If you want to surprise your family and friends, then this lobster mushroom recipe is a perfect choice. No, we don’t mean lobster and mushrooms, we mean lobster mushroom! Sounds confusing? It doesn’t have to be!
A Lobster Mushroom Recipe That Will Become Your Family’s Favorite
What is a lobster mushroom?
The lobster mushroom gets its name because it resembles lobster meat and tastes just like it. This is why this type of mushroom is highly praised among vegetarians and vegans, as it can be satisfying and incredibly similar to meat, without having to add any real fish or lobster.
To cook these mushrooms, it is best that you soak them overnight. You can simply put them in a bowl with water and leave them in the refrigerator. Once you are ready to prepare this dish, take them out one by one, and squeeze the water out. Place them in a strainer for one last dry and make sure to remove any visible dirt or imperfections. Don’t discard the soaking liquid, as it is a tasty addition later on!
The rest of this dish requires you to have cashew cream, which you can replace with coconut milk, or a dairy option, if you are not vegan. You also need yeast, plum vinegar, garlic, lemon juice, white miso, the pasta of your choice, shallots, and breadcrumbs. You can use real cheese and save the time from making this vegan cheese sauce if that isn’t a priority. Good types of pasta to use include cavatappi, elbows, or farfalle. You could also replace the plum vinegar with white wine, or apple cider vinegar.
Feel free to add more vegetables if you want, such as red bell peppers, onions, zucchini, and tomatoes. Remember to use the mushroom soaking liquid to prepare this meal, as it will add umami and nutrients to your dish.
Serve this with some warm bread as a main dish any time. Remember that you can add meat if you would like, such as lobster or tuna, and you can add cheese if you prefer.
Lobster Mushroom Mac And Cheese
1 oz (28 g) lobster mushrooms, soaked overnight
- Cheese Sauce
1 cup (240 ml) cashew cream
2 tbsp refined coconut oil
2 tbsp ume plum vinegar
2 tbsp nutritional yeast
1 tbsp mashed roasted garlic
1 tbsp freshly-squeezed lemon juice
1 tbsp mellow white miso
a pinch of salt
- Mac and Cheese
1/2 lb (225 g) uncooked cavatappi
1 1/2 tbsp olive oil
3 shallots, sliced thinly
3/4 cup (180 ml) water
2 tbsp seasoned breadcrumbs
1/4 cup (60 ml) mushroom soaking liquid, strained well
- Preparing Mushroom and Pasta
- Remove mushrooms from soaking liquid. squeezing excess water as you go. Place them on a strainer.
- Slice into bite-sized pieces. Set aside.
- Use a paper towel to strain the soaking liquid. Set aside.
- Boil salted water in a large pot. Cook pasta in it according to package instructions.
- Drain pasta while reserving some of the water and then place them back into the same pot.
- Cheese Sauce
- Put roasted garlic, cashew cream, oil, vinegar, nutritional yeast, lemon juice, miso, and salt in a blender. Blend on high setting until smooth.
- Mac And Cheese
- Preheat your oven to 350 F (175 C).
- Put a 1.6 qt (1.6L) baking dish on a half sheet pan.
- Heat a tbsp of oil on a non-stick skillet over medium-low heat.
- Once the oil starts shimmering, add the shallots and salt. Cook for 5 about minutes.
- Add mushrooms to the shallots and toss.
- Pour in the mushroom soaking liquid and water and bring to a simmer.
- Cook on low heat, uncovered, for about 30 minutes, until the mushrooms are soft and the liquid is mostly evaporated. Make sure to stir occasionally.
- Add in the mushroom-shallot mixture and the cheese sauce over the pasta.
- Mix everything together.
- Transfer mixture to a baking dish.
- Mix breadcumbs and half tablespoon of oil in a small bowl. Mix well then sprinkle on top of Mac N’ Cheese.
- Bake until the top looks crispy and the sauce is bubbling. About 30 minutes.
- Let it sit for 10 minutes to slightly cool before serving.
- Strain the mushroom soaking water twice if you are concerned about some left-over grit.
- The mushroom soaking water can be substituted with vegetable stock or water, or it can be completely left out.
- You can prepare the cheese sauce ahead of time. It can be refrigerated for up to 3 days or frozen for up to 3 months.
Can’t get enough of cheesy pasta mushroom dishes? Get a load of this Cheesy Portobello Mushroom Lasagna!