Michael Davis
Lobster mushrooms are a unique variety of mushrooms that are hard to come by. They are formed when a parasitic fungus called Hypomyces infects a host mushroom, typically Russula brevipes, and deforms it. This results in a distinctively shaped mushroom with a bright red-orange colour and a dense, meaty texture. Given their rarity and distinct characteristics, it is important to know how to preserve lobster mushrooms effectively to extend their shelf life and enjoy them for longer.
Preserving Lobster Mushrooms
| Characteristics | Values |
|---|---|
| Freezing | Cut into smaller pieces or freeze whole/larger pieces. Partially cook in oil to save cooking time later on. |
| Dehydrating | Set the dehydrator to 80–90°C for the first few hours, then turn the heat up to 120–125°C. Check every hour until they start to dry out, then every 30 minutes. Done when completely dry and hard. |
| Storing | Place in an airtight container in a cool, dry cupboard. |
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What You'll Learn
Dehydrating lobster mushrooms
Lobster mushrooms are a unique hybrid between a parasitic fungus and its host mushroom, typically the Russula or Lactarius varieties. They are known for their thick, meaty flesh and deep, earthy flavour. Dried lobster mushrooms are available in the market, indicating that dehydrating them is a suitable preservation method.
To dehydrate lobster mushrooms, it is important to first clean and prepare them. Rinse the mushrooms under cold running water to remove any debris. If the mushrooms are wet from rain or warm from being in a vehicle, it is recommended to lay them out on a cookie sheet, covered with a slightly moist towel, and refrigerate them immediately. This allows them to cool, aerate, and breathe, retaining their shelf life.
Once the mushrooms are cleaned and cooled, it is time to slice them. Thinly sliced mushrooms will dehydrate faster, while thicker slices may result in tougher textures after rehydration. It is also important to ensure that the mushrooms have proper breathing room during the dehydration process. The heat created by dehydrators can speed up decomposition, especially for delicate mushrooms. Therefore, it is crucial to use a suitable temperature setting. If your dehydrator has a high setting, a temperature range of 135°F to 150°F will work fine.
After dehydrating the lobster mushrooms, they should be stored properly to ensure long-term preservation. Properly dried lobster mushrooms can last for years with minimal loss of flavour. The drying process may mute the naturally vivid orange-red colour of the mushrooms, but it intensifies their subtle shellfish flavour. To rehydrate the dried mushrooms, place the desired amount in a bowl, cover them with boiling water, and let them soak for 15 to 20 minutes. Drain and rinse before adding them directly to your recipe.
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Freezing them in smaller pieces
Lobster mushrooms are a tasty treat, but they can be hard to come by. They are not commercially grown, so they are usually picked from the wild and are only available in limited quantities during certain times of the year. This makes it important to know how to preserve them properly.
Freezing is an effective way to preserve lobster mushrooms. They can be frozen whole, but breaking them down into smaller pieces first will make them easier to work with and store. To start, use a clean, sharp knife to cut the mushrooms into slices or chunks. You can also use a food processor to speed up the process, but be careful not to overprocess them.
Once the mushrooms are in smaller pieces, you can choose to blanch them before freezing. This will help to preserve their texture, colour, and flavour. To blanch, bring a pot of water to a boil, add the mushroom pieces in batches, and cook for one minute. Then, quickly transfer them to an ice bath to stop the cooking process. Drain them well before proceeding.
Whether you choose to blanch or not, it is important to properly package the mushrooms before freezing. Place the pieces in a single layer on a baking sheet and put them in the freezer until they are frozen solid. Then, transfer the frozen pieces to a labelled freezer bag or airtight container. This will prevent the pieces from freezing together in a large block.
With this method, your lobster mushrooms will retain their flavour and texture for several months. When you are ready to use them, simply take out the desired amount and thaw them in the refrigerator or at room temperature. You can also cook them directly from frozen, adding a little extra time to your recipe as needed.
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Brushing off clinging dirt
Lobster mushrooms are large, white-capped mushrooms with a red fungus that gives them a taste and texture similar to lobster. They are created when the parasitic fungus Hypomyces lactifluorum infects species of Russula or Lactarius mushrooms, causing them to change shape, colour, and flavour. The process involves the fungus spreading over the outside of the base mushroom, eating and melting its original features.
When it comes to brushing off clinging dirt from lobster mushrooms, here are some detailed instructions to ensure effective cleaning:
Begin by gently brushing the surface of the mushroom with a soft-bristled brush, such as a vegetable brush. This will help loosen and remove any visible dirt, debris, or small twigs that may be attached to the mushroom's surface. Take your time with this step to ensure that you don't accidentally damage the delicate mushroom flesh.
