It’s that time of year! In the same month as my birthday, lobster mushrooms come in to season!
This year I tried two new recipes with them, a lobster mushroom pizza and a lobster pasta.
- vegan tofutti ricotta
- pizza dough
- 2 cups of chopped lobster mushrooms
- 1 jar rinsed sundried tomatoes
- 2 cups spinach
- 2 TBsp garlic
- 1 tsp oregano
- 1/4 tsp red pepper flakes
- vegan mozzarella
Salute the spinach and garlic in margarine until melted. Then set aside.
Fry the mushrooms in butter for 15-20 minutes.
Take four Tbsp of margarine and melt in a skillet until browned at the bottom, then add the remaining spices to this. Drizzle this over the mushrooms.
marinara, then dollops of ricotta, then sundries tomatoes, spinach and mushrooms, and then mozzarella on top.