"Lobster" Salad

First, I should share that I have a food sensitivity to sulfite.  Thus, all foods containing sulfite are something I avoid...especially if they are high in that fun little friend.  These foods are definitely garlic, onion, leek, scallion, green pepper, lentil, broccoli, cauliflower, beer, and wine.  You'll find none of my recipes contain these ingredients.  Feel free to add them to yours, that's the whole point of creatively cooking - go ahead, step out of the recipe box!

I've altered this recipe so much that the original creator likely wouldn't recognize it.  I removed the scallions, for one, due to that pesky sulfite sensitivity and the fact my grocery store doesn't have them.  I also used button mushrooms, those nice white ones you can find in any grocery store.  The original called for Lion's Mane mushrooms.  This would probably also lend itself well to baby 'bellas, if you can find them.

I did not cook my mushrooms first because, why waste all those fun nutrients by cooking them out?  Of course, you could save the cook water as broth for later.

Ingredients:
1 cup chunked mushrooms (chunk them pretty large)
1/4 cup thin sliced celery
1/4 cup diced tomato
1/4 cup corn
1/4 cup diced carrots
Salt
Dash of Old Bay

Put all food ingredients in a bowl and mix.  Add the salt.  Then, add a dash of Old Bay.  If you like foods spicy, you should add as much as you would like, but you don't want to overpower the flavors of the ingredients!  Heat in the microwave for a minute, just until the mushrooms are a bit soft.

Serve over greens or on a rice cake like pictured!  I also plated pinto beans and warmed, chunked tofu.