Directions

1. Start by cleaning the lobster mushrooms. You can do this by brushing off any dirt and debris or gently wiping them with a damp cloth. Slice the mushrooms into thin strips, resembling lobster meat.

2. In a bowl, combine the sliced lobster mushrooms with a pinch of truffle salt and a sprinkle of smoked paprika or Old Bay seasoning. Toss them gently to coat evenly. Let them marinate for about 15 minutes to absorb the flavors.

3. In another bowl, mix together the mayonnaise, a dash of Sriracha (adjust to your preferred level of spiciness), and finely chopped fresh chives or dill. This sauce will provide a creamy and zesty element to your rolls.

4. Heat the cooking oil in a skillet over medium-high heat. Add the minced garlic and sauté until fragrant. Then, add the seasoned lobster mushrooms and sauté for 5-7 minutes until they are tender and slightly browned.

5. While the mushrooms are cooking, lightly toast your hotdog buns until they are warm and slightly crispy. Once the mushrooms are ready, load each bun with a generous amount of the sautéed lobster mushroom filling.

6. Spoon the creamy sauce over the mushroom filling, allowing it to cascade over the sides for that extra burst of flavor.

7. Finish by garnishing your Lobster Mushroom Rolls with fresh lemon juice. The citrusy touch perfectly complements the savory flavors.

8. Serve your Lobster Mushroom Rolls hot and savor every bite of this seaside-inspired vegetarian delight.