I Ate a Parasitic Fungus | Lobster Mushroom Pasta

[@hiromikami]

Dang, dude. The cooking segment of this video is totally boss. Much respect!

[@glieseonlife]

Thank you!

[@willong1000]

I've encountered the "Lobster mushrooms" several times out here (PNW), but frankly, I never found the aroma very appealing. Kudos to you, Alex, for attempting pasta-making from scratch with a dearth of fancy equipment! If I can get my old carcass out into the woods in a timely manner this year, I will give Hypomyces lactifluorum a try or two. I foraged Matsutakes for the first time last year and did not really find them very appealing. However, I remain open to alternate means of preparation: and, I will edit this comment with updates should I discover delectable means of preparation for either species.

[@jadenkrosis3087]

I`m a mushroomer of 55yrs old and I`ve only ever found lobster once. I`ve realized from my own experience and from talking with other shroomers` that lobsters dont do well when cooked with other things; they seem to do better as a stand alone when cooked. After soaking the mushrooms in warm water for about an hour to try and force some moisture into them I cooked mine alone in a cast iron skillet with butter and a small amount of that soak water plus a few drops of olive oil until I had a proper reduction and they were fantastic. Maybe give them another try, I know I will when I find me some more and I`ll be cooking them the same way!

[@noahholland9813]

I like trying new species with just a little butter. I too have been looking for lobsters for years with no luck. This gives me hope. Thanks for the knowledge.

[@glieseonlife]

They're definitely a tough species to dial in. Just be on the lookout for Russula brevipes!

[@katherineberkowitz1580]

I loved watching your joy finding the first lobster!!❤️

[@glieseonlife]

Glad you enjoyed it!

[@selbylackey3047]

You did a great job !! Next time you’ll roll thinner , hell I’d definitely eat it

[@joeythemorgue]

Make sure to use holes in your mishroom bucket so you drop spores :)

[@HollerHunter]

What’s the habitat composed of where you found the lobsters? Looks like conifers but can’t tell if they were white or Virginia pine. I’m in northeast Tennessee and am having a hard time finding them.

[@willong1000]

I was wondering what the associated trees were myself. I find Russula brevipes associated out here with Douglas fir and Western hemlock on the Pacific Northwest Coast, but none of our conifers have bark that looks quite like what I see in the background of Alex's video at around the 11:49 mark. Frankly, I was wondering if the tree with the white ribbon is Shagbark Hickory and not a conifer at all?

[@sustainableforager1629]

I'm sure you've probably figured out more on how to prepare them by now but ill still give my advice from cooking them many times...slice them a lot thinner and cook them a lot longer adding moisture along the way. Also just frying them until they are crunchy makes for a nice texture on a dish. The reason people call them lobsters is one , because of the color which resembles a cooked lobster, and they can kind of look like a lobster tail in shape. And 2 because when they start to get past their prime, and more red, they definitely smell like seafood does when it is past its prime. Ive also shredded them and played around with that in different dishes. But yes they're very firm when fresh and need special attention to be delicious, but easily one of the funnest and most difficult to hunt. Its been along time since I made fresh pasta but also such a reward when you get it right...roll it thinner next time! I just subscribed, Cheers

[@phillipbingham487]

that pasta dish you made looks delicious.. would love to try it but alas i have developed lactose intolerance so i cannot eat dairy except butter.. perhaps i could try to use coconut milk with butter...coconut milk makes great chowders

[@glieseonlife]

I'm sorry to hear that! Maybe you could try using some vegan alternatives for the butter and cream?

[@phillipbingham487]

@@glieseonlife have tried that.. don't seem to agree with me..binds me up

[@marektchorzewski8314]

Very good job with everything