Hypomyces lactifluorum

(Schwein.) Tul. & C. Tul.

Lobster mushroom

HypocreaceaeMushroomsPotential hazards — see below
Caution — Parts of this plant may be toxic or require specific preparation. Verify with multiple sources before consuming.
Hypomyces lactifluorum
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Hypomyces lactifluorum
iNaturalist · cc-by-nc
(c) stellar_viscera, some rights reserved (CC BY-NC)

What to Eat

Edible parts: Mushroom, Fungus

The fruiting bodies are eaten, including both the parasite and host mushroom. They can be sautéed or added to omelettes.

Known Hazards

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. They have a seafood-like flavor and a firm, dense texture. While edible, field guides note the hypothetical possibility that H. lactifluorum could parasitize a toxic host and that individuals should avoid consuming lobster mushrooms with unknown hosts, although no instances of toxicity have been recorded. 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 and another notes that there have been no reports of poisoning in hundreds of years of consumption.

Where to Find It

A temperate to tropical plant.

Canada, Central America, Guatemala, Mexico, North America, USA,

Countries: Antigua & Barbuda, Barbados, Bahamas, Belize, Canada, Costa Rica, Cuba, Dominica, Dominican Republic, Grenada, Guatemala, Honduras, Haiti, Jamaica, St Kitts & Nevis, St Lucia, Mexico, Nicaragua, Panama, Puerto Rico, El Salvador, Trinidad & Tobago, United States, St Vincent

How to Identify

A mushroom. A striking fluorescent-orange mould-like fungus. It grows on Russula and Lactarius. It develops a lumpy or pimpled layer over the surface.

Wikipedia

Source ↗

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.

Other Information

It is sold in local markets.

Names & Synonyms

Enchilado, Oreja, Xintazcal

References (13)
  • Alonso-Aguilar, L. E., et al, 2014, The cultural significance of wild mushrooms in San Mateo Huexoyucan, Tlaxcala, Mexico. Journal of Ethnobiology and Ethnomedicine, 10:27
  • Boa, E. R., 2004, Wild edible fungi and their importance to people. FAO Non Wood Forest Products Booklet 17
  • Cortes, L.E.U., et al, 2018, Ethnomycology and mushroom selling in a market from Northwest Puebla, México. Scientia Fungorum vol. 47: 47-55
  • Estrada-Martinez, E., et al, 2009, Contribucion al conocimiento etnomicologico de los Hongos Comestibles Silvestres de Mercados Regionales y Comunidades de la Sierra Nevada (Mexico). Intercienca Jan 2009 Vol. 34 No. 1
  • Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 252
  • Garibay-Orijel, R., et al, 2007, Understanding cultural significance, the edible mushrooms case. Journal of Ethnobiology and Ethnomedicine. 3:4
  • Hall, I. R., et al, 2003, Edible and Poisonous Mushrooms of the World. Timber Press. p 178
  • Perez-Moreno, J. et al, 2008, Wild Mushroom Markets in Central Mexico and a Case Study at Ozumba. Economic Botany, 62(3), 2008, pp. 425–436
  • Perez-Moreno, J., et al, 2009, Social and Biotechnological Studies of Wild Edible Mushrooms in Mexico. Acta Botanica Yunnanica Suppl. XV1: 55-61
  • Ponce, J. P. M., et al, 2019, Ethnomycological knowledge among Kaqchikel, indigenous Maya people of Guatemalan Highlands. Journal of Ethnobiology and Ethnomedicine (2019) 15:36
  • Quinonez-Martinez, M., et al, 2014, Knowledge and use of edible mushrooms in two municipalities of the Sierra Tarahumara, Chihuahua, Mexico. Journal of Ethniobiology and Ethnomedicine 10:6
  • Santiago, F, H., et al, 2016, Traditional knowledge and use of wild mushrooms by Mixtecs or Ñuu savi, the people of the rain, from Southeastern Mexico. Journal of Ethnobiology and Ethnomedicine 12:35 p 8
  • Schneider, E., 2001, Vegetables from Amaranth to Zucchini: The essential reference. HarperCollins. p 361

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