What is a lobster mushroom?

Humra sponge is not really a real sponge; It is a type of fungus that colonizes other mushrooms. When the fungus is left undisturbed, it completely covers its host with a clear reddish to orange cloak that looks like a boiled lobster. As a result, people refer to hosts and sponges like a "lobster mushroom". Lobster mushrooms can be quite tasty, as a result of a unique combination of host taste and taste of a colonization fungus and eaten in many parts of the world. It tends to colonize either the members of the russula , in the family Lactarius . Fortunately for people, mushrooms in these families are edible and often enjoy themselves. As the fungus closes the host sponge, it also develops small white dots that are compared to pimples, and turns the lobster mushrooms somewhat rough touch. If the fungus is not harvested, the fungus twists the host into a bizarre shape, which makes it almost unrecognizable.

taste of lobster mushroom withE says it resembles the taste of a real lobster, with a slightly sea taste and a thick texture. In some types of Lactarius , a lobster fungus can actually be a bit spicy. Lobster mushrooms can be used in a wide range of meals; They take well baking, roasting and frying and their unique taste can complement a number of different foods. They are also excellent in themselves, fried in a little butter.

These bright orange fungi are relatively easily identifiable, but amateur mycologists should have some caution. Mushroom guides do not recommend choosing and eating a lid fungus unless you can identify the host, because the sponge could potentially colonize a poisonous sponge. Identitifying host can be very challenging and some mushroom hunters use their chances because lobster mushrooms have been eaten for hundreds of years without reported illnesses, but if you don't have experience with mushroom identification, you should go with someone who knows what he or she is doing.

If you don't feel like a lobster harvest on your own, some markets and foods carry them during the mushroom season. Look for solid specimens without soft spots, slime or apparent dark color and mushrooms in a paper bag in the refrigerator up to a week before use. You can also buy dried lobster mushrooms that can be rehydrated for cooking.