Wild Lobster, Oyster and Chanterelle Soup

This makes a lot of soup – might want to cut back – a half liter of heavy (whipping) cream is a lot.

Ingredients   1 lb organic oyster mushrooms chopped   ½ lb wild lobster mushrooms chopped   ¾ lb exotic golden chanterelle mushrooms chopped   8 shallots chopped fine   5 tbsp butter   2 tbsp olive oil   salt and fresh ground pepper   ½ liter whipping cream   3 to 4 cups beef broth   1 log goat cheese

Directions   Melt butter in large sauce pot. Add the olive oil and shallots. Sauté for 3   minutes. Add Lobster, Oyster and Chanterelle Mushrooms, salt and pepper.   Sauté for another 3 minutes. Now add broth, cream and goat cheese. Bring to   boil. Reduce heat. Cook on low for about 25 minutes. Use a mixer or blender   to puree. Garnish with fresh parsley.


Lobster Mushroom and Sun-Dried Tomato Risotto

Sweet homegrown tomatoes are coming in right along with the appearance of lobster mushrooms. If you have a food dehydrater, dehydrate soem Roma tomatoes to concentrate and sweeten the flavor. Sweet, earthy and creamy dish . . . . yum :-)

  • 1 medium onion, minced
  • 2 cloves of garlic, minced
  • 1T olive oil
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 5 cups warm vegetable stock
  • 1oz dried lobster mushrooms, soaked in 1 cup hot water for 30 minutes; rough chop the mushrooms
  • 10 oil packed sun-dried tomatoes, sliced
  • 1t Italian Seasoning
  • 1T vegan parmesan

Heat 1 the oil in a large skillet over medium heat. Add the onion and garlic, cook, stirring, until translucent, about 5 minutes. Add the rice and sun-dried tomatoes and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Add the mushroom soaking liquid to the rice, make sure not to add the grit that may have floated to the bottom. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Stir in the mushrooms and vegan parmesan.

Source: By cookingforaveganlover | Published: October 5, 2010

Sauteed Lobster Mushrooms

Sauteed Lobster Mushrooms

Prep Time: 15 minutes
Total Time: 45 minutes


1/4 cup extra virgin olive oil
1 lb sliced lobster mushrooms
1/4 cup unsalted butter
1 garlic clove minced
1/2 cup Marsala or Sherry 2 teaspoons minced fresh thyme
2 teaspoons fresh Italian parsley
1/4  teaspoon pepper1/2 teaspoon salt


Heat olive oil in large skillet. Add lobster mushrooms and cook until they loose most of their water and start to caramelize a bit.,

Add the garlic and cook about 5 minutes, tossing or stirring occasional, until well browned.

Transfer the mushrooms to a bowl, and add the butter to the skillet. When the butter has melted, add the Marsala or Sherry and bring to a simmer.

Reduce the wine mixture and the return the mushrooms to the pan, toss with the thyme and parsley.

Season to taste with additional salt and pepper. Serve immediately with unflavored bruschetta or grilled flat bread