Welcome to the Shroomery Message Board! You are experiencing a small sample of what the site has to offer. Please login or register to post messages and view our exclusive members-only content. You'll gain access to additional forums, file attachments, board customizations, encrypted private messages, and much more!
Telluride - Maybe it’s the remnant of some fairy tale or piece of folklore from childhood that leads people to think wild mushrooms are a strange and dark realm that’s best to avoid. For these people and their eat-this-and-you’ll-turn-green school of thought, the mushrooms that pop up on our forest floors end up looking pretty shifty.
But the truth is, clean and slice the right fungus, lay it in a pan with a few basic ingredients, and the simple culinary wizardry yields some of the most satisfying flavors on Earth.
The Telluride Mushroom Festival celebrates every aspect of the remarkable world of mycelium — the medicinal properties and the way mushrooms heal the soil, the psychedelic effects on the brain and the spiritual traditions.
And to kick it all off, this year’s Mushroom Festival will begin by appealing to the palate and celebrating the culinary potential with a Mushroom and Wine Banquet. The banquet, which doubles as a benefit for the festival, is tonight at 7 p.m. at the Telluride Conference Center.
“It’s an event to highlight their excellence as a food item,” said Teresa Frank, an organizer. “It’s almost shocking what you can get from a mushroom and how much potential they have.”
The event will feature guest speakers and a mushroom display, a silent auction and a selection of fine olive oils from California. But the centerpiece of the event is a sumptuous four-course meal — prepared by local chefs — that will showcase some of the amazing things that can be done when you bring mushrooms into the kitchen.
Lucas Price (La Cocina de Luz) will prepare Sopes filled with morels and pablano chiles and topped with tomatillo salsa. Chad Scothorn (Cosmopolitan) will serve up Indian Ridge Farm chicken ravioli with chanterelle broth, goat cheese and basil. Bob Scherner (Allred’s) is making smoked Karabuta pork loin with pancetta, organic quinoa and three mushrooms: miatake, abalone and honshemenji and Asian barbecue. And Denise Beattie (Excelsior) will fill that little bit of leftover belly space with a spiced coffee and lion’s mane cheesecake with port ganache. Each meal will be paired with Sutcliffe’s handpicked wines.
“I expect it to be an incredible meal,” said Ben Williams of the Telluride Institute. “I think we’ve got four of the best chefs in the area.”
Mixed in there with all the eating and oohing and ahhing over the food, there will be some education and fundraising.
A silent auction will offer items like a mushroom hunt with local mushroom expert John Sir Jesse with a wine and mushroom dinner to follow, stays at the Franz Klammer, massages, gift baskets, yoga passes, Orvis Hot Springs passes and more. Hugh Livingston will be presenting fine olive oils in the lobby, and a display will offer participants a tiny glimpse into the wild and bizarre world of mushrooms.
The banquet will open with a blessing from Jyoti and Grandmother Julieta Casimiro of the International Council of 13 Indigenous Grandmothers.
Gary Lincoff, one of the nations top mycologists and author of the Audubon Field Guide to Mushrooms, will be giving a speech during dinner, along with Daniel Winkler, an expert in Tibetan Yartsa Gunbu (cordyceps sineses) mushrooms.
Winkler’s presentation will double as a Tibetan travelogue and an educational piece about cordyceps, which are gaining popularity and buzz for their extraordinary medicinal properties. “It’s going to be a really cool presentation,” Frank said.
And then, there just will be a lot of eating, drinking and talking among the tables. “It’s just going to be a fun party, pretty much,” Frank said.
Tickets to the banquet are $100 per person, or $500 for a ticket to the patrons’ table (which includes a festival pass). They are available at www.tellurideticket.com or by calling 970-729-1523.