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Lobster mushrooms are gnarled, contorted fungi, averaging 15-20 centimeters in diameter, and have an irregular shape with little to no stem and a cracked cap. The surface of the cap is textured, firm, and mottled, ranging in color from white to a vibrant orange-red, with split, wavy edges. Underneath the cap, the gills of the host mushroom almost disappear under the parasitic fungus, leaving the area somewhat rippled and disfigured. When sliced, the flesh is white, dense, and spongy with a faint, seafood-like aroma. Lobster mushrooms have a chewy texture with a subtly nutty, woody, and delicate flavor.
Seasons/Availability
Lobster mushrooms are generally available in the fall through early winter. In specific regions of North America, they can also be found as early as mid-summer.
Current Facts
Lobster mushrooms, botanically classified as Hypomyces lactifluorum, are fungi that have been compositionally altered by a parasitic mold. Research shows that the mold prefers the brittle white mushroom, Russula brevipes, and the peppery milkcap mushroom, Lactarius piperatus, as its host. The parasitic fungus propagates on the host, altering the mushroom’s chemical composition, and covers the surface in bright orange coating while twisting the cap into odd shapes. This contortion is noted in the Lobster mushroom’s scientific name, hypomyces, which is a Greek word meaning “mushroom underneath” as a nod to the process by which the Lobster mushroom is formed. Throughout this symbiotic process, the host mushroom, initially considered flavorless, improves in taste and texture when transformed, creating a desirable, rare fungus. Lobster mushrooms are not commercially grown and are foraged from the wild, favored for their dense consistency, mild flavor, and unique coloring.
Nutritional Value
Lobster mushrooms contain some fiber, which stimulates digestion, and copper, a nutrient that helps in the production of red blood cells and iron absorption. The mushrooms also provide lower amounts of vitamins B, D, and K to assist in maintaining overall health.
Applications
Lobster mushrooms must be cooked and are best suited for sautéing, braising, and baking. To clean, the fungi should be dry brushed to prevent the bright coloring from being removed. The mushrooms retain their firm texture after cooking and can be added to pasta dishes, mixed into chowders and soups, cooked in cream-based sauces, or added to stews and terrines. They can also be incorporated into risotto, seafood, omelets, and stir-fries. It is important to note that the red-orange coloring will bleed when heated, creating a rich hue, especially in rice-based dishes. In addition to cooked preparations, Lobster mushrooms can be dried for extended use, which intensifies their flavor. Lobster mushrooms pair well with onions, garlic, ginger, potatoes, orzo, spinach, broccoli, cauliflower, tomatoes, lemon, and cannellini beans. Once picked, the mushrooms should be used immediately for the best quality and flavor but can also be stored in a paper bag in the refrigerator for 3-7 days. Once cooked, it is imperative that the mushrooms be consumed within two days to avoid spoiling and food poisoning.
Ethnic/Cultural Info
Lobster mushrooms are used as a natural dye, capable of producing shades ranging from a pale orange to pink, and saffron, and can also create darker shades of purple or red depending on the additional ingredients added. The art of dyeing fabrics with mushrooms dates back to the early 1970s in Northern California when artist Miriam C. Rice began experimenting with local fungi varieties as a source of color. Rice used cotton, wool, and silk to absorb the varying colors and spent years documenting the shades of dye obtained from each variety of mushroom. In 1980, Rice published her research in her first book, “Mushrooms for Color,” and established the International Mushroom Fungi & Fiber Symposium, launching her career as an artist and researcher. Dyeing with mushrooms is still practiced worldwide in the modern-day, and in addition to fabrics, the dye created from Lobster mushrooms can also be used to color paper.
