The lobster mushroom is a meaty mushroom, meatier in fact than most portabello mushrooms. They are red like cooked lobsters and are sweet, delicate, and delicious. These mushrooms grow in abundance in the mountains of the Pacific Northwest, and they are only found in natural areas with living trees.

Origin: All of our wild mushrooms are sustainably hand-foraged in the pristine mountains of the Pacific Northwest.

Season: Lobster mushrooms are harvested between August and November.

Applications: Lobster Mushrooms are slightly crunchy and are particularly good in egg and milk dishes like frittatas and quiches.

Storage & Handling: Place in a paper bag and refrigerate for use within 10 days. Before cooking, clean them gently with a damp paper towel to remove dirt. Do not soak them.

How to Preserve: If you find that you will not be able to use all of your fresh mushrooms before they go bad, here are a few options:

• If you dry them, they will last for years and retain an intensified form of their intrinsic flavor and vital properties. Simply dehydrate your left over mushrooms at under 140 degrees, in an oven (or a dehydrator if you have one.) The cooking time varies with the amount of moisture the mushroom has. Keep an eye on the oven-dried shrooms until they are moisture-free. Many chefs will dry leftover mushrooms and keep them for soup stock, to use months down the road.

• Individually freezing is another method. Place the individual mushrooms on a cookie sheet making sure they aren’t touching, they will freeze retaining their original shape, often times people will freeze them in one bag all together and they will end up with a chunk that is not very cook friendly.

• You can also par-sauté fresh mushrooms in oil and then freeze them.

• Lastly there is canning mushrooms in oil. Cook down mushrooms in oil and place inside a mason jar, the heat should seal the jar. Keep refrigerated for up to two months!

Specifications: Each order is 2 lbs.

Shipping: Fedex Overnight