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| Lobster mushroom ： ウィキペディア英語版 |
Hypomyces lactifluorum
The Lobster mushroom, ''Hypomyces lactifluorum'', contrary to its common name, is not a mushroom, but rather a parasitic ascomycete fungus that grows on certain species of mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster. ''H. lactifluorum'' specifically attacks members of the genera ''Lactarius'' and ''Lactifluus'' (milk-caps), and ''Russula'' (brittlegills), such as ''Russula brevipes'' and ''Lactifluus piperatus'' in North America. At maturity, ''H. lactifluorum'' thoroughly covers its host, rendering it unidentifiable. Lobster mushrooms are widely eaten and enjoyed; they are commercially marketed and are commonly found in some large grocery stores. They have a seafood-like flavor and a firm, dense texture. According to some, they may taste somewhat spicy if the host mushroom is an acrid ''Lactarius''.
== External links ==
*(A lobster mushroom article on Tom's Fungi )
*(AmericanMushrooms.com: Lobster Mushroom )
*(Lobster mushroom on mykoweb )
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Hypomyces lactifluorum」の詳細全文を読む
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