What is a weed? A plant whose virtues have never been discovered.-Ralph Waldo Emerson
LOBSTER MUSHROOMS
Where do you find Lobster Mushrooms
Lobster mushrooms grow mostly in conifer forests. They can be found under Cedars and Douglas firs, growing from under loose forest floor material, and usually wherever Russula brevipes and Lactifluus (Lactarius) piperatus. are found.
What Causes Lobster Mushrooms to Happen?
Lobsters aren't technically mushrooms at all. Instead, they are an invasive parasite. Edible Russula or Lactarius mushrooms are essentially "infected" by an invasive fungus called Hypomyces Lactifluorum. This parasite then morphs the mushrooms' texture, taste, and overall presentation into vibrant oranges, reds and then burgundy. These fungi are expert hiders on the forest floor; if you have a keen eye, their tawny color is easy to spot and uproot.
How to Identify Lobsters
Lobster mushrooms are easy to identify. They have the following identifying features:
- A shell-like covering that is vibrant orange turning red and then burgundy with age.
- No gills
- A bright red-orange exterior
- They appear in irregular vase-like shapes
Could any Lobster Mushrooms be Poisonous?
Lobster mushrooms aren't poisonous. Hypomyces lactifluorum only infects edible mushrooms, and even if it didn't, it changes its host completely, right down to the DNA. Care should still be taken when consuming lobster mushrooms due to other possible negative reactions, like mushroom allergies. .
There are no mushrooms that look like lobster mushrooms. As such, there are no poisonous lookalikes for lobster mushrooms. If you simply pay attention to the primary identifying characteristics, and discard anything you're uncertain about, you will be unlikely to pick anything else than a real lobster mushroom. However, as always, getting outside confirmation from multiple sources is always recommended.
How To Clean & Store Lobster Mushrooms:
Brush: Brush them gently with a mushroom or vegetable brush to do away with all the dirt. Some of them have cracks on their surface which are known to be storage spots for dirt so ensure to thoroughly clean this area.
Wiping: If the dirt is not removed using a brush, dampen a paper towel or cloth and wipe the mushrooms over.
HOW TO PRESERVE LOBSTER MUSHROOMS
Storage: Store them in full as this will increase their shelf life and place them in a cold environment as this will preserve them longer.
Drying: Lobster mushrooms can be preserved by slicing thinly and dehydrating them completely to remove all the moisture.
Fridge : Preserve them raw by storing them in the refrigerator.
Freezer: I slice my lobsters, vacume pack them and freeze until I am ready to use them
A couple of ways to cook with Lobster Mushrooms:
Lobster Mushroom Bisque: Ingredients:
Lobster Mushroom Bisque: Ingredients:
Lobster Mushroom Bisque: Ingredients:
1 cup cashews, raw (soaked for at least 3 hours)
or potato if unable to get cashews
- 1 cup vegetable broth
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 shallot, minced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 3 garlic cloves
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 1 cup white wine
- 2 cups dried Lobster mushrooms (soaked)
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1/4 teaspoon cayenne
- 1 bay leaf
- Salt and pepper to taste
Directions:
Lobster Mushroom Bisque: Ingredients:
Lobster Mushroom Bisque: Ingredients:
- After soaking cashews for 3 hours or up to overnight, add them to a blender with 1 cup of vegetable broth and cornstarch. Blend until smooth this will take a few minutes. Set aside. Start soaking the Lobster mushrooms, soak for a few minutes until they are soft.
- In a large soup pot, add olive oil and heat on medium. Add the shallot, garlic, celery, and carrot to the pot and cook for about 3 or 4 minutes until they begin to soften.
- Add the tomato paste and stir into the vegetables. Add the broth, wine, cashew cream mixture, softened mushrooms and all the seasonings. Bring to a soft boil, then reduce to low heat and cook for about 10 minutes to develop flavor and finish cooking everything.
- At this point you can purée some of the soup either with an immersion blender, or by putting about half the soup in the blender, puréeing, then returning to the pot. You don’t want to purée it all unless you don’t want any texture and want it completely creamy.
- Add salt and pepper to taste and adjust flavoring as you need it. Serve immediately.
BRAISED LOBSTER MUSHROOMS WITH TOMATO AND LEEK
Served with rice or polenta, this is a great winter meal.
Ingredients
- 4 oz bacon or make it vegetarian and use cooking oil
- 1 lb lobster mushrooms washed, cleaned, and cut into 1.5-2 inch pieces
- 3 oz 1 heaping cup leek, diced 1 inch
- 2 large cloves garlic thinly slices
- Pinch dried chili
- 1.5 cups chicken or mushroom stock
- ¼ cup dry white wine or beer if youliek that better
- 1.5 cups tomatoes blanched, seeded, and diced into 1 inch pieces, juice reserved
- 2 tablespoons dried ground lobster mushrooms (optional if you have in your pantry, its easy to make and is very handy)
- 2 tablespoon unsalted butter, if you donthave unsalted butterm use slated and dont add so much kosher salt when seasoning
- 2 tablespoons sliced or torn fresh basil
- ½ teaspoon kosher salt plus more to taste
- Fresh ground black pepper to taste
Instructions
- In a wide 12 inch or similar sized pan, render the bacon and reserve tomato juice, leaving the fat in the pan. Brown the lobster mushrooms in the bacon fat on medium high for 10-15 minutes, seasoning with the salt and pepper along the way.
- Push the mushrooms to the side of the pan and add the garlic, along with a little extra oil if needed. Cook the garlic until it’s light brown and aromatic, then add the leeks and ground mushrooms if using and cook for 2 minutes more. Add the chili.
- Deglaze the pan with the wine, cook down by half, then add the stock and bring to a rapid boil. Add the tomatoes and their reserved juice along with the rendered bacon and cook on medium-high for 15-20 minutes or until slightly thickened.
- Double check the seasoning for salt, adjust as needed, then add torn mint to taste, and serve with a vehicle for the juices, like soft polenta or crusty bread.
- Delicious!