Home | Community | Message Board


Kraken Kratom
Please support our sponsors.

General Interest >> Culinary Arts, Gardening and Brewing

Welcome to the Shroomery Message Board! You are experiencing a small sample of what the site has to offer. Please login or register to post messages and view our exclusive members-only content. You'll gain access to additional forums, file attachments, board customizations, encrypted private messages, and much more!

Amazon Shop for: Delicious Bacon

Jump to first unread post. Pages: 1
InvisibleYarry
Old Timer
 User Gallery

Registered: 01/05/04
Posts: 23,740
Lobster Mushrooms!
    #4023089 - 04/06/05 09:15 PM (11 years, 10 months ago)

Anyone ever tried these? my local grocery store sells them dehydrated, id rather get them fresh but i wanna make sure its worth it first.

any of you guys had experience with lobster mushrooms? or have any info on em? thanks


--------------------
Grumpy Old Man.


Post Extras: Print Post  Remind Me! Notify Moderator
Invisibleeric_the_red
 User Gallery

Registered: 02/28/03
Posts: 12,831
Loc: happy land
Re: Lobster Mushrooms! [Re: Yarry]
    #4024084 - 04/07/05 01:01 AM (11 years, 10 months ago)

they taste great, even the dehydrated ones.

give them a try.


--------------------


Anno cock? is that some kind of Greek liqueur? -Geo's All Knowing Sex Slave


Post Extras: Print Post  Remind Me! Notify Moderator
InvisibleYarry
Old Timer
 User Gallery

Registered: 01/05/04
Posts: 23,740
Re: Lobster Mushrooms! [Re: eric_the_red]
    #4026908 - 04/07/05 05:15 PM (11 years, 10 months ago)

any advice on a recipe for em?


--------------------
Grumpy Old Man.


Post Extras: Print Post  Remind Me! Notify Moderator
Offlineyogafire
Stranger
 User Gallery

Registered: 11/11/04
Posts: 70
Last seen: 10 years, 7 months
Re: Lobster Mushrooms! [Re: Yarry]
    #4027584 - 04/07/05 07:23 PM (11 years, 10 months ago)

I made some killer crab rangoon with lobster mushrooms.


Post Extras: Print Post  Remind Me! Notify Moderator
InvisibleYarry
Old Timer
 User Gallery

Registered: 01/05/04
Posts: 23,740
Re: Lobster Mushrooms! [Re: yogafire]
    #4027864 - 04/07/05 08:49 PM (11 years, 10 months ago)

recipe? i think imma go get some of these bad boys in dehydrated form next pay check. its just a question of what to do with em..

im thinkin putting them in a stir fry at the moment.

convince me otherwise


--------------------
Grumpy Old Man.


Post Extras: Print Post  Remind Me! Notify Moderator
Invisibleeric_the_red
 User Gallery

Registered: 02/28/03
Posts: 12,831
Loc: happy land
Re: Lobster Mushrooms! [Re: Yarry]
    #4029127 - 04/08/05 01:19 AM (11 years, 10 months ago)

here's a nice page that has some lobster mushroom info if you're interested.


let your mushroom soak in a pot of water for an hour or however long it takes to rehydrate.

and recipes:

Lobster Mushroom Frittata
1 oz. Lobster mushrooms
3 Tbs. butter
1/2 cup milk
1/2 cup chopped onion
1/4 cup chopped parsley
1/2 tsp. salt
1/4 tsp. black pepper
6 eggs
4 oz. feta cheese, crumbled


In bowl, pour heated milk over coarsely chopped Lobster mushrooms and let sit for one hour. In saucepan, lightly saute onion in 2 Tbs. butter. beat eggs into milk and Lobster mushrooms. Add onions and the remaining ingredients. Heat the remaining butter in a large, ovenproof skillet over medium high heat. When quite hot add the egg mixture and cook until bottom is set. Place under preheated broiler to finish cooking and brown the top.



sauteed lobster mushroom:

Pre-heat a large saute/frying pan on medium-high heat for 1 minute. Add olive oil and then the mushrooms; season with salt and pepper and saute for 1 minute on each side. Add garlic and shallots, and cook for an additional 30 seconds.


