Michael Davis
Lobster mushrooms are the result of a parasitic fungus, Hypomyces lactifluorum, infecting another mushroom, usually Russula brevipes. The lobster mushroom infection covers the host in a hard, reddish-orange shell, completely altering its consistency, flavour, shape, and even DNA. Lobster mushrooms are relatively easy to identify due to their unique characteristics. They are short, stout, and bright orange-red, turning purplish as they age. They have no gills, stems, or clearly defined caps, and their flesh is white to orange-white, dense, and hard. While there are no poisonous lookalikes, there have been anecdotal accounts of Hypomyces lactifluorum potentially parasitizing a poisonous mushroom species, creating a mushroom that looks like an edible lobster mushroom but is poisonous. However, these accounts are unlikely and lack supporting research.
| Characteristics | Values |
|---|---|
| Colour | Bright orange to reddish-purple |
| Texture | Solid, no stem, no clearly defined cap, no gills |
| Size | Short, stout, 4-8" tall |
| Shape | Broadly vase-shaped, semi-cup-shaped or concave and wavy at the edges |
| Exterior | Hard, rough, covered in tiny pimples |
| Interior | White to orange-white, dense, crisp to brittle |
| Taste | Seafood-like |
| Season | Mid-summer to September in the Midwest; longer into November in the Pacific Northwest |
| Price | $10-25/lb for fresh, $50/lb for dried |
| Edibility | Edible, but some people may be allergic |
| Similar Species | Hypomyces cervinigenus, H. chrysospermus, H. luteovirens |
Explore related products
What You'll Learn
Lobster mushrooms are two fungi, one parasitizing the other
Lobster mushrooms are unique-looking, with an orange or reddish-orange "shell" and white flesh inside, resembling a cooked lobster. They are actually two different fungi, one parasitizing the other. Hypomyces lactifluorum is the parasite that grows on two otherwise inedible species, Lactarius piperatus and Russula brevipes, rendering them delicious. The white part is the host mushroom, and the red is the Hypomyces. Hypomyces is a parasite of other mushrooms, turning them into lobster mushrooms. It attacks members of the genera Lactarius and Lactifluus (milk-caps), as well as Russula (brittlegills).
Lobster mushrooms are prized as culinary mushrooms because Hypomyces alters the host's flesh, making it much firmer. Hypomyces also neutralizes the hot flavour of Lactarius piperatus, making it more edible and delicious. Lobster mushrooms have been eaten for hundreds of years without any known problems. They are generally considered a great mushroom for beginner foragers and can be found in mixed woods with birch, aspen, and red pine in Northern Minnesota.
While lobster mushrooms don't have any look-alikes due to their unique appearance, there are other parasitic Hypomyces species with similar tactics of overgrowing their hosts. However, they tend to be different colours, such as green or white, and they don't always attack the same host species. It is important to properly identify mushrooms before consuming them, as there is a hypothetical possibility that Hypomyces lactifluorum could parasitize a toxic host, leading to potential poisoning.
To identify lobster mushrooms in the wild, look for large, white mushrooms like Russula brevipes and Lactarius piperatus since they make the best host mushrooms. The gills of the host mushroom are thicker and chunkier, similar to the false gills of chanterelles. Hypomyces hijacks the gills to spread its spores. The caps of lobster mushrooms are always irregular due to the parasitizing fungus warping and manipulating its host.
Cultivating Mushroom Logs: A Comprehensive Care Guide
You may want to see also
Lobster mushrooms have unique characteristics
Lobster mushrooms are unique in several ways. Firstly, they are not a single fungus but two different fungi, one parasitizing the other. Hypomyces lactifluorum is the parasitic fungus that grows on certain species of mushrooms, turning them reddish orange and resembling the outer shell of a cooked lobster. This bright orange to reddish-purple colour is a distinct feature of lobster mushrooms. The colour, along with their size and shape, makes them stand out from other fungi.
The parasitization process results in an irregular and deformed appearance. Lobster mushrooms have no clearly defined stem, cap, or gills, giving them a solid and compact structure. The absence of gills is another unique characteristic, replaced by ridged surfaces that remain firm to the touch. The caps of lobster mushrooms are prone to collecting debris and dirt, which contributes to their distinctive appearance.
Lobster mushrooms also have a unique texture. Their outer flesh is covered in tiny pimples, with subtle lines or blunt ridges. The surface is hard, unlike the squishy or spongy texture of most mushrooms. This hard, rough exterior is another feature that sets them apart from other fungi.
Additionally, lobster mushrooms are relatively easy to identify due to their distinct characteristics. They are safe for beginner mushroom foragers as they only infect edible fungi species. However, caution is still advised due to possible adverse reactions, such as allergies, and it is recommended to cook them thoroughly before consumption.
The Best Places to Store Mushroom Spawn
You may want to see also
Lobster mushrooms are generally safe to eat
Lobster mushrooms are created when the parasitic fungus Hypomyces lactifluorum infects species of Russula or Lactarius mushrooms, causing them to change shape, colour, and flavour. Lobster mushrooms have been consumed for hundreds of years without any documented cases of toxic poisoning. However, it is important to exercise caution and only consume lobster mushrooms that are fresh and not rotting, as old mushrooms can make people sick.
