Lobster mushrooms grows in forests of Pacific
Northwest and Canada, have naturally vivid
orange-red color that is muted in drying. It
have thick, meaty flesh and a deep, earthy
flavor. When cooked, the mushroom’s color
fades, but still provides a beautiful touch of
color and absorbs flavors of a dish well.
Reconstitute: Rinse and soak in boiling water
for 15-20 min, agitating occasionally, drain
and rinse, add to the recipe. Or rinse and add
directly to any recipe that will cook for at
least 25 min. Delicious when baked, roasted,
grilled or sautéed, in plenty of butter. Serve
them with or instead of meat.
