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Lobster Mushrooms (Hypomyces lactifluorum)
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Description: The Lobster Mushroom. The words Trombetta del Morto in Italian means (Trumpet of death) and the Italians & French would love it if the world believe them, so there would be more for them. Do not be fooled this is one of the choicest mushrooms there is. This delicate, fragrant mushroom grows wild in wet woods of mixed hardwoods, tanoak, and manzanita. It globally ranges from North America, and Europe and is widespread. Not as meaty as other chanterelles, but with a superior flavor, especially when dried. Pitch-black to brown cap, with a hollow descending stalk, wrinkled gray undersurface with a chocolaty, earthy smell. Handling: In the stores, Lobster mushrooms should be kept in the back room at 34 degrees and sold from refrigerated displays. At refrigerated temperatures, Lobster mushrooms can be kept for several weeks. Season: July – November Range: Throughout North America Cooking Tips / Ideas: Due to the fact that lobster mushrooms are a parasitized mushroom; they should always be well cleaned and cooked. Lobster mushrooms can be used many ways the bright color and white meaty flesh work adds that extra dimension to any dish. |
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