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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.
Each species of fungus in the genus Hypomyces has a general preference for the type of host it prefers. In addition to afflicting terrestrial mushrooms of the genera Amanita , Russula , Lactarius , Lactifluus , Suillus , Xerocomus , and Boletus , other fungi that form hard, cork-like fruiting bodies on trees, such as [ [Trametes]] and Stereum ...
Gene Turner with edible wild lobster mushrooms he collected during a foray in the Elbe Hills State Forest east of Elbe, Washington, on Wednesday, Oct. 2, 2024.
Lobster mushroom. Humans collect several species of Russula for food. There is a cultural divide toward interpretation of Russula edibility. In general, North American field guides tend to list mostly non-edible species and advise caution when consuming any member of the genus. In contrast, European field guides have a more favorable opinion ...
Deadly poisonous mushrooms that are frequently confused with edible mushrooms include several species of the genus Amanita, particularly A. phalloides, the death cap. Some mushrooms that are edible for most people can cause allergic reactions in others; old or improperly stored specimens can go rancid and cause food poisoning. [1]
Several species of Lactarius, Lactifluus and Russula are valued as excellent edible mushrooms. This is the case for example for the north temperate species Lactarius deliciosus , Lactifluus volemus , or Russula vesca , and other species are popular in other parts of the world, e.g. Lactarius indigo in Mexico, or Lactifluus edulis in tropical ...
Russula brevipes is a species of mushroom commonly known as the short-stemmed russula or the stubby brittlegill. It is widespread in North America, and was reported from Pakistan in 2006. The fruit bodies are white and large, with convex to funnel-shaped caps measuring 7–30 cm (3–12 in) wide set atop a thick stipe up to 8 cm (3 in) long.
The mushroom used to be highly regarded in Russia, [27] where it would be picked in dry seasons when other edible species were less available. [17] The mushroom is also popular in Finland, where cooks boil it repeatedly (disposing of the water each time), and then store it in salt water and refrigerate it, then pickle it or serve it in salads. [20]