SEASONAL:Dried Lobster Mushrooms // Hypomyces lactifluorum
In the forests surrounding this small organic farm at the foothills of the San Francisco peaks of Flagstaff, these hearty fungi were harvested by my kin. Premium quality Wild Lobster Mushroom are cleaned and dried in the solar dehydrator for your enjoyment.
What Are Lobster Mushrooms?
A lobster mushroom is made when the parasite Hypomyces lactifluorum invades wild fungi, namely the lactarius and russula mushrooms. These mushrooms are found in the fall, mainly in New England and in the northern areas of the West Coast. The parasite coats the wild mushrooms and turns them red, firming the flesh and giving the fungi a hearty meatiness that otherwise wasn't there. The lumpy-shaped mushrooms also take on notes of shellfish, namely lobster, especially when cooked.
It's because of the taste of the mushroom, the texture, and the bright orange-red color that lend the lobster mushroom its name. * My favorite preparation using dried mushrooms is in a winter stew or soup. Allowing them to rehydrate over time. Conversely, if you bring them backpacking, you can soak them in the Nalgene during the hike and they will be ready to cook for a hearty dinner.
Approximately two cups of lobster mushrooms contain 160 calories, 32% of the RDA of iron, 16% of the RDA of calcium, 8% of the RDA of dietary fiber, and 4% of the RDA of protein. Lobster mushrooms also supply a powerful mix of vitamins A, B-complex and C, which helps to boost and support the immune system.
Bring them backpacking or add to any dish on a wintery evening for a nutritious boost that will be a treat for any feast.
What are Lobster Mushroom comes from an article in ‘The Spruce Eats’ Blog *
In the forests surrounding this small organic farm at the foothills of the San Francisco peaks of Flagstaff, these hearty fungi were harvested by my kin. Premium quality Wild Lobster Mushroom are cleaned and dried in the solar dehydrator for your enjoyment.
What Are Lobster Mushrooms?
A lobster mushroom is made when the parasite Hypomyces lactifluorum invades wild fungi, namely the lactarius and russula mushrooms. These mushrooms are found in the fall, mainly in New England and in the northern areas of the West Coast. The parasite coats the wild mushrooms and turns them red, firming the flesh and giving the fungi a hearty meatiness that otherwise wasn't there. The lumpy-shaped mushrooms also take on notes of shellfish, namely lobster, especially when cooked.
It's because of the taste of the mushroom, the texture, and the bright orange-red color that lend the lobster mushroom its name. * My favorite preparation using dried mushrooms is in a winter stew or soup. Allowing them to rehydrate over time. Conversely, if you bring them backpacking, you can soak them in the Nalgene during the hike and they will be ready to cook for a hearty dinner.
Approximately two cups of lobster mushrooms contain 160 calories, 32% of the RDA of iron, 16% of the RDA of calcium, 8% of the RDA of dietary fiber, and 4% of the RDA of protein. Lobster mushrooms also supply a powerful mix of vitamins A, B-complex and C, which helps to boost and support the immune system.
Bring them backpacking or add to any dish on a wintery evening for a nutritious boost that will be a treat for any feast.
What are Lobster Mushroom comes from an article in ‘The Spruce Eats’ Blog *
In the forests surrounding this small organic farm at the foothills of the San Francisco peaks of Flagstaff, these hearty fungi were harvested by my kin. Premium quality Wild Lobster Mushroom are cleaned and dried in the solar dehydrator for your enjoyment.
What Are Lobster Mushrooms?
A lobster mushroom is made when the parasite Hypomyces lactifluorum invades wild fungi, namely the lactarius and russula mushrooms. These mushrooms are found in the fall, mainly in New England and in the northern areas of the West Coast. The parasite coats the wild mushrooms and turns them red, firming the flesh and giving the fungi a hearty meatiness that otherwise wasn't there. The lumpy-shaped mushrooms also take on notes of shellfish, namely lobster, especially when cooked.
It's because of the taste of the mushroom, the texture, and the bright orange-red color that lend the lobster mushroom its name. * My favorite preparation using dried mushrooms is in a winter stew or soup. Allowing them to rehydrate over time. Conversely, if you bring them backpacking, you can soak them in the Nalgene during the hike and they will be ready to cook for a hearty dinner.
Approximately two cups of lobster mushrooms contain 160 calories, 32% of the RDA of iron, 16% of the RDA of calcium, 8% of the RDA of dietary fiber, and 4% of the RDA of protein. Lobster mushrooms also supply a powerful mix of vitamins A, B-complex and C, which helps to boost and support the immune system.
Bring them backpacking or add to any dish on a wintery evening for a nutritious boost that will be a treat for any feast.
What are Lobster Mushroom comes from an article in ‘The Spruce Eats’ Blog *