Best Lobster Mushroom Recipe | Lobster Mushroom Risotto, Pasta, Soup, Dried, Pickled Recipe

Welcome to Lobster Mushroom Recipe

The Lobster Mushroom, Hypomyces lactifluorum, in opposition to its normal name, isn’t a mushroom, yet a parasitic ascomycete mushroom that develops on specific types of mushrooms, giving them a ruddy orange color that looks like the external shell of a cooked lobster.

Lobster mushrooms are eaten and enjoyed fresh. They are marketed and sometimes found in supermarkets; have been made available in Oregon markets. They have a seafood flavor and a firm, thick surface.

Below I shared some Lobster Mushroom recipes that maybe you like.

Lobster Mushroom Risotto Recipe

Risotto is for all seasons and ought to be in the repertoire of all cooks. It may appear to be somewhat startling if you haven’t done it previously, yet it’s actually easy to do and there can’t be much wrong that you can’t fix. Risotto is lovely in spring with asparagus and peas, in summer with baby corn, zucchini, and herbs, and in fall with mushrooms and winter squash. Hope you give it a try.


  • 2 butter spoons
  • 1/2 small onion or 2 shallots, minced
  • 1 clove garlic, minced
  • 1-2 lobster mushrooms or 2 cups shitake mushrooms
  • 1 cup of Arborio rice
  • 1/3 cup white wine
  • 4 cups of broth (chicken or vegetable)
  • 1/3 cup chopped flat-leaf parsley
  • Zest of a small grated lemon
  • Salt and pepper
  • 1 tablespoon butter
  • 1/3 cup grated cheese (Parmesan, Pecorino)
Recipe For Lobster Mushroom Risotto
Recipe For Lobster Mushroom Risotto



Put the broth in a small saucepan and bring to a boil, reduce to low.

Dissolve the butter in a 2-quart pan, add the onion, and cook until simply tender.

Add the garlic and cook until fragrant, 30 seconds, or being careful not to burn the garlic.

Add the mushrooms and for several minutes, stir.

Add the rice and mix to cover the grains with the butter, cooking for around 2 minutes.

Add the wine and cook, stirring, until the evaporates.

Begin adding a little stock, 1/4 cup at a time, and mix well between each addition and waiting for the rice to absorb the liquid before adding more.

Add the lemon zest and keep adding stock gradually until the rice grains are overall quite thick. Check it out and stop when you’re prepared. Cook time should be at any rate 20 minutes or more.

Add salt and pepper, remembering that the cheddar will add a little salt at the end.

When the risotto is cooked to your liking add 1 tablespoon of the butter, a little parsley, and the ground cheddar cheese and mix, permitting the butter and cheddar to melt into the risotto.

Taste and correct the seasoning, adding salt and pepper is essential.

Rest the risotto for several minutes, at that point put it into individual bowls and serve warm, sprinkled with the remaining parsley, Parmesan, and lemon zest.

Lobster  Mushroom Pasta Recipe

Servings: 3-4


  • 2 tablespoons butter, divided
  • 1 medium shallot, minced
  • 2 garlic cloves, minced
  • 8 ounces lobster mushrooms, cleaned and cut into ½-inch pieces
  • 1 teaspoon chopped thyme
  • A couple of splashes of dry white wine
  • Salt and freshly ground black pepper, to taste.
  • A handful of baby veggies
  • ½ cup freshly grated Parmesan
  • ¼ cup half and half, cream or whole milk
  • 8 ounces whole-wheat spaghetti, linguine, or any long pasta
Recipe For Lobster  Mushroom Pasta
Recipe For Lobster  Mushroom Pasta



Bring a pot of water to boil. When boiling, liberally salts the water, at that point cook the pasta according to package instructions. When done, hold about ½ cup of the pasta water, at that point drain the pasta and return it to the pot. Cover and keep warm.

While the pasta is cooking, in a skillet, ideally cast iron, over medium warmth, melt 1 tablespoon of the butter and add the shallots and garlic. Cook until the shallots are delicate, around 3 minutes.

