Here in Curry County, as in much of the rest of the Northwest, the fall mushrooming season is ushered in by the arrival of the flashy lobster mushroom, Hypomyces lactifluorum. We haven't yet found them in the refuge, probably because at 850' elevation we're above the fog and the ground is still quite dry. But, the lobsters are in neighboring areas, especially closer to sea level.
Lobsters often are pimpled and dirty with duff from the
forest floor, requiring a light brushing before
they are suitable for the table.
A friend brought us one the other day, and we were delighted to be the recipient of this special gift, knowing that the remainder of his lobsters were sold to one of the many buyers that have set up their annual shops in Brookings and Coos Bay. Hand lettered "mushroom buyer" signs are a sure indication that edible fall mushrooms are beginning to fruit in Coos and Curry Counties.
Long before the autumn leaves change into their fall display of golds and reds, the lobster brings a blaze of color to the landscape, with its distinctive bright orange to shocking red fruiting body, thanks to a parasitic fungus which invades a gilled mushroom, usually a species of Russula or Lactarius. The gills of the host mushroom typically turn almost chanterelle - like and the cap becomes quite deformed, with the stem disappearing, making identification of the host mushroom seemingly impossible. However, the flesh of the host mushroom remains crisp and white, a startling contrast to the vibrant color of the mushroom's outer surface.
It should be noted that there has been much conversation over the years as to the possibility of the host mushroom being a non-edible species - and perhaps even toxic. However, a quick literature search did not bring up any reported cases of mushroom poisoning due to Hypomyces lactifluorum consumption.
Truthfully, we're not terribly fond of lobster mushrooms as food, finding the texture too structured (that is, too grainy and brittle) for our taste. Nonetheless, since it is the first edible fall mushroom in the refuge, we'll often prepare a serving just to celebrate the arrival of yet another fall mushrooming season. The Pork Scaloppini with Lobster Mushrooms in a Marsala Cream Sauce in our Incredible Edibles-Main Dishes section contains our go-to recipe for lobsters. We think that you'll find it's a rich preparation that works well for chanterelles and other mushrooms as well.
In fairness, I have to say that we do have friends who consider the lobster to be a desirable edible and choose to preserve them by freezing and/or dehydrating.
This photograph reveals the reverse side of
the same lobster shown above and clearly illustrates
the deformity caused by the parasite.