The Mount Pisgah Mushroom Festival near Eugene, Oregon, is a very nice festival with a good mushroom display, some great cooking demos, and a lot of food, plant and craft booths. I would recommend it to anyone who lives in the vicinity.
Anna Moore found this mushroom person in the woods near Florence, Ore. It will be on display at the Mt. Pisgah mushroom festival in Eugene, Ore., as will our Wild Mushroom Cookbooks. Find them at the Cascade Mycological Society booth.
I'm on my way to the Eugene mushroom festival. We now have many new outlets along I-5, which I will add to our outlet list as I have time. One of these is Nature's Kitchen in Yreka, Calif., which is a little cafe with a gift shop that has excellent food--had a gluten-free blueberry bread/cake that was excellent. Something new they were trying out. If you ever are traveling through Yreka, or live near there, you should stop in. 412 South Main St.
We do take people out on mushroom walks here, locally, during mushroom season. It's still a little early, as we haven't had much rain, yet. We are charging $80 for a two-hour walk, for 1 to 2 people. If you have kids as part of the family, they're included (large groups of children not included).
If anyone would be interested, we have a limited number of 1 1/2 ounce bags of Candy Cap Chai (black tea based) available for sale, for $12 each, shipping included. If there is significant interest, we can make more, and expand to include other flavors, such as porcini chai, and matsutake green. For more information, or to reserve some, e-mail email@example.com, phone (707) 937-5201, or to order, send a check to Alison Gardner, P.O. Box 838, Albion, CA 95410
I just marinated a chicken in this for 2 days, then baked it in the marinade, basting it with the sauce during the cooking. Fabulous! Candy caps make everything better!
2 tablespoons candy cap syrup
2 tablespoons soy sauce
2 tablespoons sweet white wine
1 teaspoon minced or grated ginger
hot sauce to taste
Mix together; marinate chicken, pork, beef, or whatever in it, in the refrigerator, for 8 hours up to 3 days. Bake, fry or barbeque, as desired.
Alison Gardner is an avid mushroom enthusiast, cook, botanist and potter.