DRIED LOBSTER MUSHROOMS

Lobster Mushroom (Hypomyces Lactifluorum) grows throughout most of North America from mid-summer through mid-autumn. Lobster mushrooms grow from coast to coast and are more popular in the eastern states than in the Northwest, where they tend to be a bigger, denser mushroom, with a rather unpleasant texture when eaten. It can be found sometimes solitary but is usually scattered over an area on the woodland floor under trees, or growing within the leaves of roadsides.

In spite of causing them to grow in a rather disfigured manner, this very brightly colored fungus dramatically transforms its unpalatable hosts into a delicious wild edible. The Lobster mushroom derives its name from the almost fluorescent-like reddish color of the mushroom that by engulfing the entire host mushroom in a bumpy crust with a texture somewhat like sandpaper, causes a resemblance to the shell of a lobster. The overall bulky shape resembles the belled end of a trumpet though usually quite wavy and fluted in appearance. The stalk portion is typically very thick in relation to the width of the cap and a longitudinal section will show a white-fleshed gilled mushroom inside and a very thin orangish red layer on the outer surface of stalk, gills and cap.

The versatile lobster mushroom is a great addition to mushroom dishes because of its touch of beautiful color which is somewhat unique in the edible mushroom world. Lobster mushrooms have a firm and crunchy texture, and meaty taste - delicately mild in flavor, while adding tempting eye appeal. Excellent eating for stir fries, gravies and soups, Lobster mushrooms absorb flavors of a dish well while adding a slightly nutty taste. They are great in baked dishes or sautéed slowly, served with meat or tofu. Sliced thin and cooked with onions and potatoes, they add a touch of class alongside omelets or mixed in with the eggs. Diced after reconstituting, sautéed lobster mushrooms mixed with soft goat cheese makes a wonderful spread. They make a lovely dish when served with noodles. Use in place of any mushroom. Available July to August.

 

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