With their bright red color, lobster mushrooms are one of the most striking fungi in the woods. Theyre an edible wild mushroom with a subtle shellfish flavor thats easy to identify with no look alikes. Ive been hunting and cooking them for over a decade. In this post Ill teach you everything you need to know about them in the woods, and the kitchen.
Lobster mushrooms are a fascinating type of fungus with an unusual flavor and texture that resembles seafood. Their unique taste and meaty texture have made them popular among chefs and home cooks looking for vegetarian and vegan alternatives to shellfish. But what exactly do these odd-looking mushrooms taste like? Let’s take a closer look at the flavor profile of lobster mushrooms.
Lobster mushrooms get their name from their bright reddish-orange color and claw-like shape, which is reminiscent of a cooked lobster However, they are not actually related to shellfish at all Lobster mushrooms are formed when a parasite called Hypomyces lactifluorum infects other types of mushrooms, usually Russula or Lactarius mushrooms.
The parasite coats the host mushroom’s cap in a thick, reddish layer and distorts its shape, transforming its appearance and flavor profile completely While the original host mushroom is rather mild and nondescript in taste, once infected by H lactifluorum, it takes on an seafood-like flavor and firmer, dense texture.
Lobster mushrooms grow wild and cannot be cultivated. They are found in forests scattered across North America from late summer through early fall. Due to their rarity, they tend to command high prices at farmer’s markets and specialty grocers when in season.
The Unique Flavor of Lobster Mushrooms
So what does this bizarre fungus actually taste like? Lobster mushrooms have an intriguing flavor that does bear some resemblance to their namesake. When raw, they have an earthy, mushroomy aroma. But once cooked, lobster mushrooms take on a sweet, almost nutty flavor with notes of shellfish and the ocean. The taste is mild, but the texture is quite firm and chewy.
Many describe the flavor as similar to lobster or crab, with a delicate marine essence. When eaten, lobster mushrooms have a slightly fishy umami taste and aroma that is akin to seafood. The flavor is not overpowering but rather subtle and nuanced.
The sweetness and nuttiness balance the mild brininess nicely. The mushrooms tend to absorb and reflect the flavors of ingredients they are cooked with, taking on hints of garlic, butter, herbs and more. Their adaptable flavor makes them easy to pair with all sorts of seasonings and cuisines.
Key Differences Between Red and White Varieties
Lobster mushrooms come in two main color varieties:
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Red lobster mushrooms: The most common type, with a bright reddish-orange exterior. These have a crispy outer texture and intensely earthy, seafood-like flavor.
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White lobster mushrooms: Rarer albino variety that lacks the red pigment. These have a milder taste and smoother, more tender texture than the red. Their flavor is less mushroomy and more similar to actual lobster meat.
Both types can be used interchangeably in recipes, but their nuanced differences in taste and texture lend themselves to slightly different uses in the kitchen.
How to Cook with Lobster Mushrooms
When cooking with lobster mushrooms, simple preparations are best to highlight their unique umami flavor. Sautéing in butter or oil helps bring out their sweetness. They pair exceptionally well with garlic, shallots, chives and citrus. Herbs like thyme, rosemary and tarragon complement the seafood notes.
Lobster mushrooms work beautifully in pastas, risottos, soups and seafood stews in place of actual shellfish. Their firm, bouncy texture makes them perfect for stuffings, patties and fritters. For an extra crispy texture, lobster mushrooms can be breaded and fried tempura-style.
Drying intensifies their flavor substantially, producing an umami bomb of a mushroom powder. Powdered lobster mushrooms make a fantastic seasoning blend for vegan seafood dishes.
Health Benefits and Food Safety
In addition to their scrumptious taste, lobster mushrooms have some health benefits. They contain antioxidants, along with B vitamins, vitamin D, copper and fiber.
However, they do need to be cooked soon after harvesting. Older lobster mushrooms can cause gastrointestinal distress. It’s also best for people with shellfish allergies to exercise caution, as lobster mushrooms can provoke mild allergic reactions.
