Lobster Mushrooms

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hypomyces lactifluorum

Lobster Thai Curry

Recipe courtesy of Heather Sielicki

The secret to this recipe is the slow cooked base.


  • 2 cups chopped onion
  • 2 cups chopped red pepper
  • 2 cups lobster mushrooms (hypomyces lactifluorum), cleaned thoroughly and cubed
  • 1 tablespoon olive oil
  • 2 tablespoons (1/4 stick) butter
  • 1 can coconut milk
  • 1 tablespoon Thai curry paste


Mix the Thai curry past into the coconut milk and set aside.

Lobster Mushroom Base

Combine the rest of the ingredients, mix and slow cook for 3 hours on high or 5 hours on low. You will not need liquid. It will reduce by half.

Lobster Mushroom Thai Curry Base

Mix in the coconut milk curry mixture and cook on high for another 30 minutes before serving. To deepen the seafood flavor, add flaked salmon.

Lobster Mushroom Soup

Recipe courtesy of Heather Sielicki

Here’s an easy and delicious rift on Hungarian Mushroom Soup that you can throw into your slow cooker after a morning of mushroom picking and enjoy with friends by dinner time.


  • 4 cups warm water
  • 2 cubes beef or vegetarian bullion
  • 2 cups cubed peeled potato
  • 1-2 lbs lobster mushrooms (hypomyces lactifluorum), cleaned thoroughly and sliced thin
  • 1 tablespoon olive oil
  • 2 tablespoons (1/4 stick) butter
  • 1 roughly chopped onion
  • 1 tbsp diced garlic
  • 1 cup chopped carrots
  • 1/2 cup dry sherry
  • 1 heaping tbsp flour
  • 1/2 tsp ground thyme or 2 tsp chopped fresh
  • 1 tbsp hungarian paprika
  • 1/2 tsp fresh ground nutmeg
  • 1 bay leaf
  • salt/pepper to taste
  • sour cream to taste
  • chopped fresh parsley or chives


Combine 4 cups warm water, bullion and potatoes in a 6-quart slow cooker. Cook on high. In saucepan, warm olive oil and butter on medium; add onions and carrots. Cook until just browning, approximately 10 minutes. Add mushrooms and garlic. Cook until liquid begins to release from shrooms, then add sherry and flour. Stir to combine. Add to slow cooker. Simmer until potato is very soft, stirring occasionally, about 3-4 hours. Season with salt and pepper. Discard bay leaf and serve chunky-style or puree in a blender, thinning with stock or milk, if desired. Ladle soup into bowls. Top with sour cream and sprinkle with chopped parsley or chives. Can be prepared 1 day ahead.

More Lobster Mushroom Recipes:

Wild Mushroom CookbookCascade Mycological Society Wild Mushroom Cookbook

The Cascade Mycological Society Wild Mushroom Cookbook is available for sale online.

The book features over 184 pages filled with one-of-a-kind recipes, plus anecdotes, tips, and full-color photographs featuring foraged, wild-crafted mushrooms from our geographic region. It is organized by season and contains beautiful color photographs printed on 100# Gloss Book stock with lay-flat spiral binding. The contents are thoroughly and thoughtfully indexed. All profits from the sale of the book will go towards supporting the CMS grant and scholarship programs. It is dedicated to Freeman Rowe, whose love of learning and teaching the beauty and diversity of fungi has touched so many of us.


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