In early September, after a relatively wet two-week period, lab members Perry, Oscar, Yujie, and Cara (+1 for her friend Nicky, visiting from UC Davis) drove up to Schultz Pass to go foraging for lobster mushrooms. The lobster mushroom is fascinating in that it is not a single organism but rather a combination of a parasitic sac fungus (Hypomyces lactifluorum) and a host mushroom, usually a species of Russula or Lactarius. Good specimens are relatively tasty, with a firm texture and a flavor that is somewhat reminiscent of the Maine lobster, Homarus americanus. While it may not have been peak foraging season, the ‘shrooms were abundant and it was a great way to spend a beautiful Friday afternoon.
Top: The team, heading out in search of prize booty; lobster mushrooms, cooking in butter; the team, displaying their prize finds.
