Emily Johnson
Lobster mushrooms are not a unique species of mushroom but rather a mushroom that has been attacked by a parasitic mold called Hypomyces lactifluorum. This mold drastically changes the colour, texture, and flavour of the mushroom, rendering the original species unrecognizable. Lobster mushrooms are widely eaten and enjoyed freshly foraged and cooked. They have a seafood-like flavour and a firm, dense texture. They are also commercially marketed and can be found in grocery stores.
| Characteristics | Values |
|---|---|
| Type | Mushroom |
| Species | Not unique, a normal mushroom attacked by a parasitic mold |
| Scientific Name | Hypomyces lactifluorum |
| Common Name | Lobster Mushroom |
| Habitat | Wooded areas, conifer forests, under ponderosa pine in the American Southwest and the Pacific Northwest |
| Texture | Firm, dense, thick, hearty |
| Flavor | Seafood-like, faint taste of lobster, crustacean-like, earthy |
| Spicy | No |
| Safe to Consume | Yes, but avoid those with unknown hosts |
| Storage | Paper bag or breathable mesh bag in the refrigerator |
| Cleaning | Dry brush, damp paper towel, break apart if very dirty |
| Cooking | Sautéing, roasting, pan-frying, grilling |
| Variants | Red, White |
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What You'll Learn
Lobster mushrooms are a result of parasitic fungi
Lobster mushrooms are not a unique species of mushroom but are instead the result of parasitic fungi. They are formed when a parasitic mould called Hypomyces lactifluorum infects another mushroom, typically a Russula or Lactarius, and alters its colour, texture, and flavour. Lobster mushrooms are usually bright orange or red in colour, with a firm texture and a subtle seafood-like flavour.
The process of infection by the Hypomyces lactifluorum fungus results in a complete transformation of the host mushroom. The parasite induces drastic changes in the appearance, texture, and flavour of the mushroom, making it virtually impossible to identify the original species. In fact, the name "lobster mushroom" comes from the bright orange-red colour that resembles that of a cooked lobster.
There are two types of lobster mushrooms: red and white. The red lobster mushroom is formed when the Hypomyces lactifluorum parasite completely takes over the host fungi, giving it a bright red hue. On the other hand, the white lobster mushroom has not been as heavily inoculated by the parasite, resulting in a lighter colour and a less intense flavour. Both types of lobster mushrooms are edible and have a similar flavour profile, with the white variety being lighter and the red variety having a thicker, heartier texture.
Lobster mushrooms can be found in wooded areas, often near Russula brevipes or Lactarius growing in conifer forests, particularly under ponderosa pine trees. They are widely eaten and enjoyed for their unique flavour and texture. When cooking with lobster mushrooms, it is important to clean them thoroughly due to their intricate folds and concave shape. They can be cooked in various ways, such as sautéing, roasting, or pan-frying, and are often used in dishes like soups, fillings, and sautés.
Overall, lobster mushrooms are a fascinating example of how parasitic fungi can drastically alter the characteristics of their host, resulting in a unique and delicious culinary ingredient.
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They are safe to eat and commercially available
Lobster mushrooms are safe to eat and are commercially available. They are not a unique species of mushroom but rather a normal mushroom that has been attacked by a parasitic mold called Hypomyces lactifluorum. This mold changes the colour, texture, and flavour of the mushroom, which is usually a Russula or Lactarius, to the point that the original species is unrecognizable. Lobster mushrooms have a faint taste of their namesake and an overall crustacean-like flavour. They are thick, hearty mushrooms with a good bite to them, also like their seafood counterparts. Lobster mushrooms are widely eaten and enjoyed freshly foraged and cooked. They are commercially marketed and sometimes found in grocery stores; they have been made available at markets in Oregon in the fall, with fresh lobster mushrooms costing $10-25 per pound and dried ones $50 per pound.