Braised lobster mushrooms over biscuits:

1 baker's dozen biscuits, baked the way you like 'em
2 good-sized lobster mushrooms, thoroughly cleaned and chopped
4 tablespoons margarine
4 tablespoons dried onions
? cup liquid (chicken or vegetable stock made from bouillon)
? teaspoon dried savory
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon salt
2 tablespoons corn starch mixed with ? cup of water

Melt butter in a saucepan with tight-fitting lid; add mushrooms and onions, then saute lightly for a minute before dousing with the liquid. Secure lid on pan and simmer over a low fire for about ? hour to reduce mushrooms. Then add remaining seasonings and simmer for a few more minutes before thickening with the corn starch mixture. Spoon heartily over piping-hot biscuits. Serves 4.


LOBSTER MUSHROOM RISOTTO

Ingredients

? cup dried lobster mushrooms
sea salt/ fresh cracked pepper
4 cups chicken stock /hot
2 tbsp butter
2 garlic cloves, minced
1 ? cups aborio risotto rice
Pinch ground nutmeg
1 tbsp. Italian parsley, chopped
1/3 cup grated Gran Padano
? onion, finely diced
? cup white wine

Method

Soak mushrooms in a bowl of warm water for 30 minutes.
Squeeze them dry, but reserve the liquid. If they are large, roughly chop them.
In a sauce pan melt the butter, add onions and garlic, season, and sweat until transparent.
Add the mushrooms and saute for 2 minutes. Add the white wine and reduce by half.
Add rice, season, and saute for 1 minute.
Add the stock one ladle at a time (medium heat). Once the stock is absorbed add another ladle.
This process takes approx. 20 minutes to complete ( rice should be a creamy consistency).
Season with nutmeg, add parsley , and freshly grated parmesan.



mushroom soup:

2-3 oz dried mushrooms, rehydrated
4 cups stock
1.5 lb potatoes, cubed
2c half & half
3T butter
1 large onion, diced
4 strips of bacon, chopped & uncooked


Decadent Wild Mushroom Twice Baked Potatoes
2 LARGE baking potatoes

1/2 cup sour cream

1 cup grated Swiss or Monterey jack cheese
2 cups chopped wild mushrooms (I often use a combination of shiitake, oyster and portobello), sauteed in 1/4 cup melted butter,
2 Tbs. minced fresh garlic,
2 Tbs. dry sherry,
1 tsp. salt,
1/2 tsp. fresh ground pepper, and
1/2 tsp. ground nutmeg.
Bake potatoes in 350F oven until tender, about 50-60 minutes.
When cool enough to handle, carefully scoop out the inside of the potato, leaving the shell intact. Mash the potato with the sour cream and 1/2 cup of the grated cheese. Stir in cooked mushrooms and divide the filling equally between the 4 potato shells. sprinkle the remaining cheese on each and bake at 350F for 10-15 minutes, until cheese on top is melted and browned. BON APETITE!!!


Soak you Lobster Mushrooms in warm water for about 45 minutes before using in your recipes. Dried mushrooms rehydrate at about an 8:1 ratio.





Lobster Mushroom Frittata:

1 oz. Lobster mushrooms
3 Tbs. butter
1/2 cup milk
1/2 cup chopped onion
1/4 cup chopped parsley
1/2 tsp. salt
1/4 tsp. black pepper
6 eggs
4 oz. feta cheese, crumbled

In bowl, pour heated milk over coarsely chopped Lobster mushrooms and let sit for one hour. In saucepan, lightly saut? onion in 2 Tbs. butter. beat eggs into milk and Lobster mushrooms. Add onions and the remaining ingredients. Heat the remaining butter in a large, ovenproof skillet over medium high heat. When quite hot add the egg mixture and cook until bottom is set. Place under preheated broiler to finish cooking and brown the top.

Wild Mushroom Torte:

Ingredients:

16 sheets of phyllo dough, cut into 8 x 8 inch squares
1/2 cup (1 stick) melted butter
2 Tablespoons butter
1 large yellow onion, julienned
4 cups sliced wild mushrooms (such chanterelles, morels, lobster, or porcini)
2 cups sliced domestic mushrooms
1 Tablespoon flour
1/2 cup chicken or vegetable stock
2 Tablespoons fresh thyme
1-1/2 cups ricotta cheese
3/4 cup chevre (goat) cheese
2 Tablespoons fresh chives, minced
1 egg, lightly beaten
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup Parmesan cheese

