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LOBSTER MUSHROOMS
Lobster Mushroom, Hypomyces
lactifluorum (HYPOCREACEAE)
Ivy Hutchison
Dan Molter, CC-BY-SA-3.0
LOBSTER MUSHROOMS are created when Hypo- bles seafood. Harvest them when they are young and
myces lactifluorum engulfs and parasitizes a white- firm, clean them well, and cook them thoroughly. Old
fleshed host mushroom of the Russula or Lactarius mushrooms, which develop flaccid flesh and a strong
genus. The result is a pimpled, distorted, but brilliant- fishy odor, should be avoided.
ly colored orange fruiting body (they can sometimes
LOBSTER MUSHROOM SOUP: Ingredients: 4-5 stalks
be white). Lobster mushrooms devel-op in summer celery (diced), 3 onions (finely chopped), 10 cups
and fall, following wet weather. They are widely dis-
chicken stock, 2 large lobster mushrooms (chopped),
tributed, occurring alone or gregariously in wooded
¼ cup butter, ¼ cup parboiled rice grains, 1 tsp. tur-
areas.
meric, salt, pepper. In a large pot, bring stock to a
FRUITING BODY: As the host mushroom becomes boil. Add rice and reduce to a simmer. In a pan, sau-
enveloped by H. lactifluorum, it changes from white to té mushrooms in butter (3 min.). Add celery (sauté 3
bright orange or orange-red. Its surface turns tough min.) and onions (sauté 3 min.). Stir mushrooms and
and pimpled and its shape deforms into many odd vegetables into the broth. Season with turmeric, salt,
distortions. Some mushrooms can appear nearly fun- pepper. Simmer for 30 min.
nel-shaped, while others are reduced to a crumple
WARNING: Cumulative evidence so far shows that
of folds. The host’s gills become blunt ridges, though
H. lactifluorum only parasitizes edible Russula and
its flesh remains notably white. Old mushrooms turn
Lactarius mushrooms. However, lobster mushrooms
purplish and soft with a rank fishy odor.
do make some people sick. There have been a few
SPORES: 30-50 x 4.5-8 µ; spindle-shaped, two-celled, reports of gastrointestinal irritation, burning throat,
densely warted, colorless and sweating.
EDIBLE PARTS: young fruiting body POISONOUS LOOK-ALIKES: H. luteovirens, which
HOW TO EAT: When fresh, these highly prized mush- looks like a greenish-yellow lobster mushroom, is in-
rooms have a crisp texture and a flavor that resem- edible.
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