Mt. Hood Meadows has paired up with Pfriem Family Brewers to present a brewers and mushroom dinner Saturday, June 17th. The menu is designed around arguably the most flavorful and popular mushroom in the world - the morel.
According to the Food Network, the morel, or morchella, is actually more related to the truffle than it is to other mushrooms and, like truffles, is the fruit of a fungus that sprouts in the moist soil of woods and forests. It is a favorite luxury ingredient of Iron Chef Alex Guanaschelli, who calls it the "sacred mushroom".
Our dinner has sold out. Please look for future culinary experiences at Mt. Hood Meadows.
“When it comes to mushrooms, I would place morels at the top of the heap. They are terrifically versatile, are wonderful on their own and add great depth of earthy flavor to any dish that includes them. Even though morels are not a cheap option, because of their very short growing season, their arrival in stores is a very special occasion, and I have even heard more than one chef call them “the herald of summer.” For more information visit the Food Network.
The brewers and mushroom dinner will celebrate this season’s bountiful harvest of morel’s with one of Hood River’s finest breweries. Meadows Executive Chef Daniel Dehay has created an amazing menu to pair with uniquely tasteful and complementing Pfriem specialty brews. The morel appetizers are amazing, the salad refreshing and the cream of mushroom soup obligatory, yet delightfully morel. A surf and turf entree featuring Alaskan Halibut and filet mignon in a morel mushroom “porterliase” sauce. Dessert’s vanilla ice cream with candied morels and mushroom dust will be topped off with a Pfriem Bourbon Barrelled Imperial Stout.
The “morel” to this story is it will be an exquisitely luscious and delicious culinary experience.
The five course dinner will be served from 6:30 - 9:00 PM Saturday, June 17. Seating is limited to 36 people, and the cost is $69 (gratuity included).