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Freshest Dried Mushrooms In USA!
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We are so excited to finally annouce the arrival of some of the freshest dried wildharvested mushrooms in the world! Get them fresh dried packed to order only here at FloridaHerbHouse.com and SharpWebLabs.com in stock and on sale! We do run out of frequently so order now!



The Lobster Mushroom (Hypomyces Lactifluorum) is a Parasitic Mushroom which uses another Mushroom as its host; and dramatically increases the flavor of that host. The Lobster Mushroom derives its name from the reddish color of the Mushroom. This Mushroom is a great addition to Mushroom dishes because of its beautiful color which is rather unique in the edible Mushroom world. Lobster Mushrooms have a firm, soft texture, delicate flavor and the slices range from 1 - 3 inches wide. The Lobster absorbs flavors of a dish well while adding eye appeal.

Suggested Use:
Lobster Mushrooms add a beautiful touch of color to dishes. They are great in baked dishes or sautéed and served with meat or tofu. Use in place of any Mushroom, Lobster are very versatile.

If you stumble upon lobster mushrooms and you are curious what to do with it, I encourage you to try this recipe to spiff up your menu. This soup has a creamy orange color and rich mushroom flavor. Slice the lobster mushrooms thinly and mix it with other mushrooms. If only dried lobster mushrooms are available, you can still use them by rehydrating them first before slicing.

However, you still need to mix them up with other fresh mushrooms to balance the flavor. To make a good soup, you need a good stock. Reduction is the secret in making soup and sauces. At the restaurant, it takes two days to make. The stock is simmered for 12 hours in big steam kettles, strained and reduce further the next day.At home, you can still make stock quicker in smaller amounts. You may use the ready made stock as long as you use salt sparingly. Use a vegetable stock if you prefer a vegetarian soup. For your holiday entertaining, this soup will be a big hit.

Wild Mushroom Veloute
serves 10
Ingredients:
1/4 cup of canola oil
1 tsp. minced garlic
4 shallots or 1 medium onion, finely chopped
2 Lbs. Wild Mushrooms, preferably Lobster Mushrooms, Chanterelles, Oyster Mushrooms
1/4 cup of honey
1 cup white wine
3 L Veal stock or Beef Stock ( made with roasted 2 1/2 lbs. bones and 4 L of water and simmer with roasted onions, carrots, celery and herbs, strained to make 3 L)
4 Bay leaves
4 tbsps Beurre Manie ( 2 tbsps of flour and 2 tbsps of butter mixed together)
1 L Fresh cream
1 Tbsp. finely chopped herbs preferably, thyme and Italian parsley
Salt and Pepper to Taste

Method:
1. Saute garlic and shallots with the canola oil using a heavy bottom pot, sweat without browning. Add the mushrooms and saute until the juice comes out. Leave for about 2 minutes until all the liquid is reduced.

2. Add the honey and stir well, make sure it is not sticking at the bottom of the pot. Add the white wine and reduce by half. It is important that the wine is cooked before the next ingredient is added. Add the veal stock, simmer then add the bay leaves. Reduce by 3/4 then whisk in the beurre manie, make sure you whisk it in very well to avoid lumps.

3. Add the cream, simmer then add the chopped herbs. Let it reduce to your preferred consistency.

4. Season with salt and pepper.

5. At the restaurant, we drizzle the soup with a Veal reduction which is made by reducing shallots and red wine and adding veal stock and reduced until very thick, syrup consistency.