Produce Briefs...
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.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Lobster Mushrooms are available July through November.
Current Facts
The Lobster mushroom is actually 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
Lobster mushrooms reap the reward of having layers of flavor thanks to living off of multiple host mushrooms during their life span. Lobster mushrooms are one of the most favored mushrooms as they create an abundance of rich and fruity flavors. Their coloring is deep, creating colors of coral, cinnamon and rust. Their flesh is granular and brittle. Lobster mushrooms make a great dried mushroom as the drying process captures their rich flavor qualities and preserves them.
Applications
Add to soups, stews and terrines. Slice thin; sauté with onions and new potatoes. Blend in omelets or scrambled eggs. Lobster mushrooms hold their texture after cooking; they may be added to stuffing or baked pasta dishes as well as simple broth soups and cream sauces. Store in a paper bag.
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 as within its growing process 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 Pacific Northwest and Canada.
Recipe Ideas
Recipes that include Lobster Mushrooms. One
is easiest, three is harder.
Lobster Mushrooms are available July through November.
Current Facts
The Lobster mushroom is actually 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
Lobster mushrooms reap the reward of having layers of flavor thanks to living off of multiple host mushrooms during their life span. Lobster mushrooms are one of the most favored mushrooms as they create an abundance of rich and fruity flavors. Their coloring is deep, creating colors of coral, cinnamon and rust. Their flesh is granular and brittle. Lobster mushrooms make a great dried mushroom as the drying process captures their rich flavor qualities and preserves them.
Applications
Add to soups, stews and terrines. Slice thin; sauté with onions and new potatoes. Blend in omelets or scrambled eggs. Lobster mushrooms hold their texture after cooking; they may be added to stuffing or baked pasta dishes as well as simple broth soups and cream sauces. Store in a paper bag.
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 as within its growing process 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 Pacific Northwest and Canada.
Recipe Ideas
Recipes that include 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 |
| The Journal of a Girl who Loves To Cook |
|
Creamy Lobster Mushroom and Onion Puff Tarts |
