Jo-Ann you’re definitely looking where you step and seeing interesting things.
This is called by what it looks like – the Lobster Mushroom. It’s interesting in that it starts as one mushroom (Russula) and is changed (improved) by a parasite into the lobster form. The skin is lobster-red and crusty; the inside mushroom soft. It’s good to eat. I cut it up into pieces and stir fry it. I add it to seafood more for the appearance and texture rather than for the flavour.
You’ve found a beautiful specimen – it would be delicious.
Jo-Ann you’re definitely looking where you step and seeing interesting things.
This is called by what it looks like – the Lobster Mushroom. It’s interesting in that it starts as one mushroom (Russula) and is changed (improved) by a parasite into the lobster form. The skin is lobster-red and crusty; the inside mushroom soft. It’s good to eat. I cut it up into pieces and stir fry it. I add it to seafood more for the appearance and texture rather than for the flavour.
You’ve found a beautiful specimen – it would be delicious.