culinary review
   
   

Creamed Lobster Mushroom Toast

Last Modified: 09/07/11
First Published: 09/07/11
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Walking through the local farmer's market the other day, I came across something called lobster mushrooms at the mushroom stand. Never having heard of it before, and intrigued by it's bright red/orange color, I decided to try it out.

As I wanted to carefully taste and experience this mushroom without too much interference, I decided to cook it simply: the way mushrooms (especially chanterelles) exceed and showcase their unique texture and flavor. In other words, I decided to sauté the mushrooms in butter, add a bit of cream and serve it on toast.

So that's exactly what I did. I began by cleaning the mushrooms under water, getting off any dirt. Then I cut off the hard parts of the stem and diced in smaller pieces. Using a generous pat of butter I sauteed them, adding a bit of salt and pepper. I was surprised to see this mushroom did not give off much water, as you would expect with chanterelles or button mushroom. Once they were browned, I added a bit of whipping cream and let the whole thing come together and simmer for a few minutes until the cream thickened.

This mushroom sauce was served over white toast and topped with a bit of fresh parsley.

And the verdict of this mushroom? It had a very meaty texture, perhaps not quite as much flavor as I had hoped for, but good nonetheless. I can imagine this would be an excellent mushrooms to use as a part in a stew, or with other mushrooms in a risotto for example.