Foraging Lobster Mushrooms: A Step-By-Step Guide

Lobster mushrooms are a result of a parasitic fungus, Hypomyces lactifluorum, infecting another mushroom, usually Russula brevipes. The infection covers the host in a hard red-orange shell, altering its consistency, flavour, shape, and even DNA. Lobster mushrooms are easy to identify due to their distinctive texture, large size, bright colour, and unique characteristics. They are also relatively widespread and beginner-friendly for foragers. When harvesting lobster mushrooms, it is important to only take what you need, leaving some behind for the local wildlife and other foragers. The entire mushroom should be brightly coloured and dense with few to no cracks. It is also important to clean the mushrooms before storing them in a Zip Loc bag with a dry paper towel.

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Identification: Lobster mushrooms have a bright red-orange colour, a hard, rough exterior and an irregular cap

Lobster mushrooms are bright orange to reddish-purple in colour, with some sources specifically noting their red-orange hue. They are often covered in dirt and may have spots of fine white powder, which is spore residue. This powder is harmless and can simply be brushed off. They can also have darker purple splotches and white mould on top, indicating that they are older and likely to be mushy. Old lobsters are also said to have a strong fishy odour. Lobster mushrooms have a hard, rough exterior and an irregular shape with no stem and no clearly defined cap. They are solid with no gills. They are large in size and have a distinctive texture. They are often found in loose soil under ferns, Douglas fir, and maple trees, and they can grow in large numbers under cedar trees. They can also be found in mixed woods with birch, aspen, and red pine, as well as in hardwood and oak forests.

Lobster mushrooms are easy to identify, even for beginner foragers, as there are no poisonous lookalikes. They are created when the parasitic fungus Hypomyces lactifluorum infects Russula or Lactarius mushrooms, causing them to change shape, colour, and flavour. The Russula and Lactarius host mushrooms have stems, discernible caps, and gills, but the lobster mushrooms that they transform into do not. Lobster mushrooms are brightly coloured, making them stand out from the forest floor. They often grow in clusters of 2 to 3, with others growing up to 5 metres away. They can be found from July to October, depending on local weather conditions, and heavy rainfall followed by warm weather can result in a large fruiting of lobster mushrooms.

Lookalikes: Chicken of the Woods has similar colours, but grows on tree trunks

Chicken of the Woods (Laetiporus sulphureus) is a highly sought-after species of mushroom. It is considered a delicacy and is highly prized in cuisine. It is bright yellow to orange with a meaty texture and grows on dead or dying hardwood trees, especially oaks. It has a smooth cap, an earthy fragrance, and lacks gills.

Chicken of the Woods has several toxic look-alikes, including the Jack O'Lantern mushroom (Omphalotus illudens or Omphalotus olearius), which is highly poisonous and can cause severe gastrointestinal issues and nervous system damage. The Jack O'Lantern mushroom has a darker orange colour and grows in clusters of individual mushrooms with gills. It can be distinguished from Chicken of the Woods by its gills, darker colour, and growth pattern.

Another look-alike is the Cinnabar Polypore (Pycnoporus cinnabarinus), which has a red-orange colour and a corky texture. It grows on smaller branches and twigs of dead wood. It can be distinguished from Chicken of the Woods by its colour, texture, and growth habitat.

The Hairy Stereum (Stereum hirsutum), also known as the false turkey tail mushroom, is another look-alike that grows on dead trees and logs. It has a dark orange-brown colour and a hairy cap. It lacks pores, which is a distinguishing feature compared to Chicken of the Woods.

The Black Staining Polypore (Meripilus sumstinei) is similar in appearance but grows on coniferous trees. It has a yellow-orange colour on top and is often covered with blackish-brown stains. While not deadly, it has been known to cause digestive discomfort.

When identifying Chicken of the Woods, it is important to look for its distinctive characteristics, such as its smooth cap, fine pores, lack of gills, and growth on tree trunks. Correctly identifying mushrooms is crucial for safe and enjoyable foraging.

