5 Delicious Lobster Mushroom Recipes

If you’ve scored fresh lobster mushrooms, you’re in for a treat. These bright orange, meaty fungi have a rich, seafood-like flavor that makes them perfect for gourmet yet approachable meals. 

Tips! Because they’re denser than most mushrooms, cook them in two stages for the best texture: first over medium heat until they release their liquid, then over medium-high until golden. Always season after browning so they sear instead of steam. Can’t find lobster mushrooms? Lion’s mane makes a great substitute in these recipes.

Here are 5 lobster mushroom recipes that will highlight their unique taste and texture.

Recipes In This Post:

1. Herby Lobster Mushroom Risotto
2. Garlic-Butter Lobster Mushroom Pasta with Lemon Zest
3. Sautéed Lobster Mushrooms with Greens & Quinoa
4. Lobster Mushroom Bisque
5. Lobster Mushroom Rangoons

1. Herby Lobster Mushroom Risotto

Ingredients (Serves 4)

• 1 lb fresh lobster mushrooms, cleaned and diced
• 1 ½ cups arborio rice
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups vegetable broth (kept warm)
• 1 cup dry white wine
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• ½ cup freshly grated Parmesan cheese (sub. with cashews and nutritional yeast if vegan)
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• Salt and black pepper, to taste

Instructions

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large pot over medium heat. Add mushrooms and cook until they release liquid (5–8 minutes). Increase to medium-high, cook until liquid evaporates and mushrooms are golden. Season with salt and pepper; remove from pan.
2. Add remaining olive oil and butter. Sauté onion for 3–4 minutes, then add garlic for 1 minute.
3. Stir in rice; cook 2–3 minutes until edges are translucent.
4. Pour in wine; stir until absorbed.
5. Add broth ½ cup at a time, stirring until absorbed before adding more, until rice is creamy and tender (18–20 minutes).
6. Stir in mushrooms, Parmesan, parsley, and thyme. Adjust seasoning.
7. Serve with extra Parmesan and a drizzle of olive oil.

2. Garlic-Butter Lobster Mushroom Pasta with Lemon Zest

Ingredients (Serves 4)

• 1 lb fresh lobster mushrooms, cleaned and sliced
• 12 oz linguine or spaghetti
• 2 tbsp unsalted butter (or olive oil for vegan)
• 3 tbsp olive oil
• 5 cloves garlic, thinly sliced
• Zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• ½ tsp red chili flakes (optional)
• Salt and black pepper, to taste

Instructions

1. Cook pasta according to package directions; reserve 1 cup pasta water before draining.
2. Heat 1 tbsp butter + 2 tbsp olive oil in a skillet over medium heat. Add mushrooms; cook until they release liquid (5–8 minutes). Increase heat to medium-high, cook until golden. Season, then remove from pan.
3. Add remaining butter + oil to skillet. Stir in garlic and chili flakes; cook 1 minute.
4. Return mushrooms to skillet, add pasta, and toss with reserved pasta water until coated.
5. Stir in lemon zest and parsley. Season to taste and serve.

3. Sautéed Lobster Mushrooms with Garlic, Greens, & Quinoa

Ingredients (Serves 4)

• 1 lb fresh lobster mushrooms, cleaned and sliced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 3 cups spinach or chopped kale
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp lemon juice (plus zest for garnish)
• 1 tbsp fresh parsley, chopped
• Salt and black pepper, to taste
• Optional: ½ tsp red chili flakes

Instructions

1. Cook quinoa in broth for 15 minutes. Fluff and set aside.
2. Heat olive oil in a skillet over medium heat. Add mushrooms; cook until they release liquid (5–8 minutes). Increase heat to medium-high, cook until golden. Season.
3. Add garlic; cook 1 minute. Add greens and wilt for 2 minutes.
4. Stir in lemon juice, parsley, and chili flakes if using.
5. Serve over quinoa with lemon zest.

4. Lobster Mushroom Bisque

Ingredients (Serves 4)

• 1 lb fresh lobster mushrooms, cleaned and chopped
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour
• 4 cups vegetable broth
• 1 cup heavy cream (or vegan alternative)
• ½ cup dry white wine
• 1 tsp fresh thyme leaves
• Salt and black pepper, to taste
• Chopped chives, for garnish

Instructions

1. Melt butter with olive oil in a large pot over medium heat. Add shallot and garlic; sauté 3 minutes. Remove from pan.
2. Add mushrooms; cook until they release liquid (5–8 minutes). Increase heat to medium-high, cook until golden. Season and add shallot and garlic mixture back to pan.
3. Stir in tomato paste and flour; cook 1 minute.
4. Deglaze with wine, scraping any browned bits.
5. Slowly whisk in broth.
6. Simmer 15 minutes, then blend until smooth or desired consistency.
7. Stir in cream and thyme; adjust seasoning.
8. Serve with chives.

5. Lobster Mushroom Rangoons

Ingredients (Makes ~24)

• 1 cup finely diced lobster mushrooms
• 1 tbsp butter or olive oil
• 8 oz cream cheese, softened
• 2 green onions, finely chopped
• 1 tsp soy sauce
• ½ tsp garlic powder
• 24 wonton wrappers
• Neutral oil for frying

Instructions

1. Heat butter/oil in a skillet over medium heat. Add mushrooms; cook until they release liquid (5–8 minutes). Increase heat to medium-high, cook until golden. Season and let cool slightly.
2. In a bowl, mix cream cheese, green onions, soy sauce, garlic powder, and mushrooms.
3. Place 1 tsp filling in each wonton wrapper. Moisten edges, fold, and seal.
4. Heat oil to 350°F. Fry in batches for 2–3 minutes until golden.
5. Drain on paper towels. Serve with sweet chili sauce or soy sauce.

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Lobster Mushroom Cooking FAQ

What do lobster mushrooms taste like?

They have a mild, nutty, and slightly seafood-like flavor with a firm, meaty texture.

Are lobster mushrooms safe to eat?

Yes — when foraged and identified correctly. Always source from a trusted seller or experienced forager.

Can you freeze lobster mushrooms?

Yes, but cook them first. Sauté before freezing to preserve texture.

Can you eat lobster mushrooms raw?

No, they should always be cooked to improve flavor and digestibility.