Sarah Brown
Lobster mushrooms are not a true mushroom species but are instead the result of a parasitic mold, Hypomyces lactifluorum, invading and taking over a wild mushroom, turning it red and improving its flavour and texture. They are highly variable in flavour and can be used in a variety of dishes, from pasta to seafood. In this article, we will explore the best ways to serve this unique ingredient.
| Characteristics | Values |
|---|---|
| Identification | Bright orange or red-orange colour, with no gills or other standard mushroom parts. The skin is a hard, roughly stippled crust. |
| Season | Late summer to early autumn |
| Location | Forests all over North America, especially in the West Coast and New England. Look for forests with spruce, hemlock, Douglas-Fir, birch, pine, or hardwood trees. |
| Cleaning | Use a dry brush or vegetable brush to remove dirt. Can also be cleaned with a damp paper towel, but be careful not to rub off the distinctive colouring. May need to break apart to get into crevices. |
| Preparation | Cut into chunks, slices, or cubes. Can be used whole if small. |
| Cooking Methods | Sautéing, roasting, pan-frying, deep-frying, boiling. Cook on high heat with olive oil or butter for 2-4 minutes until soft. Be careful not to overcook, as the flavour and aroma are delicate. |
| Flavour | Subtle shellfish or crustacean-like flavour, with umami-rich earthy notes. White lobster mushrooms have a similar taste but a lighter texture. |
| Serving Suggestions | Lobster mushroom pasta with cream sauce, garlic, and Parmesan. Can be used in seafood dishes or as a meat substitute. |
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What You'll Learn
How to identify lobster mushrooms
Lobster mushrooms are considered easy to identify due to their unique characteristics. They are bright orange or red, with a hard, rough exterior and a dense, hard, white to orange-white interior. They are often broadly vase-shaped, with dirty and cracked tops. The caps of lobster mushrooms are always irregular, a result of the parasitizing fungi warping and manipulating its host. They do not have gills, but instead have a ridged surface.
Lobster mushrooms can be found growing in large quantities under ferns, Douglas fir, maple trees, and conifer trees, especially cedar trees. They are one of the few edible mushrooms that can grow in large numbers under cedar trees. They are the product of Hypomyces lactifluorum, a parasite that grows as an orange skin on two otherwise inedible species, Lactarius piperatus and Russula brevipes, rendering them delicious. They grow from mid-to-late summer, and heavy rainfall can result in a large fruiting body about a week later.
Lobster mushrooms can be identified by their bright orange to red colour, which is reminiscent of a burning ember. The top of the cap is often a little bit lighter in colour, and they can have partial white splotches, or even be completely white. As they age, they get darker red and can have touches of purple or pink. They often have a ring of fine white powder around them, which is actually the spores of the lobster mushroom and poses no danger.
Lobster mushrooms are sometimes confused with chanterelles because they are both short, stout, and brightly coloured. However, chanterelles have false gills, while lobsters have no gills. Chicken of the Woods has similar colours, but it grows from tree trunks and is a flat circular polypore. Jack o'Lantern mushrooms or Sulfur Tufts have the right colours, but they have true gills and a much different texture.
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How to clean lobster mushrooms
Lobster mushrooms are edible wild mushrooms with a subtle shellfish flavour. They are bright red in colour and are often found in the woods. They are created when the parasitic fungus Hypomyces lactifluorum infects species of Russula or Lactarius mushrooms, causing them to change shape, colour, and flavour.
- Trim the dirty ends from the lobster mushrooms.
- Use a dry brush to clean the mushrooms, removing any dirt or debris. You can use an old toothbrush for this step.
- If the mushrooms are very dirty, you can quickly rinse them in very cold water. Alternatively, you can soak them in a bowl of water for about 10 minutes before washing them off with running water.
- Use a knife to carve out the middle and any soft tissue.
- Cut off any brown spots or hard-to-clean areas.
- If necessary, break the mushrooms apart to clean the crevices and bends.
- After cleaning, dry the mushrooms on towels or with a paper towel.
- Store the cleaned mushrooms in a Ziploc bag with a dry paper towel to absorb any remaining moisture.
Once your lobster mushrooms are cleaned and prepared, you can cook them in a variety of ways. They can be sliced and sautéed in butter or olive oil, or added to pasta dishes, curries, or seafood recipes. Lobster mushrooms have a dense texture and a unique flavour, making them a delicious and versatile ingredient.
