Experience the Mushroom Weekend At Meany Lodge

Explore the world of mushrooms with the Puget Sound Mycological Society and The Mountaineers Oct 11-13! We will have a weekend filled with finding, identifying, cooking, preserving, and eating these fantastic fungi.
Patti Polinsky Patti Polinsky
Mountaineers Super Volunteer
August 25, 2019

Join The Mountaineers and Puget Sound Mycological Society at Meany Lodge for our annual Mushroom Weekend October 11-13! It's the perfect place to learn everything you ever wanted to know about mushrooms. Join us as we forage for local mushrooms, learn how to use fungi in and out of the kitchen, cook a variety of exciting mushroom meals, and meet others who love mushrooms just as much as you do! 

This year our guest speaker is  Tristan Woodsmith from Fungi Perfecti, a family-owned business dedicated to promoting the cultivation of high quality gourmet and medicinal mushrooms. We're excited to welcome Tristan to the lodge as we develop a deeper understanding of these fantastic fungi. 

Your weekend will include: 

  • Meals, lodging, and programming included in the total price of your stay 
  • Lectures, field trips, and cooking sessions throughout 
  • A mushroom kit received at the end to create a delicious mushroom meal at home 
  • Books and waterproof mushroom identification keys available for purchase 

Guests can choose to stay both Friday and Saturday night or Saturday night only. If you choose to stay Friday night, you will automatically have Saturday night bundled into your trip. 

Details 

Please contact Patti Polinsky at meanysports@me.com with any questions you may have. 

Sign up for the whole weekend!

SIGN UP FOR SATURDAY & SUNDAY

Hear About Last Year 

Curious if the mushroom weekend lives up to the hype? Anita Elder ensures you that it does in her blog about the 2018 weekend, full of incredible food and lectures: 

"Friday nights of mushroom weekend include an identification lecture (usually with Jerry Stein and Danny Miller) along with mushroom canapes and dessert. The food is worth bragging about; we enjoyed mushroom dip, popcorn with truffle oil, champignons flambés, and wine baked pears filled with orange mascarpone cheese and a wine reduction. Tea, coffee, and hot chocolate were also available at all times.

Lights were turned off at 10:30pm, but I was pretty much half asleep in my bunk by that point. Food coma."

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