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Lobster mushroom (Hypomyces lactifluorum) is not, in the truest sense of the word, actually a mushroom. It is a parasitic ascomycete that grows on mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster. It colonizes members of the genera Lactarius (Milk-caps) and Russula, such as Russula brevipes and Lactarius piperatus in North America. At maturity, H. lactifluorum thoroughly covers its host, rendering it unidentifiable. Lobster mushrooms are widely eaten and enjoyed; they are commercially marketed and are commonly found in some large grocery stores. They have a seafood-like flavor and a firm, dense texture. According to some, they may taste somewhat spicy if the host mushroom is an acrid Lactarius.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Lobster_mushroom". A list of authors is available in Wikipedia.|