Morel Foray

Mushroaming Adventures & Terra Fleurs present

Gourmet Fire Morel Foray

Friday June 8 to Sunday June 10, 2018

Organized and guided by
Daniel Winkler & James 'Animal" Nowak

Featuring Saturday Evening Morel Feast prepared by Chef Kent Comb
(Kent has cooked in Seattle at: TanakaSan, Sous Chef at Local 360, Chef at Oddfellows)

Where:  Black Diamond Camps, Enumclaw WA , on the foot of mighty Mount Rainier
(about 1h 40 min SE of Seattle, 1:20 h SE from SeaTac airport). 

Program:

Friday June 8

5 to 7pm Check in, followed by socializing reception with appetizers, drinks & dinner 

9 pm presentation: Morel Madness - Why, how and where people collect morels.

Saturday June 9:

8:30 am Breakfast followed by preparation of lunch bags 

9:30 am (Short weekend participation starts)

10 am Fire Morel Foray: exact location will be revealed, car pooling to collection site. 

5:30 pm: appetizers & social hour

7 pm: Gourmet Fire Morel Feast prepared by Chef Kent Combs

Sunday June 10

8:30 am Breakfast & afterwards check out.

10:30 am Fire Morel and/or Spring King (Boletus rex-veris) Foray

3 pm or whenever you are done departure from collection sites.

Costs
Full weekend: early sign up $350 (before Feb. 15, 2018)

Signing up after Feb. 15: $395 

We are fully booked right now, we only accept wait listing. 

Cost per person including all meals, mushroom forays, accommodation with 4 beds per room & shared bathroom.
For accommodation in room with only 2 participants there is an extra charge of $160.

 For registration please fill out form and mail with check to Mushroaming, 9725 NE 130th Pl, Kirkland WA - USA.
If you prefer using your credit card via paypal, let me know and I'll send you an invoice plus 3% paypal fee. 

For questions please email me via my contact page

Cancellation policy:

Cancellation by participant: Full refund until Feb. 15 minus $50 administrative fee  -  Feb 16 until May 1st 50% refund, After May 1st no refund.

Cancellation by organizers: full refund

To download the Gourmet Fire Morel Foray poster
click here

Fire morels often fruit in groups and sometimes they form "nests".


Here a nice morel nest, but this fruiting was brought on by logging and not by fire impact. Seen near Lake Wenatchee WA.


Morels are readily identified by their hollow fruiting bodies and always cap and stem are fused. If you need such an nice mushroom knife, check out my goodies page 


Stuffed morels is one of my absolute morel favorites! These were cooked by my daughter Sophia Winkler-Schor, who has tons of her cooking on Instagram


A successful fire morel hunt!

Boletus rex-veris Spring King Cascades PNW
The Spring King, Boletus rex-veris, is a choice edible with the typical nutty sweet taste of a porcini growing in the Cascades of the PNW. However, it is less reliable in its fruiting than morels, but if we lucky we might also find some spring kings. 

 
Mount Rainier topping out at 14,441ft. Our camp is at 1200ft and the top should be visible during our outings. Photo: July 11, 2017

 

When Chef Kent Combs prepared a Mushroom feast pop-up for us in November 2016 this was the menue.
Note: for the Gourmet morel weekend we will rely more on morels and might not have as many courses. 

Mushroom agnolotti (sherry, ricotta, shallot) hollandaise, seared enoki, plush basil

Mushroom consommé (mirepoix, bushimiji mushroom bottoms, black pepper, thyme, garlic, apple) w/ black trumpets (rings), smoked bushimiji mushroom tops, curly scallions, sesame oil

 Parisian gnocchi w/ lardon, chanterelle, lobster mushroom, and/or shiitake,  shallot, garlic, parsley, tarragon, white wine, butter, olive oil, sea salt

Oyster mushrooms “Rockefeller”  with lemon, white wine, butter, paprika, coriander seed, fennel seed, brunoise pickled shallot (w/ rice wine vinegar.)  Plated on a oyster 1/2 shell that has been roasted.

 Herb rubbed chicken leg confit (Salt, pepper, lemon, fennel, coriander) w/ pearl potatoes, sun dried tomato, watercress, truffle puree 

Porcini Meringue, Chocolate, Anise Hyssop  

Also check out my Fire Morel page from 2013

First published on Dec.22, 2017

Last Update Feb. 4, 2018

 

Last edited Mon, 02/19/2018 - 13:12