Emily Johnson
Lobster mushrooms are edible wild mushrooms with a subtle shellfish flavour. They are not a true mushroom species but are instead the result of a parasitic mould, Hypomyces lactifluorum, invading and taking over a wild mushroom, turning it red and improving its flavour and texture. Lobster mushrooms are bright orange-red and turn purplish as they age. They are short, stout, and have a compact body with no separation of cap, gills, stem, or base. While there are no lookalikes for lobster mushrooms, 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 actually poisonous.
| Characteristics | Values |
|---|---|
| Species | Hypomyces lactifluorum |
| Type | Parasitic ascomycete fungus |
| Appearance | Bright orange-red, turning purplish as they age |
| Size | 4-8" tall |
| Texture | Firm, not squishy or spongy |
| Taste | Subtle shellfish/lobster flavor |
| Edibility | Edible, with hundreds of years of documented edibility |
| Cooking | Clean with a brush, cook with salt and butter |
| Dye | Can be used to make natural dye |
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What You'll Learn
Lobster mushrooms are not mushrooms
Lobster mushrooms are short, stout, and bright orange-red, turning purplish as they age. Their body is compact and singular, with no separation of cap, gills, stem, or base. The top cap portion is usually semi-cup-shaped or concave and wavy at the edges. They can grow quite large, especially in the Pacific Northwest. Lobster mushrooms grow very irregularly, with a lumpy shape and tiny pimples on the outer flesh. Their surface is hard, not squishy or spongy like most other mushrooms.
Lobster mushrooms are created when the parasite Hypomyces lactifluorum infects Russula or Lactarius mushrooms, causing them to change shape, color, and flavor. The reddish-orange color of the parasite thoroughly covers its host, rendering it unidentifiable. As it ages, the color can change from the entire sporocarp surface and lamella to the margin of the mushroom. The species produces a white spore print.
Lobster mushrooms have a faint taste of lobster and an overall crustacean-like flavor. They are thick and hearty, with a good bite to them, similar to their seafood counterpart. They are prized for their crustacean-like flavor, meaty consistency, and heartiness when cooking. Lobster mushrooms are generally considered safe to eat and are a great mushroom for beginner foragers. However, it is important to properly identify them and avoid any that are slimy, dark in color, mushy, or have a foul smell, as these may be past their prime or contaminated.
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Lobster mushrooms are edible
Lobster mushrooms are typically short and stout, with a singular body that lacks the separation of a cap, gills, stem, or base commonly found in other mushrooms. The top portion of the mushroom is semi-cup-shaped or concave, with wavy edges that tend to collect debris and dirt. They can grow quite large, especially in the Pacific Northwest, and their size often mimics that of their host mushroom. The outer flesh is covered in tiny pimples, with subtle lines or blunt ridges around the edges where the host's gills once were. The surface of the mushroom is hard, in contrast to the squishy or spongy texture of most other mushrooms.
There are two types of lobster mushrooms: red and white. The red lobster mushroom is the result of the Hypomyces lactifluorum parasite completely taking over its host, giving it a bright orange-red colour. The white lobster mushroom, on the other hand, has not been as heavily inoculated by the parasite and thus retains its original colour. Both varieties are edible and have a similar flavour, although the white mushroom tends to have a lighter texture. When cooking with lobster mushrooms, it is important to clean them thoroughly due to their intricate folds and concave shape. They can be brushed with a dry or vegetable brush to remove any dirt or debris.
Lobster mushrooms are highly prized in cuisine due to their unique flavour and texture. They are commonly used in seafood recipes, mushroom risottos, and Italian dishes. When cooked with salt and butter, their crustacean flavour is enhanced, resembling the taste of lobster or other shellfish. Lobster mushrooms can be substituted for other mushrooms in various recipes, adding a subtle shellfish nuance to the dish while maintaining the rich earthiness of fungi. They are also known to make excellent natural dyes, especially when past their prime.
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Lobster mushrooms are parasitic
Lobster mushrooms, scientifically known as Hypomyces lactifluorum, are parasitic ascomycete fungi. They grow on certain species of mushrooms, attacking their hosts and turning them a reddish orange colour that resembles the outer shell of a cooked lobster. The species itself is neither a lobster nor a mushroom.
