Hypomyces lactifluorum
| Lobster mushroom | |
|---|---|
| |
Scientific classification
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Sordariomycetes |
| Order: | Hypocreales |
| Family: | Hypocreaceae |
| Genus: | Hypomyces |
| Species: | H. lactifluorum
|
| Binomial name | |
| Hypomyces lactifluorum | |
Hypomyces lactifluorum,or thelobster mushroom,is a parasiticascomycetefungus that grows on certain species of mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster. Contrary to its common name, the species itself is neither amushroomnor acrustacean.
Description
[edit]H. lactifluorumspecifically attacks members of the generaLactariusandLactifluus(milk-caps), andRussula(brittlegills), such asRussula brevipesandLactifluus piperatusinNorth America.At maturity, the reddish orangeH. lactifluorumthoroughly covers its host, rendering it unidentifiable.[1][2]
The species produces a whitespore print.[2]
Similar species
[edit]Similar species includeHypomyces cervinigenus,H. chrysospermus,andH. luteovirens.[1]Turbinellus floccosushas a similarly colored cap but its underside has fine wrinkles rather than wavy gills.[2]White, pink and yellow molds could be toxic lookalike species.[3]
Habitat
[edit]
Hypomyces lactifluorum is found in wooded areas, often nearRussula brevipesorLactariusgrowing inconiferforests, in particular underponderosa pinein theAmerican Southwestand thePacific Northwest.[4]Its range in the woods have been described as "solitary, scattered or gregarious" depending on location.[5]
Uses
[edit]Lobster mushrooms are widely eaten and enjoyed freshly foraged and cooked.[6]They are commercially marketed and sometimes found in grocery stores; they have been made available at markets in Oregon.[6]They have a seafood-like flavor and a firm, dense texture.
While edible, field guides note the hypothetical possibility thatH. lactifluorumcould parasitize a toxic host and that individuals should avoid consuming lobster mushrooms with unknown hosts, although no instances of toxicity have been recorded.[6][7][8]During the course of infection, the chemicals get converted into other more flavorful compounds, making lobster mushrooms more edible.Lactarius piperatushas a spicy, hot flavor but that flavor is counteracted by the parasiteH. lactifluorum,making it more edible and delicious.[9]One author notes that he has personally never experienced any trouble from consuming them[6]and another notes that there have been no reports of poisoning in hundreds of years of consumption.[8]
Research
[edit]Hypomyces lactifluorum | |
|---|---|
 | Smoothhymenium |
 | Lacks astipe |
 | Ecology isparasitic |
 | Edibility ischoice |
A study from Quebec found that an infectedR. brevipesmushroom mostly contained lobster mushroomDNA,with only trace amounts from the original species. This study also measured intermediate products of chemical reactions, or metabolites, in infected and non-infected mushrooms. Metabolites help determine how fungi look and taste, and whether they are fit to eat. They found that through the course of its infection, the parasitic fungus completely alters the diversity and amount of metabolites inR. brevipes.[10]
References
[edit]- ^abDavis, R. Michael; Sommer, Robert; Menge, John A. (2012).Field Guide to Mushrooms of Western North America.Berkeley:University of California Press.pp. 382–383.ISBN978-0-520-95360-4.OCLC797915861.Archivedfrom the original on 2022-06-03.Retrieved2022-10-08.
- ^abcAudubon(2023).Mushrooms of North America.Knopf.p. 71.ISBN978-0-593-31998-7.
- ^Davis, R. Michael; Sommer, Robert; Menge, John A. (2012).Field Guide to Mushrooms of Western North America.Berkeley:University of California Press.p. 29.ISBN978-0-520-95360-4.OCLC797915861.Archivedfrom the original on 2022-06-03.Retrieved2022-10-08.
- ^Arora, David (1991).All That the Rain Promises and More.Berkeley: Ten Speed Press. p. 248.ISBN978-0-89815-388-0.
- ^Arora, David (1986).Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi(second ed.). Berkeley: Ten Speed Press. p. 884.ISBN978-0-89815-169-5.
- ^abcdMeuninck, Jim (2017).Foraging Mushrooms Oregon: Finding, Identifying, and Preparing Edible Wild Mushrooms.Falcon Guides.p. 16.ISBN978-1-4930-2669-2.
- ^Phillips, Roger (2010).Mushrooms and Other Fungi of North America.Buffalo, NY: Firefly Books. p.379.ISBN978-1-55407-651-2.
- ^abMcFarland, Roger; Mueller, Gregory M. (2009).Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide (Field-To-Kitchen Guides).Urbana: University of Illinois Press. pp. 71–72.ISBN978-0252076435.
- ^"Hypomyces lactifluorum, the lobster mushroom, Tom Volk's Fungus of the Month for August 2001".botit.botany.wisc.edu.Archivedfrom the original on 2021-05-04.Retrieved2021-05-04.
- ^"A taste of the wild—Deciphering the lobster mushroom".Canadian Science Publishing.Archivedfrom the original on 2021-07-12.Retrieved2021-05-04.
External links
[edit]
Media related toHypomyces lactifluorumat Wikimedia Commons- A lobster mushroom article on Tom's Fungi
- AmericanMushrooms.com: Lobster Mushroom
- Lobster mushroom on mykoweb
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