Lions Mane "Lobster" Roll


Yield: 4 Servings

12 oz Lions Mane mushroom, cut into 1-inch slices

5 eggs, lightly beaten

3 Tbsp Olive Oil

1/3 c. Shallots, diced small

½ c. Celery, diced small

2 Tbsp Old Bay seasoning

¼ c. Mayonnaise

1 Tsp Celery salt

1 Tsp Tabasco pepper sauce

4 French Rolls

Minced Celery leaves for garnish


In a medium bowl, lightly beat eggs; add Old Bay seasoning and mix until combined. Add lions mane slices and mix well until egg is fully absorbed by mushrooms.

In a large sauté pan, over medium/high heat add olive oil. When oil is hot, add mushroom slices; sear both sides, approximately 2 min each side. Remove from oil and drain on paper towel to cool. Once cool, use two forks or fingers to shred mushroom slices.

In a medium bowl, combine mayonnaise, diced shallots and celery, Tabasco and celery salt. Add shredded lions mane and mix thoroughly. Add additional celery salt and/or Tabasco to taste, set aside. Slice off the ends of each French roll.

Lightly toast the roll in the residual oil.

Place ¼ of the lions mane mixture into the roll and garnish with minced celery leaves.