Hypomyces Lactifluorum

Common Names: Lobster Mushroom, Shrimp Mushroom

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Culinary

About

Hypomyces lactifluorum, known as the Lobster mushroom, is an ascomycete fungus that parasitizes other mushrooms, transforming them into edible fruiting bodies with a seafood-like aroma and flavor. It typically parasitizes members of the genera Lactarius and Russula. When cooked, it develops a tender texture and sweet, shellfish-like taste.

Flavors

Seafood

Distinct shellfish, lobster or shrimp-like flavor

Sweet

Sweet, nutty taste

Nutty

Lobster Mushrooms have a distinct nutty flavor that is cherished in many culinary dishes.

Textures

Firm

Lobster Mushrooms have a firm texture, making them suitable for various cooking methods.

Crumbly

The outer layer can sometimes be slightly crumbly or brittle, especially when dried.

Meaty

The texture of Lobster Mushrooms is often described as meaty or dense, similar to some seafood.

Fragrances

Earthy

Hypomyces lactifluorum has a natural earthy aroma typical of many mushrooms.

Peppery

Some people detect a slightly spicy or peppery scent from Lobster Mushrooms.

Physical Characteristics

Caps:

Irregular, lobed, up to 15 cm wide. Reddish orange to orange-yellow.

Gills:

Dense, forked, white becoming pale yellow.

Look Alike Species

	Specie:	Differences:
	Lactarius deliciosus Edibility: edible	Not parasitized or lobed, has orange milk when stem is broken

Specie:

Lactarius deliciosus

Edibility:

edible

Differences:Not parasitized or lobed, has orange milk when stem is broken

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