The Best Seasons To Enjoy Lobster Mushrooms

Lobster mushrooms are edible wild fungi that are highly sought after due to their distinct appearance, flavour, and texture. They are named for their bright orange-red colour, which is similar to that of a cooked lobster. Lobster mushrooms are the result of a parasitic fungus, Hypomyces lactifluorum, infecting species of Russula or Lactarius mushrooms, causing them to change shape, colour, and flavour. While they are generally available in the summer and early fall, their seasonality can vary depending on the region, and they may be found as late as November in some areas. They are often foraged in the wild, as they do not store or transport well and have a limited shelf life.

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Lobster mushroom foraging

Lobster mushrooms are edible wild mushrooms with a subtle shellfish flavour. They are not a true mushroom species but are created when the parasitic fungus Hypomyces lactifluorum infects species of Russula or Lactarius mushrooms, causing them to change shape, colour, and flavour. They are bright red or orange-red in colour, with a white inside, and have a distinctive appearance that resembles a lobster, with a "shell" that is almost brittle. They are prized for their crustacean-like flavour, meaty consistency, and heartiness when cooking.

Lobster mushrooms can be found in old-growth forests throughout North America. In the Midwest, they grow in mixed woods, including birch, aspen, and red pine forests, and the season typically starts in mid-summer (late July to August) and can go through September. In the Pacific Northwest, where they may grow with Ponderosa pine, the season can last longer, into November. They are also found in Southern Oregon and the Pacific Northwest, and in central-east Canada and the north-east United States (zones 4-7).

When foraging for lobster mushrooms, it is important to be patient and keep your eyes peeled. They are not rare or uncommon, but they can be difficult to find due to their unpredictable seasonality and growth habits. They often grow in the same locations year after year, so if you find a patch, mark the spot and check it again later in the season and in future years. Look for large, white mushrooms like Russula brevipes and Lactarius piperatus, as these make the best host mushrooms.

Once you have found lobster mushrooms, trim the dirty ends and use a dry brush to clean them. Then, carve out the middle and any soft tissue with a knife. At home, wash the mushrooms with cold water and dry them on towels before storing them in a Zip Loc bag with a dry paper towel. It is important to properly identify lobster mushrooms before consuming them, as only fully parasitized mushrooms are safe to eat. The inside "meat" should be white, and the mushrooms should always be cooked thoroughly before consuming. Lobster mushrooms can be cooked in various ways, such as sautéing, roasting, or pan-frying, and they can be used in dishes such as curries or tortillas.

Lobster mushroom identification

Lobster mushrooms are considered easy to identify due to their distinctive texture, large size, and bright colour. They are parasitic ascomycetes, a type of parasitic mushroom that creates spores through special sacs on their outer surface. The Hypomyces mold attacks Russula and Lactarius mushrooms, causing them to change shape, colour, and flavour. The resulting lobster mushroom is bright orange to reddish-purple, solid, with no stem, no clearly defined cap, and no gills. The bright orange-red colouring resembles the outer shell of a cooked lobster crustacean.

When hunting for lobster mushrooms, it is recommended to identify spots where Lactarius and Russula mushrooms grow and watch those patches. Lobster mushrooms are often found under conifer trees, such as Douglas fir and maple trees, and they can grow in large numbers under cedar trees. They can be identified by their bright orange-red colour and spots of fine white powder.

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 type of gills. Lobster mushrooms are also larger than chanterelles.

In the Midwest, lobster mushrooms grow in mixed woods with birch, aspen, and red pine, while in Southern Minnesota, they are found in mixed hardwood and oak forests. The season for lobster mushrooms typically starts in mid-summer and can extend through September. Heavy rainfall can result in a large fruiting of lobster mushrooms about a week later.

While lobster mushrooms are considered safe for foraging, it is always recommended to get outside confirmation from multiple sources and to cook them thoroughly before consuming. Additionally, practice good harvesting ethics by taking no more than one out of every three or four mushrooms, leaving some for other creatures and allowing for reproduction.

Lobster mushroom lookalikes

Lobster mushrooms are bright orange to reddish-purple, with a hard, rough exterior and a white to orange-white interior. They are often vase-shaped, with dirty and cracked tops, and no clearly defined cap or gills. They are considered relatively easy to identify due to their distinctive texture, size, shape, and colour.

However, there are a few mushrooms that have been noted to have similar characteristics to lobster mushrooms. These include:

• Chicken of the Woods: This mushroom has similar colours to the lobster mushroom, but it grows from tree trunks and is a flat circular polypore.
• Chanterelles: Chanterelles can grow in similar shapes and have ridge-like gills, but they are softer and a different colour.
• Jack o'Lantern mushrooms: These mushrooms have been mentioned as possible lookalikes due to their colours, but they have true gills and a much different texture.
• Sulfur Tufts: Again, these mushrooms have been noted for their similar colours, but they differ in texture and possess true gills.

