NEW ENGLAND LOBSTER ROLL

MAKES 4 ROLLS

We grew up on the east coast of New Hampshire, where fish ’n’ chips, fried clams, and lobster rolls are everywhere. I can still smell the heavy salt air of Hampton Beach and taste the briny, creamy, fresh lobster rolls. When I moved to Portland, Oregon, and lobster mushrooms were everywhere, I decided to reclaim my childhood—plant-pusher style. Lobster mushrooms have a red-orange color that looks just like cooked lobster. They’re also super dense and meaty with a mineral flavor reminiscent of lobster. They’re perfect for poaching and serving in classic Down East sandwiches, Wicked Healthy style. —DEREK

4 cups water

¼ cup white miso

2 tablespoons plant-based butter, at room temperature, plus more for buttering the rolls

1¼ teaspoons Old Bay seasoning

1 lemon, halved

2 cups ½-inch chunks cleaned lobster mushrooms (see Pro Tips)

1 kombu strip, about 2 x 4 inches

1 bay leaf

½ cup Plant-Based Mayo (here) or store-bought, such as Just Mayo

3 tablespoons diced celery

Coarse sea salt and freshly ground black pepper

4 hot dog rolls, preferably top-sliced, New England style

6 to 8 leaves green leaf lettuce

4 or 5 sprigs fresh flat-leaf parsley, for garnish

Combine the water, miso, 2 tablespoons butter, and 1 teaspoon of the Old Bay in a medium saucepan. Squeeze 1 teaspoon lemon juice into the pan, then whisk everything together. Add the mushroom chunks, kombu, and bay leaf and bring almost to a simmer over medium heat. Watch carefully to make sure it does not boil. Boiling kills miso. Don’t kill the miso! Just before it simmers, cut the heat to low and simmer very gently to poach the mushrooms, about 30 minutes. Stir now and then to mix the flavors.

Use a slotted spoon to remove only the mushroom chunks to a bowl. Cover and chill in the fridge, about 1 hour. (Save the broth in a sealed container for another use; see Pro Tips. It’ll keep for weeks in the fridge.)

To make the lobster salad, stir together the chilled mushrooms, mayo, celery, 1 teaspoon lemon juice, and remaining ¼ teaspoon Old Bay in a medium bowl. Season with a pinch of salt and pepper if you must.

To toast the buns, spread a thin layer of butter evenly on the outside cut sides of each bun. Toast on a griddle or grill over medium heat until golden brown, 2 to 3 minutes per side.

Line the toasted buns with lettuce leaves, then fill each with the lobster salad. Garnish with some parsley sprigs. Cut the remaining lemon half into wedges for squeezing.