Emily Johnson
Lobster mushrooms are a parasitic mold that infects other mushrooms, altering their appearance and taste. They are highly variable in flavor, with some people claiming they taste like seafood, while others disagree. They are commonly found in forests across North America, particularly in the Midwest, Oregon, Minnesota, and New England. These mushrooms are bright red or orange in color, with a hard, stippled crust and a white interior. When preparing lobster mushrooms, it is important to clean them thoroughly using a dry brush or damp paper towels, and then washing them in cold water. They can be cooked in various ways, including pan-frying, sautéing, or boiling, and are often used in seafood dishes or as a substitute for meat. Lobster mushrooms are also suitable for dehydration and can be ground into powder.
| Characteristics | Values |
|---|---|
| Scientific Name | Hypomyces lactifluorum |
| Common Name | Lobster Mushrooms |
| Colour | Orange or Red-Orange |
| Texture | Dense, firm, crisp and brittle |
| Smell | Nutty and sweet, like steamed lobster |
| Taste | Seafood-like |
| Cleaning | Use a brush, paper towels, or soak in water |
| Recipes | Lobster bisque, pasta, cakes, tempura |
| Allergies | Rare but possible |
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What You'll Learn
Cleaning lobster mushrooms
Lobster mushrooms are a type of parasitic mushroom that can be found in forests across North America. They are bright orange or red in colour and have a hard, stippled crust.
When cleaning lobster mushrooms, it is important to remove any forest debris that may be present. The best way to do this is to use a toothbrush to scrub the surface of the mushroom gently. This will help to remove any grit or dirt that may be stuck to the mushroom. After brushing, you can soak the mushrooms in a bowl of water for about 10 minutes. Lobster mushrooms have a dense texture that prevents them from becoming soggy, even when soaked. Once they have soaked, rinse them off with running water and cut off any spots that are still difficult to clean. You may need to break apart the mushrooms to clean between the bends and crevices of their contorted shapes.
Some people choose to clean their lobster mushrooms with a mushroom brush and damp paper towels. This method may be preferred if the mushrooms are relatively clean and free of debris.
It is important to inspect your lobster mushrooms for signs of spoilage before cleaning. If they are covered in white spores, feel very light, or seem hollow, they should be discarded.
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Rehydrating dried lobster mushrooms
Dried lobster mushrooms have a nutty, rich, and subtly fruity flavour with a distinct marine-like aroma. They can be ground into a powder and mixed with other spices to make rubs for meat, or they can be sprinkled over seafood, stirred into soups and stews, or mixed into sauces and gravies. However, they are most popularly rehydrated to develop a dense, meaty texture.
To rehydrate dried lobster mushrooms, soak them in hot water for 15 to 20 minutes. Once reconstituted, they can be added to stocks, stews, curries, and soups, browned in fatty elements and served with meats, or chopped into casseroles, rice dishes, baked pasta dishes, and macaroni and cheese. They hold their shape well in sautéed, braised, and baked preparations. Lobster mushrooms are also popular for vegan lobster rolls, tacos, and lobster bisque.
It is important to note that the red-orange colouring of the fungus will bleed when heated, creating a rich hue, especially in sauces, pasta, and rice-based dishes. The mushrooms can also be incorporated into vegetable sautés, combined into egg-based dishes, and cooked with aromatics and finely chopped into a paste-like mixture. Chopped lobster mushrooms can be spread over toast, folded into meats, or stuffed into pasta.
Dried lobster mushrooms will keep for several years when stored in a sealed container at room temperature away from direct sunlight. Once rehydrated, lobster mushrooms should be used immediately for the best quality and flavour.
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Cooking methods
Lobster mushrooms are versatile and can be cooked in a variety of ways. They are dense and firm, which means they can be grated like potatoes. Before cooking, lobster mushrooms should be cleaned thoroughly to remove any debris and grit. They can be brushed with a toothbrush, either manual or electric, and soaked in a bowl of water for about 10 minutes. After this, they should be washed with running water, and any spots that are too hard to clean can be cut off.
