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LOBSTER MUSHROOM (Hypomyces lactifluorum)
                                                                              Foraging with Executive Chef David Schmidt
  Mid-September 2014 Issue / Vol. 2, No. 18                           Enchantment Resort, Sedona, AZ

Executive Chef
Xavier Salomon

MaȊtre Cuisiner de France

Executive Sous-Chef
Jesse Hansen

September 2014
Chef's Larder


Chef Steve Stevick

View From the Kitchen by Chef Ryan Clark

The Green Teen Cookbook Review

District American Kitchen
Restaurant Review

Mint (Mentha sp.)

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Synopsis: Foodies West Wild Sourcing – Foraging for lobster mushrooms (Hypomyces lactifluorum)with Executive Chef David Schmidt and Jacob Dienhardt of Enchantment Resort in Sedona, Arizona. The stunning orange color of the mushroom comes from a mold. The mushroom starts out as a bland-tasting Russula or Lactarius mushroom, which becomes a host for the orange-colored Hypomyces lactifluorum mold. As the mold goes to work, it transforms the lackluster, bland-tasting mushrooms into what mychophagists call Choice edibles. The Japanese have figured out that forests emit phytocides, essential oils from the wood such a-pinene and limonene. These oils are highly antimicrobial and anti-cancer. Limonene is also used for acid reflux and a-pinene for Candida albicans and Staphylococcus aureus (MRSA) infections. The Japanese take walks in the woods, which they call shinrin-yoku or forest bathing, specifically to indulge in the natural aromatherapy.