How to Clean and Cook Shrimp of the Woods Mushrooms

If you’ve found this weird and wonderful wild edible mushroom, you’re in for a treat. Shrimp of the woods mushrooms are a top favorite for many foragers. It looks like an all-white version of an ocean shrimp and has a dense texture and lightly seafood-esque taste.

The fungus acts is actually a parasite that changes common brown honey mushrooms into compact, white nuggets with better culinary value. Shrimp of the woods mushrooms are extremely versatile and you can pan-fry them with bold spices or serve them deep-fried with cocktail sauce.

There is another mushroom called the Shrimp Mushroom. This is a very different species from Shrimp of the Woods. For more information on the Shrimp Mushroom, check out our guide: Shrimp Russula: Identification, Foraging, and Lookalikes.

What Are Shrimp of the Woods Mushrooms

Shrimp of the woods (Entoloma abortivum) are the result of a fascinating and rather bizarre parasitic relationship. The Entoloma fungus parasitizes honey mushrooms, causing them to undergo a complete shape change. Shrimp of the woods mushrooms do not exist without an interaction between Entoloma and Armillaria (honey mushrooms).

It is not always the case that Entoloma and Armillaria create shrimp of the woods when they are in the same vicinity, but it is extremely common. One way to look for shrimp of the woods is to search around honey mushrooms and Entoloma abortivum in its unaborted “natural” state.

Here’s what you need to create shrimp of the woods:

• Armilleria species (honey mushroom) mycelium
• Entoloma abortivum (which may be visible in its natural, unaborted state, fruiting like a normal, gilled mushroom).
• An interaction between the two species — Entoloma abortivum spores invade the honey mushroom mycelium.
• The Entoloma abortivum takes over the honey mushroom, completely distorting its growth, and creates weird, white blobs, also known as shrimp of the woods.

The aborted forms are irregular, bulbous structures that look like small, misshapen puffballs or popped garlic bulbs. These mushrooms have a whitish to tan exterior and a firm, rubbery texture when fresh. The best specimens are firm and well-rounded like a head of garlic. If you cut the mushroom in half, the inside will be whitish and pinkish and slightly squishy.

The unaborted Entoloma abortivum looks completely different. It is totally “normal” looking with a grayish cap and pale grayish to pink gills. The flesh is thick and white, and does not change color when cut.

The prime time to find shrimp of the woods is from late summer through fall. These mushrooms pop up at the same time as honey mushrooms, which are their parasitic hosts.

Honey mushrooms grow mostly in deciduous forests east of the Rocky Mountains. They do not seem to occur on the West Coast, even though there are Armillaria species there. Keep an eye out for them growing in large, often densely packed clusters near:

• Decaying forest material and leaf litter
• Dead or dying hardwood trees, especially oak and beech
• Stumps in urban and suburban locations

Where To Get Shrimp Of The Woods Mushrooms

Shrimp of the woods cannot be cultivated at this time. Since their origin is so complicated, cultivating them is likely extremely difficult, if not impossible. Currently, the only way to get the shrimp of the woods mushrooms is to forage them, or know a forager. Some foragers sell their finds at farmers’ markets or local stores, but shrimp of the woods is rarely available to buy.

Part of the reason it is also not sold commercially is due to the possibility of sensitivities and stomach upset (see more about this in the section on cooking). Most foragers just collect this for themselves and share it with friends, though this forager has seen it being sold at farmers’ markets, too.

If you want to learn more about foraging shrimp of the woods mushrooms, check out our guide: Shrimp of the Woods: Identification and Foraging Guide for Aborting Entoloma

How To Choose Quality Shrimp Of The Woods Mushrooms

The aborted form of shrimp of the woods is one of the safest mushrooms you can identify because of its unique appearance. However, you should be careful with the gilled version since it looks similar to several toxic Entoloma species. This is why most people don’t forage the gilled Entoloma abortivum; it’s too easy to confuse it with problematic species.

You can tell if shrimp of the woods is fresh by looking for specific traits that show it’s ready to harvest. The mushroom should be firm and dense when gently squeezed. When you cut it open, the flesh should be whitish or pinkish with a slightly pithy texture. The outer skin may bruise tan when you handle it.

When you’re out foraging for shrimp of the woods, keep in mind that little critters love them just as much as we do! To find the best specimens, gently squeeze each shrimp. If it feels soggy or you notice any bugs flying around, it’s best to leave it behind—it’s probably not in good shape. You want to look for ones that feel firm and dense—those are the tasty ones!

