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Friday 18 September 2026 17:44:26 GMT

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Have you ever had LOBSTER 🦞 mushrooms? Tonight's dinner was lobster mushrooms sauteed with butter and garlic, swiss chard and bok choy from my garden, and crispy prosciutto over pasta with a heavy cream and nutmeg reduction. These are all mushrooms that I foraged the last 2 days up here in the White Mountains of Arizona. I started foraging 3 years ago. Lobsters were my first foraging experience. Now I've expanded into many types of edible mushrooms. Would you want to see how I find these in the forest? Recipe: 4 cups sliced lobster mushrooms 2 tbsp chopped garlic 1/4 cup butter 4 oz heavy cream 1/2 tsp ground nutmeg 1 bunch rainbow chard 1 baby bok choy 1 bunch mixed basil 6 slices prosciutto Saute the mushrooms in a dry pan to remove excess water. Add butter and garlic and saute until garlic is cooked. Add heavy cream and nutmeg, reduce heat to low. Chop bok choy and basil into 1-in pieces and add to the mixture, saute till cooked. Lay six slices of prosciutto and a dry pan and cook until crispy, then turn over and cook on the other side. Chop into large pieces. Spoon this mixture over pasta and add the prosciutto on top.

Have you ever had LOBSTER 🦞 mushrooms? Tonight's dinner was lobster mushrooms sauteed with butter and garlic, swiss chard and bok choy from my garden, and crispy prosciutto over pasta with a heavy cream and nutmeg reduction. These are all mushrooms that I foraged the last 2 days up here in the White Mountains of Arizona. I started foraging 3 years ago. Lobsters were my first foraging experience. Now I've expanded into many types of edible mushrooms. Would you want to see how I find these in the forest? Recipe: 4 cups sliced lobster mushrooms 2 tbsp chopped garlic 1/4 cup butter 4 oz heavy cream 1/2 tsp ground nutmeg 1 bunch rainbow chard 1 baby bok choy 1 bunch mixed basil 6 slices prosciutto Saute the mushrooms in a dry pan to remove excess water. Add butter and garlic and saute until garlic is cooked. Add heavy cream and nutmeg, reduce heat to low. Chop bok choy and basil into 1-in pieces and add to the mixture, saute till cooked. Lay six slices of prosciutto and a dry pan and cook until crispy, then turn over and cook on the other side. Chop into large pieces. Spoon this mixture over pasta and add the prosciutto on top.

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