Sarah Brown
Lobster mushrooms are a unique type of fungus with a striking appearance and flavour. They are not a true mushroom species but rather the result of a parasitic mould, Hypomyces lactifluorum, invading and transforming certain wild mushrooms. This process gives them their distinctive reddish-orange colour and crustacean-like taste. With their dense texture and nutty aroma, they are a sought-after ingredient in both vegetarian and meat-based dishes. In this guide, we will explore the best methods for cleaning, preparing and cooking these fascinating fungi.
| Characteristics | Values |
|---|---|
| Identification | Bright red, orange or reddish-purple colour. White blotches or patches may indicate partial parasitization. |
| Size | 4-8" tall, mimicking the size of its host. Can get large, especially in the Pacific Northwest. |
| Texture | Dense, hard, and brittle. Outer flesh is covered in tiny pimples with subtle lines or blunt ridges. |
| Smell | Sweet and nutty, reminiscent of steamed lobster. |
| Taste | Crustacean-like, nutty, and sweet. Highly variable. |
| Seasonality | Mid-summer to fall in North America. |
| Cleaning | Use a dry brush to remove dirt. Rinse gently with cold water if very dirty. Pat dry with a paper towel. |
| Cooking | Sauté, roast, pan-fry, deep-fry, or tempura fry. Can be eaten raw but tastes better cooked. |
| Health Risks | Some people may be allergic and experience nausea, vomiting, and diarrhea. Old mushrooms may make people sick. |
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What You'll Learn
Cleaning lobster mushrooms
Lobster mushrooms are bright red or orange in colour and often irregular in shape. They are parasitic fungi that attack other mushrooms, enveloping them completely and altering their appearance. They are usually found in the autumn in New England and on the West Coast, under a variety of trees, most often hemlock.
When foraging for lobster mushrooms, it is good practice to pick clean. However, the crust on these mushrooms keeps debris from getting inside, so they can be cleaned back at home. Here are some tips for cleaning lobster mushrooms:
- Use a dry brush, such as an old toothbrush, to wipe away dirt and debris.
- It may be necessary to break the mushrooms apart to clean between the bends and crevices.
- Cut off any brown spots or hard-to-clean areas on the surface.
- Soak the mushrooms in a bowl of water for about 10 minutes. Lobster mushrooms have a dense texture that won't get soggy from soaking.
- After soaking, rinse the mushrooms with running water.
Some sources suggest that old lobster mushrooms can make people sick. If they are covered with white spores, feel very light, or hollow, they should be discarded.
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Cutting and preparation
Lobster mushrooms are edible wild mushrooms with a subtle shellfish flavour. They 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 can be tricky to clean because of their intricate folds and concave caps, which catch a lot of dirt. Do not wash them with a damp cloth, as this can be messy and may remove their distinctive colouring. Instead, use a dry brush to wipe away the dirt, and gently scrub the cap, crevices, and gills. If there is any excess dirt after brushing, briefly rinse the mushrooms under very cold water. Be careful not to rub them too hard, as this may wear down the red coating and lessen the flavour. Once clean, gently pat dry with a paper towel.
Before cooking, cut off any brown spots on the surface of the mushroom. Lobster mushrooms can be cooked whole or cut into chunks, depending on their size and what they're being used for. They are best cooked on high heat with olive oil or butter, either by sautéing, roasting, or pan-frying. They can also be deep-fried in a tempura batter.
Lobster mushrooms have a delicate flavour profile, and it is easy to overcook them, which can cause them to lose their taste and aroma. They take about five to ten minutes to pan-fry, depending on their size. The orange hue often dulls while cooking, especially when cooked for longer periods. The liquid leftover from cooking lobster mushrooms retains some of the red colour and can be used to add flavour and colour to the dish.
Lobster mushrooms can be eaten raw, but they taste better when cooked, as this releases their unique seafood nuances. Dried lobster mushrooms can also be used in cooking and are found to have more umami-filled, crustacean-like flavours.
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Cooking methods
Lobster mushrooms are edible wild mushrooms with a subtle shellfish flavour. They 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 can be cooked much like any other mushroom. They have a dense texture and a sweet, nutty aroma, reminiscent of lobster. The flavour and aroma are delicate and can be lost if overcooked. The dense texture means they hold up well during the cooking process.
Before cooking, lobster mushrooms should be cleaned thoroughly. They catch a lot of dirt in their intricate folds and concave caps, so cleaning them can be difficult. Use a dry brush to wipe away the dirt, and break the mushrooms apart to get into all the crevices. Cut off any brown spots on the surface. If the mushrooms are very dirty, they can be rinsed in very cold water. After rinsing, leave the mushrooms to dry in a strainer, and gently pat dry any wet areas with a paper towel.
Lobster mushrooms can be cooked whole or cut into chunks, depending on their size and what they're being used for. They are best cooked on high heat with olive oil or butter, either by sautéing, roasting, or pan-frying. They can also be deep-fried in a tempura batter. The orange hue tends to dull while cooking, especially when cooked for longer periods, but the liquid leftover from cooking can be used to add flavour and colour to the dish.
Lobster mushrooms can be used in seafood dishes, adding a crustacean-like flavour to both vegetarian and meat-based dishes. They are often cooked as a meat substitute, boiled and then fried with tomatoes and onions, and eaten with tortillas.
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Storing and preservation
Lobster mushrooms are a rare treat, but they can be challenging to store and preserve due to their short shelf life. Here are some tips to help you make the most of this delicacy:
Storing Fresh Lobster Mushrooms
If you're lucky enough to find fresh lobster mushrooms, you can store them in a few ways to prolong their freshness. Firstly, always clean the mushrooms thoroughly before storing them. Use a small brush to gently scrub away any dirt from the cap, crevices, and gills. Be careful not to scrub too hard, as you don't want to wear down their delicate coating. After brushing, give them a quick rinse under cold water if there is still some dirt remaining. Then, leave the mushrooms to air dry in a strainer. Avoid rubbing them with a towel, as this can also remove their coating. Once they are clean and dry, place them in a paper bag and store them in the refrigerator. This will help them last for a few days to a week.
