Michael Davis
Lobster mushrooms are a type of parasitic fungi that infect host mushrooms, causing them to change shape, colour, and flavour. They are considered a delicacy in the culinary world due to their distinct taste and appearance. If you're interested in foraging for lobster mushrooms, it's important to know where to look. Lobster mushrooms are typically found in North America, particularly in the Pacific Northwest, including Vancouver Island, the Great Lakes region, and parts of the Northeast. They grow in coniferous forests, often around the base of trees or in forest duff, and can be identified by their bright red or orange colour. The best time to forage for them is during late summer and early fall when they are most abundant. When picking lobster mushrooms, it is recommended to pluck the entire mushroom from the ground and clean it thoroughly before cooking.
| Characteristics | Values |
|---|---|
| Location | Lobster mushrooms are typically found in North America, particularly in the Pacific Northwest, the Great Lakes region, parts of the Northeast, and Vancouver Island. They grow in coniferous forests, especially around the base of trees or in the forest duff. |
| Season | The best time to forage for lobster mushrooms is during late summer and early fall when they are most abundant. Heavy rainfall can result in a large fruiting of lobster mushrooms about a week later. |
| Identification | Lobster mushrooms have a distinctive texture, large size, and bright red to reddish-purple colour. They are relatively easy to identify and have no poisonous lookalikes. They often have a ring of fine white powder around them, which is actually the spores of the mushroom and is safe to consume. |
| Harvesting | Pick lobster mushrooms from the floor of coniferous forests. They usually grow from under light or loose organic matter. Only harvest a few mushrooms from each patch to allow the remaining fungi to continue growing. |
| Storage and Transportation | Store lobster mushrooms in a cool and well-ventilated area and consume or process them within a week of picking. Transport them in a basket or mesh bag that allows air exchange, which helps keep them in good condition and spreads spores as you walk. |
| Cleaning | Lobster mushrooms should be thoroughly cleaned before cooking as dirt can get stuck in their wrinkles and irregular surfaces. Use a brush to remove dirt and a sharp knife to peel off any dirt encrusted on the bottom of the stem. |
| Preparation | Before preparing lobster mushrooms, cut away the crusty surface and any damp or soft parts. They can be sliced and sautéed, baked, dried, or parboiled. |
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What You'll Learn
North America, especially the Pacific Northwest, Great Lakes and Northeast
Lobster mushrooms are typically found in North America, especially the Pacific Northwest, the Great Lakes region, and the Northeast. They grow in coniferous forests, often 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.
In the Pacific Northwest, lobster mushrooms are found in California, Oregon, Washington, and British Columbia. They occur in coastal habitats and along the Cascade Range. In California, they are mostly found on the western side of the northern Coast Range, from Sonoma County and up, where they associate with conifers such as Sitka Spruce, Douglas Fir, and Western Hemlock. They can also be found in coastal areas with abundant fog drip as early as mid-June. In Oregon, Washington, and British Columbia, they are often found with the same tree species as well as Pine in the Canadian Rockies.
In the Northeast, lobster mushrooms are relatively common in a variety of forest types. They can be found abundantly with Jack Pines further north and in mixed hardwood oak forests in other regions. In Quebec and Eastern Canada, Jack Pine is the main tree host. They are also found around Ponderosa Pines and, to a lesser extent, White Pines, typically in acidic soils without a lot of vegetation growth.
Lobster mushrooms are parasitized mushrooms, so they only occur in areas where both the hosts and the parasite Hypomyces lactiflourum are found. While the host species are found worldwide, the parasite is only known to exist in North America. They can often be found fruiting in areas with human disturbance, such as trails, campgrounds, and old logging roads.
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Coniferous forests, around trees or forest duff
Lobster mushrooms are typically found in North America, particularly in the Pacific Northwest, the Great Lakes region, and parts of the Northeast. They are abundant in Oregon, Washington, and British Columbia, and can be found in coastal habitats, along the cascade range, and in the Canadian Rockies. In California, they are mostly found on the western side of the northern Coast Range, from Sonoma County upwards.
Lobster mushrooms grow in coniferous forests, especially around the base of trees or in the forest duff. They thrive in mixed woodlands with both coniferous and deciduous trees, often appearing after rainfall when the conditions are moist and cool. They are associated with conifers such as Sitka Spruce, Douglas Fir, and Western Hemlock, and can also be found with Pine. In Colorado, lobster mushrooms can be found alongside Ponderosa Pine, typically at elevations of 6,000-9,000 feet.
When foraging for lobster mushrooms, look for their vibrant, lobster-like coloration, which makes them stand out against the forest floor. They have a distinctive texture, large size, and bright colour, with an orange-red shell. They are relatively easy to identify and only infect edible fungi species. They can be found growing on the forest floor, often concealed beneath moss, leaves, and plant litter, so keep your eyes peeled for a glimpse of red. They grow in tight clusters of 2-3 mushrooms, with others growing up to 5 metres away, and they will often fruit in the same area year after year, so make a note of their location.
