Lobster Mushroom Bisque: Recipe and Tips on Mushroom Cleaning

A recipe for one of my favorite foraged mushrooms, this Lobster Mushroom Bisque is foolproof and ideal for those more imperfect mushrooms.

Lobster Mushroom I found on Orcas Island, WA

Lobster mushrooms are a very special mushroom which are fairly hard to find. The mushroom (Hypomyces lactifluorum) is actually a parasitic fungus called ascomycete which "attacks" brittlegills and milkcap mushrooms (not generally palatable) and lives off of it, turning it into a fully edible and delicious mushroom. It is  is bright orange on the outside, and the mushroom will be a solid white on the inside. The fungus turns the gills of the attacked mushroom into a more wave-like texture. I have cooked some Lobster mushrooms on the East coast USA and they have been very flavorful and "seafood-esque" but all of the ones that I have found in the PNW have not been significantly lobster flavored, however they are quite lobster textured and colored, and have a very delicious flavor. I have seen them fresh in-season (August-October) at supermarkets and farmers markets, specifically at Safeway and Whole Foods. They are easy to identify, and easy to cook up! Keep a look out in coniferous forests, on the ground and covered with pine needles. They will often be found just barely poking out, but the bright red-orange color has easily caught my eye on trail runs and hikes. The main difficulty is that bugs also like these “mushrooms”. As a professional chef, I have foraged many of my own mushrooms for recipe testing, and have purchased wild-harvested mushrooms back in the day from expert foragers in MN and NYC. As with all foraged treasures, there are often mushrooms that have a bug or two, or a lot. They aren’t harmful, but they're not so nice when you just want your mushroom to yourself. You have to decide if the mushroom harvest is worth the effort of cleaning. 

Mushroom Cleaning: Here are my best tips on choosing which mushrooms to cook up, and how to clean foraged mushrooms, and best tools to use: 

• Clean in the field: Brush or scrape the dirt off of your mushrooms right away: this will help out in the kitchen in many ways. Lobster mushrooms and Boletes specifically grow in the dirt, and are fairly moist, so by the time you get to your kitchen, the mushrooms will have dried out on the surface. Dirt is easier to remove when it isn’t too dry. 

• For dirt, pine needles, bark, etc., a vegetable brush (soft and hard bristles) and a paring knife are the best options! I have an Opinel knife I bring with me everywhere, as well as a mini knife on a keychain I bring with me when I go trail running. I love this multitool from Opinel which has a brush and curved blade perfect for cleaning right in the field. 

• For bugs: Identify which parts of the mushroom have bugs, and cut them off in the field. It is best to keep them whole, but if you’re not sure if it’s worth it to bring it home (heavy porcinis especially) cut it in half to check. Unblemished mushrooms will be free of lines, and have no worms. Slugs also love to eat mushrooms, but often will not destroy the whole thing - you can find morels or chanterelles that have been chomped on which are perfectly edible. If it does have bugs: cut each into slices and soak in water with a dash of vinegar and salt for about 5-10 minutes. 1 ts salt to 1 litre of water, and 1 tbs of vinegar. Pull the mushrooms out with your hands to drip into a colander (bugs will mostly sink, mushrooms will float) Dry out on a rack or in a dehydrator. The vinegar helps to sterilize the mushroom and the salt will help the mushroom retain its water. 

As always, make sure you properly identify your mushrooms or have an expert do so before cooking and consuming. Make sure you thoroughly cook your mushrooms before eating them, and if you’re trying a new edible mushroom, maybe just try a little bit to see how your stomach takes it. Everyone has different sensitivity levels! Lastly, make sure that they are properly cooked and seasoned! On that note…

I am hosting an outdoor mushroom cooking class this fall in Bellingham! I have two dates and locations available. Using foraged and store-bought mushrooms, I will be hosting a cooking demo and then we will get hands on with cleaning, preparing and cooking mushrooms to best bring out the flavor and texture of different types of mushrooms. Cooking techniques we will cover will include open fire cooking + grilling, sautéing and methods for preservation. You will leave with a handful of recipes and a full stomach! Surprise mycologist expert from the NorthWest Mushroom Association will walk with us through foraging basics, edible mushroom identification, where to find edibles in the PNW.

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INGREDIENTS

3 lbs lobster mushrooms, cleaned & thinly sliced

6 tbs butter

2 tbs olive oil

4 large shallots, finely chopped

2 carrots, finely chopped

2 ribs celery, finely chopped

2 clove garlic, finely chopped

1 large yellow onion, finely chopped

2 tbs tomato paste

Kosher salt & pepper, to taste

12 sprigs parsley

6 sprigs thyme

2 large bay leaves

2 cups white wine

6 cups vegetable stock

1 tsp tabasco sauce

1 cup heavy cream or 1 c cashews, soaked

1 tbs chopped parsley

Instructions:

1. Prepare the Mushrooms:

   • Clean the lobster mushrooms thoroughly and slice them thinly.

2. Sauté the Vegetables:

   • In a large pot, heat 3 tablespoons of butter and 2 tablespoons of olive oil over medium heat.

   • Add the finely chopped shallots, carrots, celery, garlic, and yellow onion. Sauté until the vegetables are soft and the onions are translucent, about 10 minutes.

3. Cook the Mushrooms:

   • Add the sliced lobster mushrooms to the pot. Sauté until they release their moisture and start to brown, about 10-15 minutes.

4. Add Tomato Paste and Season:

   • Stir in the tomato paste and cook for another 2 minutes.

   • Season with kosher salt and pepper to taste.

5. Add Herbs and Liquids:

   • Tie the parsley sprigs, thyme sprigs, and bay leaves together with kitchen twine to form a bouquet garni.

   • Add the white wine to the pot to deglaze, scraping the fond or caramelized bits from the bottom.

   • Add the vegetable stock and the bouquet garni. Bring the mixture to a boil, then reduce to a simmer. Cook for 30 minutes or until vegetables are tender.

6. Blend the Soup:

   • Remove the bouquet garni from the pot and let cool.

   • If using heavy cream, add it to the soup. If using soaked cashews, blend the cashews with some of the soup liquid until smooth, then return it to the pot.

   • Use an immersion blender to blend the soup until smooth, or blend in batches using a regular blender.

7. Season and Serve:

   • Stir in the Tabasco sauce. Taste and adjust the seasoning with salt and pepper if needed.

   • Stir in the remaining 3 tablespoons of butter or olive oil for added richness. Garnish with crispy leeks and serve with crunchy bread.

Substitutions:

Lobster mushrooms: chicken of the woods or cremini can be used if you have found a small amount of lobster mushroom, but not enough for this recipe. Other favorite recipes for lobster mushrooms include lobster mushroom roll, and "seafood" pasta with sautéed lobster mushrooms.

Outdoor Cooking Class - MUSHROOMS!

October 6, 2024, 11:00 a.m.–2:00 p.m.|Bellingham

Register Now