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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 ...
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Russula brevipes was initially described by American mycologist Charles Horton Peck in 1890, from specimens collected in Quogue, New York. [3] It is classified in the subsection Lactaroideae, a grouping of similar Russula species characterized by having whitish to pale yellow fruit bodies, compact and hard flesh, abundant lamellulae (short gills), and the absence of clamp connections.
Fruitbodies of Lactifluus or Russula species otherwise hot-tasting and unpalatable are regarded as choice edibles in North America when infected by the "lobster mushroom" Hypomyces lactifluorum. [46] Heterotrophic plants, including orchids or monotropoids , also parasitise ectomycorrhizal Russulaceae and their plant partners – see above ...
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.