Lobster Mushrooms
These typically large, contorted looking mushrooms are actually the product of one mushroom affecting another. Most knowledge points to them being the product of the fungus hypomyces lactiflourum infecting a species of russula or lactarius.
When the infected mushroom’s mycelium attempts to create a mushroom, it instead forms twisted versions of itself, with a red coating that turns food cooked with it a deep yellow, like saffron or paprika. Their name is usually said to be due to their coloring, but lobster mushrooms definitely do have a slight shellfish aroma and quality, similar to some typical russula and lactarius species you may eat. They fruit in the fall in Minnesota where I live, after the chanterelles and just before the hen of the woods. I usually find them in mixed forest areas, typically with aspen or birch.
Lobster mushrooms have a delicious, crunchy texture when cooked, and they are meaty enough to be a stand in for protein in vegetarian entrees.
Lobster Mushroom Recipes
Dried lobster mushroom bisque
Sauteed lobster mushrooms with venison New York strips
Lobster mushroom braised whole, with wild spinach and wheatberries
Dried lobster mushroom duxelles
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