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The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
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The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
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Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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Lobster mushrooms are small to medium in size, averaging 15-20 centimeters in diameter, and are irregular in shape little to no stem and a cap with many twists, lumps, and cracks. The flesh is firm, dense, ranges in color from white to a vibrant orange-red, and is covered in mottling and fine bumps or pimples that release spores. The gills of the host mushroom almost disappear under the parasitic fungus, leaving the area somewhat rippled and the cap disfigured. The texture of the Lobster mushroom’s flesh is granular and fragile, but when cooked it has a rich, nutty, and sweet aroma with a light, seafood-like taste.
Lobster mushrooms are available in the fall, and in specific regions, they can also be found as early as mid-summer.
Lobster mushrooms, botanically classified as Hypomyces lactifluorum, are a result of a fungus attacking another mushroom and is a member of the Hypocreaceae family. Typically growing over the brittle white mushroom, Russula brevipes, and the peppery mushroom, Lactarius piperatus, as the fungus propagates on its host, it leaves the mushroom with a bright orange coating and eventually twists the fungus into odd shapes, transforming into the Lobster mushroom. What is unusual about this process is the fungus improves the flavor and texture of the host mushroom. Lobster mushrooms are commonly found on hemlock trees and grow in temperate forests. Their flavor varies significantly, depending on its host mushroom, but in general, Lobster mushrooms are favored for their dense nature, sweet fragrance, and mild, seafood-like flavor.
Lobster mushrooms contain fiber, copper, and vitamins B, D, and K.
Lobster mushrooms are best suited for cooked applications such as sautéing and baking and hold their texture well after cooking. To clean, the mushrooms should be dry brushed instead of cleaned with a damp cloth because the bright color can be removed when wiped. Lobster mushrooms can be added to stuffing, baked in pasta dishes, mixed into broth and soups, cooked in cream-based sauces, and added to stews and terrines. They can also be incorporated into risotto, seafood stew, omelets, and stir-fries. Lobster mushrooms make a great dried mushroom as the drying process captures their rich flavor qualities and preserves them. Lobster mushrooms pair well with onions, garlic, ginger, new potatoes, orzo, spinach, broccoli, cauliflower, tomatoes, lemon, and cannellini beans. They will keep up to one week when stored in a paper bag in the refrigerator. Once cooked, it is important that the mushrooms be consumed within two days to avoid spoiling and food poisoning.
In the Lobster mushroom’s scientific name, hypomyces is a Greek word meaning “mushroom underneath” as a nod to the process by which the Lobster mushroom is formed. These brightly-colored orange mushrooms can also be used as a dye for wool, fabrics, and paper. When used as a dye with ammonia, it will create a pink-red color.
Lobster mushrooms can be found growing under hemlock trees in North America, specifically in the Pacific Northwest and have been growing since ancient times. Today Lobster mushrooms can be found at farmers markets and specialty grocers in the United States, Canada, and in Europe.
Recipes that include Lobster Mushrooms. One
is easiest,
three is harder.
People have shared Lobster Mushrooms using the Specialty Produce app for iPhone and Android.
| Food Buzz: History of Mushrooms | Listen |
Description/Taste
Lobster mushrooms are small to medium in size, averaging 15-20 centimeters in diameter, and are irregular in shape little to no stem and a cap with many twists, lumps, and cracks. The flesh is firm, dense, ranges in color from white to a vibrant orange-red, and is covered in mottling and fine bumps or pimples that release spores. The gills of the host mushroom almost disappear under the parasitic fungus, leaving the area somewhat rippled and the cap disfigured. The texture of the Lobster mushroom’s flesh is granular and fragile, but when cooked it has a rich, nutty, and sweet aroma with a light, seafood-like taste.
Seasons/Availability
Lobster mushrooms are available in the fall, and in specific regions, they can also be found as early as mid-summer.
