Mushroom Tasting Dinner and Discussion

Discussion will focus on finding, preparing and storing select wild and cultivated mushrooms. We will examine and taste black trumpets, chanterelles, winter chanterelle, blue oyster mushrooms, morels, maitake, lions mane and shiitake mushrooms. There will also be a drawing to win a gift certificate from Smugtown Mushrooms.

Roasted Mushroom Salad with Blue oyster and shitake.
Mushroom garden potato with chanterelles and sun chokes.
mushroom noodle bowl with shiitake, winter chanterelle, and lion's mane.
Seared scallop with black trumpet mushroom butter served on maitake and black garlic lentils.
coffee-morel mousse, with maitake crumble.

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