In this video, Aaron Hilliard, Vice President of the Kitsap Peninsula Mycological Society and former chef takes us on an adventure from forest to table to find and identify Lobster Mushrooms (Hypomyces lactiflorum) and take them back to the kitchen to make some amazing Lobster Mushroom Chowder.
Lobster Mushrooms are renowned the world over for their amazing seafood-like taste and beautiful color. They're actually a combination of two different fungi, a host and a parasite. I know, sounds freaky, but it makes for an amazing edible delicacy! The host is a pretty plain and boring mushroom known as the "short-footed Russula, Russula brevipies," a large and somewhat boring mushroom that's pretty common in most temperate places in the world. There is actually though to be 4 different varieties of the host mushroom. These that grow in he Pacific Northwest and large and pretty boring with decurrent gills, a concave cap, and a short stipe. When the host mushroom is parasitized by a secondary fungi known as Hypomyces lactiflorum, it then transforms the bulky and somewhat boring host into a vibrant and delicious edible culinary delicacy. The host is plenty edible on its own, but its missing the seafood-like flavor and beautiful coloring of the Lobster Mushroom.
Finding these mushrooms can be a challenge but once the correct habitat is found they stand out against the forest background due to their beautiful and bright coloring. In this video Aaron hopes to describe and show you the correct habitat, how to forage and sustainably harvest them, how to clean them and prepare them into one of the finest mushroom chowders you have ever tried.
In the video Aaron collects the mushrooms into a net foraging bag after cleaning them up with a brush/knife combo. The link is right here for the knife and bag-

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