Don’t pick any specimens for the table if they are brown inside or mushy. The inside should be whitish or pinkish and fairly firm. It can be a bit pithy, but it shouldn’t be spongy.

Leave the mushroom in the woods if you notice these signs:

• Extremely soft or spongy texture
• Brown spots on the interior
• Cracked or split surfaces
• Waterlogged appearance
• Presence of small white maggots
• Rotting portions

The shape should look like a compact head of garlic. Skip any mushrooms with large cracks or splits, as they’ll most likely be past their prime. Mushrooms that feel too squishy or look waterlogged won’t be good either. The further along in its maturity (and eventually decay), the more likely it is to cause stomach upset.

You might find some specimens with mixed development. These have both lumpy white parts and sections with gills like honey mushrooms. These mixed-form mushrooms are fine to eat if they meet other quality standards.

Take the time to examine each mushroom and inspect the interior for brown spotting or lines. The mushroom may appear nice and white on the outside, but also have lots of larvae or decomposition inside.

How To Store Fresh Shrimp Of The Woods Mushrooms

Shrimp of the woods mushrooms can be stored fresh for a few days. Put them in a brown paper bag lined with paper towels. Do not wash them! These mushrooms absorb liquid easily, and if you wash them first, they’ll become soggy. Then, they’ll start to decompose much faster. Place the unwashed mushrooms in a paper bag and store them in the refrigerator.

Paper bags work best because they absorb extra moisture and allow air to flow well. Plastic bags trap the moisture without any air flow, and mushrooms stored this way go bad much quicker. You can store your mushrooms at room temperature, but they won’t stay fresh for very long. The best choice is to put them in the refrigerator.

Fresh shrimp of the woods mushrooms will last up to a week in the refrigerator. If the mushrooms are sliced, they should be used within three days.

How To Clean Shrimp of the Woods

Fresh shrimp of the woods mushrooms typically have a small depression at the top that can collect dirt and debris. This can make them very frustrating to clean. But you have to be thorough, or you’ll be getting gritty bits in your meal. Take the time to inspect each mushroom because one dirty specimen can affect your whole collection. And, don’t forget to cut the mushrooms in half to check for internal spoilage.

Step-by-Step Cleaning Process

If you harvested the mushrooms during, or right after, heavy rains, they may be super waterlogged. You can literally squeeze the mushrooms (gently!) to get out some of the moisture. If they’re still soggy feeling, let them dry longer at the end of the cleaning process.

1. Cut away the dirt-covered bottoms of the mushrooms.
2. Fill a large bowl with cold water. Gently swish the mushrooms around to remove dirt. You can also rinse them under running water. Use your fingers or a soft cloth to rub off surface dirt. Don’t soak the mushrooms – they act like sponges and can become waterlogged.
3. Pour out the dirty water and repeat if needed.
4. Use a toothbrush to clean out the crevices and remove any remaining dirt. You may also need to use a paring knife to dig out any really stuck debris.
5. Let the cleaned mushrooms air dry for several hours or pat them dry with towels.

How To Cook Shrimp of the Woods

Some people might be sensitive to shrimp of the woods, though most can eat it without problems. However, it is known to potentially cause gastric distress so be mindful. It’s not toxic or poisonous; it just causes bad gastrointestinal problems for some folks.

A potential reason for these reactions are that the mushrooms cooked were past prime, with brown on the inside or outside. When the mushrooms are in that condition, they are much more likely to cause issues. Another potential reason for reactions is that the shrimps weren’t cooked thoroughly. Don’t short the cooking time on these!

Start with small portions to test how your body reacts. Don’t collect specimens from areas with pesticides or fertilizers, and stay away from busy roadsides or dump sites. Also, be vigilant in checking for decomposition in each specimen, especially any brown sections inside. These should not be eaten.

The shrimp of the woods fungus feels like ocean shrimp—it’s firm but not too heavy, with a bit of a spongy texture and a slight crunch. The mushrooms keep their shape when cooked; they do not reduce in size or fall apart. When fried, they can easily be mistaken for popcorn shrimp!

Their taste is quite mild (similar to ocean shrimp) and works well with strong flavors, especially spices. The lumpy, popcorn-like pieces absorb a lot of water, so be sure to remove the extra moisture, regardless of how you cook them. If you don’t, they will taste watery and bland. If you pick them after a heavy rain, be ready to squeeze out a lot of water.

