Laura Smith
Lobster mushrooms are a type of parasitic fungi that infect other mushrooms, changing their shape, colour, and flavour. They are considered a delicacy in the culinary world due to their distinct taste and appearance. The best time to forage for lobster mushrooms is during late summer and early autumn when they are most abundant. They can be found in forests, especially around the base of trees or in forest duff, and are relatively easy to identify due to their bright red colour and distinctive texture. When picking lobster mushrooms, it is recommended to pluck the entire mushroom from the ground and clean it thoroughly before cooking.
| Characteristics | Values |
|---|---|
| Picking technique | Picking the entire mushroom is better for the health of the mycelium. |
| Colour | Bright red, orange to reddish-purple |
| Texture | Distinctive |
| Size | Large |
| Season | Mid-to-late summer, late summer, early autumn |
| Location | Coniferous forests, Pacific Northwest, Great Lakes region, Northeast, Vancouver Island, Oregon, British Columbia |
| Host species | Russula brevipes, Lactifluus (Lactarius) piperatus, Milkcap (Lactarius sp.), Russula (Russula sp.) |
| Storage | Consume/process within one week of picking |
| Cleaning | Brush off dirt, peel off dirt encrusted on the bottom of the stem with a knife, wipe away spores |
| Preparation | Cut away the crusty surface, cut away damp or soft parts, slice into strips, sauté or bake |
| Concerns | May be partially parasitized, may cause allergies |
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What You'll Learn
- Picking vs cutting: Picking is better for the health of the mycelium
- How to identify: Look for bright red/orange colour, no gills, stems or caps?
- Where to find: Coniferous forests, around trees with decomposing leaves?
- When to pick: Late summer and early autumn, after heavy rainfall?
- Storage: Store in a cool, well-ventilated area and consume within a week
Picking vs cutting: Picking is better for the health of the mycelium
Lobster mushrooms (Hypomyces lactifluorum) are not actual mushrooms but a type of parasitic ascomycete fungus. They are created when the parasitic fungus Hypomyces lactifluorum infects species of Russula or Lactarius mushrooms, causing them to change shape, colour, and flavour. The resulting mushroom is bright orange to reddish-purple and solid, with no stem, no clearly defined cap, and no gills.
Lobster mushrooms are prized for their unique appearance, flavour, and health benefits. They are edible and can be used in a variety of recipes, including soups, sautés, and pasta dishes or even as a meat substitute. However, it is important to properly identify and harvest lobster mushrooms before consuming them.
When it comes to harvesting lobster mushrooms, there are two common methods: picking and cutting. Some people swear by cutting with a knife, while others argue that picking the entire mushroom is better for the health of the mycelium. Mycologists suggest that picking is preferable as it leaves the stem intact, reducing damage to the mycelium. Additionally, picking from underneath ensures that the entire mushroom is removed from the ground, making it easier to clean and reducing the risk of leaving remnants that could negatively impact the ecosystem.
Furthermore, picking lobster mushrooms can help avoid overharvesting, ensuring an adequate supply for other animals that depend on them as a food source. It is important to clean lobster mushrooms thoroughly due to their convoluted shape, which can trap dirt, pine needles, and leaves in their crevices. Preliminary cleaning can be done by removing surface dirt with a brush and peeling away any encrusted dirt from the stem with a knife. Once home, they should be washed with cold water and dried before being stored in a well-ventilated area.
Overall, picking lobster mushrooms is a more ecologically conscious method that prioritises the health of the mycelium and the surrounding ecosystem. By picking rather than cutting, foragers can ensure the continued growth and sustainability of these unique and delicious fungi.
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How to identify: Look for bright red/orange colour, no gills, stems or caps
Lobster mushrooms are relatively easy to identify. They are bright red/orange in colour, with no gills, stems or caps. They are often found in forests all over North America, typically in the Pacific Northwest, the Great Lakes region, and parts of the Northeast. They grow in coniferous forests, especially around the base of trees or in forest duff. The best time to forage for lobster mushrooms is during late summer and early fall when they are most abundant.
Lobster mushrooms are the result of a parasitic fungus called Hypomyces lactifluorum infecting another mushroom, usually Russula brevipes. The lobster mushroom infection covers the host in a hard red-orange shell, and completely alters its consistency, flavour, shape, and even DNA. The host species, Russula and Milkcap mushrooms, have stems, discernible caps, and gills. They are rather common-looking mushrooms. When the Lobster parasite is done, the “new” mushroom is bright orange to reddish-purple and solid, with no stem, no clearly defined cap, and no gills.
Lobster mushrooms are often just "shrumps" or mushroom humps pushing up the debris, so you have to look closely! They are just bright colours showing through the forest floor. When picking lobster mushrooms, it is much more practical to go from underneath and pluck the entire mushroom from the ground.
