Lobster Mushroom Guide: 3 Ways to Prepare Lobster Mushrooms

Lobster mushrooms are meaty, white mushrooms that have been parasitized by a fungus called Hypomyces Lactifluorum, which turns them red and changes their flavor and texture. The mold typically attacks white, large-capped mushrooms like russula brevipes and lactarius mushrooms. These kinds of mushrooms have a short shelf life, but when they are cleaned and prepared properly and eaten in their prime, they can add rich, crustacean-like flavor to both vegetarian and meat-based dishes.

Lobster mushrooms have a meaty texture and a sweet, nutty aroma, also reminiscent of lobster. Neither lactarius piperatus or russula mushrooms have a distinctive taste, and the flavor of both mushrooms is improved by the mold that turns them into lobster mushrooms. Russula mushrooms are crumbly before they are parasitized by the hypomyces fungus. After they become lobster mushrooms, their texture becomes meatier and more toothsome.

Here is an overview of how to properly identify lobster mushrooms that are ready to be harvested.

1. 1. Look for a red-orange color. Lobster mushrooms are easily identifiable by their bright, reddish-orange color from the hypomyces fungus. This fungus will typically cover the outside of the mushroom, which will remain white and meaty on the inside. Foragers should avoid lobster mushrooms that have turned purple.
2. 2. Make sure the weight is right. Lobster mushrooms that are ready to eat have a dense, heavy weight similar to a paperweight. Anything that is too light may be too old and should not be eaten.
3. 3. Do a smell test. Make sure to smell any lobster mushrooms you find at the grocery store or in the wild before cooking them. If they smell fishy and damp, they are past their prime and should not be eaten.
4. 4. Search for them on the right trees in the right season. In North America, lobster mushrooms can be found from mid-summer into fall. You’ll find lobster mushrooms on any trees that grow russula brevipes and lactarius mushrooms, which can include birch, pine, and hardwood trees.

Lobster mushrooms can collect a lot of dirt from the forest floor, and you should clean them thoroughly before you cook and eat them. Here is an overview of how to properly clean lobster mushrooms.

1. 1. Clean dirt away using a brush. You can use a small brush to lightly scrub dirt from the cap, crevices, and gills of your lobster mushrooms before you rinse them. Scrub the mushroom gently—hard enough to remove dirt, but not hard enough to wear down its red coating and lessen its flavor.
2. 2. Rinse your mushrooms. If there is any excess dirt after brushing your mushrooms, you can briefly rinse your mushrooms under cold water. Lobster mushrooms are hardy and will survive rinsing.
3. 3. Leave your mushrooms to dry. Leave your mushrooms to dry in a strainer. Avoid rubbing them clean right after rinsing, because any extra friction may wear down the red fungus. When you are ready to cook them, gently pat dry any areas that are wet with a paper towel.

Lobster mushrooms do not need long to cook, and their flavor profile is delicate. Here are three popular ways to cook lobster mushrooms.

1. 1. Sautéed: You can roughly chop, slice, or cube your lobster mushrooms then sauté them with fats like butter or olive oil in a pan to enhance their flavor. Lobster mushrooms also have a dying effect when cooked with heat and fat, and create a yellow-orange juice to flavor the rest of the ingredients in your dish. If you want to make a vegetarian lobster risotto, you can add pan-fried lobster mushrooms into your dish right before it’s done.
2. 2. Deep-fried: You can deep fry lobster mushrooms in a tempura batter for a vegetarian spin on fried lobster or oysters.
3. 3. Stewed: You can add lobster mushrooms in the later stages of cooking a stewed dish to add some extra color, flavor, or texture.

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