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

mushroom A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is ...

, but rather a

parasitic Parasitism is a close relationship between species, where one organism, the parasite, lives on or inside another organism, the host, causing it some harm, and is adapted structurally to this way of life. The entomologist E. O. Wilson ha ...

ascomycete fungus that grows on certain species of mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster. ''H. lactifluorum'' specifically attacks members of the genera '' Lactarius'' and ''

Lactifluus ''Lactifluus'' is one of three genera of mushroom-forming fungi containing species commonly named " milk-caps", the others being ''Lactarius'' and ''Multifurca''. It has been separated from ''Lactarius'' based on molecular phylogenetic evidence ...

'' (milk-caps), and ''

Russula ''Russula'' is a very large genus composed of around 750 worldwide species of ectomycorrhizal mushrooms. They are typically common, fairly large, and brightly colored – making them one of the most recognizable genera among mycologists and mushr ...

'' (brittlegills), such as '' Russula brevipes'' and ''

Lactifluus piperatus ''Lactifluus piperatus'' (synonym ''Lactarius piperatus''), commonly known as the blancaccio, is a semi- edible basidiomycete fungus of the genus '' Lactifluus''. Despite being edible, it is not recommended by some because of its poor taste, tho ...

'' in North America. 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

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