Late summer in Minnesota brings an abundance of two seasonal favorites: zucchini—especially when picked young, tender, and still called courgettes—and the brilliantly colored lobster mushroom. Named for both their reddish-orange hue and seafood-like aroma, lobster mushrooms are actually the result of a parasitic fungus (Hypomyces lactifluorum) overtaking a host mushroom, typically Russula or Lactarius species. The result is a firm, meaty mushroom with a unique flavor that pairs beautifully with delicate vegetables.

This recipe highlights how well these two summer stars complement each other, combining the earthiness of the lobster mushroom with the fresh brightness of courgettes. Whether you're a seasoned forager or just starting to explore wild mushrooms, these recipes celebrate the seasonal, local abundance found in Minnesota forests and gardens.