Hypomyces lactifluorum

Last updated

Lobster mushroom
Hypomyces lactifluorum.JPG
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Sordariomycetes
Order: Hypocreales
Family: Hypocreaceae
Genus: Hypomyces
Species:
H. lactifluorum
Binomial name
Hypomyces lactifluorum

Hypomyces lactifluorum, or the lobster mushroom, is a parasitic ascomycete fungus that grows on certain species of mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster. Contrary to its common name, the species itself is neither a mushroom nor a crustacean.

Contents

Description

H. lactifluorum specifically attacks members of the genera Lactarius and Lactifluus (milk-caps), and Russula (brittlegills), such as Russula brevipes and Lactifluus piperatus in North America. At maturity, the reddish orange H. lactifluorum thoroughly covers its host, rendering it unidentifiable. [1] [2]

The species produces a white spore print. [2]

Similar species

Similar species include Hypomyces cervinigenus , H. chrysospermus , and H. luteovirens . [1] Turbinellus floccosus has a similarly colored cap but its underside has fine wrinkles rather than wavy gills. [2] White, pink and yellow molds could be toxic lookalike species. [3]

Habitat

Hypomyces lactifluorum (Lobster mushroom) in the Jemez Mountains, New Mexico Hypomyces lactifluorum (Lobster mushroom).jpg
Hypomyces lactifluorum (Lobster mushroom) in the Jemez Mountains, New Mexico

Hypomyces lactifluorum is found in wooded areas, often near Russula brevipes or Lactarius grow in conifer forests, in particular under ponderosa pine in the American Southwest and the Pacific Northwest. [4] Its range in the woods have been described as "solitary, scattered or gregarious" depending on location. [5]

Uses

Lobster mushrooms are widely eaten and enjoyed freshly foraged and cooked. [6] They are commercially marketed and sometimes found in grocery stores; they have been made available at markets in Oregon. [6] They have a seafood-like flavor and a firm, dense texture.

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. [6] [7] [8] 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. [9] One author notes that he has personally never experienced any trouble from consuming them [6] and another notes that there have been no reports of poisoning in hundreds of years of consumption. [8]

Research

Hypomyces lactifluorum
Information icon.svg
Smooth icon.pngSmooth hymenium
NA cap icon.svgLacks a stipe
Parasitic fungus.svgEcology is parasitic
Mycomorphbox Choice.pngEdibility is choice

A study from Quebec found that an infected R. brevipes mushroom mostly contained lobster mushroom DNA, with only trace amounts from the original species. 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 R. brevipes. [10]

Related Research Articles

<span class="mw-page-title-main">Russulaceae</span> Family of fungi in the order Russulales

The Russulaceae are a diverse family of fungi in the order Russulales, with roughly 1,900 known species and a worldwide distribution. They comprise the brittlegills and the milk-caps, well-known mushroom-forming fungi that include some edible species. These gilled mushrooms are characterised by the brittle flesh of their fruitbodies.

<i>Lactarius deliciosus</i> Species of fungus

Lactarius deliciosus, commonly known as the delicious milk cap, saffron milk cap and red pine mushroom, is one of the best known members of the large milk-cap genus Lactarius in the order Russulales. It is native to Europe, but has been accidentally introduced to other countries along with pine trees, with which the fungus is symbiotic.

<i>Russula</i> Genus of fungi

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 mushroom collectors. Their distinguishing characteristics include usually brightly coloured caps, a white to dark yellow spore print, brittle, attached gills, an absence of latex, and absence of partial veil or volva tissue on the stem. Microscopically, the genus is characterised by the amyloid ornamented spores and flesh (trama) composed of spherocysts. Members of the related genus Lactarius have similar characteristics but emit a milky latex when their gills are broken. The genus was described by Christian Hendrik Persoon in 1796.

