Join mycologists David Campbell and Stephanie Jarvis, along with American Truffle Company’s own Dr. Paul Thomas for a delightful walk into the woods of Napa Valley to forage for exotic mushrooms in their native habitats at the height of the mushroom season!
Enjoy nature as you learn the basics about mushrooms, including the process of mushroom identification, as well as proper handling and cooking options for any edible specimens you may encounter.
Past forages have led to such fascinating mushrooms as the popular and deliciously fruity, peppery chanterelle; and candy caps, whose sweet aroma often finds its way into cookies and ice cream; also matsutakes, highly prized (and priced!) in Japanese cuisine and, more recently, in Michelin star restaurants around the world. Foragers also came across many breathtakingly beautiful, non-edible species, such as toadstools.
Foraging for wild mushrooms should only be done with knowledgeable mushroom experts, and you will not find a more qualified expert than fungi forage leader David Campbell, the Bay Area Poison Control Center’s go-to mushroom guy.
“We’ll see what we find and find what we see! With a little luck, perhaps we’ll find porcini, hedgehogs, chanterelles or candy caps.” – David Campbell
David has been collecting, studying, eating, teaching and writing about wild mushrooms for over 40 years. He served more than a decade on the council for the Mycological Society of San Francisco (MSSF), including two terms as president. Primarily focused on edible and poisonous mushrooms, he leads numerous fungal forays for MSSF and the Sonoma Mycological Association (SOMA). He served as foray leader and event facilitator for several years at author David Arora’s annual mycological field seminars. An expert mycophagist (one who safely eats a wide variety of wild mushrooms) and experienced outdoor group foray leader, David is Foray Director for Wild About Mushrooms Company, guiding organized wild mushroom adventures, locally and afar; and is active with the San Francisco Poison Control Center for mushroom poisoning incident response in the greater Bay Area. He also has his own company, MycoVentures, expanding his horizons to include ever further reaches, including fungal forays to Oregon and the Colorado Rockies, and truffle tours in Italy. Visit his website at: www.mycoventures.com.
The Wild Mushroom Forage is included in Grand and Epicurean Truffle Weekend packages, and is available for purchase in conjunction with all other ticket types except the Festival Marketplace. Location of mushroom forage is tba.
Disclaimer: The abundance and presence of specific mushroom species cannot be guaranteed and are very much dependent on nature and on specific conditions at the time of the forage.
Proprietor of Napa Valley Fungi, and self-proclaimed mushroom ‘geek,’ Stephanie tests vineyard soils for beneficial fungi (mycorrhizae), consults on truffle orchard projects, and cultivates medicinal and culinary mushrooms using wine industry waste products. She is a certified Arborist and Tree Risk Assessor through the International Society of Arboriculture (ISA). A PhD candidate at the University of California, Berkeley, Stephanie is completing her Masters of Science in Systematic Mycology at San Francisco State University. She spent her undergraduate years at Sonoma State University studying Sudden Oak Death. Check out her website at: www.NapaValleyFungi.webs.com.