Chanterelles vs. Lobster Mushrooms

Have you ever hiked through the woods and wondered whether the mushrooms you see growing on logs and in the forest soil might be edible? As mushrooms have grown in popularity for their culinary value and health benefits, many people have become interested in mushroom foraging: hunting and harvesting mushrooms from the wild. If you want to learn how to forage for mushrooms, a few species are bountiful and especially popular among foragers in North America. Chanterelles and lobster mushrooms are among the most commonly foraged fungi that grow across the North American continent. 

This article will go deeper into exploring the key characteristics of both mushrooms. By the end, you should know some of the distinctive features of chanterelles and lobster mushrooms, where each grows, and what you can expect them to taste like.

Chanterelles vs. Lobster Mushrooms

Descriptions of Chanterelles vs. Lobster Mushrooms

Description of Chanterelles

Mushrooms called chanterelles include multiple species, many of which are in the Cantharellus genus in the Cantharellaceae family. Some of the most common and recognizable chanterelles are the golden chanterelles, which grow individually or in groups in the soil at the base of trees. These chanterelles are orange or yellow, have white flesh on the inside, and develop thick stems and funnel-shaped caps with wavy edges. Because chanterelles are edible and have a unique, fruity flavor and tender texture, they are a popular choice among foragers.

Chanterelles grow in symbiosis with the trees in their forest habitat, as the tree roots provide the mushrooms with nutrients. The chanterelle helps provide the trees access to more nutrients, water, and sunlight by expanding their surface area. This mutually beneficial relationship allows both species to thrive. However, it has made cultivating chanterelles difficult for commercial producers. As a result, chanterelles are primarily foraged and not yet available for widespread commercial cultivation. You can enjoy chanterelles in-season, during the mushroom’s fruiting season of late summer to early winter.

Chanterelles grow worldwide but are especially well-known by foragers who harvest them from the wild in Europe and North America. In Europe, people search for the species Cantharellus cibarius, which appears as a delicacy in many cultures’ recipes. In North America, there are over 40 different chanterelle species that grow in the wild. Some of the most common and well-known are Cantharellus appalachiensis, Cantharellus elensis, Cantharellus fosomus, Cantharellus lateritius, and Cantharellus phasmatis. 

Description of Lobster Mushrooms

Lobster mushrooms are not mushrooms at all! Lobster mushroom refers to the result of the parasitic species Hypomyces lactifluorum taking over a host and changing the host mushroom’s appearance. Hypomyces lactifluorum grows on mushrooms, eventually enveloping them entirely and covering the mushroom host in a red or orange crust. This makes the host transform to take on a new appearance, eventually gaining the look of a cooked lobster shell. This process radically alters the texture and flavor of the mushroom host. Hypomyces lactifluorum can even change inedible, poisonous species into highly-desired mushrooms. This process transforms the host species into a highly desirable mushroom to harvest. Some foragers only harvest certain host species after they have been infected by Hypomyces lactifluorum.

Hypomyces lactifluorum appears on mushroom species throughout the forests of North America, especially in northern parts of the U.S. You can find the lobster mushrooms from July to October, often growing near conifers or hardwood trees where you can find certain Lactarius and Russula species. These mushrooms are the hosts for the parasite. As a result, the taste of lobster mushrooms varies greatly, as the flavor depends on the interaction between the parasitic Hypomyces lactifluorum and the host mushroom. 

Key Differences Between Chanterelles and Lobster Mushrooms

Based on these brief descriptions, you can likely gather significant differences between chanterelles and lobster mushrooms. Though they can both appear orange in color, are found growing in a forest environment, and are often sought out by foragers, there are many other ways chanterelles and lobster mushrooms are incredibly different.

History and Availability

History and Availability of Chanterelles

Throughout history and the last few hundred years, people have harvested and eaten chanterelle species from the forests of Europe and North America. Before European colonization of North America, people in countries like France, Germany, and the United Kingdom were well-acquainted with the European chanterelle Cantharellus cibarius. More recently, mycologist researchers who study fungi identified North American species as Cantharellus cibarius. However, it has been determined that this species does not appear on the North American continent. Across the globe, there are nearly 100 different chanterelle species, most of which have similar trumpet-like shapes. 

Though the various chanterelle species are edible, experts recommend that foragers proceed cautiously. Some chanterelles can cause digestive issues or could be misidentified since they have some notable lookalikes that are toxic. However, foraging or purchasing mushrooms from a local forager are the best options for anyone who wishes to try eating a chanterelle. This is because they are still not easily cultivated and are not as widespread as commercially cultivated mushrooms such as shiitakes or white buttons. Look out for chanterelles at local farmers’ markets from late summer to autumn or early winter. Particularly in Europe, the chanterelle is available at local markets and can bring a unique flavor and texture to your cooking.

History and Availability of Lobster Mushrooms

Lobster mushrooms are found across North America, particularly in the northern U.S. and Canada. They appear in the temperate forests where Russula and Lactarius mushrooms grow, appearing in the middle or end of the summer and generally remaining available from the fall to the early winter months. Like chanterelles, lobster mushrooms are foraged from the forest. As a result, you will have difficulty finding them at large grocery chains. However, you can scour farmers’ markets or local grocery stores during their growing season — or perhaps search the forest for them yourself! 

