Lobster mushrooms are a delightful edible mushroom that can be found growing in the wild across many parts of North America Their vibrant red-orange coloring makes them stand out in the forest, but it also means they can easily pick up dirt, debris, and grit during harvesting Properly cleaning lobster mushrooms is important to fully enjoy their flavor and texture.
In this comprehensive guide, I’ll walk through the key steps for cleaning lobster mushrooms after foraging using simple techniques Taking the time to gently yet thoroughly clean these mushrooms is worth the modest effort. Follow these tips, and you’ll be ready to cook your lobsters into a mouthwatering meal.
Step 1: Harvest Fresh Lobster Mushrooms
The first step is gathering your lobster mushrooms Look for specimens with bright orange-red caps that are free of mold, rot, or insect damage The mushrooms should feel firm and solid, not soft or mushy. Carefully cut or twist to remove the mushrooms from their base without bruising them.
Gently place the harvested mushrooms in a basket, box, paper bag or other container. Avoid packing them too densely. Get them home and into the refrigerator promptly. Chilled lobsters will clean easier than warm ones.
Step 2: Inspect and Prep the Mushrooms
Lay the lobster mushrooms out on a clean work surface and inspect both sides. Look closely for any remaining pine needles, leaves, moss, soil or other debris clinging to the mushrooms. Also check for unwanted critters like slugs or worms hiding within the fungi.
Use tweezers to remove any small insects or bugs. Trim away any visibly damaged, bruised or rotten spots on the mushrooms with a sharp knife. Cutting out 1⁄4 to 1⁄2 inch off the very bottom of the stem will remove dirt.
Step 3: Remove Loose Surface Debris
Use your fingers, a small knife, toothbrush or other soft brush to gently loosen and brush off any debris sitting on the mushroom’s surface. Pay extra attention to the underside of caps where pine needles and dirt often collect.
Work gently during this step to avoid marring or bruising the tender mushroom flesh. Have a bowl or pan underneath to catch any loose dirt and particles that fall off.
Step 4: Rinse Away Remaining Debris
Place the lobster mushrooms in a colander or mesh strainer. Rinse under a gentle stream of cool water, turning the mushrooms to expose all sides. This helps wash away any finer loose dirt or debris particles.
Rinse each mushroom for 30 to 60 seconds total. Avoid vigorous scrubbing or prolonged rinsing which can lead to excess water absorption and soggy mushrooms.
Step 5: Pat or Air Dry
After rinsing, transfer lobster mushrooms to a clean kitchen towel or paper towels. Gently pat dry, pressing the towel gently against all surfaces to soak up moisture. You want the mushrooms damp but not dripping wet.
Take care when patting caps and gills to avoid crushing the delicate flesh. Air drying for 10 to 15 minutes also works well.
Step 6: Detail Cleaning
At this point, your lobster mushrooms should be mostly clean. But you may need to do some detail cleaning for any remaining stuck-on bits of debris. Dirt and needles can become lodged in cracks or crevices on the caps.
Use a dull knife, tweezers or toothpick to gently scrape and pry out any stubborn debris. Spot rinse if needed. Finish by patting dry again with a towel.
Step 7: Trim and Slice the Mushrooms
With the mushrooms now clean, trim away any damaged portions using a sharp knife. Then slice the lobster mushrooms about 1⁄4 inch thick so they’ll cook evenly later on. Watch for any interior worms or insects when slicing mushrooms open.
Step 8: Refrigerate or Use Right Away
Place the cleaned, sliced lobster mushrooms in a covered bowl or storage container in the fridge if not using immediately. Properly cleaned lobsters will keep fresh for 3 to 4 days before cooking. Otherwise, you’re ready to start cooking!
Key Tips for Cleaning Lobster Mushrooms
Follow these tips for optimal results when cleaning freshly foraged lobster mushrooms:
- Work slowly and gently to avoid bruising or tearing the delicate mushrooms
- Check caps and gills closely for debris which often gets trapped
- Rinse briefly under cool water to remove dirt then dry promptly
- Use tweezers, knives or brushes to remove any stuck-on pine needles, soil or grit
- Trim away any damaged portions after cleaning is complete
- Thinly slice mushrooms to ensure even cooking
With some care taken during cleaning, your lobster mushrooms will be ready to truly shine in all kinds of savory recipes. The effort pays off in enjoying the full flavors of these foraged woodland treats. Dig in and savor the fruits of your lobster mushroom hunting efforts!
What are Lobster Mushrooms?
Before diving into cleaning tips, it helps to understand what exactly lobster mushrooms are. Lobster mushrooms come from a unique interaction between fungi.
They form when the parasitic fungus Hypomyces lactifluorum infects certain Russula or Lactarius mushroom species. This changes the infected mushroom’s appearance, texture, and flavor.
The most noticeable effect is the vivid reddish-orange coloring. The mushroom’s flesh also becomes denser and firmer. And it takes on a mild seafood or shellfish aroma and taste.
