What: Lobster mushroom

Season: Late summer and early fall

About: Lobster mushrooms are one of several varieties of mushroom that you can find harvested locally this time of year (others include chanterelles and morels). Despite the name, lobster mushrooms are not technically a mushroom but rather are a fungus parasite that grows on top of another fungus. Yum! Despite that less-than-desirable-sounding origin story, lobster mushrooms are delicious. The name comes from the deep orange-red color of the outer skin, which resembles the shell of a lobster. The texture, too, can be quite meaty like that of lobster, and the mushrooms also have a bit of a seafood scent. Lobster mushrooms are highly irregular in terms of shape, with little to no stem and odd, protruding caps.

Preparation: These things can get quite dirty, so you’ll need to scrub at them to remove any soil — also check for dirt that seeped into any deep cracks in the mushroom. Trim off any brown spots. In terms of cooking, it shouldn’t come as a big surprise, based on their name, that lobster mushrooms pair beautifully with seafood. Another way to prepare them is to slice them into strips, then saute in butter until soft and add a sprinkle of fresh thyme. Because of their dense, meat-like texture, they can make a good meat substitute in vegetarian dishes. You can also add them to chowders or soups. Just be sure not to overcook these mushrooms, as they will lose some of their vibrant aroma and flavor.

— Alandra Johnson, The Bulletin

Produce purchased from Agricultural Connections, which distributes goods from regional farms (www.agriculturalconnections.com).

A weekly look at produce at local farmers markets.