Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Seasons/Availability
Dried lobster mushrooms are typically available year round.
Current Facts
The Lobster mushroom is a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes. Caution should be observed when selecting lobster mushrooms as their host mushroom may be a poisonous species.
Description/Taste
Dried lobster mushrooms have layers of flavor thanks to living off of multiple host mushrooms during their life span. The drying process captures those flavor qualities and preserves them. Lobster mushrooms are one of the most favored dried mushrooms as they reconstitute well and create an abundance of rich and fruity flavors. Their coloring is deepened, creating colors of coral, cinnamon and rust. Their flesh is granular and brittle when dried.
Applications
Dried lobster mushrooms may be reconstituted in hot water or stock. Add to soups, stews and terrines as their texture stands up to longer cooking times; they may be added to stuffing or baked pasta dishes as well as simple broth soups and cream sauces. Store dried mushrooms in an airtight container until ready to use.
Geography/History
The Lobster mushroom feeds off of other living organisms in its environment and is dependent on them for nutrition. In fact, the lobster mushroom is know as a mushroom-eating mushroom within its growing process because it actually eats other mushrooms, deriving its nutrients from them and essentially killing the other mushrooms. Lobster mushrooms can be found growing in woods feeding primarily on its parent plants, white lactarius and russula mushrooms. Their growing region is North America, specifically the Pacific Northwest and Canada.
Recipe Ideas
Recipes that include Dried Lobster Mushrooms. One
is easiest, three is harder.
Dried lobster mushrooms are typically available year round.
Current Facts
The Lobster mushroom is a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes. Caution should be observed when selecting lobster mushrooms as their host mushroom may be a poisonous species.
Description/Taste
Dried lobster mushrooms have layers of flavor thanks to living off of multiple host mushrooms during their life span. The drying process captures those flavor qualities and preserves them. Lobster mushrooms are one of the most favored dried mushrooms as they reconstitute well and create an abundance of rich and fruity flavors. Their coloring is deepened, creating colors of coral, cinnamon and rust. Their flesh is granular and brittle when dried.
Applications
Dried lobster mushrooms may be reconstituted in hot water or stock. Add to soups, stews and terrines as their texture stands up to longer cooking times; they may be added to stuffing or baked pasta dishes as well as simple broth soups and cream sauces. Store dried mushrooms in an airtight container until ready to use.
Geography/History
The Lobster mushroom feeds off of other living organisms in its environment and is dependent on them for nutrition. In fact, the lobster mushroom is know as a mushroom-eating mushroom within its growing process because it actually eats other mushrooms, deriving its nutrients from them and essentially killing the other mushrooms. Lobster mushrooms can be found growing in woods feeding primarily on its parent plants, white lactarius and russula mushrooms. Their growing region is North America, specifically the Pacific Northwest and Canada.
Recipe Ideas
Recipes that include Dried Lobster Mushrooms. One
is easiest, three is harder.| Fat Free Vegan Kitchen |
|
Tofu with Lobster Mushrooms in Ginger Broth |
| The Good Cook |
|
Lobster Mushroom Stuffing |