<i>Russula cyanoxantha</i> Species of fungus

Russula cyanoxantha, commonly known as the charcoal burner or variegated russula, is a basidiomycete mushroom, distinguished from most other members of the genus Russula by the fact that its gills do not split, but are soft and flexible. It is one of the most common species of Russula in Europe.

<i>Hypomyces</i> Genus of fungi

Hypomyces is a genus of parasitic ascomycete fungi found in Europe, North America, Australia, and parts of China. The genus contains 53 species. Better known species include the lobster mushroom and the bolete eater.

<span class="mw-page-title-main">Candy cap</span> Species of fungus

Candy cap or curry milkcap is the English-language common name for two closely related edible species of Lactarius; Lactarius camphoratus, and Lactarius rubidus. These mushrooms are valued for their highly aromatic qualities and are used culinarily as a flavoring rather than as a constituent of a full meal.

<i>Stereum hirsutum</i> Species of fungus

Stereum hirsutum, commonly known as the false turkey tail, hairy stereum, or hairy curtain crust, is a fungus typically forming multiple brackets on dead wood. It is also a plant pathogen infecting peach trees. S. hirsutum is in turn parasitised by certain other species such as the fungus Tremella aurantia. Substrates for S. hirsutum include dead limbs and trunks of both hardwoods and conifers.

<i>Cryptoporus volvatus</i> Species of fungus

Cryptoporus volvatus, commonly known as the veiled polypore or cryptic globe fungus, is a polypore fungus that decomposes the rotting sapwood of conifers. It is an after effect of attack by the pine bark beetle. The fungus was originally described by American mycologist Charles Horton Peck in 1875 as Polyporus volvatus. Cornelius Lott Shear transferred it to the genus Cryptoporus in 1902. The species is inedible.

<span class="mw-page-title-main">Milk-cap</span> Index of fungi with the same common name

Milk-cap is a common name that refers to mushroom-forming fungi of the genera Lactarius, Lactifluus, and Multifurca, all in the family Russulaceae. The common and eponymous feature of their fruitbodies is the latex ("milk") they exude when cut or bruised. Mushrooms with typical milk-cap characteristics are said to have a lactarioid habit. Some of them are edible.

<i>Russula brevipes</i> Species of fungus

Russula brevipes is a species of mushroom commonly known as the short-stemmed russula or the stubby brittlegill. It is widespread in North America, and was reported from Pakistan in 2006. The fruit bodies are white and large, with convex to funnel-shaped caps measuring 7–30 cm (3–12 in) wide set atop a thick stipe up to 8 cm (3 in) long. The gills on the cap underside are closely spaced and sometimes have a faint bluish tint. Spores are roughly spherical, and have a network-like surface dotted with warts.

<i>Lactifluus piperatus</i> Species of fungus

Lactifluus 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, though can be used as seasoning when dried. The fruiting body is a creamy-white mushroom which is funnel-shaped when mature, with exceptionally crowded gills. It bleeds a whitish peppery-tasting milk when cut. Widely distributed across Europe and eastern North America, Lactifluus piperatus has been accidentally introduced to Australia. Mycorrhizal, it forms a symbiotic relationship with various species of deciduous tree, including beech, and hazel, and fruiting bodies are found on the forest floor in deciduous woodland.

<i>Russula delica</i> Species of fungus

Russula delica is a mushroom that goes by the common name of milk-white brittlegill, and is a member of the genus Russula, all of which are collectively known as brittlegills. It is mostly white, with ochraceous or brownish cap markings, and a short robust stem. It is edible, but poor in taste, and grows in coniferous, broadleaved, or mixed woods. It can be confused with other white Russula species and certain white Lactarius species.

<i>Hypomyces chrysospermus</i> Fungal parasite of bolete mushrooms

Hypomyces chrysospermus, the bolete eater, is a parasitic ascomycete fungus that grows on bolete mushrooms, turning the afflicted host a whitish, golden yellow, or tan color. It is found in Eurasia and North America, as well as southwest Western Australia.

