Discovering the Lobster Mushroom

For a mere minute this fall, lobster mushrooms are available and delicious. The Lobster Mushroom gets its name from the bright red color of the mushroom. This mushroom is a great addition to dish, not only because of its beautiful color, but also for its firm texture and delicate flavor.
Because the mushroom is so firm, it’s considered to be very “meaty”, even more so than a Portobello. Between September and November, they are harvested in the mountains in the Pacific Northwest.

I worked at restaurant once that served a lobster- mushroom salad. The description below the title was, “sautéed mushrooms, warm vinaigrette, wilted greens.” Eventually, the menu had to be changed because guests kept complaining when they were presented with the dish: apparently most people expected a salad of mushrooms and lobster, not a pile of sautéed lobster mushrooms in warm vinaigrette with grilled bread and wilted greens.

I’ve found that I really like flavor of Lobster Mushrooms with eggs, like in an omelet or a quiche. A simple sauté of lobster mushrooms, lightly glazed with Marsala, and served over grilled or toasted bread is an easy and elegant starter for any fall menu.

-Josie

Sautéed Lobster Mushrooms with Marsala

1/3 cup Extra Virgin Olive Oil
1.5 lbs lobster mushrooms cut into 1/3 inch slices mushrooms, halved if large or left whole if small
2 tablespoons unsalted butter
Sea salt
Freshly ground black pepper
1 oz minced garlic
½ cup Marsala
3 teaspoons minced fresh thyme
2 teaspoons chopped fresh Italian parsley

Place a large skillet over high heat. Heat the olive oil and when it’s hot, and then add the mushrooms in a single layer. When the mushrooms have begun to caramelize, stir the mushrooms quickly and add a pinch of salt. Continue to cook for about 5 minutes, tossing or stirring occasional, until well browned.
Add a bit of pepper and the garlic. Cook 2 more minutes, or until the garlic has browned and the mushrooms have softened. Transfer the mushrooms to a plate, and add the butter to the skillet. When the butter has melted, add the Marsala and bring to a simmer. When the liquid has reduced and thickened, return the mushrooms to the pan, toss with the glaze and the herbs, and season to taste with additional salt and pepper. Serve immediately, with toasted or grilled bread.