Looks like a lobster (Hypomyces lactifluorum) to me but you shouldn't rely on interweb advice for mushroom ID. Get a book Mushrooms of the Redwood Coast or Mushrooms Demystified , ask around to find a friend that is an experienced mushroom harvester, join a mycological club in your area. There are allot of look a likes for some edible mushrooms so don't eat anything you are not absolutely sure of on the ID. If it is a lobster, it is a cool mushroom because it is one fungus, Hypomyces lactifluorum, parasitizing another fungus likely a short stemmed russula. (Russula brevipes).

They like to grow under hemlocks but occur in mixed forest as well.

This gal is a great instructor/guide and covers the Gifford Pinchot National Forest area. Yellow Elanor Home - Yellow Elanor

Lobsters have been out in my area for about three weeks in the foot hills of the Cascades ~2600 feet. There have been a few chants out but it is still a little early for them. They will pop as soon as fall rains get going.

 

 

No spores to get a spore print, they are covered by a fungus that attacks the mushroom. Usually its a russula or chantrelle they convert to a lobster. A lot of times they are buried or half buried. I can positive ID them they just never seemed that appetizing to me. Ill try one this year if I do find one.

 

That’s a Lobster… a parasitized Russula. They are supposed to be quite good but I can never get past the fact that Russulas are NOT good.

 

 

So this is the Russulla mushroom that 'becomes' a lobster mushroom because of a fungus attack? Super interesting.

 

Lobster - and for anyone that hasn’t tried them give them a shot. They are good.

 

they are great…if you get them early. Should feel heavy. Once they get light…they are past prime and usually wormy.

 

What do they taste like?

 

Similar to lobster meat. It has a slight seafood profile. Its really good. Again...if you get one that is a prime specimen. If its past its prime...no bueno.

I went out hunting yesterday and got a couple that were ok. But most are past their prime (at least were I go in the cascade foothills) already. Should have gone out a couple of weeks ago as they are usually popping up last week of August to first week of September.

As already mentioned, these are a Russula brevipes that gets attacked by a parasitic fungus and makes an inedible mushroom into an edible one. They grow back in the same area every year...so if you find them...remember that spot

We try to target a few of these each year to eat. They are a choice edible.
(They make a GREAT imitation lobster bisque soup)

 

Thanks everyone for your insights!

 

@Blue Shark
That picture is not a russala brevipe. That looks like a Hawks Wing or as properly known as Sarcodon imbricatus (if we had a picture under the cap I could confirm 100% 🙂)

Russala brevipes - they look like this

It can also attack lactarius mushrooms too. But most in the area I hunt are Rusulla brevipes.

 

Better kicked then picked

 

Yes, sarcodon imbricatus. Hawks wing, shingled hedgehog or scaly hedgehog. Edible but not choice. Can be bitter.

 

i know some have experienced bitterness, but I have never tasted that with the ones I have harvested. Maybe its more specific to habitat that affects the flavor profile which is why there is such wide opinions on its table fare? Some theorize its just the older specimens that are bitter. Nevertheless, you might try a few and see what your experience is with them.

some have reported an upset stomach after consuming large amounts…but the majority have no issues.
But it should be well cooked before eating.

 

Yes, that's what I've heard as well - the older ones are bitter. The smaller, younger ones are the one's to eat. The older ones are HUGE, up to dinner plate size. I took this pic when walking down a trail and there were dozens of them of various sizes. I didn't pick any because I didn't know they were edible at the time. If I see some again I will pick a few of the smaller ones and give them a try.