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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
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Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Podcast
Dried Lobster mushrooms have layers of flavor thanks to living off of multiple host mushrooms during their life span. The drying process captures those flavor qualities and preserves them. Lobster mushrooms are one of the most favored dried mushrooms as they reconstitute well and create an abundance of rich and fruity flavors. Their coloring is deepened, creating colors of coral, cinnamon and rust. Their flesh is granular and brittle when dried.
Dried Lobster mushrooms are typically available year-round.
The Lobster mushroom is a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes. Caution should be observed when selecting Lobster mushrooms as their host mushroom may be a poisonous species.
Dried Lobster mushrooms may be reconstituted in hot water or stock. Add to soups, stews and terrines as their texture stands up to longer cooking times; they may be added to stuffing or baked pasta dishes as well as simple broth soups and cream sauces. Store dried mushrooms in an airtight container until ready to use.
The Lobster mushroom feeds off of other living organisms in its environment and is dependent on them for nutrition. In fact, the Lobster mushroom is know as a mushroom-eating mushroom within its growing process because it actually eats other mushrooms, deriving its nutrients from them and essentially killing the other mushrooms. Lobster mushrooms can be found growing in woods feeding primarily on its parent plants, white lactarius and russula mushrooms. Their growing region is North America, specifically the Pacific Northwest and Canada.
Recipes that include Dried Lobster Mushrooms. One
is
easiest, three is harder.
| Food Buzz: History of Mushrooms | Listen |
Description/Taste
Dried Lobster mushrooms have layers of flavor thanks to living off of multiple host mushrooms during their life span. The drying process captures those flavor qualities and preserves them. Lobster mushrooms are one of the most favored dried mushrooms as they reconstitute well and create an abundance of rich and fruity flavors. Their coloring is deepened, creating colors of coral, cinnamon and rust. Their flesh is granular and brittle when dried.
Seasons/Availability
Dried Lobster mushrooms are typically available year-round.
Current Facts
The Lobster mushroom is a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes. Caution should be observed when selecting Lobster mushrooms as their host mushroom may be a poisonous species.
Applications
Dried Lobster mushrooms may be reconstituted in hot water or stock. Add to soups, stews and terrines as their texture stands up to longer cooking times; they may be added to stuffing or baked pasta dishes as well as simple broth soups and cream sauces. Store dried mushrooms in an airtight container until ready to use.
Geography/History
The Lobster mushroom feeds off of other living organisms in its environment and is dependent on them for nutrition. In fact, the Lobster mushroom is know as a mushroom-eating mushroom within its growing process because it actually eats other mushrooms, deriving its nutrients from them and essentially killing the other mushrooms. Lobster mushrooms can be found growing in woods feeding primarily on its parent plants, white lactarius and russula mushrooms. Their growing region is North America, specifically the Pacific Northwest and Canada.
Recipe Ideas
Recipes that include Dried Lobster Mushrooms. One
is
easiest, three is harder.| Costa Rica Dot Com |
|
Nameko + Lobster Mushroom Soup |
| The Good Cook |
|
Lobster Mushroom Stuffing |
| Fat Free Vegan Kitchen |
|
Tofu with Lobster Mushrooms in Ginger Broth |
