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 are one of the largest wild mushroom crops in BC. Lobster Mushrooms have a slight seafood like flavour with a firm texture that holds up well when cooking.
Here at Ponderosa Mushrooms we provide year-round supply of Lobster Mushrooms in the form of top quality fresh mushrooms during peak seasons, and in-house dried and frozen diced Lobster when fresh isn't available.
Lobster Mushroom Spaghetti
1 lb. lobster mushroom, cleaned well and cut into 1/2" dice
1 lb. spaghetti
2 cloves garlic, minced
1.5 teaspoons fresh thyme leaves, or 1 t. dried
Paprika to taste
either 4 T. butter or 4 T. vegetable oil, see below
juice of 1/2 lemon
asiago cheese or parmigiano reggiano
1. Heat at least 1 gallon of water to a boil with 2 tablespoons of salt.
2. Heat a skillet over medium-high heat and melt the butter. Add the garlic, saute for a few seconds, then add the mushroom and some salt and saute for about 10 minutes until tender.
3. For either option, add the thyme leaves towards the end of cooking.
4. Boil the spaghetti according to the package directions, being sure to stop at al dente. Drain and toss with a bit of butter or olive oil. Divide among 4 bowls. Add the lemon juice to the mushroom mixture. Taste and add salt if needed. Top with the mushrooms and cheese.
Yield: 4 servings.
Recipe courtesy of Herbivoracious