Lobster mushrooms are actually two mushrooms in one. A parasitic fungus attacks a Lactifluus or a Russula, and completely changes their DNA makeup. But the time the parasitic fungi is done parasitising, there is only a small fraction of the attacked mushroom's genetic profile left. But it makes for a very tasty mushroom: The Lobster Mushroom.
Ingredients: Lobster Mushrooms (Hypomyces lactifluorum) - Sourced from USA and Europe
NET WT: 1oz(28g)
Nutrition Facts: Serving Size 10g. Amount per portion: Calories 40, Fat Calories 0, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg (0%DV), Sodium 0mg (0%) DV), Total Carbohydrates 8g (3%DV), Fiber 1g(4%DV), Sugars 0g, Protein 3g (6% DV), Vitamin A (8% DV), Calcium (0%DV), Iron (8%DV), percent Daily Values (DV) are based on a 2,000 calorie diet.
CREAM OF LOBSTER MUSHROOM SOUP
Soak 1 oz dried Lobster mushrooms in hot water for 30 min. Melt 1 tbsp butter over medium heat in stock pan with 16 oz button mushrooms and 1 large chopped onion. Cook for 15 min or until soft. Add 4 cups veg or chicken broth and 2 tsp dried thyme, simmer for 10 min. Drain lobster mushrooms, add to the pot. Simmer for 15 min. Remove from heat, stir in 1/4 cup cream.