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Kosher Lobster-Style King Oyster Mushroom Rolls

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Dairy (Milchig)

King oyster mushrooms steamed and shredded into tender pieces make a convincing lobster roll filling. They’re dressed with mayonnaise, lemon, Old Bay, paprika, celery and chives and piled into toasted brioche or challah rolls.

Why King Oyster Mushrooms Work

The thick stems have a dense, meaty texture. Steam them until tender, then shred them with a fork while still warm; they pull apart into chunky, lobster-like pieces. Let them cool, then fold in the dressing. The filling can be made 2 days ahead; bring it to room temperature before serving.

Kosher Notes

Lobster isn’t kosher, which is why this roll uses mushrooms. Toasting the rolls in butter makes the meal dairy; use pareve margarine or olive oil to keep it pareve. Rolls aren’t suitable for Passover, but the mushroom salad can be served in lettuce cups during the holiday with kosher-for-Passover mayonnaise.

Variations

Torn hearts of palm work if you can’t find king oyster mushrooms, though the texture is softer.

Kosher Lobster-Style King Oyster Mushroom Rolls
These kosher mushroom rolls taste remarkably like lobster rolls thanks to shredded king oyster mushrooms and classic seasonings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American, Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 pound king oyster mushrooms stems only, caps reserved for another use
  • 1/3 cup mayonnaise kosher
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon paprika
  • 1/4 cup celery finely diced
  • 2 tablespoons fresh chives chopped
  • 1/4 teaspoon kosher salt or to taste
  • 1/8 teaspoon black pepper freshly ground
  • 4 brioche or challah rolls split and lightly toasted
  • 2 tablespoons butter for toasting rolls

What I use for this recipe

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Method
 

  1. Cut the king oyster mushroom stems into 3-inch pieces. Set up a steamer basket in a large pot with about 1 inch of water. Bring water to a boil.
  2. Steam the mushroom pieces for 10-12 minutes until they're tender when pierced with a fork. Remove from steamer and let cool for 5 minutes.
  3. Using a fork, shred the warm mushroom pieces by pulling along the grain. The mushrooms should separate into thin, stringy pieces that resemble crab meat.
  4. In a mixing bowl, combine the shredded mushrooms, mayonnaise, lemon juice, Old Bay seasoning, and paprika. Mix gently to coat.
  5. Fold in the diced celery and chopped chives. Season with salt and pepper to taste.
  6. Lightly butter the cut sides of the rolls and toast them in a skillet over medium heat for 1-2 minutes until golden.
  7. Divide the mushroom mixture evenly among the four rolls. Serve immediately while the rolls are still warm.

Notes

The mushroom filling can be made up to 2 days ahead and refrigerated. Bring to room temperature before serving. If king oyster mushrooms aren't available, you can substitute with torn hearts of palm, though the texture will be slightly different.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 520mg 23%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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