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
Scale
- 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.