It is important to note that lobster mushrooms are the result of a parasitic fungus, Hypomyces lactifluorum, infecting another mushroom, usually Russula brevipes. This process alters the host's consistency, flavour, shape, and even DNA. While Hypomyces lactifluorum typically infects edible mushrooms, there is a possibility that it may parasitize a poisonous mushroom species, creating a toxic look-alike. Therefore, it is always recommended to seek outside confirmation from multiple sources when identifying lobster mushrooms and to follow the mushroom forager's primary rule: when in doubt, throw it out.

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Lobster mushroom harvesting

Lobster mushrooms are edible wild mushrooms with a subtle shellfish flavour. They are parasitic ascomycetes, meaning they are a type of parasitic mushroom that creates spores through special sacs on their outer surface. Lobster mushrooms are the result of the Hypomyces lactifluorum parasite invading and taking over wild mushrooms, typically the Lactarius and Russula species. This process causes the mushrooms to change shape, colour, and flavour. The parasitization process can be identified by orange to red colouring with white blotches or patches.

Lobster mushrooms are often found in woods and forests across the USA, especially under hemlock trees, and usually appear in September or October. In the Midwest, lobster fungi season starts around mid-summer (late July-August) and can go through September. In the Pacific Northwest, the season goes longer, into November. Lobster mushrooms grow singularly or in scattered groupings, much like their hosts.

When harvesting lobster mushrooms, it is important to only harvest young, firm mushrooms as they deteriorate quickly. Aged mushrooms will be darker in colour and may develop an off-white or white mould on top. Mushrooms with white mould or brown sections should not be harvested. To harvest the mushroom, gently pull it out of the ground. They easily detach from the base, practically falling into your hand.

When collecting lobster mushrooms, it is important to practice good harvesting ethics. Foragers should take no more than one out of every three or four mushrooms. This leaves more for other humans and non-human mushroom eaters, such as deer, bears, and squirrels, and allows some to be left to reproduce for future years.

After harvesting, lobster mushrooms should be cleaned using a dry brush or vegetable brush to knock off any dirt. They can also be gently cleaned with a damp paper towel, but this must be done carefully so that the colour is not rubbed away. Depending on how dirty the mushrooms are, it may be necessary to break them apart to thoroughly remove debris.

Lobster mushroom recipes

Lobster mushrooms are wild mushrooms with a subtle shellfish flavour and a bright orange-red colour. They are prized for their crustacean-like flavour, meaty consistency, and heartiness when cooking. 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 challenging to source due to their unpredictable seasonality and limited shelf life. However, they are versatile in cooking and can be used in various dishes. Here are some mouth-watering lobster mushroom recipes to try:

Lobster Mushroom Pasta

This recipe is perfect for a family dinner or a romantic date night. It is vegetarian-friendly but will also satisfy meat-eaters. Start by cleaning and slicing fresh lobster mushrooms. You can use any pasta of your choice, such as fettuccini, angel hair, spaghetti, or rotini. Sauté the mushrooms with minced garlic and butter, then add your preferred pasta. Create a creamy garlic Parmesan sauce by mixing heavy cream, salt, and Parmesan cheese. Toss the pasta with the sauce, and you're ready to serve!

Lobster Bisque

Foraged lobster mushrooms can be transformed into a delicious lobster bisque. Tie parsley, thyme, and bay leaves into a bundle and add them to a pot with wine and stock. Simmer for about an hour until the mushrooms are tender. Puree the mixture in a blender, then strain it through a sieve for extra smoothness. Return the puree to the pot, add heavy cream, and simmer for a few minutes without boiling. Season to taste, sprinkle with chopped parsley, and serve.

Lobster Mushroom Rolls

Lobster mushrooms can be sautéed and served in a decadent lobster ravioli sauce, making a delicious lobster roll. This quick and easy recipe is perfect for a summer meal or picnic.

Lobster Mushroom Infused Butter

Lobster mushrooms can be infused into butter to add a unique flavour to your dishes. Simply melt butter in a pan and add chopped or grated lobster mushrooms. Cook until the mushrooms release their flavour, then strain the butter into a jar. This infused butter can be used in various recipes, such as seafood kabobs or crab rangoon.

Lobster Mushroom Cakes

Lobster mushrooms can be grated or shaved paper-thin and used as an ingredient in cakes or patties. Their firm texture makes them an excellent binding agent, and their mild flavour can be enhanced with various seasonings.

Remember, lobster mushrooms can be challenging to find outside of their growing regions, so plan your foraging or purchasing accordingly. Enjoy experimenting with these recipes and savour the unique flavour and texture that lobster mushrooms bring to your culinary creations!

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