Lobster Mushrooms | Meronwood https://www.meronwood.com Mycology Centre Sunshine Coast, BC, Canada Thu, 22 Oct 2020 03:35:05 +0000 en hourly 1 https://wordpress.org/?v=6.9.4 Lobsters https://www.meronwood.com/lobster-mushrooms-hypomyces-lactifluorum/ Wed, 04 Sep 2019 15:29:27 +0000 http://meronwood.com/?p=1709

Walking around getting lost in Sprockids today and found lots of lobsters. Most were being hosts to a variety of bug life – lucky bugs. But quite a few had this lovely white, non-buggy interior and hadn’t been slimed by slugs.

Here’s one we’re calling the “thumbs-up” lobster.

 

pssst… Wanna see some absolutely pristine lobsters? Check out the Ontario Mushrooms

 

About The Lobster Mushroom  (Hypomyces lactifluorum)

The Lobster mushroom, Hypomyces lactifluorum, contrary to its common name, is not a mushroom, but rather 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. H. lactifluorum specifically attacks members of the genera Lactarius and Lactifluus (milk-caps), and Russula (brittlegills), such as Russula brevipes and Lactifluus piperatus in North America. At maturity, H. lactifluorum thoroughly covers its host, rendering it unidentifiable. Lobster mushrooms have a seafood-like flavor and a firm, dense texture. According to some, they may taste somewhat spicy if the host mushroom is an acrid Lactarius.

More information: Hypomyces lactifluorum: Wikipedia

]]> Laetiporus sulphureus, Ontario https://www.meronwood.com/hypomyces-lactifluorum-ontario-2018-2-2/ Thu, 04 Oct 2018 15:18:42 +0000 http://meronwood.com/?p=1528 Okay, of course McDowell has heard about the woods chickie (got mixed taste reviews) but had not had the opportunity to get up close and personal with one. But she did this year – and was it fun!

But I’m getting ahead of myself…

It all began September 16, 2018 when I walked out from the cottage and saw this:

Okay, I said to myself, that looks like an explosion of… what…

And two days later that explosion turned into this:

Beautiful right? Oh this is definitely something! Could this be the woods chickie that I’ve been hearing about? And yes it was.

I harvested the gorgeous beauty on October 4. And here they are washed (sort of) and ready.

Hey are those teeth?!?

And now for the taste report. I’m a real texture person and the firmness of Laetiporus sulphureus is outstanding. It’s been a long time (like 40+ years) since I’ve eaten anything with such wonderful bite firmness. Taste-wise I’d say it’s very subtle. Yes, not a lot going on there. But… teaming up the summer lobsters with the woods chickies made for a perfect meal.

Laetiporus sulphureus And only east of the rockies you say? Well, one good reason to head east.

Once again, mushrooms made my life sublime in Ontario cottage country.

Looking out from the cottage deck in October.

 

About The Woods Chick  (Laetiporus sulphureus)

Laetiporus sulphureus is a species of bracket fungus (fungi that grow on trees) found in Europe and North America. Its common names arecrab-of-the-woods, sulphur polypore, sulphur shelf, and chicken-of-the-woods. Its fruit bodies grow as striking golden-yellow shelf-like structures on tree trunks and branches. Old fruitbodies fade to pale beige or pale grey. The undersurface of the fruit body is made up of tubelike pores rather than gills.

More information: Laetiporus sulphureus: Wikipedia

]]> Hypomyces lactifluorum, Ontario https://www.meronwood.com/hypomyces-lactifluorum-ontario-2018/ Wed, 05 Sep 2018 21:46:40 +0000 http://meronwood.com/?p=1288

And we’re back licking our lips, I mean searching for lobster mushrooms in Horton, Ontario.

Although the abundance of lobsters we experienced in 2015 is not to be found (due to cottage renovations) we did find 20 orange beauties in their prime peaking out from fallen leaves.

They were a little later coming – due to the extremely hot weather this year? We did blow out the thermometer that only went up to 55° C. So it was mid-late August we found the beauties. And even in September we are still finding them but the humidity has gotten to these and they are soft but sometimes a brilliant red. Who doesn’t get excited seeing lobster mushrooms, even if they are past eating they are still so darn fun!

The first lobster of 2018. August 08. Yes McDowell danced for joy.

Small collection of the lobsters that popped up after a huge thunderstorm!

Clouds and sunsets combined over the lake in Horton Township, Ontario for evening gatherings to taste the summer lobsters mushrooms.

 

About The Lobster Mushroom  (Hypomyces lactifluorum)

The Lobster mushroom, Hypomyces lactifluorum, contrary to its common name, is not a mushroom, but rather 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. H. lactifluorum specifically attacks members of the genera Lactarius and Lactifluus (milk-caps), and Russula (brittlegills), such as Russula brevipes and Lactifluus piperatus in North America. At maturity, H. lactifluorum thoroughly covers its host, rendering it unidentifiable. Lobster mushrooms have a seafood-like flavor and a firm, dense texture. According to some, they may taste somewhat spicy if the host mushroom is an acrid Lactarius.

More information: Hypomyces lactifluorum: Wikipedia

]]> Hypomyces lactifluorum, Ontario https://www.meronwood.com/hypomyces-lactifluorum-ontario/ Wed, 05 Aug 2015 19:08:26 +0000 http://meronwood.com/?p=733

Who knew a stint at the family cottage in Ontario would mean an abundance of lobster mushrooms!

To be factually correct lobster mushrooms are mushrooms that have been grown over by a parasitic fungus that changes the mushroom mycelia and resulting fruiting body structure (into delicious) and turns the colour to a gorgeous lobster orange.

These stunningly beautiful lobster mushrooms were found at McDowell Lane (named for my parents), Horton Township.

In this location the H. lactifluorum fungus has overtaken Russula mushrooms.

Late July and early August – final tally is 74 found and 41 perfect beauties.

Lobster mushroom, Horton, Ontario
Right outside the cottage the lobsters were growing loud and proud!

Lobster mushroom, Horton, Ontario
Stunning colouring and gorgeous. Unique is the granular texture where the gills would be on the original mushroom.

Lobster Mushroom, Horton, Ontario
Bright orange coating and blinding beautiful white interior. McDowell was beside herself.

Lobster Mushrooms, Horton, Ontario
A morning stroll to check on the chipmunks and this was the bounty. All this pre-coffee!

The Ontario weather means the mushrooms are firm and not water-logged as can often be the case in BC. McDowell was freaking out they were so perfect. In the pan there was no water coming out of them and no shrinkage. McDowell cooked up a big family dinner with the mushrooms and introduced 4 generations to the delicious taste of lobster mushrooms. And that’s what McDowell did on her summer holiday.

Lobster mushroom spores, Horton, Ontario

Lobster mushroom dropping spores: Beautiful, white crystalline spores.

 

About The Lobster Mushroom  (Hypomyces lactifluorum)

The Lobster mushroom, Hypomyces lactifluorum, contrary to its common name, is not a mushroom, but rather 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. H. lactifluorum specifically attacks members of the genera Lactarius and Lactifluus (milk-caps), and Russula (brittlegills), such as Russula brevipes and Lactifluus piperatus in North America. At maturity, H. lactifluorum thoroughly covers its host, rendering it unidentifiable. Lobster mushrooms have a seafood-like flavor and a firm, dense texture. According to some, they may taste somewhat spicy if the host mushroom is an acrid Lactarius.

More information: Hypomyces lactifluorum: Wikipedia

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