''Hypomyces lactifluorum'', the lobster mushroom, contrary to its common name, is not a mushroom, but rather a parasitic

ascomycete Ascomycota is a phylum of the kingdom Fungi that, together with the Basidiomycota, forms the subkingdom Dikarya. Its members are commonly known as the sac fungi or ascomycetes. It is the largest phylum of Fungi, with over 64,000 species. The defi ...

fungus that grows on certain species of mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked

lobster Lobsters are a family (biology), family (Nephropidae, Synonym (taxonomy), synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs ...

. ''H. lactifluorum'' specifically attacks members of the genera ''

Lactarius ''Lactarius'' is a genus of mushroom-producing, ectomycorrhizal fungi, containing several edible species. The species of the genus, commonly known as milk-caps, are characterized by the milky fluid ("latex") they exude when cut or damaged. Like ...

'' and '' Lactifluus'' (milk-caps), and '' Russula'' (brittlegills), such as '' Russula brevipes'' and '' Lactifluus piperatus'' in

North America North America is a continent in the Northern Hemisphere and almost entirely within the Western Hemisphere. It is bordered to the north by the Arctic Ocean, to the east by the Atlantic Ocean, to the southeast by South America and the Car ...

. At maturity, ''H. lactifluorum'' thoroughly covers its host, rendering it unidentifiable. Lobster mushrooms are widely eaten and enjoyed fresh. They are commercially marketed and sometimes found in grocery stores; they have been made available at markets in Oregon. They have a seafood-like flavor and a firm, dense texture. A study from Quebec found that the infected lobster mushroom mostly contains the DNA of the parasitic fungus with only trace amounts of ''Russula brevipes'' DNA. 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 in ''Russula brevipes''. While edible, field guides note the hypothetical possibility that ''H. lactifluorum'' could parasitize a toxic host and that individuals should avoid consuming lobster mushrooms with unknown hosts, although no instances of toxicity have been recorded. During the course of infection, the chemicals get converted into other more flavorful compounds, making lobster mushrooms more edible. ''Lactarius piperatus'' has a spicy, hot flavor but that flavor is counteracted by the parasite ''H. lactifluorum'', making it more edible and delicious. One author notes that he has personally never experienced any trouble from consuming them and another notes that there have been no reports of poisoning in hundreds of years of consumption. White, pink and yellow molds could be toxic lookalike species. Similar species include '' Hypomyces cervinigenus'', '' H. chrysospermus'', and '' H. luteovirens''.

References

External links

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A lobster mushroom article on Tom's Fungi
Hypocreaceae Edible fungi Parasitic fungi Taxa named by Lewis David de Schweinitz {{Parasite-stub