There are at least two types of lobster mushroom, red and white. The red one develops after the parasite Hypomyces lactifluorum completely takes over the host fungi and gives it that bright hue. The white one has not been as inoculated by the parasite, hence its colour difference. Both mushrooms have been altered in flavour and texture, with the white one being lighter and the red having a thicker, heartier meat. While neither lobster mushroom is common, the white ones are even harder to find, partially because they do not stand out like the red ones. Either can be eaten and have a similar flavour.
Lobster mushrooms can be tricky to locate as their preferred habitat is pure or mostly ponderosa pine forests. They also need their host species, the right conditions to fruit, and then they need to be spotted. Lobster mushrooms typically fruit in the summer and fall, with the first ones usually showing up in July. These forests are often warm and dry, so it is best to search soon after it has rained. Lobster mushrooms are great for novice mushroom foragers as they are virtually impossible to misidentify.
Storing lobster mushrooms is much like storing any other mushroom. They should be kept in a paper bag or breathable mesh bag in a temperate spot, preferably the refrigerator. They should be eaten as soon as possible, within a few days of harvesting if possible. Overall, lobster mushrooms can keep for up to a week if cleaned and stored in a cool spot. Once cleaned, they can also be frozen. Dried lobster mushrooms should be put in a cool place in the pantry, away from direct light or moisture, and it is important to keep them airtight.
The first step in cooking with lobster mushrooms is to clean them, which can be difficult due to their intricate folds and concave cap. The best way to clean them is by using a dry brush or vegetable brush to knock off any dirt. They can also be gently cleaned with a damp paper towel, but one should be careful not to rub away the colour. Depending on how dirty the mushrooms are, it may be necessary to break them apart to really remove the debris. Once clean, lobster mushrooms can be cooked much like any other mushroom. Cut the mushrooms into chunks or use them whole, depending on their size and what they are being used for. Mushrooms are best cooked on high heat quickly with olive oil or butter, either by sautéing, roasting, or pan-frying. It takes about five to ten minutes to pan-fry a mushroom, depending on its size. Dried lobster mushrooms can also be used in cooking, and many find this version to pack even more umami-filled, crustacean-like flavours.
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They have a subtle seafood-like taste
Lobster mushrooms are widely enjoyed freshly foraged, cooked, or dried. They have a subtle seafood-like taste, with umami-rich, earthy notes. They are bright orange or red in colour, with intricate folds and a concave cap. Lobster mushrooms are not a unique species but rather a normal mushroom that has been attacked by a parasitic mould called Hypomyces lactifluorum. This mould alters the colour, texture, and flavour of the mushroom, which is usually a Russula or Lactarius. The parasite gives the mushroom its bright hue, dense texture, and seafood-like flavour.
The process of heating or drying the mushroom intensifies its unique seafood nuances. When cooked, lobster mushrooms retain their firm consistency. They can be prepared in various ways, such as sautéing, roasting, or pan-frying, and go well with cream sauces, pasta, buttery bread, and whole grains. The drying process involves dehydrating the mushrooms, which can then be chopped and added to sautés, fillings, and soups. Dried lobster mushrooms are also ideal for making mushroom powder, which can enhance the seafood flavour in dishes.
When cleaning lobster mushrooms, it is important to use a dry brush or vegetable brush to remove dirt from the intricate folds and cap. They can also be gently cleaned with a damp paper towel, but care must be taken to avoid rubbing off the colour. If necessary, break apart the mushroom to ensure thorough cleaning. Proper storage of lobster mushrooms is crucial; they should be kept in a paper bag or breathable mesh bag in a cool, temperate spot, preferably in the refrigerator, and consumed within a few days of harvesting.
There are two types of lobster mushrooms: red and white. The red variety results from complete parasitism by Hypomyces lactifluorum, while the white variety has been less inoculated by the parasite, resulting in a lighter colour and texture. Both types have a similar flavour and are edible, although half-parasitized "false lobster mushrooms" are not safe to eat. Lobster mushrooms are typically found in wooded areas, particularly under ponderosa pine trees in the American Southwest and the Pacific Northwest.
