We had a very successful foray at Bemidji State Park, finding many varieties of mushrooms.
Kelly Larson did a fantastic cooking demonstration, preparing a three-course meal. The appetizer consisted of chanterelles sautéed with olive oil and minced shallots and run through a food processor with cream cheese and goat cheese, on crackers, some garnished with fig spread and mango chutney and some garnished with a slice of dried apricot.
The second course was a salad consisting of sautéed lobster mushroom misd with sautéed grated kohlrabi, summer squash, chopped green onion and a little ginger.
The third course was a soup made with hedgehog mushrooms, with leek, butter, wide Romano Beans (in particular, Dragon’s Tongue Heirloom beans), chicken stock, and oriental egg noodles.