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Lobster Mushrooms

  • Lobster mushrooms are so named for their brilliant red color, not because they taste like crustaceans.
  • 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. 
                               Lobster Mushrooms Information, Recipes and Facts
  • 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. 
  • 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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