High Prairie Farm (Brookings), dehydrates wild Lobster Mushrooms that they harvest in the summer and fall from the forest which surrounds their idyllic vegetable farm up the Chetco river. Packaged in one ounce, resealable packages, and stored in your pantry or cupboard, your dried Lobster Mushrooms will last for years as long as they remain moisture-free. Once rehydrated, they should be used immediately for the best quality and flavor.
The Lobster Mushroom (Hypomyces lactifluorum), is a parasitic fungus that basically feeds off a host mushroom, altering its chemical composition. The flavorless host mushroom – usually either a Russula or Lactarius species – improves in taste and texture when transformed by the parasitic Lobster, creating a desirable and edible delicacy prized by chefs and mushroom lovers alike. Lobster mushrooms are only found wild, usually in the summer and early fall here in our region.
Dried Lobster Mushrooms have a concentrated nutty, rich, and subtle fruity flavor with a distinct marine-like aroma, and are most popularly rehydrated to develop a dense, meaty texture. They should be soaked in hot water for 15 to 20 minutes, and once reconstituted, can be added to a variety of savory dishes. The dried mushrooms can also be ground into a powder and mixed with other spices to make rubs for meat, or they can be sprinkled over seafood, stirred into soups and stews, or mixed into sauces and gravies.