MENDOCINO COUNTY, Calif. (October 2007) - Every fall in Northern California’s Mendocino County, something magical happens when the rains come -- delectable, edible mushrooms appear. From October through January, a plethora of wild mushrooms can be found, ranging from the more commonly known black, white and golden chanterelles, meaty porcinis and earthy morels to the rare and highly prized hedgehogs and candy caps.

The region's forests are home to more than 3,000 mushroom varieties, of which 20 are readily identified. Many locals forage during mushroom season and at least one well-established harvester and distributor, Mendocino County Mushrooms, ships approximately 60,000 pounds of wild mushrooms each year.

The less adventurous will be delighted to know that local chefs take great pleasure in showcasing this bounty of the land, and mushroom-themed dinners pop up everywhere from bed and breakfasts to four-star restaurants. There are also a number of guided mushroom tours, mushroom exhibits, and classes on identifying mushrooms offered during mushroom season.

Visitors to Mendocino County can kick off their mushroom adventure at any of the following events:

Little River Inn – Little River, Calif.

Visitors can celebrate Mendocino’s delicious forest treat at Little River Inn’s Mushroom Mania! Guests who stay at the inn during Nov. 4-20 get a special weekday rate of just $145 per night (plus tax). They can also enjoy two mushroom events taking place at the inn during this time.

Little River Inn mushroom events include:
Romancing the Fungi – Beer and Mushroom Tasting – Monday, Nov. 5th
Enjoy succulent mushroom appetizers paired with select brews from the local North Coast Brewery. The cost is $30 per person with proceeds benefiting the Fort Bragg Food Bank. The event begins at 3 p.m. and seating is limited.

Mushroom and Belgian Beer Dinner – Friday, Nov. 9th
Executive Chef Marc Dym creates five courses, all with mushrooms as the centerpiece. Each course is paired with the perfect imported beer, which has been selected by wine buyer John Sverko. The cost is $85 per person and space is limited. Dinner starts at 6 p.m.

To make a reservation for either of the above, please call 1-888-INN-LOVE.


MacCallum House – Mendocino, Calif.

Mushroom Festival Winemaker Dinner - Thursday, Nov. 8th
Executive Chef Alan Kantor, mushroom expert Eric Schramm, and winemaker Greg Graziano join forces for the 8th Annual Mendocino Wine & Mushroom Festival Winemaker Dinner at MacCallum House Restaurant. Guests can book their favorite room now and make advance reservations for their most popular event of the year. Check www.maccallumhouse.com as the event date draws near for details of the menu. The cost is $90 per person with cocktails starting at 6:30 p.m. and dinner at 7 p.m. To make a reservation, please call 707-937-0289.

Mendocino Hotel – Mendocino, Calif.

Malbec, Merlot and Mushrooms – Saturday, Nov. 10th
Participants enjoy fabulous local wines from the Anderson Valley's Greenwood Ridge and Yorkville Cellars and a gourmet-dining experience while speakers Paul West and Eric Cerecedes educate visitors on mycomedicine (medicinal properties of mushrooms). Dinner starts at 6 p.m. and costs $90 per person. To make a reservation, please call 800-548-0513.

Other Mendocino County mushroom menus include:

Albion River Inn
Wild mushroom pasta entree ($18)
Nov. 2007-Jan. 2008
3790 N. Hwy. 1 | Albion, Calif. | 800-479-7944

Mendo Bistro
Three-course mushroom meal which includes appetizer, entrée and dessert ($27)
Nov.-Dec. 2007
301 North Main Street | Fort Bragg, Calif. | 707-964-4974

Rendezvous Restaurant
Escargot with wild mushrooms ($9.50)
Roasted venison loin with mustard-herb crust over wild mushroom polenta ($30)
Oct. 2007-Jan. 2008
647 North Main Street | Fort Bragg, Calif. | 800-491-8142

Café Beaujolais
Nightly appetizer featuring local Mendocino mushrooms ($11-$19)
Pan roasted wild sturgeon with truffle emulsion sauce, wild mushrooms, beets and snap peas ($28)
Oct. 2007-Jan. 2008
961 Ukiah St. | Mendocino, Calif. | 707-937-5614

Elk Cove Inn
Every dish on the menu features locally grown mushrooms (including desserts).
Appetizers - $8-$15
Entrées - $17-$50
Desserts - $5
Last week in January 2008
6300 South Highway One | Elk, Calif. | 800-275-2967

Additional mushroom-related events:

The Ford Museum Mushroom Exhibit – Entire month of November
Visitors to the coast will also want to know that The Ford House Museum, on Main Street in Mendocino Village, hosts a Mushroom Exhibit throughout the month of November. For more information call 707-937-5307.

