Autumn delight - sautéed lobster mushroom & mashed potatoes
Welcome to a culinary journey deeply rooted in tradition and a passion for foraging. Being a dedicated forager, someone whose family's heritage in Lithuania revolves around the art of gathering nature's bounties, I invite you to this unique culinary adventure to unveil the delicious world of sautéed lobster mushroom paired with a comforting autumn twist – creamy, rosemary-infused mashed potatoes!
Imagine wandering through pristine forests, baskets in hand, seeking the treasures that Mother Nature provides... This recipe is a testament to a lifetime of gathering wisdom, passed down through generations, and the thrill of discovering nature's edible treasures. It's a dish that encapsulates not only the flavors of the forest but also the deep connection to the land.
So, come along as I honour the essence of Lithuania's foraging legacy. Whether you're a seasoned forager or simply a lover of fine cuisine, this recipe promises to transport you to the heart of a lush forest with every bite.
PART 1 - MUSHROOMS
INGREDIENTS for Lobster mushroom
5-7 medium lobster mushrooms, cleaned and sliced
2 tablespoons of olive oil
1-2 sprigs of fresh rosemary (or 1-2 teaspoons dried rosemary)
Salt and black pepper to taste
Salt to taste
Clean the lobster mushrooms thoroughly to remove any dirt or debris. Slice them into strips or bite-sized pieces.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for about 30 seconds or until it becomes fragrant. OR skip this part and add granulated garlic to the mushrooms later
Add the sliced lobster mushrooms to the skillet. Spread them out in a single layer to ensure even cooking.
Sauté the mushrooms for about 8-10 minutes, stirring occasionally. They should start to brown and become a bit more tender.
While sautéing, add sprigs of rosemary and continue to sauté for another 2-3 minutes. The rosemary will infuse its flavor into the mushrooms.
Season the sautéed lobster mushrooms with salt and black pepper to taste. Adjust the seasoning according to your preference.
Once the mushrooms are cooked to your desired tenderness and have absorbed the flavors of the rosemary and garlic, remove them from heat.
Save the oil used for sautéing with lobster flavor to use as a garnish. 😍
PART 2 - MASHED POTATOES
INGREDIENTS for mashed potatoes
4 large russet potatoes, peeled and cut into chunks
2-3 sprigs of fresh rosemary (or 1-2 teaspoons dried rosemary)
1/2 cup unsweetened almond milk (or any plant-based milk of your choice)
2-3 tablespoons vegan butter
Salt to taste
Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook the potatoes for about 15-20 minutes or until they are fork-tender.
While the potatoes are cooking, strip the rosemary leaves from the stems and finely chop them.
Drain the cooked potatoes and return them to the pot. Mash them with a potato masher or fork until they are mostly smooth.
In a small saucepan, heat the almond milk and vegan butter over low heat until the butter is melted. Add the chopped rosemary and let it infuse into the liquid for a few minutes.
Pour the rosemary-infused milk and butter mixture into the mashed potatoes. Mix well to combine. If the consistency is too thick, you can add a bit more almond milk to reach your desired creaminess.
Season the mashed potatoes with salt to taste.
Serve your vegan rosemary mashed potatoes hot, garnished with a little extra chopped fresh rosemary if desired.
These creamy and flavorful vegan rosemary mashed potatoes make a delightful side dish for any meal.
Plate generous amount of mashed potatoes and add sautéed lobster mushrooms. Mushrooms in olive oil offer a unique and seafood like flavour (and color!) that pairs wonderfully with the aromatic rosemary! 🧡