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New England Lobstah Pie with Crostini


If you are lucky enough to have access to lobster mushrooms, we’ve got a wicked awesome way to use them! This rich chowder is infused with a touch of seaweed, miso and Old Bay to recreate this New England classic. Our version is of course mushroom-forward and #freefromanimals.

Lobster mushrooms are available on the east and west coasts of the US, but are also available online. If you can’t find them in stores or at farmer’s markets, feel free to use king oyster or oyster mushrooms instead. We’re going to start with creating a broth and adding in cubed potato to simmer and soften while we create a rich and hearty thick stew in another saucepan. Then we’re going to slowly combine them to create a rich and hearty chowdah. Top with toasty crostini or add them on the side to scoop everything up for a perfect bite.

New England Lobstah Pie with Crostini

New England Lobstah Pie with Crostini

Serves: 2

Ingredients:


for the broth

3 C water
2 T white miso (heaping)
1 large russet potato, skinned, diced into 1X1-inch pieces (you’ll want about 2 cups)
1 bay leaf
3 pieces finger-sized pieces of dried seaweed (wakami or konbu)

for the filling

1 T plant-based buttah
1 medium white onion, karate-chopped, medium diced
3 celery stalks, chopped into 1/2-inch pieces
2 C lobster mushroom, cleaned & roughly cut into 1-inch chunks
1 garlic clove, karate chopped
1/4 C dry sherry
2 T white flour
3/4 t Old Bay seasoning
1 t fresh dill, chopped

for the crostini

1/2 baguette, sliced into 1/2 inch pieces
2 T plant-based buttah
1/2 t Old Bay


Directions:

to make the broth

  1. Place the water in a medium-sized sauce pot over medium-high heat. Bring water to a slight simmer almost close to boiling point, then add the miso and mix well to incorporate. Reduce the heat to the lowest setting to maintain a simmer.
  2. Add diced potato, bay leaf and seaweed to miso broth.

to make the filling

  1. Preheat  a separate medium-sized sauce pot over medium heat. Add vegan butter to melt. Add onions, celery, mushrooms, garlic and sherry and stir to coat with butter.
  2. Sprinkle with the flour. Dust evenly with the Old Bay and let cook for a minute without stirring.
  3. Now stir the mixture to allow the flour to absorb and create a slightly smooth paste or roux.
  4. Continue stirring and begin to add broth in small amounts, allowing the texture to become smooth before adding in more. Repeat until all of the broth is added.
  5. Simmer for 10 -15 minutes and continue to stir frequently to allow for roux to cook out.
  6. Add chopped dill and continuing stirring and cooking for 5 more minutes or until smooth and thickened.

to make the crostini and serve

  1. Preheat oven to 350.
  2. Coat one side of each crostini evenly with the butter, sprinkle old bay.
  3. Bake for 5 minutes or until golden.
  4. When the crostini are toasted, distribute the chowdah into bowls and top each pie with them. Serve immediately.

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