Quiessence shares its recipe for Poached and Grilled Lobster Mushrooms. This dish can be served in pastas with fresh green and an egg, or as a side dish with proteins. It also loves a little vinegar at the end as well.
3 medium sized lobster mushrooms cut into halves
4 cups extra virgin olive oil
4 sprigs fresh thyme or rosemary
3 cloves crushed garlic
Pinch of salt
Heat oil on medium-low heat to a low simmer. Add thyme or rosemary and garlic to the pot. Add foraged mushrooms. Cook for four to six minutes or until mushrooms are softened. Pull from oil and set on paper towels to dry. Transfer mushrooms to the grill and cook on all sides long enough to achieve good grill marks.
Quiessence is located at The Farm at South Mountain in Phoenix, 6106 S. 32nd Street
Phoenix, AZ, 85042. Reservations are strongly recommended, 602-276-0601.
Green Living features more recipes in our Savor section.