Michael Davis
Lobster mushrooms are a fungus formed when the parasite Hypomyces lactifluorum invades specific types of wild mushrooms, namely the lactarius and russula mushrooms. This parasitic process results in a bright orange-red colour resembling the outer shell of a cooked lobster, along with a firm, dense texture and a subtle hint of seafood flavour. Lobster mushrooms are prized for their unique crustacean-like flavour, meaty texture, and versatility in cooking. They are typically sourced from forests in Oregon and Washington State in the United States and are a rare, sought-after ingredient due to their wild nature.
| Characteristics | Values |
|---|---|
| Formation | Result of a parasitic mold invading and taking over a wild mushroom |
| Scientific name | Hypomyces lactifluorum |
| Common name | Lobster mushroom |
| Appearance | Bright orange to reddish-purple, with no stem, no clearly defined cap, and no gills |
| Texture | Firm, dense, and meaty |
| Flavor | Mild, earthy, nutty, woody, delicate, with a subtle hint of seafood |
| Size | Average diameter of 15-20 centimeters |
| Shape | Lumpy, irregular, with intricate folds and a concave cap |
| Seasonality | Fall through early winter; as early as mid-summer in some regions of North America |
| Region | Northeast and West Coast of the United States, specifically Oregon and Washington state |
| Preparation | Cleaned with a dry brush or vegetable brush; can be cooked using methods such as sautéing, roasting, pan-frying, grilling, braising, and baking |
| Storage | Leftovers should be eaten within 2 days; can be frozen by cooking in butter with salt and sealing in a freezer bag |
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What You'll Learn
Lobster mushrooms are the result of a parasite taking over wild mushrooms
Lobster mushrooms are not a true mushroom species but are the result of a parasitic mould, Hypomyces lactifluorum, invading and taking over wild mushrooms. This parasite attacks Russula and Lactarius mushrooms, coating them and altering their chemical composition, shape, colour, and flavour. The parasite twists the cap into odd shapes, resulting in a cracked, contorted, and textured cap with split, wavy edges.
The bright orange-red coating of the lobster mushroom resembles the outer shell of a cooked lobster crustacean, and it also takes on a subtle flavour of shellfish, especially when cooked. The mushrooms are thick and hearty with a good bite, making them a popular meat substitute. They are highly sought-after due to their dense consistency, mild flavour, and unique colouring.
Lobster mushrooms are mainly sourced in the wild and are difficult to find, making them a rare ingredient. They are typically found in the fall, from mid-July to the end of October, in temperate forests in New England and the northern areas of the U.S. West Coast, as well as Canada. They grow on hemlock trees and can be identified by their bright red colour and lumpy shape.
When cooking with lobster mushrooms, the first step is to clean them using a dry brush or vegetable brush to remove any dirt. They can then be cut into chunks or used whole, depending on their size and the dish being prepared. Lobster mushrooms are best cooked on high heat with olive oil or butter through methods such as sautéing, roasting, or pan-frying. While they can be eaten raw, cooking enhances their flavour, releasing unique seafood nuances.
Dried lobster mushrooms are also commonly used in cooking and are known to have a more intense umami-filled, crustacean-like flavour. They can be soaked and chopped for use in sautés, fillings, and soups, or used anywhere a subtle taste of the sea is desired. However, it is important to use dried lobster mushrooms in moderation as they can become bitter if used in excess.
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They have a crustacean-like flavour and aroma
Lobster mushrooms are not a true mushroom species. They are the result of a parasitic fungus, Hypomyces lactifluorum, invading and taking over wild mushrooms, such as the Russula and Lactarius species. This process turns the host mushrooms red, firms their flesh, and gives them a meaty texture and a crustacean-like flavour and aroma.
The bright orange-red colouring of lobster mushrooms resembles the outer shell of a cooked lobster crustacean. Some people say that lobster mushrooms taste like their namesake, while others detect a subtle hint of seafood. When cooked with salt and butter, the flavour resemblance to lobster is said to be particularly strong. This resemblance may be related to the fact that we 'eat with our eyes first', as these mushrooms look like shellfish.
Lobster mushrooms are wild and are foraged from forests, primarily in Oregon and Washington state in the US. They are dense, thick, and firm, with an earthy flavour. They are prized for their unique colouring, flavour, and texture, and are a rare, sought-after ingredient.
Fresh lobster mushrooms have a mild crustacean flavour and aroma, which intensifies when the mushrooms are dried. When cooked, the heating process releases the seafood nuances, and the liquid leftover from cooking retains some of the red colour, which can be used to add flavour and colour to a dish.
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They are cooked similarly to other mushrooms
Lobster mushrooms are the result of a parasite taking over wild mushrooms, specifically the Russula and Milkcap (Lactarius) species. The parasite Hypomyces lactifluorum coats the wild mushrooms, turning them a bright orange to reddish-purple colour and giving them a firmer texture. This process also gives the mushrooms a subtle crustacean-like flavour, which intensifies when they are dried.
