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Thu, May 12


Camp Earnest

Fantastic Fungi Weekend at Camp Ernest - Spring Morels & Porcini

We had so much fun at the autumn Fantastic Fungi weekend at Camp Earnest, we are doing it again in the spring. There will be great people and food, adventure in the forest of the Sierra foothills, hot tub, sauna, and much more.

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Fantastic Fungi Weekend at Camp Ernest - Spring Morels & Porcini
Fantastic Fungi Weekend at Camp Ernest - Spring Morels & Porcini

Time & Location

May 12, 2022, 3:00 PM – May 15, 2022, 12:00 PM

Camp Earnest, Camp Earnest, Twain Harte, CA 95383, USA


About the event

This three-night mountain retreat includes lodging, 8 chef-prepared meals, drinks, speakers, mushroom foraging, stargazing and a silent disco. 

Tickets Here! 

Ready for some chef-prepared feasts, local wines, nature walks, mushroom foraging, deep-dive discussions, music, silent disco, stargazing and more?

We are thrilled and honored to collaborate with Raman and Karin at Camp Earnest for this celebration of all things mushrooms.

These dates should be a gorgeous spring weekend, perfect for hunting morel and porcini mushrooms in the surrounding forests.


Meals will be served either on the 75-foot deck of Good People Lodge, in our main dining hall or at picnic tables in the community field. We will offer a nature walk with Dan Webster of the Yosemite Conservancy. Dan will also use his trusty laser pointer to guide us through the cosmos during a stargazing evening in our outdoor amphitheater.

Expect mushroom experts, silent disco, musical performance and singalongs as well.

Menu for Morel and Porcini Camp May 12th-15th

Thursday, May 12th

Executive Chef Beverly Torrez-Petty


Mushroom tartlets with goat cheese mousse

Fresh veggie spring rolls with peanut dipping sauce

Mushroom Pate Crostini


Coconut Curry Soup with Porcini

Ling Cod with spinach and morels

Avocado pesto risotto

Grilled asparagus


Dark Chocolate ganache tart with candied pistachios and espresso chantilly

Friday, May 13th

Executive Chef Dave Ingram


Coffee, Hot Water/Tea, Juice

Granola Bar w/ assorted fresh & dried fruits, nuts, yogurt, nut milks

Fruit Salad

Biscuits & Morel Gravy

Spinach-Morel-Tomato Frittata w/ Parmesan

Blueberry Muffins

Lunch Noon

Herbed Mushroom-Cashew Soup

Sunflower-Sesame Rolls

Barley, Dambacher farms Oyster Mushroom, baby lettuce, rosemary Salad w/ smoked garlic vinaigrette & feta

Honey crisp apple cobbler w/ coconut cream


Starters: Juniper Berry Focaccia

Cabernet Crimini Mushrooms

Grilled Oyster Mushroom Antipasto Salad with baby greens from Blue Oak Farms

Mushroom Gnocchi w/ Browned Butter & Sage

Porcini-cornbread stuffed Chicken Breasts w/ Bitter Orange Glaze

Sautéed Spring Squash w/ Joel Palmer House Oregon White Truffle Oil Drizzle


Grilled Honey-glazed Apricot in a Filo Nest w/ Vanilla Yogurt Cream &

Blackberry-Candy Cap Compote

Saturday May 14th

by Executive Chef Beverley Torres-Petty


Kale and Mushroom conserva toast with ricotta and candied Bacon

Shiitake confit congee with Azarak egg

Fresh fruit with yogurt and granola


Porcini & pancetta galettes with Burrata

Green salad from Outer Aisle Farms

Candy cap cookies

Starters: King Trumpet Yakitori & Lion’s mane dumplings


Green salad from Outer Aisle Farms

Slow-braised bison short ribs with mushroom and parsnip ragout and creamy fresh corn polenta

Sauteed greens with lemon and garlic


Candy cap panna cotta, reishi chocolate crumble, miso caramel, meringue mushrooms and wasabi furikake.

Sunday, May 17th

Executive Chef Dave Ingram

Coffee, Hot Water/Tea, Juice

Granola Bar w/ assorted fresh & dried fruits, nuts, yogurt, nut milks, etc.

Cinnamon rolls w/ tangerine-cardamom glaze

Fresh chicken-morel sausage patties

Sweet potato & mushroom paleo hash

Heirloom eggs cooked to order

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