Lobster Mushrooms, Dried
The adventure book hero mushroom – handsome and dashing. Women love him, men want to be him, and both want to cook him.
It isn’t really hard to guess why the lobster mushroom is so named. This parasitic fungus (it’s not technically a mushroom) grows on other mushrooms and eventually colonizes them with a meaty, red flesh that takes on the appearance of cooked lobster meat. In the process the zombified mushroom host gains both a striking appearance and delightful flavor.
The aroma when dried lobster mushroom reconstitutes, strangely, is a little aquatic and somewhat reminiscent of shellfish. The flavor makes the name even more appropriate as there are faint hints of lobster and certainly a taste of clam amongst its otherwise simple mushroom flavor. Use it in place of nearly any mushroom in a recipe. This cooking lobster mushroom for sale is a perfect addition to casseroles or plates of mac and cheese.
|Ingredients||Dried lobster mushrooms.|
|Recommended Applications||Use the Lobster Mushroom as a substitute for any mushroom in a recipe for a great touch of color. Delicious when paired with meat or tofu, baked in dishes, or sautéed.|
|Basic Preparation||Rule of thumb, 1 oz. of dry mushrooms reconstitutes to 3-4 oz. of fresh mushrooms. To prepare, start by rinsing the product in cold, running water to remove any debris. To reconstitute, put the desired amount of mushrooms to be used in a bowl, cover with boiling water and then let them soak for 15-20 minutes prior to draining. Add to recipes that will cook for at least 25 minutes.|
|Cuisine||American, Asian, Chinese, European, French|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||1 Year|
|Country of Origin||United States|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|