Add the mushrooms and thyme and cook until the mushrooms are tender about 5 minutes. Add salt and pepper to taste. Turn the warmth up to medium-high and add the wine. Stir, scraping up the brown bits to the lower part of the skillet. Cook until the wine is totally cooked.

Return the warmth to the skillet to medium and add the second tablespoon of butter. Whenever it’s melted, add the vegetables. Cook, stirring once in a while until vegetables are wilted, yet dazzling green.

Add the mushroom, cheddar cheese, and half and half mixture to the warm pasta. Stir until just mix. Add sufficient reserved pasta to make a sauce. Add enough reserved pasta to make a sauce. Serve the pasta in bowls. Makes 3-4 servings.

Lobster Mushroom Soup Recipe

Prep time: 10 minutes Cook time: 50 minutes Yield: 4 to 5 servings.
The lobster and mushroom bisque has a flavor that will leave you to need for a couple of moments. Stacked with nutrients D and B perplexing, this healthy soup will turn into a top pick.


  • 4 or 5 stalks of celery (diced)
  • 3 onions, finely chopped
  • 10 cups of chicken broth
  • 2 large lobster mushrooms, finely chopped (about 1 cup when chopped)
  • 1/4 cup butter
  • 1/4 cup of parboiled and raw rice
  • 1 teaspoon turmeric powder
  • Sea salt and pepper to taste
  • Hot sauce to taste
Recipe For Lobster Mushroom Soup
Recipe For Lobster Mushroom Soup



Put the soup stock in an enormous pot and bring to a simmer over medium or high warmth. When it bubbles, add the rice, lessen the warmth to low, and simmer.

Meanwhile, sauté the lobster mushrooms for 3 minutes in 1/4 cup of dissolved butter. Add the celery and keep sautéing for an additional 3 minutes

Add to the soup stock and stir.

Then, add the turmeric and season with salt and pepper to taste. Simmer for 30 minutes.

If you want, add a dash of your number one hot sauce.

Ingredients suggestions:

If you need more lobster mushrooms, add more onions or celery. Additionally, If you like that additional flavor in your soup, saute the veggies in 1/3 to 1/2 cup butter.


Ingredients Checklist

1 ounce dried lobster mushrooms, soaked overnight, reserve water

For the cheese sauce:

  • 1 cup raw cashews
  • ¾ cup of water
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons of ume plum vinegar
  • 2 tablespoons nutritional yeast
  • 1 tablespoon crushed roasted garlic
  • 1 tablespoon of lemon juice
  • 1 tablespoon mild white miso
  • ⅛ teaspoon of salt

For the pasta:

  • ½ pound raw cavatappi pasta
  • 1½ tablespoon olive oil, divided
  • 3 shallots, thinly sliced
  • 1⁄4 cup mushroom soaking liquid, well strained
  • 3⁄4 cup of water
  • 2 tablespoons of breadcrumbs



Preheat the oven to 350 degrees. Put a baking dish on a half-sheet skillet.

For the mushrooms, eliminate from the water (holding liquid), squeeze to drain, and add to a sifter.

Wash mushrooms to remove sand.

Chop into little pieces and save.

Strain the saved drenching liquid through a paper towel and put it away.

In a blender, add cashews and water and mix until smooth.

For the cheddar cheese sauce, in a blender, add cashew cream, oil, vinegar, healthful yeast, roasted garlic, lemon juice, miso, and salt and blend until smooth. Set aside.

For pasta, bring a huge pot of salted water to boil. Cook pasta as indicated by package instructions. Save a portion of the cooking water, drain the pasta, and return it to a similar pot.

In a nonstick skillet over medium-low warmth, heat 1 tablespoon of oil. Once simmering, add the shallots and salt, and cook until clear, around 5 minutes.

Add the chopped mushrooms and mix.

Add the mushroom splashing liquid and water and simmer.

Cook, uncovered, mixing once in a while until the liquid has practically evaporated and mushrooms are delicate around 30 minutes.