Preheat oven to 375 degrees. In a buttered 8 x 8 x 2 inch baking dish, lay down 8 squares of phyllo dough, brushing each layer with the melted butter, including the top. Bake the layers in the oven until golden brown. Remove from oven and let cool. In a large saute pan, melt the 2 Tablespoons butter on medium heat. Add the onion and saute until soft and starting to turn golden. Add sliced mushrooms and cook until soft. Add flour and stir to incorporate, cooking for about a minute. Add chicken or vegetable stock and thyme. Let reduce until liquid is almost gone. Remove from stove and let cool. In a separate mixing bowl, combine the ricotta and goat cheeses with chives, egg, and salt. Pour cheese mixture over cooled phyllo dough and spread evenly. Add egg to mushroom mixture and spread over cheese layer. Top with remaining cheese. Layer remaining 8 phyllo dough sheets on top of Parmesan, again brushing each layer with melted butter. Bake in a 375 degree oven for approximately 45 minutes or until top is golden brown. Let rest for 5 minutes, then slice and serve.
Serves: 6 to 8.

Roast Breast with Lobster Mushrooms:

Servings: 2

Ingredients:
1 Ruffed grouse, 16 oz.
1/2 tsp. shallot, pared, minced
1/8 tsp. garlic, pared, minced
1/4 tsp. basil, finely chopped
1/4 tsp. thyme, finely chopped
2 oz. white wine
2 oz. olive oil
2 oz. lobster mushroom
salt and pepper, to taste
1 tbsp. olive oil

Instructions:
Remove and reserve grouse legs and thighs. Remove wishbone from breast; leave wing bones attached. Reserve. Combine shallot, garlic, herbs, wine and oil in bowl; add lobster mushroom. Marinate for 45 minutes. Remove mushroom; season with salt and pepper. Charbroil for 1-1/2 minutes on each side; transfer to saute pan. Cover; bake at 400 degrees F until tender, about 15 minutes. Remove from oven; let cool. Thinly slice on bias. Gently pull skin away from tip of grouse breast toward wings. Season flesh with salt and pepper; overlap mushroom slices over breast, making sure to cover all flesh completely. Pull skin back over barded breast; secure with string. Place olive oil in pan; heat until hot. Add barded grouse; sear on all sides. Place grouse on rack in roasting pan; roast at 400 degrees F for 12 to 15 minutes. Remove from oven; let stand 15 minutes. Remove breast from carcass; reserve warm.

Spaghetti with Chicken, Spinach & Lobster Shrooms:

1 pound of boneless, skinless, chicken breasts
8 ounces of lobster mushrooms, chopped
1 medium yellow onion
1 small to medium bunch of spinach
one pound of Spelt spaghetti, or other spelt pasta
salt
salad oil
about 14 ounces of chicken stock
6 ounces of cream cheese
1 teaspoon coarsely ground black pepper

Cut the chicken breasts crosswise into thin strips. Thinly slice the mushrooms and dice the onion. Trim the tough ends off of the spinach, chop coarsely and set aside.
In a saucepan, cook the spelt pasta according to package directions. Drain and return the pasta to the saucepan. Keep it warm.
In a medium sized, nonstick skillet over medium-high heat, add the salt and the chicken to heated salad oil. Cook until the chicken is lightly browned, just until it loses its pink color. This should take only about 5 minutes. Remove the chicken to a bowl. In the pan drippings, add another tablespoon of salad oil and heat. Add the onion and cook until not quite tender, for about 5 minutes. Add the mushrooms and ? teaspoon of salt. Cook until the onions and mushrooms are golden brown. Add the chicken stock and cream cheese to the mushrooms. Heat until boiling, stirring until the cream cheese melts. Boil for only about 2 minutes. Stir in the chicken, spinach, and pepper. Heat through. Toss the pasta with the chicken mixture.