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How to cook lobster mushrooms
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. Lobster mushrooms are versatile and can be used in a variety of dishes, from pasta to soup to stews. Here is a guide on how to cook and prepare these unique mushrooms.
Cleaning and Preparing Lobster Mushrooms:
Before cooking lobster mushrooms, it is important to clean and prepare them properly. Here are the steps:
- Use a small brush, such as an old toothbrush, to gently scrub away any dirt, debris, or grit from the cap, crevices, and gills of the mushrooms. Be careful not to scrub too hard, as you do not want to wear down the red coating and lessen the flavour.
- If there is any excess dirt after brushing, briefly rinse the mushrooms under cold running water. Lobster mushrooms are dense and hardy, so they can withstand rinsing without becoming soggy.
- Leave the mushrooms to dry in a strainer. Avoid rubbing them clean right after rinsing, as the extra friction may affect their colour. Gently pat dry any remaining wet areas with a paper towel before cooking.
- It is also recommended to do a smell test before cooking. If the mushrooms smell fishy and damp, they are past their prime and should not be eaten.
Cooking Lobster Mushrooms:
Lobster mushrooms can be cooked in a variety of ways, including sautéing, stewing, boiling, frying, and roasting. Here are some specific recipes and methods to try:
- Sautéed Lobster Mushrooms: Slice the lobster mushrooms into thin slices (about 1/4 inch thick). Add butter and/or olive oil to a sauté pan and bring to medium-high heat. Add the sliced lobster mushrooms and cook for 2-4 minutes until soft and fully cooked. You can also add some garlic and black pepper for additional flavour. Serve as-is or with a cream sauce and pasta.
- Lobster Mushroom Pasta: Cook your desired pasta according to the package instructions. Meanwhile, slice the lobster mushrooms and sauté them in butter and/or olive oil until soft. Add garlic and black pepper, if desired. Combine the cooked pasta with the sautéed mushrooms and mix in heavy cream and shredded Parmesan cheese. Cook until the sauce thickens, then garnish with fresh parsley and serve.
- Lobster Mushroom Soup/Bisque: Sauté the lobster mushrooms in butter or olive oil. Add vodka to the pan to deglaze, scraping up any browned bits. Tie parsley and thyme into a bundle and add to the pot along with bay leaves, wine, and stock. Simmer for about an hour until the mushrooms are tender. Puree the soup in a blender until smooth, then return it to the pot. Add heavy cream and simmer for a few more minutes without boiling. Serve with a sprinkle of chopped parsley.
- Lobster Mushroom Stew: Add lobster mushrooms to a stew during the later stages of cooking. This will add extra colour, flavour, and texture to your stew.
- Boiled and Fried Lobster Mushrooms: Lobster mushrooms can be boiled and then fried with tomatoes and onions. This is a traditional way to prepare them in Mexico, where they are served with tortillas.
- Roasted Lobster Mushrooms: Sauté the lobster mushrooms in butter or olive oil, then place them in the oven at 350°F for about 10 minutes to make them crispy on the outside.
- Other Ideas: Lobster mushrooms can also be grated or shaved and used in cakes, terrines, ratatouille, or mashed potatoes. They can be dried and ground into a spice, used to make marsala sauce, or pickled for a condiment. You can also make lobster-infused butter or beer-battered fried mushrooms.
Remember to cook lobster mushrooms thoroughly, as they have a short shelf life and can make people sick if consumed past their prime. Enjoy experimenting with these unique and tasty mushrooms!
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Lobster mushroom recipes
Lobster mushrooms are a unique type of fungus, created when the parasitic Hypomyces lactifluorum mould infects certain species of wild mushrooms, typically Russula or Lactarius mushrooms. This process changes the colour, flavour, and texture of the mushroom, resulting in a distinctive red or orange-red appearance and a subtle shellfish or crustacean-like taste. With their meaty texture and nutty aroma, lobster mushrooms are a versatile ingredient that can enhance a variety of dishes. Here are some mouth-watering recipes to showcase this fascinating fungus:
Lobster Mushroom Pasta
For a decadent and vegetarian-friendly meal, try this lobster mushroom pasta. Start by cleaning and slicing the lobster mushrooms, then sautéing them in a pan with butter or olive oil for 2-4 minutes until soft. Add some garlic and black pepper to the pan and cook for an additional 30 seconds. Transfer the mushrooms to a plate if serving them as a side dish. For a creamy pasta dish, add heavy cream and shredded Parmesan cheese to the pan and cook until the sauce thickens. Finally, toss in your cooked fettuccini pasta, stir to combine, and garnish with fresh parsley. This dish is perfect for a cosy date night or a family dinner, offering a rich and well-balanced flavour profile.
