These unique mushrooms are painstakingly harvested from the colder regions of Northern Ontario. Bright red in color, and surprisingly seafood-like in flavor, Lobster mushrooms are not one, but two fungi in one. The host mushroom, Russula brevipes, is transformed by parasitic fungi Hypomyces lactiflurum, resulting in the creation of this unique Pacific Northwest native. Lobster mushrooms pair well with fish. They can also be used to infuse butter and to form the base of chowders, stews, and braises. If added to risotto or paella, these mushrooms will color the rice a beautiful saffron gold.
Our wild mushrooms are harvested from pristine forests across Northern Ontario. We take great pride in our product and inspect each mushroom to ensure you receive only the best. Our mushrooms are meticulously harvested and cleaned to provide you with the best product and experience possible.
How to Use
Dried mushrooms can be reconstituted by placing them in any kind of warm liquid (water, broth, wine, cream, etc.) for 15 - 20 minutes. Place mushrooms in small bowl and just cover with liquid. They can then be used in any application that calls for fresh mushrooms. Make sure to save the rehydration liquid for using in recipes. Try our lobster mushrooms as a base for soups and sauces, combine with eggs in a scramble or omelette, incorporate into a risotto, or toss with pasta.
