Vegan Lobster Rolls
A Vegan Lobster Roll? This decadent New England food staple gets a little makeover. Trade the lobster for some mushrooms! Simply delicious!
Servings: 2
Ingredients
- 1 baguette see notes for substitutions
- 2-3 cups lion's mane mushrooms
- 2-3 tbsp vegan butter
- 1 tsp miso paste
- 1 tbsp chives, chopped
- 1 scallion, sliced optional
- old bay seasoning optional garnish to taste
- 1 lemon optional garnish
Instructions
- Preheat oven to 400° Slice the baguette into 2-3 inch thick slices. Make a cut through each slice, without cutting all the way through (think hot dog bun).
- Melt 1 tbsp of butter & lightly brush the melted butter on the outside and inside of each slice.Place on a baking tray & bake for about 10 minutes until it gets golden & toasted. Remove from heat & set aside until you are ready to assemble.
- Tear apart the lion's mane mushroom into large bite-size chunks. The mushroom shrinks a bit as it cooks.
- In a cast-iron pan over medium heat melt the remaining butter & miso paste, stirring to combine & dissolve. Add the mushrooms to the pan & saute for 5-6 minutes stirring occasionally, until you get a golden crisp to the mushrooms. Remove from heat.
- While the mushrooms are cooking prepare any optional garnish by slicing the chives, scallion & lemon wedges.
- Assemble by stuffing the mushrooms into the rolls. Top with some of the chives, scallion & a pinch of Old Bay seasoning. Serve with a wedge of lemon.
Notes
Bread choice: I chose a sourdough baguette to make 6 mini lobster rolls, but you could use a hoagie roll, hot dog bun or larger slices of the baguette. No matter your choice, you'll want to ensure it is sliced nearly in half (like a hot dog bun). You may even want to hollow it out a bit by removing some of the bread.
Cast Iron Pan: A cast-iron will work best for cooking the mushrooms so that they get that beautiful golden crisp, however you can use any type of pan you have available. It will all taste the same.
Garnish: For an added bit of color & pop of flavor some chopped chives & scallions work great with the miso butter. An added pinch of Old Bay Seasoning adds a pop of color & that seafood vibe. And a wedge of lemon squeezed over the top brings it all together.
Enjoy!