Lobster Mushroom

Latin: hypomices lactiflorum onrussula

This is not a mushroom, but rather a parasitic “ascomycete” that grows on mushrooms (russula), turning them a reddish orange color that resembles the outer shell of a cooked lobster. Unique to North America, this fungus is delicious. It has a firm and tender texture, is white on the inside and gives recipes a brilliant saffron color. It goes well with fish and meat and tastes slightly like seafood.

Vitamins and Minerals:
The lobster mushroom has high amounts of carbohydrates, proteins and fibers. Calcium and iron are also found.
More Details

Use and Preservation:
Can only be dried not frozen and it will keep its flavor.

Fresh Lobster mushroom is available from June to August. Get dried lobster mushroom here.