Annual Mushroom Foray


2019 Mushroom Season is a huge success although a little wet. Mushrooms don't grow outdoors without rain.

Mushroom season starts in the Fall with Porcini's. Followed by the Chanterelle Family - Black Trumpets, Hedgehogs, gold and white's and even Matsutaki's and lions mane. Outside of these, we don't really pay much attention.

   Porcini

 Chanterelle Family

The goal of our Mushroom Foray is for people to have a fun educational introduction to the Mycological world. Our friends 180 acre property is a perfect place for us to hold this sell out event.

2019 was a wet one. It did not rain all day but it came down in spirts. Nobody complained, everyone was happy and a lot of mushrooms were found. Many unedible ( compost ) but many edibles were picked!

The morning of, as we drove into Caz after a night of non stop rain, the clouds dispersed and small opening of blue sky peaked through. It was full on sunny in Duncans Mill for my coffee run.

By 11:30 when our Mushroom specialist started guiding people out into the woods, it was cloudy.
The group, about 50% repeat guests and 50% newbies, headed out prepared for rain and mushrooms.

Everyone is welcome back to the lodge at their leisure. A few arrive back within a 15 minutes, the majority about 1 1/2 hours and then the three stragglers that enjoy foraging with no cares or worries arrive a little later. It is such a pleasure to see people happily drenched! We always recommend back up shoes, slippers, clothing...and almost all are prepared.

A large table is set up for the display of the foraged findings.

At this time, everyone has a glass of wine in hand and David explains the discoveries.
We have to limit this time as he is very entertaining plus a wealth of Mushroom info!

Next up, lunch is served and a little wine!

Lunch - salad of classic Caesar then locally sourced Liberty Duck confit, one of Mat's favorite foray food's. The duck is prepared ahead of time, goes great with mushrooms and of course great with Pinot Noir too.

With the main course, wild mushroom potato gratin, recipe from 'The Wild Table'. Filled with trumpets, hedgehogs and chanterelles and oh so good!

We toasted and thanked our one wine club member that has attended every single year of our Foray + many other events with a magnum. Mat spoke about his dedication to natural winemaking. And everyone enjoyed this rainy Saturday afternoon with wine, food and great company.

It doesn't get much better than that!
cheers to next years