Wild Lobster Mushrooms

Wild Lobster Mushrooms

Wild Lobster Mushrooms

On our latest visit to The Farmers Market at Tlaquepaque we met with some wonderful vendors and came across these Wild Lobster Mushrooms and so we had to share them with you here:

The Calendar for The Farmers Market is June 1st – October 26th

Address: 336 Hwy 179 b218, Sedona, AZ 86336
Phone:(928) 282-4838
Hours: Friday hours 10:00 am–5:00 pm

Lobster Mushroom Bisque Recipe

By Tammy Kimbler

VIEW THE FULL ARTICLE HERE

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
1⁄4 cup vodka
12 sprigs parsley
6 sprigs thyme
2 large bay leaves
2 cups white wine
6 cups vegetable stock
1 tsp tabasco sauce (optional)
1 cup heavy cream or 1/2 & 1/2
1 tbs chopped parsley

Instructions:
In a large pot, heat butter and olive oil. On medium high heat, add lobster mushrooms. Cook until all water is evaporated and mushrooms begin to brown. Add shallots, carrots, celery, garlic and onions and cook until vegetables are lightly brown, about 15 minutes. Add tomato paste and combine. Season with salt & pepper. Add vodka to the pan to deglaze, scraping up browned bits. Tie the parsley & thyme in to a bundle and add to pot with bay leaves, wine and stock. Bring to a simmer and cook for 1 hour until mushrooms are tender. Puree the soup in a blender until smooth. For extra smoothness, strain through a sieve. Return puree to the pot and add heavy cream. Simmer 5 more minutes, but do not boil. Check seasonings and serve. Sprinkle with chopped parsley. You’d swear there was lobster in there.

OTHER LOBSTER MUSHROOMS RECIPES

“Lobster Mushroom” Spaghetti – Recipe
http://herbivoracious.com/2008/10/lobster-mushroo.html

Fresh Lobster Mushrooms – per lb
http://www.earthy.com/Fresh-Lobster-Mushrooms-per-lb-P73.aspx

 

 

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Author

  • *About the author: Jim is a professional food photographer with more than 1,700 restaurants to his credit. Among those are a few Food Network celebrity chefs, as well as hundreds of the finest restaurants in the Valley, Sedona, Vegas, Monterey, Los Angeles, Dallas/Ft. Worth, and Chicago. He is also a seasoned food critic and culinary competition judge.

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