Lobster mushrooms (Hypomyces lactifluorum) are a unique and prized find for foragers. They are a type of parasitic fungus that grows on the caps of certain species of wild mushrooms. As the fungus grows, it takes on a distinctive red and orange color, mimicking the appearance of cooked lobster meat. This has earned them the name “lobster mushrooms” and makes them easily recognizable in the wild.F
Find and Identify Them
Lobster mushrooms are found in the Pacific Northwest region of the United States, from California to Washington state. They grow in moist, shady areas with high humidity, typically near coniferous forests. The best time to find them is during the fall months, from September to November.
Lobster mushrooms are easy to identify once you know what to look for. They grow on the caps of certain species of mushrooms, such as Russula and Lactarius. The infected mushroom will have a rubbery texture and a yellowish or whitish color. The fungus will appear as a bright red or orange growth, sometimes with a slightly scaly texture.
Prepare and Store Them
These mushrooms are a versatile ingredient in the kitchen. They have a firm texture and a rich, savory flavor that makes them a popular addition to soups, stews, sauces, and stir-fries. They can also be sautéed and served as a side dish. When preparing lobster mushrooms, it’s important to thoroughly clean them and remove any dirt or debris. To do this, simply wipe them down with a damp cloth or rinse them under running water.
Lobster mushrooms can be stored for several days in the refrigerator. Simply place them in a paper bag or wrap them in a damp cloth to keep them moist. They can also be frozen for longer storage. To freeze lobster mushrooms, simply blanch them for 2-3 minutes, then drain and let them cool. Place them in an airtight container or freezer bag and store in the freezer for up to 6 months.
Historical Uses
Indigenous cultures in the Pacific Northwest have utilized lobster mushrooms for centuries, valuing them for their medicinal properties. They treated various ailments, including digestive issues and respiratory infections, with these mushrooms. Although they still hold their medicinal value, lobster mushrooms have become more popular for their distinctive flavor and versatility in cooking.
These unique fungi are a prized find for foragers, offering a unique flavor and texture to the table. Found in moist, shady areas in the Pacific Northwest, they are easily recognizable by their bright red and orange color. They are versatile in the kitchen, used in soups, stews, sauces, and stir-fries, and can be stored for several days in the refrigerator or frozen for longer storage. With a rich history of use by indigenous cultures for their medicinal properties, lobster mushrooms are a sought-after addition to any forager’s collection.
