thickened slightly.

6. Add the cooked linguine to the skillet and toss to coat in the sauce.

7. Season with salt and pepper to taste.

8. Serve hot and enjoy!