The best time to forage for lobster mushrooms is during late summer and early fall when they are most abundant. When harvesting, only take what you need and always leave some behind to benefit the ecosystem and ensure future growth. It is important to be considerate of the environment and follow sustainable practices. Before cooking, clean lobster mushrooms thoroughly to remove any dirt and debris, as their irregular shape and dense texture can trap these.
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Late summer and early autumn, after heavy rainfall
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 base of trees or in the forest duff. The best time to forage for lobster mushrooms is during late summer and early autumn when they are most abundant, after heavy rainfall.
Lobster mushrooms are the result of a parasitic fungus, Hypomyces lactifluorum, infecting another mushroom, usually Russula brevipes. They are relatively easy to identify due to their distinctive texture, large size, and bright colour. The top of the mushroom is often warped, cracked, and bulbous, with a semi-cup-shaped or concave cap that is prone to collecting dirt and debris. The caps are bright orange-red and turn purplish as they age. The stems are generally short and thick compared to the cap and can sometimes be missing entirely.
When picking lobster mushrooms, it is important to be considerate of the environment and follow sustainable practices. Only harvest a few mushrooms from each patch, allowing the remaining fungi to continue growing and reproducing. Once picked, trim the dirty ends, use a dry brush to clean, and then cut off the base. At home, wash the mushrooms with cold water and then dry them before storing them in a Ziploc bag with a dry paper towel.
Lobster mushrooms are safe to eat and are known for their meaty texture and subtle but distinctive flavour. However, it is important to only consume young, firm mushrooms as they deteriorate quickly. Old, bug-eaten, or rotten mushrooms can make people ill. Lobster mushrooms can be preserved in a variety of ways, including drying, pickling, or freezing after cooking.
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Well-drained hillsides with acidic soils
Lobster mushrooms are typically found in North America, particularly in the Pacific Northwest, the Great Lakes region, parts of the Northeast, and Vancouver Island in British Columbia. They are often found in well-drained hillsides with acidic soils around Ponderosa trees. They grow in coniferous forests, especially around the base of trees or in the forest duff. Lobster mushrooms are the result of a parasitic fungus, Hypomyces lactifluorum, infecting another mushroom, usually Russula brevipes or Lactifluus (Lactarius) piperatus. The lobster mushroom infection covers the host in a hard red-orange shell and completely alters its consistency, flavour, shape, and even DNA.
Lobster mushrooms have a distinctive texture, large size, and bright colour, making them relatively easy to identify. They are one of the safer edible mushrooms, with no poisonous lookalikes. They usually grow from mid-to-late summer on Vancouver Island, with heavy rainfall resulting in a large fruiting of lobster mushrooms roughly a week later. The best time to forage for lobster mushrooms in North America is during late summer and early fall when they are most abundant.
When foraging for lobster mushrooms, it is important to be considerate of the environment and follow sustainable practices. Only harvest a few mushrooms from each patch, allowing the remaining fungi to continue growing and reproducing. Lobster mushrooms should be picked from the floor of coniferous forests, often growing from under light or loose organic matter. They can be identified by their bright red colour and unique texture.
To pick lobster mushrooms legally in Canada, stick to land you own, private land you have permission to forage, or crown land. It is recommended to cut away the crusty surface on top of the mushroom, then cut away any damp or soft parts before cooking. Lobster mushrooms can be sautéed, baked, or dried before being added to pickling brine. They are a versatile ingredient that can be used in soups, sautés, pasta dishes, and more.
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Transport in a basket or mesh bag
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 base of trees or in the forest duff. The best time to forage for lobster mushrooms is during late summer and early fall when they're most abundant. Heavy rainfall can result in a large fruiting of lobster mushrooms about a week later.
When picking lobster mushrooms, it is recommended to pluck the entire mushroom from the ground and clean it with a brush to remove any dirt. Some sources suggest using a knife to cut away any dirt encrusted on the bottom of the stem. It is important to leave a few mushrooms in each patch to allow the fungi to continue growing and reproducing, which benefits the ecosystem.
Once you have picked the lobster mushrooms, it is important to transport them in a basket or mesh bag that allows for air exchange. This keeps the mushrooms in good condition and allows their spores to spread as you walk. When you get home, store the mushrooms in a cool and well-ventilated area. It is recommended to consume or process them within a week of picking.
Before cooking, make sure to clean the mushrooms thoroughly, especially if they were found in sandy soil. You can cut away the crusty surface and any damp or soft parts, then prepare the mushrooms by slicing, sautéing, or baking. Lobster mushrooms are versatile and can be used in soups, sautés, pasta dishes, or even pickled.
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Frequently asked questions
Lobster mushrooms are typically found in North America, particularly in the Pacific Northwest, the Great Lakes region, parts of the Northeast, and Vancouver Island. They grow in coniferous forests, especially around the base of trees or in the forest duff.
The best time to forage for lobster mushrooms is during late summer and early fall when they are most abundant. Heavy rainfall can result in a large fruiting of lobster mushrooms about a week later.
Lobster mushrooms are bright red or orange to reddish-purple and solid, with no stem, no clearly defined cap, and no gills. They are relatively easy to identify as they have no poisonous lookalikes. However, always cook them thoroughly before eating and avoid old or rotten specimens.
