A friend gave me half of her 14" diameter humongo Prince mushroom (Agaricus augustus) Made some fabulous burgers with large slabs of the mushrooms in them. They were really good. Just whack off some thick slices, saute them in butter or oil on both sides, and trim to fit the burger. I used lettuce, mayo and ketchup. It would also be good with avocado or fennel.
I found some lobster mushrooms last week near Caspar; they're up early. I haven't had much experience with lobsters, as they're not common here, so I sauteed one up in butter. The flavor was very much like Russula brevipes (the host mushroom)--not like the shellfish at all. Mild and nutty; not much flavor. I was making some salmon chowder with salmon scraps from Harvest Mkt. ($0.99 per lb.!)(Just discovered computers don't have "cent" keys!), so I added some diced lobster mushrooms. To my delight, they tasted exactly like the chowder stock. Kept a nice texture: not grainy like Russula brevipes, and didn't get mushy or slimy. If anyone else has any experiences with Lobster mushrooms, please share them in the comments. (Is anyone actually reading this?)
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Alison Gardner is an avid mushroom enthusiast, cook, botanist and potter.