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Where to find: Coniferous forests, around trees with decomposing leaves
Lobster mushrooms are typically found in coniferous forests, especially around the base of trees or in the forest duff. They can be found in diverse habitats, but are usually found under conifer trees, with a preference for cedar trees. They thrive in mixed woodlands with both coniferous and deciduous trees and often pop up after a good rain when the conditions are moist and cool. They grow on the ground in areas where their host mushrooms, primarily Russula and Lactarius species, are abundant. These host mushrooms have stems, distinct caps, and gills, but when infected by the lobster mushroom parasite, the new mushroom is bright orange to reddish-purple and solid, with no stem, no clearly defined cap, and no gills.
When searching for lobster mushrooms in coniferous forests, keep an eye out for their distinctive bright red or red-orange colour, which makes them stand out against the forest floor. Look for flashes of orange in the undergrowth and spots of fine white powder. Lobster mushrooms often grow in tight clusters of 2 to 3, with others growing up to 5 metres away. They can be found from July to October, depending on local weather conditions.
When picking lobster mushrooms, it is recommended to pluck the entire mushroom from the ground by going from underneath. This is considered better for the health of the mycelium than cutting with a knife. However, some people prefer to use a knife to cut away the crusty surface and any damp or soft parts before cooking. It is important to clean lobster mushrooms thoroughly before cooking, as their irregular shape and dense texture can trap dirt and debris. Use a brush or damp cloth to gently remove any dirt, and be sure to consume or process the mushrooms within one week of picking.
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When to pick: Late summer and early autumn, after heavy rainfall
Lobster mushrooms are a type of parasitic fungi that infect other mushrooms, usually Russula brevipes, and completely alter their shape, colour, and flavour. They are one of the safer edible mushrooms and are relatively easy to identify due to their distinct texture, large size, and bright red-orange colour.
The best time to pick lobster mushrooms is during late summer and early autumn when they are most abundant. Heavy rainfall can result in a large fruiting of lobster mushrooms about a week later. They can be found in forests all over North America, particularly in the Pacific Northwest, the Great Lakes region, and parts of the Northeast.
When foraging for lobster mushrooms, look for them in coniferous forests, especially around the base of trees or in the forest duff. They usually grow from under light or loose organic matter and often don't emerge above the forest floor, so keep a close lookout for any bright colours peeking through. Remember to only harvest a few mushrooms from each patch to allow the remaining fungi to continue growing and reproducing.
Once you've picked a lobster mushroom, it's important to clean it thoroughly to remove any dirt or sand that may be stuck in its wrinkles and irregular surfaces. You can use a brush to gently remove any dirt or a sharp knife to peel off any encrusted dirt on the bottom of the stem. Transport your mushrooms in a basket or mesh bag that allows air exchange, and store them in a cool and well-ventilated area. Consume or process them within a week of picking.
Lobster mushrooms are versatile ingredients that can be sliced and sautéed, baked, dried, or added to soups, sautés, and pasta dishes. They are known as "Tromba de Puerco" or pork horn in the Michoacan peninsula of Mexico, where they are usually boiled and then fried with tomatoes and onion to be eaten with tortillas.
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Storage: Store in a cool, well-ventilated area and consume within a week
Lobster mushrooms are parasitic fungi that infect host mushrooms, causing them to change shape, colour, and flavour. They are edible wild mushrooms with a subtle shellfish flavour and a bright red or orange colour. They are typically found in the fall, emerging 4-7 days after a good rainfall.
When picking lobster mushrooms, it is recommended to pluck the entire mushroom from the ground, as this is better for the health of the mycelium. Preliminary cleaning should be done as soon as possible after picking, as dirt can get rubbed into the tissues and become difficult to remove. A brush can be used to remove dirt, and a sharp knife can be used to peel off any dirt encrusted on the bottom of the stem.
After picking, lobster mushrooms should be transported in a basket or mesh bag that allows for air exchange. Once home, they should be stored in a cool, well-ventilated area and consumed within a week. Proper cleaning is particularly important for lobster mushrooms found in sandy soils, as dirt can easily get stuck in their irregular surfaces and wrinkles.
If you are not planning to consume the mushrooms within a week, they can be cooked and then frozen. It is important to note that raw mushrooms should never be frozen, as it will ruin their texture. Lobster mushrooms can also be dried as a form of preservation. Older mushrooms are suitable for dehydration and can be made into powder.
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Frequently asked questions
Lobster mushrooms are most abundant in late summer and early fall.
Lobster mushrooms are typically found in North America, particularly in the Pacific Northwest, the Great Lakes region, and parts of the Northeast. They grow in coniferous forests, especially around the bases of trees or in forest duff.
Lobster mushrooms are relatively easy to identify due to their distinctive texture, large size, and
You can pick lobster mushrooms by going underneath and plucking the entire mushroom from the ground. Only harvest a few mushrooms from each patch to allow the remaining fungi to continue growing.
Transport your lobster mushrooms in a basket or mesh bag that allows air exchange. Once home, store them in a cool and well-ventilated area and consume or process them within a week.
