Dried Wild Lobster Mushroom / lb
Dried Wild Lobster Mushroom / lb
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Lobster mushrooms have thick, meaty flesh and a deep, earthy flavour. The naturally vivid orange-red color is somewhat muted by the drying process. Delicious baked, roasted, grilled or sautéed in plenty of butter. Serve them with or instead of meat. Sauté with garlic and thyme and toss with pasta. Or poach in butter with real lobster for a creative and whimsical presentation.
Rinse mushrooms under cold running water to remove any initial debris. Dried wild mushrooms can be reconstituted by placing them in a bowl with warm water, wine or stock. Mushrooms should rehydrate in 15-20 minutes and then be strained in a colander to remove any excess liquid and debris. Once reconstituted, the wild mushrooms will yield about 6-8 times their dried weight. Mushrooms must be cooked before eating.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
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Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
Pick Up Orders: Generally ready for pick up within 24 hours, you will receive a confirmation email once your order is ready for pick up. We are open Monday to Friday, 8am-330 pm for pick up.
Orders over $500 receive Free Shipping!
Lobster Mushroom Risotto with Garlic & Parmesan
Ingredients:
25g dried lobster mushrooms
1 cup Arborio rice
1 small onion or shallot, finely diced
2 cloves garlic, minced
3 tbsp butter or olive oil
100ml dry white wine (optional)
4 cups vegetable or chicken stock (warm)
50g grated Parmesan cheese
Salt + black pepper, to taste
Fresh parsley, chopped for garnish
To do:
Rehydrate mushrooms
Soak dried lobster mushrooms in warm water for 20–30 minutes until soft.
Drain, reserving the soaking liquid. Strain the soaking liquid through a fine sieve or coffee filter to remove grit.
Chop mushrooms roughly.
Sauté aromatics and mushrooms
In a large pan, heat butter or oil over medium heat.
Add onion and garlic; cook until softened, about 3 minutes.
Add lobster mushrooms and sauté for 3-4 minutes.
Toast the rice
Add Arborio rice, stir to coat, and cook for 1-2 minutes.
Deglaze with wine
Add wine and cook until mostly absorbed.
Add stock gradually
Begin adding warm stock and reserved mushroom soaking liquid a ladle at a time, stirring constantly.
Wait until liquid is mostly absorbed before adding more.
Continue for about 18-20 minutes until rice is creamy and cooked to al dente.
Finish the risotto
Stir in Parmesan cheese.
Season with salt and pepper to taste.
Serve
Garnish with fresh parsley and an extra drizzle of butter if desired.
Serving Suggestions:
Pair with a crisp white wine like Sauvignon Blanc
Serve alongside grilled fish or chicken
Use the risotto as a side dish for roasted vegetables or seafood