Mendocino Coast Botanical Gardens Mushroom Walks – Daily beginning Nov. 5th
At the splendid Mendocino Coast Botanical Gardens in Fort Bragg, mushroom identification walks are conducted every Monday at 1:30 p.m., beginning Nov. 5. The walks are free with paid admission to the gardens. Details are available by calling 707-964-4352 or visiting www.gardenbythesea.org.

St. Anthony’s Mushroom Fest - Sat. Nov. 17
St. Anthony’s historic church in Mendocino Village will hold its second annual Mushroom Fest on Saturday, Nov. 17 from 1-5 p.m. Mendocino’s premier vintners will pour their select wines and the Little River Inn will provide mushroom appetizers. The afternoon also includes a silent auction and art sale. For details, call 707-937-2406.

Wine and Mushroom Train – Saturday, Nov. 17th
Ride the Skunk Train and participate in a special wild mushroom tour lead by local mushroom expert. The cost is $65 for adults and $25 for children. The train departs the Skunk Train Depot in Fort Bragg at 10 a.m. Call 800-866-1690 to reserve a spot on the train.

Mushroom Identification for Beginners - Saturday, Nov. 17th
Participants learn about fall wildflowers and wild mushrooms at the Mendocino Coast Botanical Gardens. This great workshop will be taught by MCBG Gardener Mario Abreu, and will be followed at 1 p.m. by a mushroom identification walk through the Gardens to test new mushroom knowledge. Each workshop is limited to 20 people and is held from 10 a.m. to 12:30 p.m. To reserve a space, call 707-964-4352, ext 23. Workshops are free with Gardens admission.

13th Annual Fungi and Fibre Symposium – Monday, Jan. 7 - Sunday, Jan. 12, 2008
Exhibitions, workshops, lectures and mycologists-led forest walks are hosted by the USA Members of The International Fungi & Fibre Federation, The International Mushroom Dye Institute, The Mendocino Art Center, Pacific Textile Art Center and The Mendocino Handweavers Guild. Visit www.mushroomsforcolor.com/Symposium08.html for further details.

Taste Mendocino: Celebrating Regional Bounty – Friday, Jan. 26 - Sunday, Feb. 10, 2008
The new flavor festival combines established Mendocino County events, including Crab & Wine Days, Wine & Mushroom Festival, and Alsace Varietals Festival in the Anderson Valley. Most mushroom-related events will take place the first weekend in February (Feb. 2-3). Visit www.gomendo.com for further information.

Mendocino County, part of California's famous North Coast wine region, begins about 90 miles north of San Francisco and is located directly north of Sonoma County. The county offers visitors a range of activities and accommodations for active lifestyles, romantic getaways, or regionally sourced food and wine experiences.

For more information on Mendocino County, call 866-782-9636 (866-STAY-MENDO), or visit www.gomendo.com.

Media Contact: HypeHouse, Inc. | Heather Thompson | 415-788-4114 | heather@hypehouse.com

Mendocino County Lodging Association
PO Box 550 Little River, CA 95456 | 866-637-MCLA | www.mcla.info



A favorite mushroom recipe:

Wild Mushroom Bread Pudding

(Adapted from a recipe by Rosemary Campiformio, St. Orres Restaurant, Gualala, CA.)

1 loaf sweet French bread, cubed
¾ quart milk
¾ quart cream
11 eggs
1 ¾ cup sugar
1/8 cup vanilla
1/4 cup brandy or fortified wine such as Germaine-Robin’s Liqueur de Poet.
1 ½ cup candy cap mushrooms (lactarius fragilis)
1 cup slivered almonds
1 cup white raisins
Cinnamon to taste
Nutmeg to taste

Soak the cubed bread in the milk and cream for about ½ hour. Mix the eggs, sugar, and brandy together. Add to the bread mixture. Fold in the mushrooms, dried fruit and almonds. Add cinnamon and nutmeg to taste. Bake at 235 degrees F until done, approximately one hour.