Mushroom hunting in the Pacific Northwest is at it’s peak in the fall, and you don’t have to go to Maine to get a taste of lobster bisque
When the lobster mushroom harvest is plentiful, I often have more than I know what to do with, so I bring them into the restaurant I’ve been working at for nearly a decade.
Nearly Normals Gonzo Cuisine is an independently owned vegetarian restaurant in Corvallis, Oregon that’s been operating for over 30 years, and Justin Groft is one of my favorite special cooks that improvised this recipe to incorporate my mushroom bounty.
First, take care in cleaning your mushrooms. Lobsters grow just beneath the debris on the forest floor and tend to get a little dirty. Using your sink’s spray nozzle to remove the debris is the most efficient method, however lobster mushrooms tend to get mined with worms. Soaking them in saltwater for a half hour or so will force most of them out.
Good haul of Lobster Mushrooms from the other day… great dinner this evening! http://www.wideopenspaces.com/forage-dinner-wild-lobster-mushroom-pasta-recipe/ #WildCrafting #Northwest #PacificNorthwest #WideOpenSpaces #RainOrShine #MushroomHunting #mushroom #Mushrooms #WildHarvesting #WildHarvest #FoodPorn
While recognizing that your mushroom bounty may vary, you’ll need about 2-3 lobster mushrooms for this recipe.
After you’ve cleaned your mushrooms, cut them into quarters and place them in a food processor and hit the pulse button to create a rough chop about the size of minced garlic. If you don’t have a food processor, shoot for the same size chop using a knife.
Sautee the mushrooms in a pan with a tablespoon or so of butter with salt and pepper to taste.
Fire roast 2lbs of Italian long red peppers (or any other mild red peppers), remove the skins and chop.
- 1 Diced leek
- 1c Diced onion
- 1 Celery stalk (diced)
- 1 tablespoon of minced garlic
- 3 Red Potatoes cut and sauteed in olive oil
- 2 Bay leaves
Spice up your saute with:
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Cumin
- 1/2 tsp Tabasco
- 1/4 cup white wine
- Use a blending wand to emulsify the ingredients then add:
- 5 tablespoons of butter
- 1/2 cup of cream
Finally, add one cup of your preferred soup stock and let simmer for 20 minutes.
Top with a dollop of sour cream and some parsley if you want it to look fancy.
This is a perfect meal to make for a group, a dinner party, or just on a lazy Sunday when all you want is a warm bowl of something delicious.