Because lobster mushrooms have a vibrant red color, they can serve as a natural dye for fibers. However, this is not extremely common. Though lobster mushrooms can be transported and delivered, they are relatively expensive to purchase. In part because of this, they are not yet widely available.

Appearance

Appearance of Chanterelles

Chanterelles are small or medium-sized, with caps that grow up to four inches across and four inches tall. These mushrooms are often yellow or orange, which inspired the name for some species as golden chanterelles. However, some species are white or off-white. Chanterelles are most recognizable for having a funnel or trumpet-shaped cap with wavy edges. Another recognizable feature is their lack of true gills. Instead, chanterelles have false gills, which are ridges on the cap. Additionally, when cut open, chanterelles have white flesh.

The absence of true gills and the presence of white inner flesh are two features that distinguish chanterelles from some of the most common lookalikes: false chanterelles and jack-o’lanterns. These toxic lookalikes bear some resemblance, but both have true gills and reflect a similar orange or yellow color when cut open.

Chanterelles also grow in a forest environment. They appear in the soil at the base of trees, where they can grow as singles or small groups. This contrasts with some chanterelle lookalikes, which grow directly on the wood of standing trees or decaying stumps.

Appearance of Lobster Mushrooms

Like chanterelles, lobster mushrooms have an orange color, do not have gills, and possess white inner flesh. However, lobster mushrooms are often more vibrant orange or orange-red than chanterelles. The caps do not look trumpet-shaped but folded in or twisted. Lobster mushrooms also often have cracked tops and a warty exterior. 

Growing Conditions

Growing Conditions for Chanterelles

Chanterelles are mycorrhizal. This means that the chanterelle mycelium grows in symbiosis with the tree roots in the soil where the mushroom grows. The mushrooms help tree roots access nutrients from the soil and other needed resources, and the tree roots provide the nutrients that the mushrooms need to grow. Chanterelles will grow in forests near the base of trees, with the tree species varying by the chanterelle species. Many chanterelles grow near hardwood tree species, and the bases of oak trees are a common location for the mushrooms to appear. However, some chanterelle species grow near pines or hemlocks instead. The forests of North America and Europe provide the environment where chanterelles can thrive in moist, nutrient-rich soil near tree roots.  

Unfortunately, this relationship has been difficult for mushroom researchers and cultivators to recreate successfully. As a result, people do not yet cultivate chanterelles on a wide scale.

Growing Conditions for Lobster Mushrooms

Lobster mushrooms are very different from chanterelles in this respect. First, lobster mushrooms are not mushrooms at all. They are not even a parasitic mushroom species that decays living wood. While chanterelles live in a symbiotic relationship with tree hosts, lobster mushrooms are a parasitic species of fungus that cover and deform mushroom hosts. This fungus appears on Russula and Lactarius species, covers them, and prevents them from producing spores. In the process, the fungus changes the shape and appearance of the host mushroom. By the end, the lobster mushroom is a warped, twisted version of the original host, with a chemically altered interior. You can find lobster mushrooms wherever Russula or Lactarius mushrooms appear, often in old-growth forests. 

Chanterelles vs. Lobster Mushrooms: Scent and Taste

Chanterelles have a distinctive, fruity aroma and somewhat fruity flavor. Some describe the fruity scent and taste as similar to fruits like peaches and apricots. The texture is tender and delicate.

In contrast, lobster mushrooms have a sweet, almost seafood-like taste. Some people describe the taste of lobster mushrooms as nutty and rich, with a strong aroma reminiscent of actual lobsters and a similar meatiness. However, the exact taste and texture can vary depending on the species of the mushroom host. Interestingly enough, the host mushrooms often do not have distinctive flavors. The process of being taken over by the parasite completely changes and often improves the taste of the mushroom.

Chanterelles vs. Lobster Mushrooms: Health Benefits and Use

Eating both chanterelles and lobster mushrooms can offer some nutritional benefits. Chanterelles have protein; vitamins A, E, C, and D; and beta-carotene, lycopene, fiber, and copper. Lobster mushrooms also contain many nutrients. These vary depending on the host mushroom species but often include vitamins B and D: copper, iron, manganese, magnesium, potassium, zinc, and selenium, and small quantities of protein and fiber. 

However, it is essential to harvest mushrooms from the wild only when you have a strong background in mushroom identification and are confident you have identified the mushroom correctly. Though both chanterelles and lobster mushrooms may bring some health benefits, foraging mushrooms from the wild also brings some risks. Consult a physician if you have nausea, vomiting, headaches, or other evidence of illness after mushrooms.

In Summary

As we discovered through this article, chanterelles and lobster mushrooms differ in some very significant ways. Though they are both popular among foragers, relatively common in the forests of North America, and can bring health benefits, they are also different in some significant ways. For example, while there are many different mushroom species called chanterelles, lobster mushrooms aren’t mushrooms but parasites on a host mushroom. 

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