Fall Mushroom Banquet a Great Event

Part of the group gathered at the Ranch House. Here Anna Gerenday is taking photos. Earlier she spoke about the mushrooms used.

A record number, 58 of us, gathered at the Ranch House on November 17th, 2012, for the seventh Paul Bunyan Mushroom Club Fall Banquet. It was a great success.  Some of us were members of the club, some were people who have joined us at some dinners in the past, and some were new guests interested in experiencing some fine mushroom cookery.

The Ranch House prepared a splendid dinner for us. It started with a social hour with appetizers. Most included mushrooms in their preparation.  The Green Scene, an organic produce store and deli in Walker which helped the Ranch House in planning some vegan alternatives, provided a delicious dip which included chaga as one of its ingredients.  As luck would have it we had a portion of the chaga that had been found on one of our summer forays to display at the dinner.

Anna Gerenday spoke to the group about the mushrooms used in the preparation of the dinner, and answered questions that people at the dinner had about the mushrooms.

The main course alternatives included “Chicken Supreme,” which included chanterelles, Oyster mushrooms surrounded by scallops and jumbo shrimps, and a vegan stuffed Portobello mushroom. A soup was served that used Maitake mushrooms, and the salad included King Trumpet mushrooms.

We are thankful to the Ranch House owner and staff for being a wonderful home for our fall mushroom banquets.

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