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Hypomyces lactifluorum, or the lobster mushroom, is 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. Contrary to its common name, the species itself is neither a mushroom nor a crustacean.
Hypomyces lactifluorum, whose main hosts are Russula and Lactifluus, is commonly called lobster mushroom in North America and United Kingdom. Depending on the type of mushroom that was parasitized, the cap may be very bitter, and in some cases inedible.
Lactifluus piperatus forms part of an unusual and highly regarded dish in North America, being one of several species parasitized by the lobster mushroom Hypomyces lactifluorum. Once colonized by the parasite, an orange-red crust forms over the surface of the mushroom, and the taste becomes delicious as the parasite infiltrates its host's ...
Highlights include the creamed corn tagliatelle, lobster mushroom and watercress risotto and “hen of the woods” entree, featuring mushroom puree, kohlrabi and pickled hon shimeji. Find out ...
Pages for logged out editors learn more. Contributions; Talk; Lobster mushroom
Pan's Mushroom Jerky While it doesn't have the protein oomph of animal or fish jerky, mushroom jerky brings it with the fiber. You'll eat six grams of fiber for only 110 calories in this stuff.
An atypical mushroom is the lobster mushroom, ... (3.5 ounces) amount, raw mushrooms provide 22 calories and are a rich source (20% or more of the Daily Value, DV) ...
Summer tastes like a soft serve vanilla ice cream cone, butter-slathered corn on the cob, juicy watermelon, and a Lemony Lobster Roll, ideally acquired from a beach-side lobster shack. In many ...
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