ALL-DAY MUSHROOM FORAGING EVENT
The 3 hours put aside for the forage went by very fast. We covered only a small part of the intended area on Oak Valley due to many sightings worthy of attention and discussion.
Even though we did not find many of the prized edibles one can expect to find earlier in the season (Autumn), we still found a healthy variety of cold weather winter fungi such as Turkey Tail, a variety of Galerina, old Red Reishi, Split Gill mushroom, Maze Gill fungus, Artist Conk, Panther Caps, Blushers and a Cow Bolete.
It was a great learning experience and a chance to make new friends with a mutual interest in nature and biodiversity. The wine pairing and lunch at the Railway Market were the perfect cherry on top.
We look forward to more events in the future and are extremely grateful to Oak Valley for their hospitality and for allowing us to explore their beautiful land.
Reviews
Your mushroom confit is definitely a signature condiment. The unique flavors are beautifully preserved, cooked to perfection and well executed.
The oyster mushrooms are amazing! Fresh, flavorful, and perfect for cooking. The stems just need a little extra prep to bring out their best texture, but overall, they’re absolutely delicious!
These are incredible — I bought some to add to an antipasti platter, but once I tried them they never even made it to the plate! Can’t wait to try them marinaded and confited.
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