<i>Crepidotus mollis</i> Species of mushroom

Crepidotus mollis, commonly known as the peeling oysterling, soft slipper, jelly crep, or flabby crepidotus, is a species of mushroom. It's edibility is unknown, but it is probably inedible and possibly poisonous.

<i>Russula integra</i> Species of fungus

Russula integra, commonly known as the entire russula, is a species of mushroom. The fungus stems from the huge genus of Russula. It is found in conifer forests across Europe and throughout North America. The fruiting body is mildly flavoured with a slight cashew-like taste and dense flesh. It is edible and most commonly consumed in Central Europe.

<span class="mw-page-title-main">Lactifluus deceptivus</span> Species of fungus

Lactifluus deceptivus, commonly known as the deceiving milkcap, is a common species of fungus in the family Russulaceae.

<i>Amanita pachycolea</i> Species of fungus

Amanita pachycolea, commonly known as the western grisette or the Stuntz's great ringless amanita, is a species of agaric fungus in the family Amanitaceae.

<i>Suillus caerulescens</i> Species of fungus

Suillus caerulescens, commonly known as the douglas-fir suillus is an edible species of bolete fungus in the family Suillaceae. It was first described scientifically by American mycologists Alexander H. Smith and Harry D. Thiers in 1964. It can be found growing with Douglas fir trees. Its stem bruises blue, which sometimes takes a few minutes.

<i>Hygrophorus russula</i> Species of fungus

Hygrophorus russula, commonly known as the pinkmottle woodwax, false russula, or russula-like waxy cap, is a fungus native to North America and Europe.

<i>Psathyrella corrugis</i> Species of fungus

Psathyrella corrugis, is the type species of the basidiomycete fungus genus Psathyrella and family Psathyrellaceae. Originally described from Europe as Agaricus corrugis, the species is considered non-toxic but lacking in flesh, flavor and texture. It is inedible.

References

  1. 1 2 Davis, R. Michael; Sommer, Robert; Menge, John A. (2012). Field Guide to Mushrooms of Western North America. Berkeley: University of California Press. pp. 382–383. ISBN   978-0-520-95360-4. OCLC   797915861. Archived from the original on 2022-06-03. Retrieved 2022-10-08.
  2. 1 2 3 Audubon (2023). Mushrooms of North America. Knopf. p. 71. ISBN   978-0-593-31998-7.
  3. Davis, R. Michael; Sommer, Robert; Menge, John A. (2012). Field Guide to Mushrooms of Western North America. Berkeley: University of California Press. p. 29. ISBN   978-0-520-95360-4. OCLC   797915861. Archived from the original on 2022-06-03. Retrieved 2022-10-08.
  4. Arora, David (1991). All That the Rain Promises and More. Berkeley: Ten Speed Press. p. 248. ISBN   978-0-89815-388-0.
  5. Arora, David (1986). Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi (second ed.). Berkeley: Ten Speed Press. p. 884. ISBN   978-0-89815-169-5.
  6. 1 2 3 4 Meuninck, Jim (2017). Foraging Mushrooms Oregon: Finding, Identifying, and Preparing Edible Wild Mushrooms. Falcon Guides. p. 16. ISBN   978-1-4930-2669-2.
  7. Phillips, Roger (2010). Mushrooms and Other Fungi of North America . Buffalo, NY: Firefly Books. p.  379. ISBN   978-1-55407-651-2.
  8. 1 2 McFarland, Roger; Mueller, Gregory M. (2009). Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide (Field-To-Kitchen Guides). Urbana: University of Illinois Press. pp. 71–72. ISBN   978-0252076435.
  9. "Hypomyces lactifluorum, the lobster mushroom, Tom Volk's Fungus of the Month for August 2001". botit.botany.wisc.edu. Archived from the original on 2021-05-04. Retrieved 2021-05-04.
  10. "A taste of the wild—Deciphering the lobster mushroom". Canadian Science Publishing. Archived from the original on 2021-07-12. Retrieved 2021-05-04.