Region of Origin
Commodity:
Mushroom Wild Lobster
Description & Origin
Lobster mushroom refers to white Russula or Lactarius mushrooms that have been parasitized by a fungus, much like huilatcoche is corn that has been parasitized by a fungus. Neither of the host mushrooms are palatable on their own, but once parasitized, the fungus transforms them into a bright red-orange delicacy. As they grow, the lobster mushrooms develop an increasingly bumpy and irregular cap w...
Health Benefits & Nutrition
All wild foraged mushrooms should be cleaned and cooked THOROUGHLY before consumption. Try a small amount of every wild mushroom before eating a full portion in order to test your reaction, as individuals may react differently to each different variety. All wild foraged items are consumed at your own risk – so take caution.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Lobster mushrooms dense texture can hold up to a variety of preparations, but their delicate flavor is best preserved in simple dishes. They are commonly sliced or diced and pan sauteed or fried. Their distinctive red-orange color will bleed into sauces, producing a lovely saffron-like yellow-orange hue. Try in risotto or cream-based pasta dishes. They can also be added to dishes with seafood like lobster, fish, or shrimp. Their mild flavor pairs well, and their meaty texture adds an exciting textural component to the dish.
Flavor Pairings
Lemon, Onion, Garlic, Shallot, Tomato, Ginger, Oregano, Parsley, Thyme, Dill, Olive Oil, Wine, Pasta, Cream, Cheese, Egg, Seafood
How to Prepare
The bumpy surface of a lobster mushroom cap can trap soil and debris. They should be cleaned thoroughly. Use a dry brush and paring knife to brush or cut away any debris. Pay close attention to the divot at the center of the cap, which may have accumulated soil. It is recommended to cut the mushroom into pieces to facilitate cleaning and trimming. If needed, the mushroom can be quickly dunked in water to remove stubborn debris.
How to Store in the Kitchen
Lobster mushrooms should be stored in a well-ventilated container in the refrigerator, preferably of paper or cardboard. Keep lobster mushrooms dry to ensure maximum shelf-life.
Fight Food Waste Tips for root to stem cooking
Lobster mushrooms can be sliced thin and dried to intensify their flavor and increase shelf life.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32-34°F
RECOMMENDED TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INJURY:
No
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
No
SENSITIVE TO ETHYLENE:
No
Quality Assessment
Lobster mushrooms should have a firm texture and be free of any soft spots or mold. Signs of a strong-fishy odor or purple-brown discoloration indicate the mushroom is past its prime and should be avoided.
Important Handling Notes
Lobster mushrooms should be kept in a cool, dry, refrigerated area with low moisture content. Exposure to moisture can lead to decay and shorter shelf-life.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, lobster mushrooms may last up to 7 days.
