P.S. The younger specimens of the Hericium have the nice lobster taste that they should. The older ones became much more palatable after parboiling.
Crustacianless Louie Salad
Serves 4
1 teaspoon butter
3 cups fresh Hericium, broken or cut into bite-sized pieces
1/4 cup mayonnaise
1 tablespoon catsup
1 teaspoon sweet pickle relish or minced green olives
1/2 teaspoon Worcestershire sauce or oriental fish sauce
1/4 teaspoon chipotle powder, chili powder or hot sauce (to taste)
2 teaspoons lemon juice, or to taste
salt to taste
4 cups chopped or broken lettuce, or shredded cabbabe
2 or 3 green onions, minced
2 hard boiled eggs, sliced or quartered
2 tablespoons fresh minced chervil, fennel leaves or parsley
2 radishes, sliced
Saute the mushroom in the butter; cool. Meanwhile, make the dressing by mixing together the mayonnaise, catsup, relish, Worcestershire sauce, chipotle powder, lemon juice and salt.
In a large bowl, combine the lettuce, onion, radish and chervil. Toss with the dressing. Add the egg and mushroom at the end, just before serving, and toss to mix, so the mushroom doesn't absorb too much dressing and loose its flavor.