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Wild Mushroom Dinner

East Lakeview, Chicago

SOLD OUT

$45.00

Restaurant
BYOW
Large (15-20 Guests)
vegetarian, vegan
Vegan, Vegetarian
In-Person
We love mushrooms! We'll use some wild maitake mushrooms for making a nice pate served with our housemade sourdough bread, several pounds of lobster mushrooms for making 'lobster rolls,' oyster mushroom 'calamari,' and both golden and black chanterelles for making a farro risotto, and even candycap mushrooms for a cheesecake!

Menu detail

Maitake Mushroom Pate & Sourdough Bread
Appetizer
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
Small Plate
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.
Oyster Mushroom Calamari with Peach and Pepper Chutney
Small Plate
We make a really fantastic fried oyster mushroom calamari, and serve it with a fermented pepper-peach chutney.
Golden and Black Chanterelle Farro Risotto with Heirloom Tomato and Almond Parmesan
Entree
We'll make farro risotto with a rich mushroom stock, and then add in decedent golden and black chanterelles, and top it off with our grated almond parmesan and blistered heirloom cherry tomatoes.
Candy Cap Mushroom Cashew Cheesecake
Dessert
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

Chicago, Illinois

(Exact Address will be shared upon purchase.)