One way to cook lobster mushrooms is to heat butter and olive oil in a large pot on medium-high heat. Add the mushrooms and cook until all the water evaporates and the mushrooms begin to brown. Then, add vegetables such as shallots, carrots, celery, garlic, and onions, and cook until they are lightly browned. Add tomato paste, and season with salt and pepper. Deglaze the pan with vodka, scraping up any browned bits. Tie parsley and thyme into a bundle and add them to the pot along with bay leaves, wine, and stock. Bring this to a simmer and cook for about an hour until the mushrooms are tender. Puree the mixture in a blender until smooth, and then return it to the pot. Add heavy cream and simmer for another 5 minutes without boiling.
Another way to cook lobster mushrooms is to make a pasta. Cook the pasta and make a cream sauce with garlic and Parmesan. Top the pasta with the sauce for a well-balanced, vegetarian-friendly dish. Lobster mushrooms can also be chopped into chunks and tempura-fried. They can be added to seafood dishes, such as those containing lobster or crab, to enhance the seafood aroma. They can also be dehydrated and used in cooking throughout the year, such as in ramen.
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Allergies
Lobster mushrooms are considered safe for beginners to forage and cook with, but some people may have allergies to them. Allergies to lobster mushrooms are rare but common enough to be a concern. Anecdotal evidence suggests that people with shellfish or fish allergies may be more prone to an allergic reaction to lobster mushrooms. However, it is important to note that there is no genetic link between lobster mushrooms and shellfish, and the name is derived from their similar colour and scent.
Some people have reported violent allergic reactions to lobster mushrooms, including vomiting and tingling lips. These reactions could be due to the underlying Russula mushroom that the lobster mushroom parasitizes being poisonous. If the host mushroom is poisonous, the resulting lobster mushroom may also be poisonous or cause an allergic reaction. However, this is a rare occurrence, and it is more likely that people are consuming old or past-prime mushrooms, which can also cause illness.
It is recommended that first-time consumers of lobster mushrooms practice caution and only eat a small amount to test for any potential allergies. Lobster mushrooms should also always be cooked thoroughly and old or rotten specimens should be avoided.
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Where to buy
Lobster mushrooms are available for purchase at Regalis Foods, where they are sold in 1-pound cases. The price of lobster mushrooms at Regalis Foods is $40 per pound, and the company offers free shipping on all orders over $250. Regalis Foods also sells dried lobster mushrooms year-round, while fresh lobster mushrooms are available from late July through September.
Fresh & Wild is another source for purchasing lobster mushrooms. The company sources its lobster mushrooms from the forests of Oregon and Washington State and offers delivery services straight to your door. Fresh & Wild also carries other types of mushrooms, such as Chanterelles, which complement Lobster mushrooms well due to their contrasting colors, flavors, aroma, and texture.
In addition to online retailers, lobster mushrooms can be found at farmer's markets in the Northeast and Pacific Northwest regions of the United States. These regions include states such as Oregon and Washington, where the mushrooms grow wild in forests. As lobster mushrooms are a wild variety, they are typically more scarce and expensive than those readily available in supermarkets.
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Frequently asked questions
First, you need to clean them. Use a brush or paper towel to remove any debris, then soak them in a bowl of water for 10 minutes. After this, wash them with running water and cut off any spots that are too dirty.
Lobster mushrooms are versatile and can be cooked in many ways. You can sauté them in butter, fry them in tempura, or use them in soups, pasta, and seafood dishes.
You can buy fresh lobster mushrooms at your local farmer's market or certain grocery stores, but only during the season. They are usually in season in late summer and early autumn. You can also buy dried lobster mushrooms online and rehydrate them by soaking in warm water for 30 minutes.
Some people say that lobster mushrooms have a seafood-like taste and smell, while others disagree. It seems that this varies from mushroom to mushroom, and also depends on how they are prepared. For example, washing them in water can reduce their "seafoody" smell and taste, while dehydrating them can increase it.
Lobster mushrooms are generally safe to eat, but they can cause allergic reactions in some people. It is also important to make sure that the mushrooms are fresh, as old lobster mushrooms can make people sick.