In a pasta pot, put the mushroom and shallot mixture and the cheddar cheese sauce.

Mix everything tenderly, adding a little pasta water to make the sauce satiny.

Cautiously put the entirety of the mixtures into the preheated baking dish.

In a little bowl, consolidate the breadcrumbs and remaining oil, mixing until completely combined.

Sprinkle on top of Macintosh and cheddar cheese and bake for 30 minutes, until the top is fresh and the sauce is gurgling. Keep it for 10 minutes to cool and serve.

Lobster Mushroom Pickled  Recipe

Ingredient checklist

  • 3 ¼ cups of water
  • ¾ cup of cider vinegar
  • 1 ½ tablespoon kosher salt
  • 3 cups shiitake mushroom caps or blue feet mushrooms
  • 3 cups trumpet or French trumpet mushrooms, quartered lengthwise
  • 3 cups chanterelle mushrooms, trimmed
  • 2 teaspoons black peppercorns
  • 8 Castelvetrano olives
  • 6 garlic cloves, peeled
  • 5 bay leaves
  • 5 dried Indian chili peppers
  • 2 tablespoons olive oil
Recipe For Lobster Mushroom Pickled 
Recipe For Lobster Mushroom Pickled



Boil 3 1/4 cups of water, vinegar, and salt in a saucepan, stirring until the salt dissolves.

Add the mushrooms; Lessen heat and simmer for 6 minutes. Remove from heat.

Add the peppercorns and the following 4 ingredients to cool to room temperature.

Put mushroom mixture in a 1-quart glass jar; cover with olive oil.

Seal hermetically; refrigerate for at least one day before serving.

Dried Lobster Mushroom Recipe

Makes 1/2 cup packed Duxelles
Preparation time
45 minutes
Time to cook
20 minutes


  • 1 oz dried lobster mushrooms
  • 3 cups of water
  • 1/2 teaspoon salt
  • 2 tablespoons minced shallot
  • 1/2 teaspoon minced thyme
  • 1 tablespoon unsalted butter or cooking oil
  • 2 tablespoons dry sherry
Recipe For Dried Lobster Mushroom
Recipe For Dried Lobster Mushroom



Soak the dried mushrooms in cold water until completely rehydrated, about 20 minutes.

Shake the mushrooms overwhelmingly in the water to remove obstinate soil.

Remove the mushrooms from their juice with an enormous opened spoon, at that point strain the liquid through a fine strainer or strainer.

Chop the mushrooms. Sauté the shallot and butter until the shallots are clear, around 1 moment

Add the sherry and cook for a minute, then add the chopped mushrooms, and their liquid the thyme at that point season with the salt and cook over medium warmth until almost all the liquid evaporates, this should take about 10-15 minutes.

When the vast majority has evaporated, remove the Duxelles and put them in a container in the fridge, uncovered.

When the mixture is absolutely cool, cover it with plastic wrap until required. Cooked mushroom Duxelles ought to be eaten within 3 days. Duxelles can also be frozen.

Sauteed Lobster Mushrooms Recipe

Yield: Makes 4 servings

Cooking time: 10 minutes.


  • 1 tablespoon butter
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 pound lobster mushrooms, cleaned and diced
  • 1 teaspoon chopped thyme leaves
  • Ground nutmeg, to taste
  • Salt and pepper
Recipe For Sauteed Lobster Mushrooms
Recipe For Sauteed Lobster Mushrooms



In a skillet over medium warmth, melt the butter and add the shallots and garlic.

Cook until the shallots are tender, around 3 minutes.

Add the mushrooms and thyme and cook until tender, around 4 minutes.

Add nutmeg and season with salt and pepper


Chicken of the woods recipe

Bottom Line On Lobster Mushroom Recipe

In this post, I tried to share with you the Best Lobster Mushroom Recipes that are very popular. If you like these recipes then you can try them at home. If you like my recipes and you have suggestions, please comment in the comment section. Thanks.

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