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Lobster mushroom
Lobster mushrooms which look and even taste mildly like lobster
Lobster mushrooms are available in summer through
fall.
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.
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.
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.
Lobster mushrooms are available in summer through
fall.
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.
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.
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.