The lobster mushrooms are known for their bright and vibrant red-orange appearance and have white specks on the cap. These mushrooms look like corals and tend to grow around pine trees. These mushrooms are collected during the autumn and summer months. They have a bland flavor, which is why they are used in combination with other ingredients.
For the most part, the lobster mushrooms are used in stir-fries, stews, and soups. In addition, you can fry the mushrooms with parsley, butter, onion, and garlic to bring out the flavor. However, if you are unable to find lobster mushrooms, we are sharing some substitutes with you!
Lobster Mushroom Substitutes
- Oyster Mushrooms
Oyster mushrooms are extremely popular in Southeast Asia, which is why they are easily available in Asian supermarkets and farmer’s markets. In addition, these mushrooms can be purchased online for people who cannot go out. They are known for their mild flavor and delicate texture. The oyster mushrooms have a light gray appearance but some of them are also brown.
It has a conical shape and a thicker shape. The appearance of oyster mushrooms ranges from pale yellow to dark brown. These grow in hardwood trees but they grow around other deciduous woods as well. As far as the usage is concerned, you can sauté them for a few minutes.
- Shiitake Mushrooms
Shiitake mushrooms are common in Japan and China and have been around for over 2000 years. An interesting fact about Shiitake mushrooms being similar in terms of color is that it has a burning orange color. These mushrooms are versatile, which means they can be used in different recipes.
The shiitake mushrooms have a distinctive and strong flavor, which is why they can substitute for meat in the recipes – this is because they have a meaty texture. In addition, the mushrooms are dense and chewy. These mushrooms are available in dried as well as fresh versions at grocery stores. However, Japan only has fresh varieties.
- King Trumpet Mushrooms
Kin Trumpet mushrooms are commonly known as king oyster mushrooms and aren’t related to shellfish. They have a fresh and mild flavor along with a tender texture. These mushrooms grow on deciduous and hardwood trees, but sometimes, they grow around coniferous wood. As far as cooking is concerned, you can sauté King Trumpet mushrooms with chicken stock, garlic, butter, parsley, and onions.
Having said that, the mushrooms can be used in stir-fries, stews, and soups. In addition, the king trumpet mushrooms can be fried or breaded. For the most part, it has a soft texture while the flavor is naturally buttery.
- Chanterelle Mushrooms
Chanterelle mushrooms are orange-yellow mushrooms that are commonly found in Australia, North America, and Europe. They have a nutty flavor as well as a fruity aroma. These mushrooms taste delicious when they are sautéed with chicken stock, garlic, butter, and oil. Chanterelle mushrooms make a great addition to risotto, sauces, soups, and sauces, but you can use them in seafood dishes as well. However, it’s recommended that you make thin slices of these mushrooms because they are thicker in texture.
- Porcini Mushrooms
Porcini mushrooms are extremely popular in Italy and have a deep brown appearance along with a rounded and earthy flavor. These mushrooms tend to grow in the wild, and the majority of grocery stores offer the dried version. The best thing about porcini mushrooms is that they can replace any variety of dried mushrooms because of their meaty texture and bursting flavors.
As far as fresh porcini mushrooms are concerned, they are only available in Italy. The mushrooms have a wrinkly and thin texture, which is why they are added to stir-fries, risotto, pasta, and soup.
- Portobello Mushrooms
Portobello mushrooms have an earthy aroma and a firm texture, which is why they are perfect for cooking. These mushrooms can be grilled or you can make the sauce. The earthy aroma and nutty flavor of these mushrooms are very complex, which is why they add an amazing flavor to the recipes. In most cases, they taste amazing in European recipes, such as grilled steak and brown sauces.
So, which of the substitutes will you choose?