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Lobster Mushrooms 1Lb. 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. H. lactifluorum specifically attacks members of the genera Lactarius and Lactifluus (milk-caps), and Russula (brittlegills), such as Russula brevipes and Lactifluus piperatus in North America. Order now

At maturity, H. lactifluorum thoroughly covers its host, rendering it unidentifiable. Lobster mushrooms are widely eaten and enjoyed fresh. They are commercially marketed and sometimes found in grocery stores; they have been made available at markets in Oregon. They have a seafood-like flavor and a firm, dense texture. 

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While edible, field guides note the hypothetical possibility that H. lactifluorum could parasitize a toxic host and that individuals should avoid consuming lobster mushrooms with unknown hosts, although no instances of toxicity have been recorded. One author notes that he has personally never experienced any trouble from consuming them and another notes that there have been no reports of poisoning in hundreds of years of consumption.

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The lobster mushroom is a meaty mushroom, meatier in fact than most portabello mushrooms. They are red like cooked lobsters and have a seafood-esque flavor that’s sweet, delicate, and delicious. These mushrooms grow in abundance in the mountains of the Pacific Northwest, and they are only found in natural areas with living trees.

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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. Purchase Lobster Mushrooms. 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. 

In addition, Fresh Lobster mushrooms, wild foraged in the USA, hard-to-find, available seasonally. Extremely delicate in flavor and meaty in texture, the lobster mushroom is actually not a mushroom at all but rather a parasitic fungus that engulfs other mushrooms. Available only in mid-summer, the lobster mushroom has a slightly salty-sweet taste that goes well with stir-fries, soups, stews, terrines, and egg dishes.