Lobster Mushroom Fried Rice
Lobster Mushroom Fried Rice- you can't go wrong with this dish
Last weekend I found myself in a Jack Pine Forest in Minnesota and very unfamiliar with the mushrooms that grow there, that is until I saw bright orange popping out of the long green grass. I’d found gold, orange gold. Lobsters.
Lobster mushrooms are a parasitic fungus infecting certain species of mushrooms. If you are in the woods where there at Russula or Milkcap mushrooms there’s a chance you’ll find Lobsters. This fungus attack causes the mushrooms to change shape, color, and flavor turning it red/orange and giving it a crustacean-like flavor. This is a meaty mushroom my friends, and very hearty (I plan to shred some and see what other plant-based delights can be inspired).
I make fried rice with whatever vegetables I have around and use brown rice- the results are a heavier rice that is filling enough to be a meal of its own. I don’t measure anything I just make.
Lobster Mushroom Fried Rice
Ingredients:
Brown Rice (cooked days or a night before- I usually make a huge pot the beginning of the week to use throughout the week)
Onion
Garlic
Vegetables of choice- need ideas? Broccoli, cauliflower, cabbage, edamame, peas, carrots
Herbs for sprinkling- I used basil and cilantro
Sesame oil- for flavoring
Soy sauce or tamari
MSG- Don’t knock it. This from Mayo Clinic. Racism has driven false claims about MSG. You don’t need MSG for this dish, but it really is a secret ingredient that should be in your cupboard for those moments when your dish just needs that little something.
Cooking oil of choice- I used algae oil (a really a cool product that is sustainable and versatile)
Earth Balance or some kind of vegan butter
If you want egginess, make tofu eggs- my Black Salt Smoke Blend will give you all the flavor you crave for your “eggs”
Lobster mushrooms (can be found in the woods, certain farmers markets and specialty grocers)
Directions
Heat your oil. Add onion. Cook til translucent. Add garlic, mushrooms and some Earth Balance. Saute for 3-5 mins, until mushrooms soften. Add other vegetables. Saute. Get everything cooked nicely.
If you’re feeling it, add some more vegan butter. That will help crisp up the rice.
Next, add your cold rice. Add some soy sauce and sesame oil. Let cook. I like to get the bottom a bit crispy. Move rice around until all of it is warm and you like the consistency. Season with MSG. Add more sesame oil and soy/tamari as desired.
You’ll think you just had Lobsters shipped in from Boston but in fact, the world of fungi will present one of the best food innovations ever to have graced your taste buds.
