Lobster mushrooms are actually mushrooms infected with another type of fungus. The host mushroom, typically a Russula or Lactarius, is transformed by this infection into a tasty treat with bold red color. Mild tasting, with a nutty flavor, good grilled, in stir frys or soups.
Rehydrate dried mushrooms in warm water for 20 minutes. Retain the broth for use in your recipe, or freeze for storage.
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