Wild Mushroom Dinner
Humboldt Park, Chicago
Large (15-20 Guests)
We'll be coming back from the Pacific Northwest just before this dinner, and are eager to bring back a lot of fun and foraged mushrooms for the occasion! We'll be bringing back some wild maitake mushrooms for making a nice pate served with our housemade sourdough bread, several pounds of lobster mushrooms for making 'lobster rolls,' both golden and black chanterelles, as well as ocean fresh seabeans for making a farro risotto, and even candycap mushrooms for a cheesecake!
Maitake Mushroom Pate & Sourdough Bread
We'll be making a rich and decadent maitake mushroom pate and serving it with our housemade bread, fresh fruit, and greens as accroutrements.
Lobster Mushroom Roll
Lobster rolls are a classic New England dish, and we'll be bringing back several pounds of excellent lobster mushrooms (which have a very similar texture and color as cooked lobster) to make 'lobster mushroom rolls' with.
Golden and Black Chanterelle Farro Risotto with Seabeans
We'll make farro risotto with a rich mushroom stock, and then add in decedent golden and black chanterelles, sea beans, and top it off with our grated almond parmesan. Sea beans are very unique in that they are seeds that fall from trees in the rainforest, and then travel through ocean currents until they wash up sprouted on ocean shores. They are salty like ocean water, and are often referred to as 'sea asparagus.' They are a great addition to many dishes, and are crisp and delicious.
Candy Cap Mushroom Cashew Cheesecake
Candy cap mushrooms have a sweet maple flavor to them, and are actually primarily used in desserts in many fancy restaurants. We'll be using them to make an excellent cashew based cheesecake with a pecan crust. This probably sounds a bit crazy, but when you've had candy cap mushrooms, it's difficult to think of it being used in a savory preparation. Surprise yourself! This dish will be a hit.
Wild Mushroom Dinner
(Exact Address will be shared upon purchase.)