Wildcraft Edibles with Chef Barry Horton and Ryane Snow, P.H.D.

Working with wild mushrooms are one of my favorite things to do. I love the way they smell. I love the way they look. They intrigue me. Mushrooms are amazing! They are the largest organism on earth. Some are as large as 2o+ acres.

Saturday I was able to break away from the kitchen to sit in on a little education by Ryane Snow. In past workshops I generally do not have the time to listen to the speaker, but this time was different and I enjoyed it very much. Ryan and his assistant Allison are wild mushroom experts! Ryan described the various mushrooms that the group would encounter that afternoon. He also broke down the parts of the mushroom, along with a diagram. It is very well done.

If you have not been to one of these workshops you are missing out! But wait! You still have time. This weekend is the second and final weekend of the Mushroom Festival. So if you have not made a reservation and you are going to be in Mendocino. I highly recommend doing so. I mean, where else will you get an education, a foraging adventure and a 5-course lunch for $60. Nowhere. See you there.

Here are a few recipes from week one.

Persimmon and Grilled Bolete Salad with a White Balsamic Truffle Vinaigrette

Dressing ingredients and recipe:

1 Shallot, minced

1 teaspoon Dijon mustard

1/4 cup white balsamic dressing

1/4 cup white wine vinegar

2 Tablespoon Agave

2 Tablespoon White Truffle Oil

1/2 cup Olive Oil

Salt and Pepper to taste

1. Place all of the ingredients into the blender, except the olive oil, and blend until smooth.
2. Slowly add the oil until emulsified.
3. Season with Salt and pepper

Salad Ingredients and Assembly:

1 persimmon, thinly sliced

1/2 pomegranate, seeded

8oz Mesclun mix

1/2 lb Bolete mushrooms, sliced 1/4" thick

1. Toss Boletes in olive oil and season with salt and pepper. Place on a hot grill and cook until grill marks are achieved, about 2-3 minutes each side. Set aside to cool.
2. Place 5-6 slices of persimmon in a circle on each plates.
3. Toss 2 Tablespoons of the dressing and salad mix together and place a handful on top of the persimmons.
4. Finish with Pomegranate seeds and slices of Boletes.

Bolete Cucumber Crudite with Cauliflower Mushroom Chips

1/2 Yellow onion, small diced

1/2 lb Bolete Mushrooms, sliced

1 teaspoon garlic, minced

1 tablespoon vegan sour cream

1/2 red bell pepper, small diced

1 cucumber, sliced on the bias 1/8" (diagonally)

1/2 lb cauliflower mushroom, 1/4" slices

1/2 cup cornmeal

salt and Pepper

1. In a saute pan, heat 1 tablespoon olive oil on medium heat.
2. Add the onions and cook until tender.
3. Next add the Bolete mushrooms and continue to cook for 5 - 6 minutes, stirring occasionally. Then stir in the garlic and cook until fragrant, about 2 minutes,
4. Next, remove the pan from heat and place the mushroom mixture into a food processor and pulse until chunky.
5. In a bowl stir mushrooms, red bell peppers and sour cream together until well incorporated.
6. Place a tablespoon of filling between 2 slices of cucumbers.
7. Heat 1/4 cup olive oil in a pan.
8. In a bowl mix the cornmeal with the 1 teaspoon salt and 1 teaspoon pepper, mix well.
9. Lightly spray the thinly sliced Cauliflower mushrooms with olive oil, then coat with cornmeal and salt and pepper mixture.
10. Carefully place the mushrooms in the pan and fry until brown on each side, about 2-3 minutes.
11. Remove from heat and serve hot.

Anyone taken any pictures from this event? We would love to post them.

Enjoy.

Vegan Chef Period.

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