< PreviousWild Fall Mushroom Pasta Timberline Lodge | Tristan Newman = Hood River Fruit Loop Wild mushrooms, such as chanterelles, morels, matsutakes and king boletes, are commonly foraged in Mt. Hood National Forest and are beloved by chefs and culinary adventure-seekers alike. Chanterelles, the deep golden, trumpet shaped mushrooms, are one of the most sought after given their subtle fruity and peppery taste along with their firm yet tender texture, which makes them a versatile delicacy in the kitchen. For a nuttier, earthy flavor profile, foragers seek out the brown, spongy, cone-shaped morels. However, these have some deadly look-alikes, so it is important to do your research or take a guide in order to identify “false” morels. The Estacada Festival of the Fungus is a must-attend event for mushroom lovers of all ages. Thanks to the efforts of the Estacada Fungus Association, this annual gathering offers art, activities for kids, demonstrations on mushroom growing, cleaning and fermentation, and an informative display of fungus you can find here in the Pacific Northwest. 8991 1. In a large pot over high heat, bring 2 quarts of heavily salted water to a boil. 2. Preheat a pan over medium-high heat. Once the pan is hot, add oil. Saute shallots, garlic, and mushrooms. Mushrooms will release their liquid; continue cooking until all moisture has evaporated. 3. Deglaze pan with wine, then add cream, salt, and pepper. Reduce heat to a simmer. 4. Add fresh pappardelle to boiling water and cook until al dente, about 2-3 minutes. Using a strainer, remove pasta and transfer to mushroom cream sauce. Stir together. 5. In a small mixing bowl, combine arugula, salt, pepper, and fresh lemon juice. For plating, swirl pasta with tongs in a circular motion until a “nest like” form comes together. 6. Top with arugula mixture and pine nuts. Garnish with finely grated Pecorino. Makes 2 servings: 1 cup fresh pappardelle ¼ cup olive pomace oil or other high quality olive oil ¼ cup minced shallot 1 tablespoon minced garlic ½ cup chanterelle mushrooms ½ cup maitake mushrooms ½ cup white wine 1 cup heavy cream ¼ cup grated Pecorino Romano cheese 1 cup fresh arugula 1 tablespoon fresh lemon juice ¼ cup toasted pine nuts Fine sea salt and fresh ground black pepper to taste BEVERAGE PAIRING: Phelps Creek , Cuvée AlexandrineCHAPTER 6 Visiting the AreaMushroom Foraging In the 1970s, research coined the term “old growth forest” to describe any forest exhibiting complex, biodiverse characteristics at least 150 years old and comprising of long-lived tree species (both living and dead) undisturbed by harvesting or human impact. One such characteristic of an old growth forest is a soft, sponge-like forest floor—the perfect rich, fertile environment needed for a multitude of mushrooms and wild fungus to flourish. Though different mushroom species fruit at different times of the year depending on climate conditions, as a general rule, the fall and spring are the best times to forage edible mushrooms in the region. A plethora of chanterelles, cauliflower, matsutake, porcini, lobster and oyster mushrooms are just some of the dozens of varieties hikers and foragers can expect to find across the Pacific Northwest. The Pacific golden and white chanterelle (Latin for “little drinking cup”) are the most prolific and abundant edible species to the Mt. Hood region. Areas that tend to be rich in fungi are the Salmon River, Old Trail, Opal Creek Wilderness and hiking trails within Zigzag, Sandy and Estacada. In general, areas rich with coniferous trees such as Douglas firs or a variety of hardwood trees tend to lend well to finding fantastic fungi. Mushroom foraging can be a fun activity with family and friends, but it is not recommended if you do not know how to accurately identify mushrooms. If you plan to hunt for mushrooms in the Mt. Hood National Forest, you will need to pick up a free permit and map before you go. Permits are available at the Zigzag Ranger Station along with maps that show where you can and cannot forage. Because there is still an abundance of plants and fungi, it can be tempting to collect a bounty. However, being conservative while harvesting and honoring the land is both a