Where to find them: Lobster mushrooms grow where Russula or Lactarius mushrooms grow, often under conifer trees

Lobster mushrooms are parasitic ascomycetes, a type of parasitic mushroom that creates spores through special sacs on their outer surface. They are the result of a parasitic fungus, Hypomyces lactifluorum, infecting another mushroom, usually Russula brevipes or Lactarius piperatus. Lobster mushrooms are easy to identify due to their bright red or orange colour, size, shape, and distinctive texture. They are often found under conifer trees, such as Douglas fir and maple, and are one of the few edible mushrooms that can grow in large numbers under cedar trees.

When searching for lobster mushrooms, look for flashes of orange in the undergrowth and spots of fine white powder, which is spore residue. Lobster mushrooms often grow in tight clusters of 2-3, with others growing up to 5 metres away. They typically grow in mixed woods with birch, aspen, and red pine in Northern Minnesota and in mixed hardwood and oak forests in Southern Minnesota. In the Midwest, lobster mushrooms grow in mixed woods with Ponderosa pine, and the season typically lasts from late July to September. In the Pacific Northwest, the season can extend into November.

It is important to only harvest young, firm lobster mushrooms as they deteriorate quickly. Look for mushrooms that are brightly coloured and dense, with few to no cracks. Avoid any that are mushy, brown, or bug-ridden, as these can cause digestive issues and other adverse reactions. When harvesting lobster mushrooms, gently pull or pluck the mushroom out of the ground. They usually detach easily from the base. Remember to only take what you need and always leave some behind.

Lobster mushrooms are safe for beginners to forage as they have a distinctive appearance and texture, with no known lookalikes. However, it is important to be respectful and considerate of the local ecosystem and communities when foraging in the wild. Additionally, always clean and store the mushrooms properly after harvesting, and use them soon after as they do not keep well.

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How to pick them: Pluck the entire mushroom from the ground

When it comes to harvesting lobster mushrooms, it is important to be respectful and considerate of the ecological balance. Only take what you need and always leave some behind. Spend some time admiring the mushroom before you pick it—touch it, take pictures, and enjoy its presence.

When you are ready to harvest, gently pull the mushroom out of the ground. It is generally recommended to pluck the entire mushroom from the ground, as this is better for the health of the mycelium. Lobster mushrooms usually detach from the base easily. However, be cautious of slugs, snails, deer, and other wildlife that also enjoy these mushrooms. Look out for signs of nibbling and only harvest young, firm mushrooms. Mature mushrooms may have a yellow-orange center, cracks, and a mushy texture, indicating they are past their prime.

The ideal lobster mushroom for harvesting will be brightly coloured—ranging from orange to reddish-purple—and dense, with few to no cracks. Avoid any that are brown, mushy, or infested with bugs, as these could cause digestive issues and other adverse reactions. Additionally, keep an eye out for partially parasitized mushrooms, which will have light orange to red colouring with white blotches. While these are acceptable to harvest, they will continue to transform if left in the ground.

Once you have picked your lobster mushrooms, it is important to clean them preliminarily. They are often covered in dirt, which can be difficult to remove later. Use a dry brush to clean the mushrooms, and then follow the storage instructions provided by your source. Remember, lobster mushrooms do not keep well, so plan to use them soon after harvesting.

How to clean them: Brush off any dirt and carve out the middle and any soft tissue with a knife

Lobster mushrooms are a type of parasitic mushroom that grows on the surface and interior of other mushrooms, typically Russula or Lactarius mushrooms, causing them to change shape, colour, and flavour. They are prized for their dense texture and subtle shellfish flavour.

When harvesting lobster mushrooms, it is important to only take what you need and to leave some behind. It is also recommended to spend some time admiring the mushroom before picking it. While some people prefer to cut lobster mushrooms with a knife, others find it more practical to pluck the entire mushroom from the ground.

Once you have picked the mushroom, preliminary cleaning should begin. Lobster mushrooms often have a lot of forest debris on them, so it is good practice to brush off any dirt with a dry brush or an old toothbrush. You can also use a knife to trim the dirty ends and cut off any brown spots. If the mushroom is very dirty, it can be quickly rinsed in very cold water, but be careful not to remove the distinctive colouring.

After cleaning, the mushrooms should be stored in a Zip Loc bag with a dry paper towel. They do not keep well, so it is best to use them soon after harvesting.

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