Lobster mushrooms have been enjoyed for ages in Mexico, where they’re commonly sold in markets. In the Michoacán region, they are called “tromba de puerco” meaning pork horn. This refers to their meaty texture and vase-like caps when cooked.
When and Where to Find Lobster Mushrooms
Lobster mushroom foraging season varies by location, but generally runs from mid-summer through early fall. In the Midwest, prime season is August into September. Out West, they may grow into November.
To find them, look for damp mixed forests and woodlands where their host mushrooms thrive. Birch, aspen, pine, oak, and fir forests are good bets. Search the base of trees and wooded slopes.
They usually sell for $15 to $25 per pound fresh. Dried lobster mushrooms cost $40 to $50 per pound.
How to Store and Use Lobster Mushrooms
Fresh cleaned lobster mushrooms will keep for 3 to 4 days refrigerated. Place in a paper bag or container that allows airflow. The mushrooms can also be frozen for longer storage.
To freeze, first cook by sautéing in butter or oil. Let cool, then transfer to freezer bags or airtight containers. Frozen, they’ll keep for up to 10 to 12 months.
When cooking fresh lobster mushrooms, their mild flavor really shines when paired with bold seasonings. They work well in mushroom medleys, mixed into risottos, or as the star of mushroom cakes. Dried lobster mushrooms make an umami seasoning powder.
Be Careful with Old, Wet or Damaged Mushrooms
When harvesting, only collect firm, fresh looking lobster mushrooms. Older fungi often have an unpleasant fishy odor and can cause stomach upset if eaten. Also avoid mushrooms growing in standing water or with significant worm damage.
Proper identification is critical since some poisonous mushrooms can look similar to untrained eyes. When in doubt, stick to mushrooms purchased from a reputable source.
Enjoy the Fruits of Your Foraging
Lobster mushrooms offer a real foraging thrill with their flashy colors. With a little time taken to gently clean and prep these mushrooms, you can fully experience their uniqueness.
Follow these tips to properly clean your harvested lobster mushrooms. Then get ready to create delicious woodland-infused meals starring these treasures found in the fungi forest.
Are Lobster Mushrooms Poisonous?
No, but, like other mushrooms, some people are allergic to them and experience intense nausea, vomiting and diarrhea a few hours after ingestion. Lobsters are also said to contain some iodine, which could account for some of the fishy aroma. Reactions from people with shellfish allergies have also been reported but should be considered anecdotal until we know more.
A perfect mushroom should be heavy like a paperweight. If the mushroom feels light like Styrofoam, has a strong fishy odor or dark purple color, theyre too old to eat. Old lobsters also have a reputation for making people sick. On a side note, old purple mushrooms are the best for making lobster mushroom dye.
Older mushrooms are good for dehydrating. These are one of the best mushrooms to make into powder.
Lobsters can be vase shaped, filled with small creatures, dirt and rainwater. When picking, trim the dirty ends from the lobsters, use a dry brush to clean, then carve out the middle and any soft tissue using your knife.
At home, wash the mushrooms with cold water, then dry on towels. After cleaning, store the mushrooms in a Zip Loc bag with a dry paper towel.
You may run into mushrooms that havent been fully parisitized. After discussions with foragers, chefs, and mycologists, and serving hundreds of pounds myself, I can tell you that if it looks like a lobster, and is parasitized by the Hypomyces, its edible.
The exception is if the mushroom is half-parasitized, which is extremely rare (see below).
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.
Cleaning lobster mushrooms and saving the trim
FAQ
How do you prepare lobster mushrooms?
Lobster mushrooms are easy to cook. A simple sautee in butter or olive oil works well. Like any mushroom, they should be cooked all the way through. I sauteed these in a little olive oil. I then roasted them in the oven for 10 minutes at 350F degrees, to make them crispy on the outside.
How to properly clean foraged mushrooms?
Use a damp towel to brush off dirt/sand from the cap and stem. If you need to, you can lightly rinse them and brush with a towel to remove further debris.Jun 11, 2022
Is lobster mushroom safe to eat?
While lobster mushrooms don’t have the legions of fervent aficionados that porcini and chanterelle mushrooms command, they are equally delicious. A classic accompaniment to seafood recipes, mushroom risottos, and all foods Italian.
How do you clean lobster mushrooms before cooking?
Cleaning: As with any wild foraged ingredient, it’s crucial to clean your lobster mushrooms thoroughly before cooking. Begin by brushing off any dirt or debris with a soft brush or cloth. If needed, you can also rinse the mushrooms briefly under cold water, but be sure to pat them dry immediately, as mushrooms tend to absorb water.
How do you preserve lobster mushrooms?
Another way of preserving your lobster mushroom bounty safely is through drying: Place cleaned slices onto baking sheets lined with parchment paper so air circulates evenly around each piece.
Can you cut lobster mushrooms?
If needed, you can also rinse the mushrooms briefly under cold water, but be sure to pat them dry immediately, as mushrooms tend to absorb water. Cutting: Once your mushrooms are clean, you can proceed to cut them. Depending on the size of your lobster mushrooms, you may want to slice them into smaller, more manageable pieces.