Foraged Lobster Rolls

From picked to plate. Foraged lobster mushrooms, piled over a spicy pickled sauce topped with fresh garden veggies!

Ingredients:

• 2 Lobster Mushrooms

• 2 Sub Buns

• 3 Baby Dill Pickles

• 1 Tbsp Hot Sauce

• 4 Tbsp Mayo

• 4 Cherry Tomatoes

• 4 Shishito Peppers

• 2 Twigs of fresh Basil

• Salt and Pepper

• 1Tbsp Butter

How to Clean Lobster Mushrooms

Dust off as much soil and sand as possible, using a sharp paring knife scrape away remaining debris and soft flesh. Using a cold damp cloth wipe clean and pat to dry. Either store for later in a paper bag in the refrigerator or begin slicing into bite size pieces.

Directions

1. Using a small bowl mix to combine mayo, hot sauce and diced baby dill pickles. creating a spicy, tangy, cream-based sauce.

2. In a cast iron pan heated over medium heat add butter heat until browned. Add in sliced lobster mushrooms, cherry tomatoes and shishito peppers. Season generously with salt and pepper.

3. Cook veggies until roughly charred, stirring occasionally for 5 minutes. Remove from heat and set aside.

4. Slice open sub buns using the same cast iron pan toast buns. About 45-60 seconds

5. Remove buns from heat, dollop with the mouthwatering sauce combined earlier, lay on the charred veggies, lastly top with fresh basil leaves.

Enjoy!

Please remember, when foraging for lobster mushrooms or any other wild fungi, plants and berries it is essential to research and respect the environment before harvesting.

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