If you’re trying shrimp of the woods mushrooms for the first time, follow these safety steps:

1. Start with two cooked teaspoons
2. Wait 24 hours before consuming more
3. Avoid alcohol during initial tasting

Cleaned and ready shrimp of the woods mushrooms can be cooked in many ways. You can pan-fry them simply or make them into crispy deep-fried treats. These adaptable fungi work well with different cooking methods.

Pan Frying

Make sure the mushrooms are relatively dry before cooking. Adding wet, soggy mushrooms to the hot oil is not a good idea (unless you like splattering hot oil all over yourself!). Heat a tablespoon of oil in a skillet over medium-high heat. Add the mushrooms, then add the salt. The pan should never be too crowded while cooking. This will give each piece the right caramelization and texture.

Cook them until the exterior turns golden brown, 10-15 minutes. Stir frequently to make sure they are browned all over. Getting this original browning right is vital because shrimp of the woods mushrooms need good caramelization to taste their best.

Dry Sautéing

Dry sautéing is a method of adding ingredients to a hot pan before adding fats, such as oil or butter. This is often used for mushrooms that are particularly wet or soggy. Heat a pan until droplets of water sizzle on the surface when they are dropped onto it. Once it is hot enough, add the shrimp of the woods mushrooms. Do not crowd the pan.

Cook the shrimps until all their moisture is released. This may take just a minute or much longer, depending on how water-logged your mushrooms are. Once they stop releasing water, add oil or butter, salt, and any seasonings. Cook for 10-15 minutes until they’re golden brown.

Deep Frying

Pour about an inch of vegetable oil into a deep pot and heat it to 350°F (175°C). You can test if the oil is ready by putting in a wooden chopstick – it should create bubbles around it. Mix cornstarch with salt and white pepper to make a coating. Take each mushroom piece and coat it well in the seasoned cornstarch. Shake off the extra coating and put it in the hot oil very carefully.

Let them fry until they become crispy and golden, about 3 minutes per side. Take them out and put them on a cooling rack. Serve with your favorite dipping sauces; cocktail sauce with these will really give you that eating seafood feeling.

Shrimp of the Woods Seasoning Ideas

These mushrooms taste great with many seasonings and sauces.

• A simple Asian-inspired sauce made from apple juice, soy sauce, ginger, and garlic works well.
• Old Bay seasoning is a popular choice because it enhances the seafood-like taste. Serve with fresh lemon wedges or your favorite dipping sauce.
• Mayo mixed with hot sauce makes an excellent sauce companion.

Our Favorite Shrimp of the Woods Recipes

• Shrimp of the Woods Scampi
• Popcorn Shrimp of the Woods
• General Tso Shrimp (of the Woods)
• Shrimp of the Woods and Cherry Tomato Toasts
• Spicy Pepper Shrimp of the Woods
• Lobster & Shrimp Mushroom Bisque
• Shrimp of the Woods Fra Diavolo
• Shrimp of the Woods Red Curry

Long-Term Storage For Shrimp of the Woods Mushrooms

Clean your mushrooms thoroughly before storing them, regardless of the method you choose. Take off any visible dirt and cut away any damaged parts. Note that each preservation method may slightly alter the texture and flavor of the mushrooms, so consider your cooking plans when selecting a storage method.

Drying is a top choice for shrimp of the woods mushrooms. Their rehydrated texture is pretty good. It’s not the same as when fresh, but not awful either. Rehydrated shrimp of the woods are good as a filler in soups, stews, and stir-fries.

Clean the mushrooms and cut them into even slices. Dehydrate for several hours or until cracker dry. You can also dehydrate these whole if you have drying racks that can fit them. Store the dried mushrooms in airtight containers away from light and moisture. You can revive dried mushrooms by soaking them in lukewarm water for 10-30 minutes.

Freezing is another option for storing shrimp of the woods long-term. They will not be good if frozen from raw, though. Raw, thawed shrimp of the woods are texturally very unappealing.

To freeze shrimp of the woods, start by sautéing or parboiling them to stop enzymes from causing spoilage. Let them cool completely and then put them in freezer-safe containers. The mushrooms will stay good for up to a year when frozen properly. You can use any method you prefer for cooking them (except deep frying), and they’ll freeze pretty well. They’re still not going to be as great as fresh mushrooms, but they’ll be okay.

Pickling is another excellent option for preserving these mushrooms. We recommend browning them first to improve their flavor. Mix vinegar, water, and your favorite spices to make a brine. Pickled mushrooms stay fresh for several weeks in the refrigerator.

Common Questions About Shrimp of the Woods Mushrooms