The lobster mushroom [i] or lobster of the woods is not actually a mushroom; it is the combination of a mushroom and a second fungus that has grown onto and into the mushroom, giving it a hard, red shell. The shell is a parasitic fungus called Hypomyces lactifluorum. The host mushroom is always some species of either Russula or Lactarius. The two most common hosts, by far, are Russula brevipes and Lactarius piperatus though the latter may actually be a group of very similar species. There is, in fact, some evidence to suggest that lobster mushroom does not biochemically resemble the host species; it is not that the host simply has a parasitic crust on it, for while the mushroom is crusty, the interior is also a mix of tissue from the two species, and the parasite even radically alters the biochemistry of the host tissue that remains [iii]. Lobster is not well-known as a medicinal mushroom, but that does not preclude it having undiscovered benefits, and it is considered a healthy food.
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Lobster mushrooms are actually mushrooms infected with another type of fungus. The host mushroom, typically a Russula or Lactarius, is transformed by this infection into a tasty treat with bold red color. Mild tasting, with a nutty flavor, good grilled, in stir frys or soups. Melt 3 tablespoons of the butter in a medium-size 8-inch heavy nonstick or cast-iron skillet over medium heat until it begins to foam. Add the onion and cook, stirring often, until it begins to brown, about 6 minutes. Add the mushrooms and potato.
Cook over medium heat until the mushrooms are softened, about 5 minutes. Stir in the parsley and tarragon. Continue cooking, stirring frequently, until the hash is well browned and the mushrooms are very tender, about 20 minutes.
Scrape the bits that stick to the pan back into the hash. Add salt and pepper tot aste. Stire in the cream, if using. Press the has into an even layer in the skillet.
Lower the heat to medium-low and continue cooking until the underside of the hash is crisp, about 5 minutes. Meanwhile, beat the eggs, chives, and 2 tablespoons of water in a bowl until thoroughly blended. Spoon the hash out onto a serving plate and keep it warm.
If using a cast-iron pan, wipe it out thoroughly. Pour in the eggs and cook over medium heat, stirring constantly, to the desired consistency.
Remove the pan from the heat and season with salkt and petter to taste. Spoon the eggs next to the hash. Serve immediately. Note: A leftover baked russet potato works perfectly in this recipe. If starting from scratch, simmer a scrubbed potato about 8 ounces in salted water to cover until tender, about 35 minutes. Drain the potato and cool it completely before peeling and dicing.
Simmering the potatos in the mushroom broth from rehydrating dried mushrooms can help infuse more mushroom flavor into the dish.
Attention: Sold by the ounce. Bulk pricing applied automatically to quantity purchases. Lobster Mushrooms, Hypomyces lactifluorum — bulk by the ounce. Home Products Lobster Mushrooms, Hypomyces lactifluorum — bulk by the ounce. Product Description. Description Lobster mushrooms are actually mushrooms infected with another type of fungus.
For more information on this mushroom, visit the following links: — The Mushroom Expert — Mycoweb. Customer Reviews. Try these healthy recipes containing this product Chaga , Desserts. Main Course. Breakfast , Main Course , Vegetarian. Chaga mushroom, ground — 2oz pack.
Lobster Mushroom (Hypomyces lactifluorum): Identification & Info
A Lactarius or R ussula fruiting body fully parasitized by Hypomyces lactifluorum. This union creates the sought-after lobster mushroom. Photo by Herbert Baker. Hypomyces lactifluorum is an unmistakable, sought after mycological find I have yet to encounter this calendar year.
Your path towards ecological understanding
Black Trumpet Craterellus cornucopioides, C. Small Chanterelles Craterellus tubaeformis, C. Hedgehog Hydnum repandum, H. Horse and Meadow Mushroom Agaricus arvensis, A campestris. Parasol Mushroom Macrolepiota procera.
Lobster Mushrooms, Hypomyces lactifluorum – bulk by the ounce
The Lobster mushroom , Hypomyces lactifluorum , contrary to its common name, is not a mushroom , but rather a parasitic ascomycete fungus that grows on certain species of mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster. At maturity, H. Lobster mushrooms are widely eaten and enjoyed fresh. While edible, field guides caution against eating this fungus as some of the host species it parasitizes are poisonous or toxic. From Wikipedia, the free encyclopedia. Lobster mushroom Scientific classification Kingdom: Fungi. Falcon Guides.
Lobster mushrooms are actually mushrooms infected with another type of fungus. The host mushroom, typically a Russula or Lactarius, is transformed by this infection into a tasty treat with bold red color. Mild tasting, with a nutty flavor, good grilled, in stir frys or soups. Melt 3 tablespoons of the butter in a medium-size 8-inch heavy nonstick or cast-iron skillet over medium heat until it begins to foam.