Recipes
Recipes
Course: appetizer
INGREDIENTS
-
½ cup dried, dehydrated lobster mushrooms
-
Warm water
-
½ cup chicken stock (or veggie stock if you want to keep it vegetarian)
-
1 Tablespoon olive oil (I used Koroneiki)
-
1 teaspoon White Truffle Oil plus more for serving [Buy Now]
-
Salt and pepper to taste
PROCEDURE
First rehydrate the mushrooms.Put the dried mushrooms in the hottest water you can get from your faucet; no need to boil water. Weigh the mushrooms down so they are all submerged. Let stand until the water turns cool. Swirl the mushrooms so that any dirt or debris falls to the bottom. Use tongs or a fork to remove the mushroom pieces.
Place the mushrooms in a shallow pan or skillet. Pour in the stock, olive oil, and white truffle oil. Bring to a simmer. Cook until the liquid is mostly absorbed, but don’t let pan dry out or the mushrooms will start to crisp and you want these soft.
Season to taste with salt and pepper. Drizzle with more white truffle oil. Set aside until ready to use.
Serving suggestions: Smear mascarpone on a slice of baguette. Top them with mushrooms. Use them in braises or on top of roasted meat.