Geography/History
Lobster mushrooms are found wherever russula and lactarius mushrooms are grown, typically in temperate forests across the northern United States from the Pacific Northwest to New England and throughout Canada. It has been heavily debated whether Lobster mushrooms are found globally or are only found in North America, with some experts believing there are two separate parasitic species, while other experts claim the mold species is the same worldwide. Today Lobster mushrooms are foraged from the wild and can be found in limited supply at farmer’s markets and through select specialty grocers in the United States, Canada, and Europe.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
Lobster mushrooms have a unique appearance and culinary qualities. These fungi come in vibrant orange-red colors and sport rippled surfaces with an irregular shape and cracked cap. The gills of the host mushroom are transformed under the parasitic fungus. Inside, the white flesh is dense and spongy with a faint seafood-like aroma. Their flavor offers a chewy texture with subtle nutty, woody notes combined with delicate undertones.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
Lobster mushrooms must be cooked and retain their firm texture, making them ideal for sautéing, braising, and baking. They pair well with ingredients such as onions, garlic, spinach, and tomatoes. The mushrooms' red-orange coloring will bleed when heated, creating a rich hue, particularly in rice-based dishes. They can be stored in a refrigerator for 3-7 days but should be consumed within two days of cooking to ensure safety and freshness.
Specialty Produce
1929 hancock st sd ca 92110
View on Instagram
6192953172
https://www.specialtyproduce.com/
Lobster mushrooms are created when a parasitic mold transforms bland host mushrooms like Russula brevipes or Lactarius piperatus. This mold alters the mushroom's chemical composition, giving it a dense texture, mild flavor, and bright orange coating. They can't be commercially grown and are foraged in the wild. Nutritionally, they offer fiber for digestion, copper to support red blood cell production, and small amounts of vitamins B, D, and K for overall health.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Lobster mushrooms naturally occur where russula and lactarius mushrooms grow, mainly in temperate forests across the northern United States, from the Pacific Northwest to New England, and throughout Canada. While some debate exists about their global presence, these mushrooms are primarily foraged in North America and are available in limited quantities at farmer's markets and certain specialty grocers in the United States, Canada, and Europe.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Lobster mushrooms can be used as a natural dye, offering colors like pale orange, pink, saffron, or deeper hues such as purple and red when combined with other ingredients. The practice gained prominence in Northern California in the 1970s, pioneered by Miriam C. Rice. Her experiments led to the 1980 book "Mushrooms for Color," documenting how fabrics like wool, cotton, and silk absorbed these mushroom-derived colors.
Eataly
10250 Santa Monica Blvd, Los Angeles, CA 90067
Lobster mushrooms are not true mushrooms but a result of a parasitic fungus growing on a host mushroom, giving them their unique shape and vibrant orange-red color. This parasitism alters the host mushroom, even changing its flavor profile to include seafood-like notes. With their dense, spongy flesh and subtle nutty, woody taste, they offer chefs a versatile ingredient for various dishes.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Lobster mushrooms are versatile and must be cooked, holding their firm texture after preparation. They pair well with ingredients like onions, garlic, ginger, potatoes, spinach, and lemon, and their red-orange hue enriches rice-based dishes. To preserve their bright coloring, clean them with a dry brush. Store in a paper bag in the refrigerator for 3-7 days, and consume cooked mushrooms within two days to avoid spoilage. Drying them enhances flavor for extended use.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Lobster mushrooms are not cultivated commercially but are foraged in the wild, making them a rare delicacy. Their vivid orange appearance and twisted shapes come from a parasitic mold growing on host mushrooms such as Russula brevipes or Lactarius piperatus. This transformation enhances both flavor and texture, turning previously bland fungi into sought-after culinary ingredients with mild flavor and dense consistency.
Sosio's Produce In Pike Place Market
1st Ave and Pike St. Seattle WA 98101
(206) 622-1370 [email protected]
Lobster Mushrooms: These unique fungi are not true mushrooms but result from a parasitic mold transforming russula and lactarius mushrooms. They primarily grow in temperate forests across the northern U.S., from the Pacific Northwest to New England, and Canada. Despite debates about their global presence, they are foraged and sold in limited amounts through farmer’s markets and specialty grocers across the U.S., Canada, and Europe.
Lobster mushrooms can be used as a natural dye, creating shades from pale orange to pink, saffron, purple, or red, depending on added ingredients. This practice dates back to the 1970s when artist Miriam C. Rice explored mushroom-based dyes in Northern California, using cotton, wool, and silk. She published her results in "Mushrooms for Color" in 1980 and founded the International Mushroom Fungi \u0026 Fiber Symposium, sparking a global interest in this art form.
is easiest, three is harder.
