Moonlight's Delights

Lobster Mushrooms are popular for their bright orange color and light seafood flavor. The reddish orange outer layer of this mushroom resembles the shells of cooked lobsters, crabs and prawns. The firm white meaty texture inside has a flavor very complementary to seafood recipes whether used as an addition to the recipe or as a vegetarian substitute for shellfish. Many chefs prefer Lobster Mushrooms dried and they are often used in rice, soup, and seafood stews or made into an elegant steak or seafood topping. One of our favorites is Lobster Mushroom "Crab" Cakes!

Lobster Mushroom and Clam Chowder

2 ounces dried Lobster Mushrooms
2 Tbs. Safflower or Canola Oil
1 Yellow Onion
2 Large Cloves Garlic
2 tsp. Salt
1 tsp. White Pepper
4 Tbs. Cornstarch
2½ cups water
26 ounces canned clams
3 medium sized Red Potatoes, diced
2 Stalks Celery, sliced
1½ cups Milk

Rehydrate Lobster Mushrooms in water for one to two hours. Dice potatoes and boil for 15 minutes. Dice Lobster Mushrooms and sauté until brown. Add garlic and onions and continue sautéing for 1-2 minutes. Add celery, clams and clam juice. Cover, bring to a boil and simmer for 5-10 minutes. Whisk together cornstarch and milk. Add mushrooms and clams to potatoe pot. Season with Sea Salt and White Pepper. Stir in milk and cornstarch. Simmer over low heat until soup thickens. Serve and Enjoy!