Lobster mushrooms are cooked similarly to other mushrooms. They can be cut into chunks or used whole, depending on their size and the dish they are being used for. They are best cooked on high heat with olive oil or butter, either by sautéing, roasting, or pan-frying. The mushrooms can also be boiled, then fried with tomatoes and onions, and eaten with tortillas. They can be covered with grit and debris, so it is important to clean them first. This can be done by soaking them in water for about 10 minutes, then washing them with running water, and finally, scrubbing them with a brush.
Lobster mushrooms are versatile and can be used in a variety of dishes. They can be added to eggs, soup, pasta, or salad. They can also be used to make mushroom cakes, ratatouille, risotto, or masala. Additionally, they can be dried and ground into a powder, which can be used as a spice or to make a bisque.
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They are dense, thick, and reddish in colour
Lobster mushrooms are the result of a parasitic fungus, Hypomyces lactifluorum, invading and taking over wild mushrooms, specifically the lactarius and russula mushrooms. This process gives the host mushroom a reddish colour, a dense texture, and an improved flavour. Lobster mushrooms are highly variable in flavour, with the best-tasting specimens having completely white flesh on the interior.
Lobster mushrooms are dense, thick, and reddish in colour. They are often described as having a meaty texture and earthy flavours with subtle hints of seafood. The reddish colour is similar to that of cooked lobster shells, and the dense texture is comparable to that of meat. The bright orange-red coating on the mushrooms can turn butter, oil, or cream a brilliant orange colour when cooked. This liquid leftover from cooking can be used in the dish to add flavour and colour.
The density and vivid red colour of lobster mushrooms contrast nicely with the lighter body and fruity flavours of fresh Chanterelles, making them a good combination when cooked together. Lobster mushrooms can be cooked in various ways, including sautéing, roasting, and grilling. However, they should be cooked with care, as the bright orange-red colour can dull during cooking, especially when cooked for longer periods.
The heating process enhances the unique seafood nuances of lobster mushrooms, and they are often used in seafood dishes with actual lobster or crab. They are also suitable for vegan and vegetarian recipes, as their flavour is reminiscent of the sea without adding shellfish. Lobster mushrooms can be found in forests in North America, primarily in the Northeast and on the West Coast, and they are prized for their crustacean-like flavour, dense texture, and heartiness when cooking.
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They are prized for their meaty texture and heartiness
Lobster mushrooms are the result of a parasite taking over wild mushrooms. They are not a true mushroom species. The lobster mushroom gets its name from its bright orange-red colouring, which resembles the outer shell of a cooked lobster. It also has a subtle hint of seafood flavour. Lobster mushrooms are prized for their meaty texture and heartiness. They are dense, thick, and firm, with a chewy texture. The mushrooms are so solid that they can be grated or shaved. This makes them perfect for vegetarian and vegan recipes, such as mushroom cakes or a pressed terrine. They can be cooked in a variety of ways, including sautéing, roasting, pan-frying, grilling, braising, and baking.
Lobster mushrooms are formed when the parasite Hypomyces lactifluorum invades wild fungi, namely the lactarius and russula mushrooms. These mushrooms are found in the fall, mainly in New England and the northern areas of the West Coast, including Oregon and Washington state. The parasite coats the wild mushrooms and turns them red, giving them a firm texture.
The process by which the lobster mushroom is formed is quite stunning. The host mushroom undergoes a transformation, becoming unidentifiable by the end of the parasitic process. The gills of the host mushroom disappear under the parasitic fungus, leaving the area rippled and disfigured. The "new" mushroom is bright orange to reddish-purple, with no stem, cap, or gills.
The dense and vivid red colour of lobster mushrooms contrasts nicely with the lighter body and fruity flavours of fresh chanterelle mushrooms. Lobster mushrooms are often cooked together with chanterelles when their seasons overlap in late summer. They complement each other well and make for an exciting recipe: the Lobster Mushroom Roll.
Lobster mushrooms are wild and scarce, making them a rare and sought-after ingredient. They can be found at farmer's markets in the Northeast and the Pacific Northwest.
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Frequently asked questions
Lobster mushrooms are the result of a parasite taking over wild mushrooms, specifically Russula and Milkcap species. They are not a true mushroom species.
Lobster mushrooms are firm, reddish, and dense with a cracked cap. They have a bright orange-red colour that resembles the outer shell of a cooked lobster.
Lobster mushrooms have a nutty, woody, and delicate flavour with a subtle hint of seafood. They are prized for their crustacean-like flavour, meaty consistency, and heartiness when cooked.
Lobster mushrooms can be cooked like any other mushroom. They are best cooked on high heat with olive oil or butter, either by sautéing, roasting, pan-frying, or grilling. They can also be eaten raw but taste better when cooked as the heating process releases their unique seafood nuances.
