The largest of all tree-borne fruits, jack fruit is oval-shaped and knobbly-skinned. This fruit can weigh up to eighty or ninety pounds.
The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
Inventory, lb : 110.94
This item was last sold on : 08/17/17
Lobster mushrooms have a color similar to that of cooked lobster shell, with bright, fiery orange beneath the spotted or mottled cap. The gills of the host mushroom almost disappear under the parasitic fungus, leaving the area somewhat rippled and the cap disfigured. The texture of the Lobster mushroom’s flesh is granular and brittle. The taste benefits from multiple layers of flavor from the host mushrooms and often Hypomyces lactifluorum intensifies the nuances of its host. Lobster mushrooms are popular for their robust flavor and aroma, which can sometimes mirror that of seafood or lobster.
Lobster mushrooms are available in the fall, though they can be found as early as mid-summer.
The Lobster mushroom is actually an example of a fungus attacking another mushroom. Hypomyces lactifluorum most commonly attacks and parasitizes the brittle white mushroom, Russula brevipes or the peppery mushroom, Lactarius piperatus. Hypomyces lactifluorum leaves the host mushroom with a bright orange coating and eventually twists the fungus into odd shapes, transforming into the “Lobster mushroom.”
Lobster mushrooms are a source of carbohydrates and contain a small amount of protein and fiber.
Lobster mushrooms hold their texture after cooking; they may be added to stuffing or baked pasta dishes as well as simple broth soups and cream sauces. Add the brightly-colored mushrooms to soups, stews and terrines. Slice thin; sauté with onions and new potatoes, add to omelets or scrambled eggs. Lobster mushrooms make a great dried mushroom as the drying process captures their rich flavor qualities and preserves them. Store refrigerated in a paper bag for up to one week.
Hypomyces is Greek for “mushroom underneath” as a nod to the process by which a Lobster mushroom is formed. These brightly-colored orange mushrooms can be used as dye for wool, fabrics and some paper.
Lobster mushrooms can be found growing under hemlock trees in North America, specifically in the Pacific Northwest and in Canada and in Europe.
Restaurants currently purchasing this product as an ingredient for their menu.
|Rancho Valencia||Del Mar CA||858-756-1123|
|Hyatt Islandia||San Diego CA||619-224-1234|
|University Club||San Diego CA||619-234-5200|
|The Joint||San Diego CA||619-222-8272|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Marriott Marina Kitchen||San Diego CA||619-234-1500 x6113|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Herb & Wood||San Diego CA||619-955-8495|
|Georges at the Cove||San Diego CA||858-454-4244|
|Barbarella||San Diego CA||858-454-7373|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Solterra Winery + Kitchen||Encinitas CA||760-230-2970|
Recipes that include Lobster Mushrooms. One is easiest, three is harder.
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