Fresh Wild Lobster Mushrooms from the Pacific Northwest
Cut a fresh Pacific Northwest lobster mushroom into wedges and each slice has a thin, vermilion border around a dense white center. That contrast stays visible in a pan of browned mushrooms or a bowl of pale corn chowder. The flesh has enough body to cut with a knife at the table. Its flavor is mild and savory, sometimes with a shellfish-like aroma. The bright coat and substantial bite are the qualities you can count on to make the plate distinctive.
Despite their name, lobster mushrooms are not a conventional mushroom species. Hypomyces lactifluorum is a naturally occurring fungus that transforms compatible host mushrooms, creating the characteristic dense texture, irregular form and vivid lobster-red surface.
Flavor & Culinary Uses
Firm, substantial and savory, fresh lobster mushrooms are excellent sautéed, roasted or grilled. Their texture holds up well in pasta, risotto, cream sauces, soups, egg dishes, seafood preparations and vegetable-forward entrées. Clean carefully and cook thoroughly before serving.
What the orange color does in the pan
The surface of a lobster mushroom can tint cooking fat a deep golden yellow. For a first dish, cut broad wedges from the thickest pieces and chop the smaller trimmings. Cook the wedges in a wide pan until browned and cooked through. In a separate pan, gently cook the chopped trimmings in butter. Strain the warm butter and spoon it over the wedges or a piece of roasted fish. Both the color and a little of the mushroom’s aroma carry into the butter.
Use the same harvest differently for chowder. Cut the mushrooms into small, even cubes and sauté before adding them to the soup. Their firm centers give the spoon something to catch alongside sweet corn and potato. For a plated entrée, leave the wedges broad and set them over a white bean purée where the red edges will show.
Origin & Seasonality
Origin: Pacific Northwest, USA
Harvest: Wild foraged; seasonal availability
Scientific name: Hypomyces lactifluorum
Format: Fresh whole mushrooms
Fresh Lobster Mushrooms for Restaurants & Wholesale
Our Pacific Northwest lobster mushrooms are selected for freshness and packed for rapid delivery. Fresh wild mushrooms are naturally variable in size, shape and color. Refrigerate promptly on arrival in breathable packaging and use while texture is firm and quality is at its peak.
Pack sizes: 5 lb and 25 lb.
For a plate that shows off the scarlet exterior, slice the lobster mushrooms into thick wedges and roast until the edges brown. Serve over creamy polenta with parsley and the juices from the roasting pan.
