Lobster Mushroom
This most distinctive mushroom consists of a Russula brevipes that has been attacked during growth by a fungus that turns it bright orange and renders the inedible Russula into a choice edible. It is common from midsummer into late fall in the western lowlands. Caps may reach 15-20cm. The fruitbody caps are usually dingy light orange,pitted and gritty from pushing up through the soil, while the undersurface is brilliant orange. It is crust-like, firm, with ridges covering aborted gills and a sandpapery feel from numerous perithecial pimples. The flesh is white, but may be marbled orange later, and very firm. When preparing for the table the ragged and dirty upper surface should be cut away. Properly cooked they make an excellent edible.