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 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.

We make a really fantastic fried oyster mushroom calamari, and serve it with a fermented pepper-peach chutney.

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 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.