beneficial and respectful practice. If you are new to foraging, it is best to start with a guided group or an experienced forager until you are confident in properly identifying safe, edible mushrooms. WildCraft Studio and Mt. Hood Meadows have guided foraging workshops in the region. Want to dive deeper into the world of local fungi? Listen to Hear in the Gorge Podcast, “Episode #6: Mushroom Hunting with Dr. Michael Beug.” Then stop by the Mossy Rock in downtown Estacada where they have great resources for the fungi-curious as well as nature-themed gifts available for purchase. Farmers Markets Farmers markets do more than provide patrons a satisfying stroll and vendors a platform to showcase their products. They also encourage and foster conversation between maker and market-goer. And that connection is what forges strong local food economies, increases public participation in resource conservation and preservation to benefit the health and well-being of us all. Short of picking it directly from the fields yourself, visiting one of the many seasonal farmers markets is the best way to sample and savor the abundant variety of produce and products grown here. This hyper local food experience features ingredients sourced by farms that are just 10-30 minutes away. Wander the rows of tents bursting with a diversity of fresh vegetables, fruits, meat, cheeses, honey, jams, mushrooms, fresh breads, pastries and locally crafted libations. The Gorge Grown Food Network is a coalition of individuals and organizations intent on creating and maintaining strong food connections in the Columbia River Gorge. They oversee operations of all the farmers markets in the Gorge and strive to remove barriers to healthy, local food for all in the region, regardless of socioeconomic conditions. This includes the Hood River Farmers Market , nestled in the heart of downtown, which showcases more than 40 local vendors every Saturday from May through November. Other not-to-miss markets and purveyors in the area include The Dalles Farmers Market, the Gorge Grown Mobile Farmers Market (that travels to our more rural communities) and the Brigham Fish Market in Cascade Locks. The Mt. Hood Farmers Market in Sandy is another great stop to visit, open from May through October on Friday evenings. It is managed by AntFarm, an incredible organization whose mission is to provide life-changing learning experiences for young people in order to foster a healthy, purposeful and compassionate community. They do this through employing youth at the farmers market, cafe and art gallery that they manage as well as being active participants in outdoor trail work in the Mt. Hood National Forest. 95Resources: 96 WEST BOUND PARTNERS: = West Gorge Food Trail PARTNER CATEGORY PAGE NUMBER TRAIL Bates Lavender Farm Farms & Orchards 19 Bridal Veil Lodge Bed and Breakfast Lodging 17 Brigham Fish Market Native Fish Eatery 17, 31, 33, 93 Columbia View Blueberry Farm Farms & Orchards 17 McMenamins Edgefield Hotel & Edgefield Winery Lodging/Craft Beverages 17, 25 Good Coffee Craft Beverages 21 Gorges Beer Co. Craft Beverages 33 Kirby’s Blueberry Farm Farms & Orchards 18, 19 Lolo’s Boss Pizza Eatery 23, 25 Sugarpine Drive-In Eatery 18 - 20 Thunder Island Brewing Craft Beverages 27, 29 Wild Columbia Salmon Native Fish 17 97 HOOD RIVER BOUND PARTNERS: = Hood River Fruit Loop PARTNER CATEGORY PAGE NUMBER TRAIL Celilo Eatery 43, 45 Clear Creek Distillery Craft Beverages 39 Farmer in Odell Farms & Orchards/Market 47 Fishpeople Market Market 43, 45 The Gorge White House Farms & Orchards/Eatery 59 Grasslands BBQ Eatery 47, 49 Hoodcrest Winery and Distillers Winery/Craft Beverages 61 Hood River Distillers Craft Beverages 39, 41 Hood River Lavender Farm Farms & Orchards 67 Hood River Organic Farms & Orchards 29 Juanita’s Tortilla Chips Producer 83 Kiyokawa Family Orchard Farms & Orchards 27 Lavender Valley Farm Farms & Orchards 67 Mt. View Orchards and Grateful Vineyards Farms & Orchards/Winery 37 Packer Orchards & Farm Farms & Orchards 37 Phelps Creek Winery Winery 91 The Pines 1852 Winery 45 Pine Street Bakery Eatery 69 Solstice Wood Fire Pizza Eatery 51, 53 Timberline Vodka Craft Beverages 41 Treebird Family Market Market 47Next >