https://odysee.com/@HyperVegan:2/20260907-HyperVegan-LobsterMushrooms


I collected way too many lobster mushrooms and decide to bring you along for my first attempt cooking them.

AI Disclosure

“Recipe” is courteous of Ask Brave based on these prompts and responses:

  • How to saute mushrooms in an instant pot.

Set the Instant Pot to the Sauté function and add oil or butter. Add the mushrooms (and aromatics like garlic or onions if desired), allowing them to sit undisturbed for 2–3 minutes to promote browning rather than steaming.

Stir and continue cooking for another few minutes until the mushrooms release their liquid, which then cooks off, resulting in golden brown, tender mushrooms. If the mushrooms stick, add a splash of water or broth to deglaze the pot, scraping up any browned bits to enhance flavor.

  • How to do this with lobster mushrooms and water instead of oil or butter.

The technique you’re looking for is called a wet sauté — it works well in the Instant Pot and actually produces a denser, more flavorful result than starting with fat.

  1. Set the Instant Pot to Sauté (normal level, ~300°F).
  2. Add about 2–3 tablespoons of water to the bottom of the inner pot — just enough to create a thin film.
  3. Add the lobster mushrooms (sliced or chopped, in a single layer if possible) along with a pinch of salt.
  4. Let them sit undisturbed for 2–3 minutes, then stir. The water will help them start releasing their own liquid quickly.
  5. Continue sautéing, stirring occasionally, until all the liquid (added water + released mushroom juice) has evaporated and the mushrooms begin to brown and stick slightly to the pot. This can take 8–12 minutes total depending on quantity and slice thickness.
  6. Deglaze with a splash more water if any bits stick, scraping them up.
  7. Season to taste with salt, pepper, and any aromatics (garlic, thyme, etc.) in the last minute.

The water “pre-collapses” the mushroom’s internal structure, so they absorb less fat later and get a firmer, more concentrated texture. Since you’re skipping oil/butter entirely, the mushrooms will be lighter and more “meaty” — a good fit for lobster mushrooms, which already have a dense, meaty texture on their own.

Recorded and edited 2026-09-07.

blog.hyperling.com/lobsters