Lobster Mushrooms

It’s pretty obvious why these are called lobster mushrooms: their red color makes them look like little lobster tails! However, it isn’t actually the mushroom that’s red, but a mold that grows on top of the ‘shroom. We know, a mold on a fungus doesn’t sound very appetizing; but it’s the mold that makes this mushroom so delicious. It transforms the flavor and texture of this otherwise insipid mushroom to that of shellfish. Try them roasted with garlic and oil; grill to highlight their meatiness; or braise for hours in a bit of marsala wine. Store in a cloth bag in the fridge for up to a week.