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Hypomyces lactifluorum, or the lobster mushroom, is 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. Contrary to its common name, the species itself is neither a mushroom nor a crustacean.
Hypomyces lactifluorum, whose main hosts are Russula and Lactifluus, is commonly called lobster mushroom in North America and United Kingdom. Depending on the type of mushroom that was parasitized, the cap may be very bitter, and in some cases inedible.
Lactifluus piperatus forms part of an unusual and highly regarded dish in North America, being one of several species parasitized by the lobster mushroom Hypomyces lactifluorum. Once colonized by the parasite, an orange-red crust forms over the surface of the mushroom, and the taste becomes delicious as the parasite infiltrates its host's ...
Crab-Stuffed Mushrooms. In the world of fancy bite-size appetizers, the crab-stuffed mushroom reigns supreme. These are also great with chopped, cooked lobster or shrimp meat, but try to avoid ...
Russula brevipes was initially described by American mycologist Charles Horton Peck in 1890, from specimens collected in Quogue, New York. [3] It is classified in the subsection Lactaroideae, a grouping of similar Russula species characterized by having whitish to pale yellow fruit bodies, compact and hard flesh, abundant lamellulae (short gills), and the absence of clamp connections.
If fancy dishes from the 1960s included lobster thermidor, the ’80s were all about lobster ravioli. This dish was a hit at home dinner parties and on fine dining menus, and combined sweet ...
Crab-Stuffed Mushrooms. In the world of fancy bite-size appetizers, the crab-stuffed mushroom reigns supreme. These are also great with chopped, cooked lobster or shrimp meat, but try to avoid ...
Lobster mushroom. Humans collect several species of Russula for food. There is a cultural divide toward interpretation of Russula edibility. In general, North American field guides tend to list mostly non-edible species and advise caution when consuming any member of the genus.