69 lines
3.2 KiB
Markdown
69 lines
3.2 KiB
Markdown
---
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draft: false
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pinned: false
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hidden: false
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title: "Lobster Mushrooms"
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subtitle: "Prepping and Cooking SOS-Free WFPB"
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feathericon: ""
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author: HyperVegan
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#started: 2026-08-16T06:39:33-07:00
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date: 2026-09-07T20:00:00-07:00
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#lastmod: 2026-08-16T06:39:33-07:00
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release: 2026-09-11T00:00:00-07:00
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toc: false
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video: true # Auto-generates a video post.
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video_page: "https://odysee.com/@HyperVegan:2/20260907-HyperVegan-LobsterMushrooms" # Page link to platform video page.
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video_url: "" # Embed link for embedded playback. See: https://embed.tube/embed-code-generator/odysee/
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video_desc: # List of video description paragraphs.
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-
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tags:
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- video
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- forage
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- lobster
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- mushroom
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- vanlife
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- cooking
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series:
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- recipes # tech tuesday, freestyle friday, supplementary sunday
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categories:
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- videos
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aliases:
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- /posts/videos/20260907-02-lobster-mushrooms
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- /posts/videos/20260907-lobster-mushrooms
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- /lobsters
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---
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I collected way too many lobster mushrooms and decide to bring you along for my first attempt cooking them.
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---
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**AI Disclosure**
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"Recipe" is courteous of Ask Brave based on these prompts and responses:
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- How to saute mushrooms in an instant pot.
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**Set the Instant Pot to the Sauté function** and add oil or butter. **Add the mushrooms** (and aromatics like garlic or onions if desired), allowing them to **sit undisturbed for 2–3 minutes** to promote browning rather than steaming.
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**Stir and continue cooking** for another few minutes until the mushrooms release their liquid, which then cooks off, resulting in **golden brown, tender mushrooms**. If the mushrooms stick, add a splash of water or broth to **deglaze** the pot, scraping up any browned bits to enhance flavor.
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- How to do this with lobster mushrooms and water instead of oil or butter.
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The technique you're looking for is called a **wet sauté** — it works well in the Instant Pot and actually produces a denser, more flavorful result than starting with fat.
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1. **Set the Instant Pot to Sauté** (normal level, ~300°F).
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2. **Add about 2–3 tablespoons of water** to the bottom of the inner pot — just enough to create a thin film.
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3. **Add the lobster mushrooms** (sliced or chopped, in a single layer if possible) along with a pinch of salt.
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4. **Let them sit undisturbed for 2–3 minutes**, then stir. The water will help them start releasing their own liquid quickly.
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5. **Continue sautéing**, stirring occasionally, until all the liquid (added water + released mushroom juice) has evaporated and the mushrooms begin to **brown and stick slightly** to the pot. This can take 8–12 minutes total depending on quantity and slice thickness.
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6. **Deglaze** with a splash more water if any bits stick, scraping them up.
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7. Season to taste with salt, pepper, and any aromatics (garlic, thyme, etc.) in the last minute.
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The water "pre-collapses" the mushroom's internal structure, so they absorb less fat later and get a firmer, more concentrated texture. Since you're skipping oil/butter entirely, the mushrooms will be lighter and more "meaty" — a good fit for lobster mushrooms, which already have a dense, meaty texture on their own.
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---
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Recorded and edited 2026-09-07.
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[blog.hyperling.com/lobsters](/lobsters)
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