This recipe goes out to one of my favorite cities in the United States … Boston, Massachusetts. I went to Boston when I was 17 and immediately fell in love with the city! It’s gorgeous, full of history and absolutely loaded with good food, or more specifically, good seafood.
Andrew and I went to Boston last year and decided to cheat and have seafood while we were there and let me tell you friends, it was 100% worth it. We had dive bar clam chowder on our first night and it was heaven. Also if you get the chance, go to Atlantic Seafood, everything we ate there was mind blowing!
Now though, we’re back to the real world, so today I’m bringing you a vegetarian twist on an east coast staple, the Lobster Roll. Now, depending on where you go, Lobster Rolls can either be very simple, basically buttered lobster on bun, or they can be more elaborate and more like a seafood salad, that’s what I went for here but I substituted lobsters for, you guessed it, oyster mushrooms.
Yes, again these are my new obsession. They are so perfect for using instead of seafood that it blows my mind. This salad is particularly amazing as the mushrooms are roasted to give them extra flavor and then tossed with tons of fresh summery herbs, creamy mayo, lemon juice and crunch celery and red onion. These are great for a summer time picnic and even better if you grill the buns ahead of time.
If I may be so bold as to make a modification suggestion as well, you could also buy mini buns and make these small as an appetizer. I may or may not have seen something very similar done with Lobster Rolls on Giada De Laurentiis’ show and they looked beautiful.
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Lots of Love,
Jackie
Meatless “Lobster” Rolls with Oyster Mushrooms
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 6 sandwiches 1x
- Category: Sandwich, Lunch, Dinner
- Cuisine: Vegetarian, Vegan
Description
An entirely meatless take on the east coast classic Lobster Roll made with Oyster Mushrooms roasted and tossed with savory fresh herbs, tangy mayo and crunch celery.
Ingredients
- 1 lb oyster mushrooms, pulled apart
- 2 tbsp olive oil
- 2 tsp old bay seasoning
- 1 tsp celery salt
- 1 tsp each salt and pepper
- 1/2 cup mayo
- 2 tbps lemon juice
- 1/2 red onion, diced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbs fresh tarragon, chopped
- 2 tbsp capers, chopped
- 1 tsp mustard powder
- hoagie rolls
- arugula (optional)
Instructions
- Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
- Place the oyster mushrooms on the parchment paper and top with the olive oil, 1 tsp of old bay seasoning, 1/2 tsp of celery salt and the salt and pepper and toss until coated thoroughly. Bake for 15 minutes.
- Remove the oyster mushrooms from the oven and let cool for 10 minutes. Once slightly cooled, transfer to a large bowl. Add the remaining old bay and celery salt, mayo, lemon juice, red onion, dill, parsley, tarragon, capers and mustard powder and stir until fully incorporated. It should resemble a seafood salad.
- Cut the hoagie rolls in half and then butter the rolls. Spread them open and place face down on a pan or cast iron skillet. Toast until the hoagie roll starts to brown. Assemble by adding the mushrooms salad into the roll and topping with arugula if you like. Squeeze lemon juice over the roll.
Notes
To make vegan use Vegan Mayo.
Hot tip, if you’re packing this for a picnic or lunch, pack the salad and bread separate so it doesn’t get soggy. Also this is super good with crushed chips on it, just saying.
