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Lobster mushrooms have a mild, sweet taste, faintly reminiscent of seafood. When cooked, they give off beautiful orange and yellow hues to the foods they accompany. Heavy, white-fleshed mushrooms are best, and delicious when sauteed in butter or oil. If they are brown inside, they should be discarded. They can also be dried and rehydrated, or pickled to preserve their flavor. It’s worth noting that they should not be soaked in water to clean, as they will
We think you’ll enjoy these recipes:
- Lobster Mushroom Bisque (One Green Planet)
- Vegan Lobster Cream Cheese Wontons (Wild Vegan Flower)
- Asparagus and Lobster Mushroom Risotto (Spice Jungle)
Lobster mushrooms are rich in iron, which aids in supplying oxygen to your blood and muscles. They also contain dietary fiber, which is great for digestion. In addition, they contain other nutrients like selenium, vitamin B, zinc, and potassium.
With their beautiful hue, these mushrooms pop on the forest floor. The best ones are heavy and firm; light, brown, and soft lobster mushrooms are no longer good to harvest and eat. This is also true if they have a strong fishy smell – lobsters should have a mild scent in their prime.
Lobster mushrooms also have an uneven, lumpy appearance caused by the parasite invading the host mushroom. They grow on the floor of hardwood and coniferous forests. Prime season is mid-summer into autumn, depending on the region and they are commonly found in the Pacific Northwest and most Northern states as they ten to like a slightly cooler environment.
