Magnificent Mushrooms! #10

DISCLAIMER: This post is for information and interest only and is not a definitive guide to mushroom identification. If you want to pick wild mushrooms to eat you should go with someone who is experienced so you can learn which mushrooms are edible and which are not.

Hi everyone! Welcome back to another look at one of our more interesting mushrooms, the Lobster Mushroom. This mushroom gets its name from the fact that the color looks somewhat like a cooked lobster shell. It might also have a fishy like flavor, though sometimes it can have a bland flavor or might even have a peppery taste.

The shell of this mushroom is quite hard and the inside flesh is also quite hard and crisp. The lobster mushroom is created by the parasite Hypomyces which infects the host mushroom and changes it completely. This parasite seems to only infect two different species of mushrooms, and both are white, Russula and Lactarius species. It will develop a tough, pimply or rough surface.

Lobster Mushroom where you can see a bit of the white flesh in the stem.

The Lobster Mushroom is very common in our area and throughout the northeastern part of North America. It is easy to find because of its bright orange to red color which really stands out in the forest where it is found. It can be found with hardwood trees or with coniferous trees. They can grow singly or in small groups.

The underside of a different Lobster Mushroom and another one in the background.

They can be up to 6 inches (15cm) across. They are considered to be a good edible mushroom, but should not be eaten if the flesh has become soft. It should always be firm and crisp. They can be found in late summer to early fall, especially after rain. Have a great weekend everyone and God bless!

Steve and Muffin.

©2024 Steve McLeod.