Lobster mushrooms


Strange looking mushroom but very tasty.
Strange looking mushroom but very tasty.

While wandering around the woods for chanterelles we came across several Lobster mushrooms.  Why is it called a lobster mushroom you ask?  It is because it is the color of a cooked lobster with the faint taste of seafood when you eat it.  A lobster mushroom is not truly a mushroom, but is a parasitic ascomycete that grows on mushrooms, turning them a reddish-orange color that resembles the outer shell of a cooked lobster. It colonizes members of the genera Lactarius (Milk-caps) and Russula, such as Russula brevipes and Lactarius piperatus in North America. At maturity,it completely covers its host mushroom, rendering it unidentifiable. Lobster mushrooms are widely eaten and enjoyed; they are commercially marketed and are commonly found in some large grocery stores ( I have never seen them sold anywhere around here though). They have a seafood-like flavor and a firm, dense texture. According to some, they may taste somewhat spicy if the host mushroom is an acrid Lactarius.  Even though the outer part is red the interior is a dense hard white color.  unfortunately the ones that I found were too old to eat and had already started to have bugs eat them.  But it is nice to find them so I can go back to the same location and look for them again.

Lobster mushrooms have a velvety texture when sautéed, not unlike cooked lobster, and their succulent meat hints pleasantly at seafood. Processing one can be a chore: Lobster mushrooms collect more than their share of dirt on a cap riddled with nooks and crannies. Don’t be afraid to scrub them hard, and then dice them up and saute with a little butter, cream and cognac to make a colorful duxelles.

Lobster mushroom just breaking the surface of the forest floor
Lobster mushroom just breaking the surface of the forest floor

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