Quick, hurry, it’s almost the end of National Mushroom Month.  And the above, yes, that’s a mushroom.  It’s called a lobster mushroom.  And they weren’t even being tongue in cheek.  It’s the color of a lobster and even the texture of a lobster.  And some even think it has a slight lobster taste.  I tried this beauty at PS 7′s. Peter Smith, chef/owner/really funny/inventive cook, is holding the*lobster*.

The full dish

Roasted Monkfish
Lobster custard, lobster mushrooms and watercress with lobster scented reduction
Wine Pairing: Van Duzer, Pinot Noir, Oregon, 2005

And these beautiful photos are courtesy of my dining companion, Michael Birchenall, founder and editor of FoodServiceMonthly.  Check out his super-insider knowledge.  And in person, his absolute brutal honesty and range of knowledge both make me laugh and make me realize how much I still need to learn.

Christ, how obnoxious was this name-dropping post!  I’m becoming one of them!