After brushing, use a damp paper towel or a damp, clean cloth to gently wipe down the surface of the mushroom. This will help remove any remaining dirt or debris that the brush may have missed. Be careful not to apply too much pressure, as lobster mushrooms can be quite fragile, especially if they are larger in size.
If you notice any stubborn dirt or stains, you can use a gentle stream of cool water to rinse the mushroom. Hold the mushroom gently under the stream of water and use your fingers to gently rub the surface, dislodging any remaining dirt. Be sure to rinse the mushroom briefly, as prolonged exposure to water can cause it to become waterlogged and affect its texture.
Once you have finished cleaning the lobster mushrooms, gently shake off any excess water and lay them out on a clean cloth or paper towel to air dry. This final step ensures that any remaining moisture evaporates, helping to preserve the mushrooms' freshness and preventing the growth of bacteria.
By following these careful steps, you can effectively brush off clinging dirt from lobster mushrooms, ensuring that they are clean and ready for your desired method of preparation or preservation.
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Rinsing and drying thoroughly
Rinsing and drying lobster mushrooms thoroughly is an important step in preparing them for cooking or preservation. Firstly, trim the dirty ends from the mushrooms and use a dry brush to remove any visible dirt or debris. Then, rinse the mushrooms under cold running water to remove any remaining dirt or impurities. Make sure to gently rub the mushrooms with your fingers while rinsing to ensure that all dirt and impurities are washed away. After rinsing, dry the mushrooms thoroughly using clean towels or paper towels. Spread out the mushrooms on the towels and gently pat them dry, ensuring that all moisture is absorbed. It is important to ensure that the mushrooms are completely dry before storing or cooking to prevent the growth of bacteria and to maintain their texture and quality.
Leaving the mushrooms to air dry on a drying rack or in a well-ventilated area for a few hours can also help ensure complete dryness. Placing them in direct sunlight is another option for air-drying, but this should be done carefully as direct sunlight can affect the colour and texture of the mushrooms. If you choose to air-dry the mushrooms, make sure they are in a secure location where they won't be disturbed and are not at risk of contamination.
Another option for thorough drying is to use a food dehydrator. Food dehydrators use low heat to remove moisture from foods and are effective in preserving the texture and flavour of the mushrooms. Follow the instructions for your specific food dehydrator, as settings and timings may vary.
Once the mushrooms are completely dry, you can further preserve them by storing them in an airtight container or a Ziploc bag with a dry paper towel to absorb any remaining moisture. Dried lobster mushrooms can be stored for extended periods and used in various recipes, such as powders, duxelles, or added to dishes for a unique flavour and texture.
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Storing in an airtight container
Storing lobster mushrooms in an airtight container is a great way to preserve them. You can use this method to store mushrooms that have been dried or frozen.
If you want to dry your mushrooms, you should use a dehydrator. Set the dehydrator very low (80-90 degrees) for the first few hours, then turn the heat up to 120-125 degrees. The mushrooms are done when they are completely dry and hard. Once they are dry, place them in an airtight container and store them in a cool, dry cupboard.
Freezing is another option for preserving lobster mushrooms. First, you can partially cook the mushrooms in oil and then freeze them. Alternatively, you can brush off any dirt or gently rinse them and then dry them thoroughly. Place the mushrooms on a cold sheet pan in a single layer so they don't touch each other and put them in the freezer. Once they are frozen, you can transfer them to an airtight container and store them in the freezer until you are ready to use them.
Regardless of which method you choose, storing lobster mushrooms in an airtight container will help to keep them fresh and extend their shelf life.
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Frequently asked questions
Set the dehydrator to a low temperature of 80-90 degrees for the first few hours, then turn the heat up to 120-125 degrees. It could take anywhere from four to eleven hours to dehydrate your mushrooms. Once they are completely dry and hard, put them in an airtight container in a cool, dry cupboard.
Yes, brush off any clinging dirt and, if necessary, gently rinse the mushrooms, then dry them thoroughly. Place them on a cold sheet pan in your freezer, ensuring they are not touching each other. If you plan to use the mushrooms whole, you can freeze them without cutting them into smaller pieces.
Check on the mushrooms every hour or so until they start to dry out, then check every half hour. The mushrooms are done when they are completely dry throughout and hard. Smaller mushrooms may finish drying faster, so remove them from the dehydrator as soon as you notice they are dry.
