Lion's Mane Lobster Roll
The New England summer classic, with a year-round substitute.
- Total time
- 25 min
- Hands-on
- 20 min
- Servings
- 2
- Difficulty
- easy
A lobster roll lives or dies on the buttery brioche, the lemon-mayo dressing, and the perfect bite of seafood. Lion's mane handles the third role faithfully when you treat it right: pulled into chunks, briefly poached in butter, then tossed lightly in mayo. The result isn't a vegan substitute — it's its own dish that happens to look like a lobster roll.
Method
- 1
Melt 3 tbsp butter in a skillet over medium heat. Add the lion's mane chunks and cook, tossing frequently, for 6-8 minutes until they shrink by half and develop a deep golden color. Season with a pinch of salt.
- 2
Remove the mushrooms from heat and let cool slightly. Press lightly with a spatula to release liquid; don't flatten.
- 3
While they rest, butter the cut sides of the buns with the remaining butter and toast in a clean skillet over medium until deep golden, 1-2 minutes per side.
- 4
In a bowl, combine mushrooms with mayo, lemon juice, celery seed, paprika, and most of the chives. Toss to coat. Taste and adjust salt and pepper.
- 5
Mound the mushroom mixture into the toasted buns. Top with remaining chives. Serve with potato chips and a pickle.
Notes + variations
- •Don't crowd the pan during the sauté — moisture will steam the mushrooms instead of caramelizing them.
- •Celery seed is the secret weapon — it adds the briny note that makes you double-check this isn't seafood.
Grow it yourself
This recipe pairs with the following cultivated strains. If you're growing at home, here's what to plant.
Cooking workflow
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