I believe that one is a Russula brevipes. Fun fact about them, if an ascomycete fungus comes into contact with them it parasitizes the Russula and turns it into an choice edible lobster mushroom like this.
Here in the Pacific Northwest, I get a very ample supply of lobster mushrooms every fall. I honestly think they’re better dehydrated than fresh. Their texture is kind of woody and their flavor is mild.
I believe that one is a Russula brevipes. Fun fact about them, if an ascomycete fungus comes into contact with them it parasitizes the Russula and turns it into an choice edible lobster mushroom like this.
That’s an incredible factoid. I’ve only ever had dried lobster mushrooms, and can only imagine how delicious they are fresh.
Here in the Pacific Northwest, I get a very ample supply of lobster mushrooms every fall. I honestly think they’re better dehydrated than fresh. Their texture is kind of woody and their flavor is mild.