Pickled Lobster Mushrooms

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Pickled Lobster Mushrooms

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Courtesy of Chef Gavin Baker


(Yields 3 lbs.)

50 g. fennel seeds
2 star anise
1 cinnamon stick
10 g. juniper berries
5 g. peppercorns
4 lemons, zested & juiced
1 cup white wine vinegar
2 cups filtered water
20 ml. grapeseed oil
Salt & pepper, to taste
3 lbs. lobster mushrooms


Combine all seeds and spices with liquids and season with salt and pepper. Trim lobster mushrooms. Submerge in water and rinse well. Transfer to a Cryovac bag or Ziploc. Pour spice and liquid blend into bag, making sure not to contaminate the sealing edge. Seal the bag and sous vide for 30 minutes at 186°F. Remove from bath and allow to cool. Store in bag in brine until required. Enjoy in any situation that calls for a pickle.

Alternatively, if you don’t have a sous vide machine, put rinsed mushrooms into Mason jars, bring remaining ingredients to a boil, pour over mushrooms (weigh down if needed, as shown), and seal. Let cool to room temperature, then refrigerate until ready to eat. Can keep refrigerated for four to six weeks; their flavor intensifies the longer they sit.