Freezing Lobster Mushrooms
If you want to extend the shelf life of your lobster mushrooms, freezing is a great option. You can freeze fresh, whole lobster mushrooms. Simply clean and dry them as mentioned above, and then place them in an airtight container or freezer bag before popping them into the freezer. Frozen lobster mushrooms will last for a few months. When you're ready to use them, just take them out of the freezer and cook them without thawing for the best texture.
Storing Cooked Lobster Mushrooms
If you've already cooked your lobster mushrooms, you can store them in the refrigerator for a day or two. However, their delicate flavour and texture are best enjoyed as soon as possible after cooking.
Dried Lobster Mushrooms
Dried lobster mushrooms are a convenient option and last the longest. You can buy them pre-packaged or dry your own. To dry your own lobster mushrooms, slice them thinly and place the slices on a drying rack in an oven set to the lowest temperature, or use a food dehydrator. Store your dried mushrooms in a cool, dark place in an airtight container. They will last for up to a year or more and are a great addition to seafood dishes when you can't get your hands on fresh ones.
Signs of Spoilage
It's important to inspect your lobster mushrooms for any signs of spoilage before cooking or eating them. If they feel slimy, look dark in colour, or appear mushy, discard them immediately. Additionally, if they have a foul smell, do not consume them.
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Health and safety
Lobster mushrooms are edible wild mushrooms with a subtle shellfish flavour. They are the result of a parasite taking over wild mushrooms, typically the Lactarius and Russula mushrooms. The parasitization process causes the mushrooms to change shape, colour, and flavour. Lobster mushrooms are bright orange to reddish-purple, solid, with no stem, no clearly defined cap, and no gills. They have a hard surface covered in tiny pimples, with subtle lines or blunt ridges around the edges.
When it comes to health and safety, it is important to follow certain guidelines when foraging, handling, and consuming lobster mushrooms:
Foraging:
- Lobster mushrooms can be found in the wild, typically in forests with spruce, hemlock, and Douglas-Fir trees. They can also be found in regions with pine, oaks, or other hardwood trees with a good layer of decomposing leaves.
- The season for lobster mushrooms varies depending on the region. In the Midwest, the season is typically from mid-summer to September. In the Pacific Northwest, the season can go longer, sometimes into November. In New England and the northern areas of the West Coast, they are usually found in the fall.
- When foraging, look for large, white mushrooms like Russula brevipes and Lactarius piperatus, as they make the best host mushrooms.
- Avoid mushrooms that have turned purple or have white spores, as they may be too old and can make people sick.
Handling and Cleaning:
- Lobster mushrooms catch a lot of dirt in their cracks and concave caps, so thorough cleaning is important.
- Use a dry brush or vegetable brush to gently remove dirt from the cap, crevices, and gills. Be careful not to scrub too hard as it may remove the distinctive colouring.
- If the mushrooms are very dirty, they can be quickly rinsed in very cold water. Avoid using a damp cloth, as it can be messy and may remove the colouring.
- Cut off any brown spots on the surface.
- After rinsing, leave the mushrooms to dry in a strainer. Avoid rubbing them clean right after rinsing, as it may wear down the red fungus.
Storage:
- Lobster mushrooms have a short shelf life, so it is important to consume them as soon as possible after foraging or purchasing.
- If storing, keep them in a cool, dry place.
- Fresh specimens with completely white flesh on the interior are the best tasting.
Consumption:
- Some people may be allergic to lobster mushrooms, just like with other mushrooms. Allergic reactions can include intense nausea, vomiting, and diarrhoea a few hours after ingestion.
- Always cook lobster mushrooms thoroughly. While they can be eaten raw, cooking improves their flavour and texture.
- Lobster mushrooms are versatile and can be cooked in various ways, such as sautéing, roasting, pan-frying, or deep-frying.
- Avoid overcooking, as it can lead to the loss of flavour and aroma.
- Dried lobster mushrooms can also be used in cooking and are known to pack more intense umami-filled, crustacean-like flavours.
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Frequently asked questions
Lobster mushrooms are bright orange to reddish-purple and solid, with no stems, clearly defined caps, or gills. They have a hard, stippled surface with tiny pimples and grow to about 4-8" tall.
Lobster mushrooms grow in the Pacific Northwest, northern US states, Canada, northern Europe, and Russia. In the US, they are commonly found in the Midwest, Minnesota, Oregon, and the West Coast, usually under a variety of trees, including birch, pine, hemlock, and hardwood trees.
Lobster mushrooms collect a lot of dirt, so cleaning them can be challenging. Use a dry brush or vegetable brush to gently remove dirt from the intricate folds, crevices, and caps. If necessary, break the mushrooms into smaller pieces to access all the dirt. Finally, rinse them briefly under cold water if there is any remaining dirt.
Lobster mushrooms can be cooked in various ways, including sautéing, roasting, pan-frying, or deep-frying in a tempura batter. Cut the mushrooms into chunks, slices, or cubes, then cook them on high heat with butter or olive oil for about 5-10 minutes. Avoid overcooking, as this can affect their delicate flavor and aroma.
Lobster mushrooms are versatile and can be used in vegetarian dishes, meat-based dishes, or seafood dishes. They are often added to recipes with actual lobster or crab to enhance the seafood aroma. Lobster mushrooms can also be used to make a vegetarian lobster risotto or dye wool, fabric, or paper.