Lobster mushrooms specifically attack members of the genera Lactarius and Lactifluus (milk-caps), and Russula (brittlegills). These include Russula brevipes and Lactifluus piperatus in North America. At maturity, the reddish orange lobster mushroom covers its host, rendering it unidentifiable. As it ages, its colour can change from the entire sporocarp surface and lamella to the margin of the mushroom. The species produces a white spore print.
Lobster mushrooms are widely eaten and enjoyed freshly foraged and cooked. They are commercially marketed and can be found in grocery stores and markets, especially in Oregon. They have a seafood-like flavour and a firm, dense texture. While edible, field guides note the hypothetical possibility that lobster mushrooms could parasitize a toxic host, and individuals should avoid consuming them if the host is unknown. However, no instances of toxicity have been recorded.
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Lobster mushrooms are used as a dye
Lobster mushrooms, or Hypomyces lactifluorum, are not mushrooms themselves but parasitic ascomycete fungi that grow on certain species of mushrooms, including Russula and Lactarius mushrooms. This process causes the host mushroom to change shape, colour, and flavour, turning them a reddish orange colour that resembles the outer shell of a cooked lobster.
Lobster mushrooms have been used as a natural dye, with the outer red layer being the part used for dyeing, while the inner white part can be eaten. The older the mushroom, the more vibrant the colour, with darker, deformed, and mushy mushrooms producing the most colour. However, it is important to note that older mushrooms tend to smell terrible, so it is recommended to dye them outside. The dye produced can range from pink to coral to yellow, depending on the pH of the dye bath.
To use lobster mushrooms as a dye, one can simmer them in water, strain out the mushroom, and then add yarn or fabric. The fabric can be soaked in the dye bath overnight, and the colour may deepen with subsequent dye baths. The "pot as mordant" technique can also be used, where the dye pot itself acts as a mordant, or colour-fixing agent, eliminating the need for additional chemicals.
Overall, lobster mushrooms can produce a range of vibrant colours as a natural dye, and with the right techniques, one can create beautifully coloured fabrics and yarns.
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Lobster mushrooms are hard to source
Lobster mushrooms are formed through a parasitization process, which can be irregular and unpredictable. They grow singularly or in scattered groupings, and their appearance can be quite deformed and stunted, with a lumpy shape and no distinct stem, cap, or gills. This makes them challenging to find and identify, even for experienced foragers.
Additionally, lobster mushrooms only grow in the wild, primarily in wooded areas and forests, particularly in New England, the Pacific Northwest, and other northern areas of the West Coast. They are typically found in the fall, but their growth can be sporadic and dependent on various environmental factors. This limited availability contributes to the difficulty in sourcing them.
The demand for lobster mushrooms as a sought-after ingredient further highlights their scarcity. They are prized for their unique flavour, texture, and colour, making them a rare and desirable ingredient for chefs and food enthusiasts. However, their wild nature and specific growth requirements make it challenging to cultivate or farm them on a large scale.
While dried lobster mushrooms can be purchased from specialty shops and online retailers, finding fresh lobster mushrooms can be a challenging endeavour. Local farmers' markets, mushroom foragers, and small mushroom farmers or purveyors are the best sources for fresh lobster mushrooms. However, even with these sources, the availability of fresh lobster mushrooms may vary depending on the season, location, and other factors.
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Frequently asked questions
Lobster mushrooms are the result of a parasitic mold invading and taking over a wild mushroom, turning it red and improving its flavour and texture. The lobster mushroom is prized for its crustacean-like flavour, meaty consistency, and heartiness when cooking.
Yes, there are two types of lobster mushrooms: red and white. The red lobster mushroom develops after the parasite Hypomyces lactifluorum completely takes over the host fungi and gives it that bright hue. The white lobster mushroom is less common and has not been as inoculated by the parasite, hence its lack of colour. While both are edible, they have different textures and flavours.
White lobster mushrooms are harder to find as they do not stand out like the red variety. The red lobster mushroom is bright orange to reddish-purple and solid, with no stem, no clearly defined cap, and no gills. The white lobster mushroom tends to have a lighter texture and is prone to browning when old or rotting.
