1/4LB Lobster Mushrooms, cleaned + cut

1/2 cup of mayo (vegan or otherwise)

1/2 tablespoon of tarragon, chopped

1 tablespoon of onion, diced

1 tablespoon of fennel, diced

1 clove of garlic, minced

lemon zest

a whisper of your fave hot sauce

1/2 tablespoon of rinsed capers, chopped

1 tsp celery salt

1 radish, diced

1 small tomato

2 buns (I straight up used hamburger buns cut to perfection)

1. Combine mayo, fennel, garlic, onion, radish, fennel, capers, hot sauce, celery salt + a crack of black pepper into a bowl and combine together. Adjust seasoning to your preference with a bit of salt and some lemon zest.

2. In a pan on medium heat, add in your mushrooms totally dry (no salt, no oil!...yet) until they become aromatic. Add in some canola/sunflower oil and sear the mushrooms until caramelized and cooked through. Add into your bowl of flavoured mayo and mix together.  

3. For the buns, cut a line down the centre (and if you failed to find a proper roll like me, just trim up the sides of a hamburger bun and call yourself the master of disguise). Clean your pan out, add in a knob of vegan butter (or oil) and gently toast your bun until golden and warm.

4. Add some sliced (and seasoned) tomatoes, along with your lobster mushroom salad. Unhinge your jaw and go for it!