Wild Mushroom Camp - Samuel P. Taylor State Park

Winter rains mean mushrooms are popping up under trees. We'll be focused on edible culinary mushrooms like chanterelles, porcini, black trumpets, matsutake, and oyster mushrooms.

After 2 hours of hiking in the woods for these, we'll prepare a wild mushroom-focused lunch over a campfire at Samuel P. Taylor State Park, and talk about different qualities of mushrooms and what to make with the less pristine bits, like soup stocks and infused butter.

We'll work together to assemble lunch. Menu to come, but something like a salad of warm chanterelles over coal-roasted kabocha squash with arugula and goat cheese; gnocchi with hedgehog mushrooms, sage, and brown butter, and campfire toasted local sourdough bread with porcini and leeks. Dessert will include candy cap mushroom cookies. Sparkling and still water will be provided. Feel free to bring your own beverages.

Flora Jayne, the Lagotto Romagnolo truffle pup in training will be there to show off her ever-evolving fungi skills.

This will be a small group limited to 12 people, and we will follow all CDC guidelines for protecting ourselves and others from COVID-19.