Lobster & Mushroom Risotto:

6 cups vegetable broth
8 tablespoons (1 stick) butter
2 cups diced white onion
1 pound arborio rice
4 ounces grated Locatelli cheese
Salt and pepper to taste
12 ounces oyster mushrooms
2 red peppers, seeded, diced
2 cups corn, fresh or frozen
8 to 10 ounces steamed lobster meat, cut up (see note)
In a saucepan, heat broth to a simmer; reduce heat. Meanwhile, in a large pan, over medium-low heat, melt 6 tablespoons butter. Saute onions until translucent, six to eight minutes, stirring often with a wooden spoon. Add rice and cook, stirring, for two minutes or until a white spot appears in the center of the grains. Add hot broth to rice, 1/4 to 1/2 cup at a time, stirring until each liquid addition is absorbed. Repeat until the rice is barely tender. Remove from heat; stir in cheese. Add salt and pepper. Set aside.
In another skillet, melt remaining 2 tablespoons butter. Saute mushrooms, red peppers and corn for two minutes. Stir in lobster. Add risotto and another 1/4 cup of broth. Stirring steadily, bring to a simmer for one minute. Adjust seasoning. Let cool slightly before serving. Makes eight to 10 servings.

Note: For easier cooking, after first liquid addition is absorbed, add about 4 cups broth to rice and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally. As mixture thickens, add remaining broth 1/4 cup at a time until rice is tender, yet slightly firm at the center, about 20 minutes. For lobster, remove and chop meat from one medium or two small steamed lobsters. Oysters, shrimp, or imitation lobster (surimi) can be substituted. For vegetarians, omit the lobster entirely.
Nutritional data per serving: Calories, 387; protein, 15 grams; carbohydrates, 51 grams; fat, 14 grams; cholesterol, 53 milligrams; sodium, 921 milligrams.







Sautee bacon and onion in butter, about 5 min. Add stock, half & half, potatoes, and mushrooms; bring to a boil, cover and simmer for 20 minutes, then remove half the soup, puree in blender, return to the pot, and season with salt and pepper to taste.

Serve and garnish with chopped scallions and bacon crumbles.


--------------------


Anno cock? is that some kind of Greek liqueur? -Geo's All Knowing Sex Slave


Post Extras: Print Post  Remind Me! Notify Moderator
Offlinekadakuda
The Great"Green".......East
 User Gallery

Registered: 05/21/04
Posts: 7,048
Loc: Asia
Last seen: 6 months, 8 days
Re: Lobster Mushrooms! [Re: Yarry]
    #4032731 - 04/09/05 12:20 AM (11 years, 10 months ago)

they are a parasic mushroom.  depending on what species they take over they can be toxic. 

anyway i pick em all the time in fall.  if your ever wanting some and they are pricey there, they buy from teh pickers here at $2.50 a pound. 

i dotn have any dry ones left unfortunatly :frown:  jsut a few yellow chants.  anyway if you are interested in any let me know around august.

i dont have a clue how to cook em :frown:  but i made some fairly nice tasting mushroom chips with them.


--------------------
The seeds you won't sow are the plants you dont grow.


Post Extras: Print Post  Remind Me! Notify Moderator
Jump to top. Pages: 1

Amazon Shop for: Delicious Bacon

General Interest >> Culinary Arts, Gardening and Brewing

Similar ThreadsPosterViewsRepliesLast post
* Lobster Mushroom Delights RasB 506 0 08/29/05 06:38 PM
by RasB
* lobster stefan 923 8 01/04/07 03:39 PM
by Ubermensch
* Chanterelle-Lobster Bisque Hematite 1,535 11 09/06/08 12:28 AM
by Hematite
* Wild Mushroom Recipe Flood Amatoxin 1,964 3 03/31/07 08:43 PM
by coon
* Salisbury Steak with Mushroom Gravy deformedreality 1,472 5 01/26/08 05:59 PM
by deformedreality
* Grilled marinated mushrooms HtownCattleranch 975 2 01/31/06 03:22 AM
by HtownCattleranch
* Smoked oyster stuffed mushrooms BuzzDoctor 1,036 0 12/27/04 02:30 AM
by BuzzDoctor
* Oyster Mushrooms Recipe (help)... FreshCaps 888 1 07/25/04 05:21 PM
by Bi0TeK

Extra information
You cannot start new topics / You cannot reply to topics
HTML is disabled / BBCode is enabled
Moderator: boO, trendal, geokills
1,625 topic views. 0 members, 6 guests and 0 web crawlers are browsing this forum.
[ Toggle Favorite | Print Topic | Stats ]
Search this thread:
Avalon Magic Plants
Please support our sponsors.

Copyright 1997-2017 Mind Media. Some rights reserved.

Generated in 0.1 seconds spending 0.005 seconds on 14 queries.