Silly Billy, that’s not a lobster, that’s a mushroom!

I found some last fall and posted about it here on lemmy.

I agree with you about the taste and texture, both underwhelming. I imagine if I had a bunch to experiment with I could learn to make them tasty, but my first try wasn’t great and I’d rather eat button mushrooms from the store.

Well, first mistake: a “little” butter? Nah fam, you need like a half pound of butter. A bit of fish sauce. Mayo, chives, Hawaiian rolls toasted with a fuckton more butter on a skillet, maybe some smoked paprika if you’re feeling fancy. Don’t lightly crisp them, absolutely saturate them with butter. Don’t burn them, but get them good and fried. Maybe a bit of salt, or tamari soy sauce. Lobster rolls.

Phew, didn’t see the community and thought you had roally violated a piece of seafood

I’ve always been disappointed, and several times repulsed, by Lobster Mushrooms. I avoid. But then, I never liked lobster.

Every time I forage something for the first time, it tastes kind of mediocre. Idk how to cook it yet, how to pick the best part at the best time but the feeling of knowing for sure another edible plant is worth the mediocre taste.

Lobster mushrooms are super dry. Rehydrating them can improve their texture. Try chopping them into small cubes and rehydrate them in a saucepan with 4 cups of water. Add some chopped garlic, an onion, and a little salt. Cook until the water has evaporated, then add some olive oil to the pan. Saute the mixture until the garlic begins to brown a bit. Remove from heat and transfer to a bowl. If the mushrooms are still a little tough, cover the bowl with a lid or towel and let it sit for 10 minutes. The steam from the onions will further rehydrate the mushrooms. This mixture is a great addition to fried rice. The red coating on the cubes resembles the red color of char siu pork.