Cocina mediterránea

Mediterranean Pickled Lobster Mushroom

Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →

Recipe by [CHEF · LINK PENDING] — Simbiosis collaborator · meet our chefs →

Yield: 6 servings · Time: 30 min + 24h rest · Difficulty: Medium

Ingredients

  • 300 g wild lobster mushroom (Hypomyces lactifluorum), cut into pieces
  • 200 ml white wine vinegar
  • 100 ml olive oil
  • 2 cloves garlic, sliced
  • 1 bay leaf
  • 1 teaspoon peppercorns
  • Dried oregano, salt to taste

Simbiosis Products Used

Preparation

  1. Clean the lobster mushroom and cut it into medium pieces.
  2. Sauté briefly in a little olive oil until it takes on color.
  3. In a pot, heat the vinegar with garlic, bay leaf, pepper, and oregano until it boils.
  4. Place the mushrooms in a sterilized glass jar and pour the hot vinegar mixture over them.
  5. Cover with the remaining olive oil and let cool to room temperature.
  6. Refrigerate for at least 24 hours before consuming so the flavors can integrate.

Functional Note

The lobster mushroom owes its name and characteristic color to a parasite (Hypomyces lactifluorum) that covers another base mushroom; it is highly sought after during the rainy season in Mexican forests for its firm texture, ideal for pickling.

This content is for informational purposes only and does not substitute professional medical advice.

Related

Species → learn more · Consumption Guide → view guide

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