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: 15 - 20 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

About Wineforest Wild Foods: Connie Green is a pioneer for introducing American mushroom foraging to the culinary world in 1979. Since then she has championed reforestation and preservation while showcasing the award-winning bounty.