Laura's Vegan Table


  • 1 2-ounce package of dried lobster mushrooms, cut into 1" - 2" pieces with kitchen shears
  • 1 tablespoon vegan butter
  • 4 cloves garlic, minced
  • 4 cups unsweetened plant milk
  • 1 cup vegetable broth
  • 1 cup marsala or sherry
  • 1 tablespoon olive oil
  • 1 tablespoon sea salt
  • 4 medium size yukon gold potatoes, cut into cubes
  • 4 ears of fresh corn
  • 1 teaspoon Old Bay Seasoning
  • 1/4 teaspoon turmeric
  • chopped parsley or arugula for garnish

Lobster mushrooms may be difficult to find at times, but they are definitely worth it if you can find them. I use dried that I get from and you just need to soak them in boiling water for 20 minutes and them cook them in your recipe. It’s so interesting how nature made these mushrooms that both look and taste similar to lobster. They have a wonderful flavor and are less expensive than traditional lobster.  I love using them in my dishes and just want to show people that this kind of option is out there. It really brings vegan cuisine to the next level. Hope you enjoy them as much as I do!


Cut the dried mushrooms with kitchen shears into smaller pieces so that they are all roughly 1″ – 2″ size. Pour boiling water over them in a glass bowl, and let them soak for 20 minutes. Drain and set aside. In the meantime, cut the corn kernels from the cobs and set aside. Add the butter to a large pot on medium heat. Add in the garlic and cook about a minute. Add in the milk, broth, sherry, and mushrooms, and lower the heat to simmer for about 30 minutes. In another pan, add the olive oil and salt and set on medium heat. Add in the potatoes and corn and sautée until tender. Add some water to the pan if needed so that the vegetables don’t stick to the pan. When they are done, add them to the large pot with the remaining ingredients. Stir together and simmer for another few minutes. Top with garnish and serve hot.