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Lobster Mushroom in Garlic Butter

This is a Lobster mushroom.  It really isn't a mushroom at all.  Hard to tell since it looks like a mushroom and definitely tastes like a mushroom.

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So if the Lobster mushroom is not a mushroom – what is it? It is actually a parasitic ascomycete  that grows on mushrooms turning them the reddish color that resembles the shell of a lobster. 

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This specimen is a wild Lobster mushroom found at a produce stand in the farmer's market with some visiting friends.  We decided it was a necessary food exploration endeavor to get one of these giant red mushrooms and see how double fungi tastes.

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You can't go wrong with mushrooms, butter and garlic – so I chopped up the very dense flesh and plopped in a pan of melted butter and garlic chunks.

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I cooked the mushroom in the garlic butter mixture until each piece turned a nice light brown hue – signifying each had appropriately obsorbed the butter garlic goodness.

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Last I plated and served the pile of mushroom with crackers.  The choice to stay simple with the two flavors complemented the natural earth taste of the mushroom making for a light but full flavor smoothly gliding over the tastebuds of the tongue.

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A worthy experiment.

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