- Corn Meal 1 1/2 cup
- Flour 1/2 cup
- Baking Powder 2 tsp
- Baking Soda 1/2 tsp
- salt 1 1/2 tsp
- water 1 cup + 3 tsp
- falx seed 2 tbsp
- Lobster Mushrooms 1/4#
- olive oil 1 tbsp
- Chile Pepper 1 each
First step in working with lobster mushrooms, or any wild mushrooms is to cut, clean, and evaluate them. Typical findings of some evidence of insect damage is normal, when working with lobster mushrooms, it is very important to soak the cut pcs in water prior to use, they always have some “grit” and that rinses right out when done properly.
Now that you have the mushrooms “soaking” you can do the remaining prep. Combine the water, room temp is fine, and the flax seed, add olive oil and set aside to thicken. Next, sift the dry ingredients together. Finally chop the chile fine.
After about 20 min, the lobster mushroom pieces should be cleaned up, gently tap them in the water and then lift out and transfer to cutting board. Now, strain all but the last 1/4 cup the soaking liquid and reserve. Heat a cast iron skillet over high heat and go ahead and chop the lobster mushroom pieces to fine pieces. Place the mushrooms in pan and allow to heat, add some reserved liquid and let cook until dry. Repeat the process until all the reserved liquid has been used, the mushrooms should now be a deep pink in color. Remove mushrooms to a plate and combine with chile pepper, place in fridge until completely cooled.
Heat oil 1/4″ deep min in a cast iron skillet to about 375 degrees. Combine the ingredients to make the hushpuppy dough. Spoon balls about 3/4″ in diameter into the oil, the temp will drop to 325 to 350. Cook 3min covered, then rotate, repeat 5 times for total cooking time of 15 min. Remove golden brown hushpuppies from oil, place on paper towel to absorb extra oil, let rest 5 min and serve with cocktail or BBQ sauce.
MAKES about 30 Hushpuppies, serving up to 6 adults