Current Facts
Lobster mushrooms, botanically classified as Hypomyces lactifluorum, are a result of a fungus attacking another mushroom and is a member of the Hypocreaceae family. Typically growing over the brittle white mushroom, Russula brevipes, and the peppery mushroom, Lactarius piperatus, as the fungus propagates on its host, it leaves the mushroom with a bright orange coating and eventually twists the fungus into odd shapes, transforming into the Lobster mushroom. What is unusual about this process is the fungus improves the flavor and texture of the host mushroom. Lobster mushrooms are commonly found on hemlock trees and grow in temperate forests. Their flavor varies significantly, depending on its host mushroom, but in general, Lobster mushrooms are favored for their dense nature, sweet fragrance, and mild, seafood-like flavor.
Nutritional Value
Lobster mushrooms contain fiber, copper, and vitamins B, D, and K.
Applications
Lobster mushrooms are best suited for cooked applications such as sautéing and baking and hold their texture well after cooking. To clean, the mushrooms should be dry brushed instead of cleaned with a damp cloth because the bright color can be removed when wiped. Lobster mushrooms can be added to stuffing, baked in pasta dishes, mixed into broth and soups, cooked in cream-based sauces, and added to stews and terrines. They can also be incorporated into risotto, seafood stew, omelets, and stir-fries. Lobster mushrooms make a great dried mushroom as the drying process captures their rich flavor qualities and preserves them. Lobster mushrooms pair well with onions, garlic, ginger, new potatoes, orzo, spinach, broccoli, cauliflower, tomatoes, lemon, and cannellini beans. They will keep up to one week when stored in a paper bag in the refrigerator. Once cooked, it is important that the mushrooms be consumed within two days to avoid spoiling and food poisoning.
Ethnic/Cultural Info
In the Lobster mushroom’s scientific name, hypomyces is a Greek word meaning “mushroom underneath” as a nod to the process by which the Lobster mushroom is formed. These brightly-colored orange mushrooms can also be used as a dye for wool, fabrics, and paper. When used as a dye with ammonia, it will create a pink-red color.
Geography/History
Lobster mushrooms can be found growing under hemlock trees in North America, specifically in the Pacific Northwest and have been growing since ancient times. Today Lobster mushrooms can be found at farmers markets and specialty grocers in the United States, Canada, and in Europe.
Recipe Ideas
Recipes that include Lobster Mushrooms. One
is easiest,
three is harder.Recently Shared
People have shared Lobster Mushrooms using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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University District Farmers Market
Foraged And Found Edibles
Near Seattle, Washington, United States206-390-1960 About 159 days ago, 12/15/18 Sharer's comments : Lobster Mushrooms spotted at University District Farmers Market. Yum, just need rehydrating! 
University District Farmers Market
Near Seattle, Washington, United StatesAbout 201 days ago, 11/03/18 Sharer's comments : Lobster Mushrooms spotted at University District Farmers Market. A meaty beautiful prized mushroom! 
Secret location in Chequamegon Forest
Nathan Bochler
Wisconsin, United States619-219-9761 About 311 days ago, 7/16/18 Sharer's comments : Lobster Mushrooms spotted at Secret location in Chequamegon Forest. 
Central Market
Near Poulsbo, Washington, United StatesAbout 617 days ago, 9/13/17 Sharer's comments : Lobster Mushrooms spotted at Central Market. 
Pike Place Market
Corner Produce Pike Place
Near Seattle, Washington, United States1500 Pike St, Seattle 206-535-7562 About 617 days ago, 9/13/17 Sharer's comments : Lobster Mushrooms spotted at Pike Place Market. Look at these beautiful local Lobster Mushrooms, what a find ;) 
Ballard Market
Near Seattle, Washington, United StatesAbout 617 days ago, 9/13/17 Sharer's comments : Lobster Mushrooms spotted at Ballard Market. 
Central Market
Near Shoreline, Washington, United StatesAbout 617 days ago, 9/13/17 Sharer's comments : Lobster Mushrooms spotted at Central Market. Pike Place Market Near Seattle, Washington, United States About 618 days ago, 9/12/17 Sharer's comments : Lobster Mushrooms spotted at Pike Place Market. |
