Hypomyces lactifluorum, Origin: Oregon, U.S.A.
Colorful lobster mushrooms are like no other wild mushroom. The flaming coral color (like lobster, red outside and white inside) and crustacean aroma are a fine firm-textured addition to pasta sauces, chowder and seafood dishes. Mushrooms have a wide range of flavor profiles, and these pair up beautifully with lemongrass and saffron. Lobster mushrooms once rehydrated will have a very clean flavor and meaty texture.
Soaking Time to Rehydrate: 30 minutes
How to rehydrate your dried wild mushrooms.
Suggested Uses:
Chop, sauté and use in seafood chowders, whole or puréed to compliment fish, lobster, crab, mussels and clams.
Use in a classic Paella
Sauté with shallots and a splash of white wine and serve atop seafood like sole, haddock and halibut