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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.
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A mushroom (probably Russula brevipes) parasitized by Hypomyces lactifluorum resulting in a "lobster mushroom" Typical mushrooms are the fruit bodies of members of the order Agaricales, whose type genus is Agaricus and type species is the field mushroom, Agaricus campestris.
It can be made from lobster, langoustine, crab, shrimp, or crawfish. The French bisque is one of the most popular seafood soups around the world. Although originally applied to seafood soups, the use of the word has expanded to mean any thick soup, such as bisque of tomato or bisque of mushroom.
A 2008 molecular phylogenetic study clarified the relationships among the mushroom-forming species of the family. [15] The authors demonstrated the existence of four distinct lineages of gilled mushrooms, which led to the description of Multifurca as a new genus separated from Russula [15] and the segregation of Lactifluus from Lactarius. [16] [17]
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Ascomycota is a phylum of the kingdom Fungi that, together with the Basidiomycota, forms the subkingdom Dikarya.Its members are commonly known as the sac fungi or ascomycetes.