When buying, look for mushrooms that are firm, heavy and bright in color. Store refrigerated and use within 3-4 days for best flavor and texture. With their impressive nutritional value and wildly unique taste, lobster mushrooms are a mushroom lover’s dream ingredient!
With their one-of-a-kind flavor, lobster mushrooms offer an intriguing alternative to shellfish in plant-based cooking. Their mild briny sweetness and tender, meaty texture when cooked make them a treasure for vegetarians and vegans looking to mimic seafood. Lobster mushrooms lend themselves beautifully to all sorts of dishes, from risottos to pastas, stews, patties and more. Their versatility in the kitchen is matched only by their unique appearance in nature. For cooks looking to experiment with umami-rich ingredients, lobster mushrooms are a must-try.
Where to Find Lobster Mushrooms
To find wild lobster mushrooms, you need to find places where Russula or Lactarius mushrooms grow. In the Midwest, lobsters grow in mixed woods. A good trick is to look for large, white mushrooms like Russula brevipes and Lactarius piperatus since they make the best host mushrooms.
In Northern Minnesota, I find them in mixed woods with birch, aspen and red pine. In Southern Minnesota they like mixed hardwood and oak forests.
In the Midwest, lobster fungi season will start around mid summer (late July-August) and can go through September. In the Pacific Northwest where they may grow with Ponderosa pine, the season will go longer into November. Theyre sold commercially in the fall.
The Lobster Mushroom Taste
Fresh mushrooms have a very mild flavor and aroma of shellfish or crustaceans which intensifies when dried. Highlight the shellfish taste by using dried lobster powder.
I consider these a choice mushroom due to their size and texture. The only drawback is they lack flavor compared to other mushrooms like chanterelles. Enjoy their meaty texture in heavily seasoned dishes where they can blend into the background, like a curry.
The first time you try them, cut them into large chunks or slices and saute in olive oil to taste their flavor, then get creative.
One of the best parts of the mushroom is their firm texture. Theyre so solid you can grate them like a potato and use them to make mushroom cakes like potato latkes or a pressed terrine as in the pictures below.
Cooking Tips
- Dried lobsters can become bitter if used in excess.
- These are great for fresh mushroom duxelles.
- The bright orange-red coating turns butter, oil or cream a brilliant orange color.
- Since lobsters are mild tasting, try mixing them with other mushrooms or cooking like potatoes.
- Eat leftover cooked mushrooms within 2 days, and make sure to reheat them.
- Their size and texture make them perfect for vegan and vegetarian and vegan mushroom recipes.
- Freeze lobster mushrooms by cooking in butter with salt, then sealing in a freezer bag.
Heres a few ideas to get you inspired.
The most delicious lobster mushroom recipe I’ve ever eaten in my life!
FAQ
Are lobster mushrooms tasty?
To that end, the lobster mushroom is prized for its crustacean-like flavor, meaty consistency, and heartiness when cooking.Feb 10, 2023
What’s the best way to cook lobster mushrooms?
Keep it simple. Pan-frying or sautéing is perfect for this dense mushroom, and the larger specimens benefit from moist cooking methods. The bright orange-red color of the mushroom leaches out as it cooks, leaving a colorful juice in the pan. In fact, lobster mushrooms can be used to dye wool, fabric, or paper.
Why do lobster mushrooms taste like seafood?
Lobster mushrooms, or hypomyces lactifluorum, are the result of one fungus, hypomyces, colonizing another fungus, normally a russula or lactarius species, the resulting blend produces a mushroom that tastes like lobster and looks like something out of a sci-fi movie.
What is interesting about Lobster Mushroom?
Lobster mushrooms, like many good things, are actually the result of a relationship between two living things. The orange-colored fungus, Hypomyces lactifluorum, parasitizes the mushroom of another fungus, and in doing so creates a tasty treat. Neither of the common host mushrooms is edible on its own.