Meatless Monday-Pan Seared Halibut with Lobster Mushrooms

Aug 2013
It’s a real privilege to live in an area where fresh and unusual produce is readily available.  I recently had my first taste of lobster mushrooms.  Meaty, flavorful and expensive, just like its namesake lobster, they are a delicacy to add in small doses to make a meal special.  Pan seared halibut was the perfect vehicle for my new find on Meatless Monday.
So I know you’re dying to learn more.  Here’s the 411.  Lobster mushrooms are actually not mushrooms, but a fungus that has taken over another mushroom.  The surface is rather hard and dotted with crevasses, but there’s no mistaking its bright orange color and lobster like appearance. A tooth brush is good for cleaning, as you can get into the nooks and crannies.  Pairing with seafood is excellent, as they are hearty and have a hint of seafood flavor in their meaty texture.  Great in chowders or stews, I think they’d also be delicious cooked with a little butter and sherry and served on toast points. They are usually available at farmers markets in the fall.

Ingredients {serves 4}:
2 lbs Halibut {approx-get 4 fillets}
2T butter
1 sweet onion
2 lobster mushrooms
2 ears of corn
8 cherry tomatoes

  • Slice the onion and sauté and carmelize in 1T. butter.  Remove from pan when desired color is achieved.
  • Slice mushrooms and add 1T. EVOO to same pan. Add mushrooms and sauté. Cut corn off the cob and add to mushrooms when they are nearly done.  Cook  3 minutes until the corn is done.  Add tomato slices and heat through.  Remove from pan and add into onions. Keep warm.
  • In same pan melt 1T. both Evoo and butter and when hot add halibut, skin side up.  Flip halibut when cooked halfway thru{about 5 minutes depending on thickness} and crisp.
  • Serve on top of a bed of the mushroom, onion, corn, tomato mixture and garnish with a few of the crispier onions.