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  • Writer's pictureEd Joice

Lobster Mushroom Hashbrowns

One of the most striking things about lobster mushrooms is the fact that they are so thick and solid and dense. When sliced open they have a texture not unlike an apple or potato. This quality has always intrigued because it's so different from many other mushrooms which can be flimsy, stringy or thin-walled. For one of my dishes a while back I minced up some lobster mushrooms that I had re-hydrated and fried the hell out of them to make some semblance of crunchy lobster mushroom bacon bits that I sprinkled over top of a lobster mushroom/shrimp etouffee. It was fantastic! Since then, I've wanted to give a go at lobster mushroom hashbrowns. Here's that go--I hope you enjoy!


6 or 7 medium sized lobster mushrooms, well cleaned

1 1/2 cups of yellow onion, shredded

2 tbsp of canola oil (or other high heat oil)

salt and pepper or other seasoning to taste

Shredded cheese (if you like 'em "covered")

Step One:

A couple hours before making the hash (or the night before), shred the lobster mushrooms using a cheese grater. 6 or 7 mushrooms should yield about 2.5 cups of uncooked shredded mushroom, but they will cook down if serving more than two folks, double the recipe. Once shredded, press a paper towel into the shredded mushrooms on a plate to absorb as much moisture that may have been pressed out of them.

Step Two:

Similarly, the onion is likely to be very wet, so squeeze out as much moisture using paper towel or cheesecloth.

Step Three:

Heat 1 tbsp of oil in hot cast iron pan on medium-high, using just enough oil to coat the pan (do not add too much, as the mushrooms will absorb excess oil and can become soggy) and sprinkle the shredded mushroom/onion combo over the hot oiled pan. While cooking on the bottom, season top with salt and pepper or any other seasoning preferred. Also, if you want your hashbrowns "covered" with melted cheese, add them on top now.

Step Three:

Once beginning to brown on bottom, flip over to crisp on other side. You may need to add a small amount of oil. Start small. You can always add more oil, but you can't easily take oil away!

Step Four:

Remove and serve with eggs, bacon, pancakes, whatever you like. Enjoy!

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