Overall, lobster mushrooms offer a mild, meaty, and subtly seafood-like flavour that makes them a versatile ingredient in various dishes. Their firm texture and distinct appearance make them a unique and enjoyable culinary experience.
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They are found in wooded areas, often near Russula brevipes
Lobster mushrooms, scientifically known as Hypomyces lactifluorum, are found in wooded areas, particularly near Russula brevipes or Lactarius mushrooms. Russula brevipes, commonly known as the short-stemmed russula or the stubby brittlegill, is a species of mushroom with white and large fruit bodies and convex to funnel-shaped caps. The gills on the underside of the cap are closely spaced and may exhibit a faint bluish tint.
Russula brevipes is widespread in North America and was also reported in Pakistan in 2006. It often develops under masses of leaves or conifer needles, particularly in association with trees such as fir, spruce, Douglas-fir, and hemlock. The mushrooms fruit from summer to autumn and are edible, although they may have a bland or bitter flavour.
The Lobster mushroom is a unique variety that results from the parasitism of the Hypomyces lactifluorum fungus on certain host mushrooms, including Russula brevipes. This parasitism not only alters the colour but also enhances the flavour and texture of the host mushroom, making it more edible and desirable. The presence of Lobster mushrooms in wooded areas near Russula brevipes highlights the symbiotic relationship between these two fungal species.
Russula brevipes plays a crucial role in the life cycle of Lobster mushrooms. The host mushroom provides the necessary nutrients and environment for the Hypomyces lactifluorum fungus to thrive and propagate. In return, the fungus imparts its distinct characteristics, transforming Russula brevipes into the sought-after Lobster mushroom variety. This intricate interplay between the two fungi contributes to the diversity and complexity of the fungal ecosystem within these wooded areas.
Additionally, Russula brevipes serves as a visual indicator for foragers seeking Lobster mushrooms. The large, white mushrooms stand out in the wooded environment, making them ideal host mushrooms for those hunting for Lobster mushrooms. Foragers can utilise the presence of Russula brevipes as a natural signpost, increasing their chances of successfully locating and harvesting Lobster mushrooms in these wooded habitats.
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Lobster mushrooms can be dried, cooked, or frozen
Lobster mushrooms are widely consumed and enjoyed freshly foraged and cooked. They are often available in grocery stores and farmers' markets. Lobster mushrooms have a seafood-like flavour and a firm, dense texture. They are bright red in colour and are easy to identify with no look-alikes. 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 in various ways, including sautéing, pan-frying, and braising. They can be grated and used to make mushroom cakes or pressed into a terrine. They can also be boiled and then fried with tomatoes and onions. When cooking lobster mushrooms, it is important to note that they should be consumed within a day or two.
You can also freeze lobster mushrooms to extend their longevity. One way to do this is to cook them in butter with salt and then seal them in a freezer bag. Frozen lobster mushrooms can be used in recipes such as mushroom ratatouille and lobster cakes.
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Frequently asked questions
Lobster mushrooms are normal mushrooms that have been attacked by a parasitic mold called Hypomyces lactifluorum. This mold drastically changes the color, texture, and flavor of the mushroom.
Lobster mushrooms have a faint taste of their namesake, with an overall crustacean-like flavor. They are thick, dense, and hearty, with umami-rich, earthy notes.
Lobster mushrooms are found in wooded areas, often near Russula brevipes or Lactarius mushrooms in conifer forests, especially under ponderosa pine. They can be tricky to locate as they require very specific conditions to grow.
Lobster mushrooms can be cooked similarly to other mushrooms. Clean them with a dry brush to remove any dirt, then cut them into chunks or use them whole. Cook on high heat with olive oil or butter through methods such as sautéing, roasting, or pan-frying.