Sautéed or Pan-Fried Lobster Mushrooms
If you want to showcase the pure flavour of lobster mushrooms, a simple sauté or pan-fry is an excellent choice. Clean and slice the mushrooms, then cook them in a pan with butter or olive oil for 2-4 minutes until soft. Add garlic and black pepper to taste, and your delicious side dish is ready! The high heat and quick cooking time enhance the unique flavour and texture of the lobster mushrooms, making them a tasty addition to any meal.
Deep-Fried Lobster Mushrooms
For a fun twist, try deep-frying lobster mushrooms in a tempura batter. This method adds a crispy texture to the meaty mushrooms, creating a vegetarian alternative to fried lobster or oysters. Simply prepare a tempura batter, dip the cleaned and sliced mushrooms, and deep-fry until golden. Serve with your favourite dipping sauces, such as a tangy cocktail sauce or a creamy tartar sauce.
Lobster Mushroom Risotto
For a heartwarming vegetarian risotto, start by preparing a basic risotto with Arborio rice, vegetable broth, onions, and white wine. Separately, slice and pan-fry the lobster mushrooms with butter or olive oil until soft. Just before the risotto is done cooking, stir in the fried mushrooms, allowing their flavour to infuse the dish. This risotto, with its creamy texture and earthy notes, is a comforting meal perfect for cooler evenings.
Seafood Dishes
Lobster mushrooms are a versatile ingredient that can enhance the flavour of seafood dishes. Try adding chopped lobster mushrooms to a lobster or crab bisque, or including them in seafood stews and paellas. Their subtle shellfish aroma complements the other ingredients, adding depth and complexity to your seafood creations.
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Where to buy lobster mushrooms
Lobster mushrooms are typically found in the autumn in New England and on the West Coast, usually from late summer through October, under a variety of trees, most often hemlock. They can be purchased at local farmers' markets, especially in Mexico, where they are known as "Tromba de Puerco" or pork horn.
If you are unable to find lobster mushrooms at your local farmers' market, you can try purchasing them online. Regalis Foods sells fresh lobster mushrooms that are harvested and shipped overnight to maintain quality. They offer 1-pound cases of lobster mushrooms for $40 with free shipping on all orders over $250.
Whole Foods Market also offers lobster mushrooms, although availability may vary by store and cannot always be guaranteed through online orders. It is recommended to check with your local store to confirm availability.
If you are purchasing lobster mushrooms outside of their typical season of late July through September, you can opt for dried lobster mushrooms, which can be purchased online and rehydrated. Dried mushrooms tend to have a more amplified aroma and flavour compared to fresh ones.
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Frequently asked questions
Lobster mushrooms can be difficult to clean due to their intricate folds and concave caps, which often trap a lot of dirt. Use a dry brush or vegetable brush to knock off any dirt, being careful not to remove the distinctive colouring. Depending on how dirty the mushrooms are, you may need to break them apart to access all the crevices. If there is any remaining dirt, briefly rinse the mushrooms under very cold water.
Lobster mushrooms can be cooked in various ways, including sautéing, roasting, pan-frying, and deep-frying. To sauté, slice or cube the mushrooms and cook with fats such as butter or olive oil in a pan for 2-4 minutes until soft. You can also add garlic and black pepper for additional flavour. For deep-frying, use a tempura batter for a vegetarian spin on fried lobster or oysters.
Lobster mushrooms are versatile and can be used in various dishes. They pair well with cream sauces, pasta, buttery bread, and whole grains. They are also commonly used in seafood dishes, enhancing the aroma of actual lobster, crab, or bisque. Lobster mushrooms can also be used to make vegetarian risotto.
Lobster mushrooms are typically sourced from local farmers' markets, mushroom foragers, and small mushroom farmers or purveyors. They can be found in the wild in forests across North America, particularly in the late summer and early autumn. Look for them at the base of trees such as spruce, hemlock, Douglas-fir, birch, pine, and hardwood trees.
