Bright red in color, and oddly 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 to create this unique Pacific Northwest native. Lobster mushrooms pair well with fish. They can be used to infuse butter, and to form the basis of chowders, stews, and braises. If added to risotto or paella, it will color the rice a beautiful saffron gold.
Far West Fungi creates this line of dried mushroom by air-drying a select portion of its fresh organic and wild foraged mushrooms. All drying is done in-house at our own commercial kitchen, where great care is taken to preserve the natural essence of the mushroom. The result is a powerful, concentrated mushroom product, free from sodium, preservatives, or any other additive. It’s simple and pure: mushroom essence and nothing else.
Dried mushrooms can be reconstituted in any kind of warm liquid (wine, broth, cream, ect.) for 15 - 20 minutes, and then used in any application in which fresh mushrooms are called for. Try them as a base for soups and sauces, combine with eggs in a scramble or omelette, cook into a risotto, or toss with pasta.