Extremely delicate in flavor and meaty in texture, the lobster mushroom (Hypomyces lactifluorum) is actually not a mushroom at all, but a parasitic fungi that covers other mushrooms.  It generally attacks Lactarius and Russula mushrooms, and covers them with a red outer "shell", causing them to take on the appearance of a lobster--red outside with pale meat inside.  Available in mid-summer, the lobster mushroom has a slightly salty-sweet taste that goes well with stir-fries, soups, stews, terrines, and egg dishes such as frittatas and omelettes. Many gourmets swear that simply sautéing in butter with a bit of salt is the perfect way to enjoy lobster mushrooms. Traditional accompaniments include thinly sliced onions and corn.

• Wild, foraged lobster mushrooms
• Availability limited by season
• Allergen: Contains mushrooms
• Gluten-free