There are anecdotal accounts suggesting that Hypomyces lactifluorum may parasitize a poisonous mushroom species, creating a toxic look-alike of the edible lobster mushroom. However, these accounts are considered unlikely and are not supported by research. To minimize risk, it is recommended to identify the host species before consuming lobster mushrooms. This can be challenging, as the host mushroom may be completely unidentifiable under mature lobster mushrooms.
Lobster mushrooms can be identified by their bright red or reddish-purple colour, lack of a distinct stem or cap, and absence of gills. They are often found in mixed woods, particularly in the presence of birch, aspen, red pine, or oak trees. The inner flesh of a fresh lobster mushroom is white, while older mushrooms tend to brown or develop an orange hue.
Like other mushrooms, some people may experience allergic reactions to lobster mushrooms, including nausea, vomiting, and diarrhea. Lobster mushrooms also contain iodine, which may contribute to a fishy aroma, and there have been reports of reactions from individuals with shellfish allergies. Therefore, it is essential to cook and consume lobster mushrooms properly to ensure a safe and enjoyable experience.
Bat Mushroom Trips: A Journey into the Unknown
You may want to see also
Explore related products
$18.96 $21.95
$7.62 $14.95
Lobster mushrooms have a distinct colour and texture
Lobster mushrooms are bright orange to reddish-purple with a hard shell-like exterior, making them stand out from other fungi. Their colour and texture are so distinct that there are no poisonous look-alikes, making them a safe choice for beginner foragers. The bright orange-red colouring of lobster mushrooms is said to resemble the outer shell of a cooked lobster, giving them their name.
Lobster mushrooms are the result of a parasitic fungus, Hypomyces lactifluorum, infecting another mushroom, usually Russula brevipes. This infection covers the host in a hard, reddish-orange shell, completely altering its consistency, flavour, shape, and even DNA. The inner flesh of a fresh lobster mushroom is pure white, sometimes with an orange hue, while older specimens can be wine-purple or pink. The caps of mature lobster mushrooms are always irregular, a side effect of the parasitizing fungi warping and manipulating its host.
The texture of lobster mushrooms is virtually unique among fungi. They have a hard, rough exterior and are dense and brittle on the inside. Unlike most other mushrooms, their surface is hard, not squishy or spongy. This is another way they resemble lobsters. Lobster mushrooms also have no gills, instead featuring blunt ridges where the host's gills once were.
Lobster mushrooms are relatively easy to identify due to their distinctive colour and texture. They are short and stout, with a compact and singular body, and they usually grow to about 4-8" tall. The top cap portion is typically semi-cup-shaped or concave, with wavy edges. They grow singularly or in scattered groupings, and they often collect debris and dirt in their caps.
The Mushroom Chorus: Do Fungi Sing?
You may want to see also
Lobster mushrooms have hundreds of years of edibility
Lobster mushrooms, or Hypomyces lactifluorum, are not a single type of mushroom but rather two different fungi, one parasitizing the other. The parasite, H. lactifluorum, grows on the otherwise inedible Lactarius piperatus and Russula brevipes, rendering them delicious with its signature reddish-orange skin. This reddish-orange colour resembles the outer shell of a cooked lobster, giving the mushroom its name. Lobster mushrooms have hundreds of years of documented edibility and are generally considered safe to consume and a great mushroom for beginner foragers.
However, there have been anecdotal accounts of H. lactifluorum parasitizing a poisonous mushroom species instead of its normal hosts, creating a mushroom that looks like an edible lobster mushroom but is, in fact, poisonous. While this scenario is considered unlikely and unsupported by research, it underscores the importance of proper mushroom identification before consumption.
To identify lobster mushrooms, it is important to know their distinctive characteristics. Lobster mushroom caps are always irregular due to the parasitizing fungus warping its host, and they lack gills, instead possessing a ridged surface that remains firm to the touch. The inner flesh of a fresh specimen is typically pure white but may brown or develop an orangey hue as it ages or rots.
When foraging for lobster mushrooms, it is essential to know their preferred habitats. In the Midwest, lobster mushrooms grow in mixed woods, particularly with birch, aspen, and red pine. In Southern Minnesota, they favour mixed hardwood and oak forests. The season for foraging lobster mushrooms in the Midwest is typically from late July to September, while in the Pacific Northwest, where they may be found with Ponderosa pine, the season can extend into November.
While lobster mushrooms are generally considered safe for consumption, it is always advisable to follow the mushroom forager's primary rule: when in doubt, throw it out. Proper identification of any mushroom before eating it is crucial to avoid potential health risks.
The Best Way to Cook Stuffed Mushrooms?
You may want to see also
Frequently asked questions
No, there are no poisonous lookalikes for lobster mushrooms. Lobster mushrooms are the result of a parasitic fungus, Hypomyces lactifluorum, infecting another mushroom, usually Russula brevipes. The bright orange-to-red colouring and hard shell-like exterior are very distinctive and relatively unique among fungi.
Lobster mushrooms have a hard, rough exterior that is bright orange or red. They are often broadly vase-shaped, with dirty and cracked tops. They do not have gills and their caps become irregularly twisted or folded as they mature. The inside of a lobster mushroom is white to orange-white, dense and hard.
Lobster mushrooms are relatively easy to identify due to their distinctive texture, large size, and bright colour. They usually grow to about 4-8" tall, mimicking the size of their host. They emerge after a good rainfall, usually appearing 4-7 days later in the fall. They grow in wooded areas, often near Russula brevipes or Lactarius growing in conifer forests, particularly under Ponderosa pine in the American Southwest and the Pacific Northwest.
