What is this? Can I eat it? According to mycology enthusiast Kathy Yerich, these are the most commonly asked questions about mushrooms, and this tasty soirée offers you the opportunity to learn about and savor some of the more than 5,000 species found in our region.
We’ll meet in the Campus Club’s West Wing—its panoramic views of the Mississippi River and bird’s-eye view of the early autumn foliage making it the perfect venue for sampling these aromatic and earthy fruit bodies.
Hen of the Woods. Chicken of the Woods. What’s the difference? Yerich will lead a discussion about some of the species found in Minnesota and detail the characteristics essential to their identification. As she presents, chef Beth Jones will serve small plates that feature locally sourced wild and cultivated mushrooms, including oyster, shiitake, hen of the woods, and more. A special treat: lion’s mane, a cultivated and wild variety that has the taste and texture of crab meat.
In addition to offering tips on how to use mushrooms in your own cooking, the soirée will include a visit from a gourmet mushroom cultivator, and other fun(gi) surprises. Throughout the evening, a cash bar will feature wines, beers, and cocktails with suggested pairings for the courses.
Offered in cooperation with the Campus Club of the University of Minnesota.
Tuition includes food. Space is limited. Registrations must be received by September 30.
Kathy Yerich, BFA, University of Minnesota, is vice president of both the Minnesota Mycological Society and the North American Mycological Association. She has been foraging for 15 years and is the coauthor (with Teresa Marrone) of Mushrooms of the Upper Midwest: A Simple Guide to Common Mushrooms (Adventure Publications, 2014).
Beth Jones, executive chef, Campus Club, University of Minnesota, honed her cooking skills and became a proponent of the local foods movement while at Lucia’s in Minneapolis. She has been with the Campus Club for nine years.