The lobster mushroom is a mold covering a mushroom, typically Hypomyces lactifluorum (the mold) covering (read, engulfing) gilled Lactarius or Russula mushrooms. The hosts are gilled mushrooms, and thus begins the section on gilled mushrooms.
Lobster mushroom, a mushroom parasitizing a mushroom
Hypocreaceae (Hypomyces lactifluorum, Schw. ex. Fr. L. Tul. & C. Tul.)
Origin: Hypo means “under” or “beneath,” and myces means “mushroom.” Lactifluorum refers to the lactarius (milky) mushrooms.
Season: July–Oct in Washington
Identification: This parasitic mold, a fungus attacking a mushroom, turns the host’s flesh into a dense (and edible) mass covered with a bright reddish orange to reddish purple, thin, glasslike crust displaying pimple-like bumps. Typically Russula brevipes and Lactarius piperatus are parasitized. The lobster mushrooms often have a glossy, stained-glass–like appearance. The host mushroom is typically still visible in the fungal mass, although it may be grossly deformed. Mushroom is 2"–5" tall and up to 4" wide.
Spores: Spores are transparent, spindle shaped, and warted.
Habitat: Found in conifer and hardwood forests in conjunction with Lactarius and Russula mushrooms.
Look-alikes: No mold look-alikes, but mushroom host may vary. See “Caution” and “Comments.”
Edible: Edible and choice with caution. Fresh is best.
Caution: It is standard practice in all mushroom field guides to warn against eating this mushroom. Sorry, but theoretically, it could parasitize a toxic host. No deaths or serious poisonings have been recorded as of this writing. Personally I have not had a bad experience. A safe, first time experience is to purchase this lobster mushroom at reputable Washington markets.
Store: Eat fresh.
Comments: With your first experience from the market, ask the purveyor where they found the mushroom. That will give you a place and purpose. In Washington search in forests and state parks along the coast.
RECIPE
Lobster Stew
1 lobster tail
4–6 lobster mushrooms chopped into ½” sections more or less
4 tbsp butter
4 tbsp olive oil
1 tbsp low-salt soy sauce
4 cups water
1 cup Riesling
1 lime
4 small red potatoes, quartered
2 stalks celery, chopped
2 shallots, chopped.
Salt and pepper
¼ tsp each thyme, oregano, and basil
1 cup sour cream
Sriracha on the side
Boil the lobster, the crustacean, for 2 minutes and save the boiling water. Boil the potatoes in the lobster water. Chop the boiled and cooled lobster into golf ball–size chunks. Place lobster chunks and potatoes in a pan with the chopped lobster mushrooms, shal-lots, and celery, then sauté over medium heat in half and half butter and olive oil. Right before browning occurs, squirt in a tablespoon-plus of Sriracha and the juice from ½ a lime. Add white wine, soy sauce, thyme, oregano, and basil. Serve as a soup appetizer with a dollop of sour cream. Prepare for 3 or 4 guests. Guests may salt and pepper as desired.