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Kosher Lobster-Style King Oyster Mushroom Rolls - Jewish American recipe
I discovered this recipe during Passover last year when I was desperately missing seafood flavors. King oyster mushrooms have this incredible meaty texture that shreds just like crab or lobster meat when you pull them apart with a fork. The thick stems are perfect for this technique. What makes these rolls work so well is the way you prepare the mushrooms. You want to steam them first until they're tender, then shred them while they're still warm. The natural umami in these mushrooms pairs beautifully with a touch of Old Bay seasoning and some fresh lemon juice. I add a little mayonnaise to bind everything together, just like you would with traditional lobster salad. The key is not to overseason. King oyster mushrooms have their own subtle flavor that you don't want to mask completely. A pinch of paprika gives you that classic seafood color, and some finely chopped celery adds the right crunch. I like to toast the rolls lightly so they hold up to the filling without getting soggy. These work perfectly for a dairy lunch or light dinner. I've served them at summer gatherings where people couldn't believe they weren't eating actual seafood. They're great with a simple green salad or some crispy potato chips on the side. The filling keeps well in the fridge for up to two days, so you can make it ahead and assemble the rolls when you're ready to eat.
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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

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.