Hypomyces lactifluorum, or the lobster mushroom, is a parasitic ascomycete fungus that grows on certain species of mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster. The fungus is edible.
Taxonomy
The common name 'lobster mushroom' refers to the visual similarity of affected species to the lobster, but Hypomyces lactifluorum is not in fact a mushroom; it is a parasite that attacks them. == Description ==
Description
H. lactifluorum specifically attacks members of the genera Lactarius and Lactifluus (milk-caps), as well as Russula (brittlegills), such as Russula brevipes and Lactifluus piperatus in North America. At maturity, the reddish orange H. lactifluorum thoroughly covers its host, rendering it unidentifiable. The species produces a white spore print. White, pink, and yellow molds could be toxic lookalike species. == Distribution and habitat ==
Distribution and habitat
, New Mexico Hypomyces lactifluorum is found in wooded areas, often near Russula brevipes or Lactarius growing in conifer forests, in particular under ponderosa pine in the American Southwest and the Pacific Northwest. Its range in the woods has been described as "solitary, scattered or gregarious" depending on location. == Uses ==
Uses
Lobster mushrooms are widely eaten and enjoyed freshly foraged and cooked. They are commercially marketed and sometimes found in grocery stores; they have been made available at markets in Oregon. During the course of infection, the chemicals get converted into other more flavorful compounds, making lobster mushrooms more edible. Lactarius piperatus has a spicy, hot flavor but that flavor is counteracted by the parasite H. lactifluorum, making it more edible and delicious. One author notes that he has personally never experienced any trouble from consuming them ==References==