APRIL SHOWERS MAY BRING MAY FLOWERS, BUT WINTER RAINS BRING…WILD MUSHROOMS!

There is something thrillingly primal about foraging for wild foods. Some of my happiest days have been spent roaming the woods on the Sonoma and Mendocino County coasts, prowling the underbrush, ever vigilant for signs of bright yellow chanterelles, dull brown but oh-so-delectable porcini and my current personal favorite wild mushroom, the maple syrup-scented candy cap.

Eating wild mushrooms also brings a thrill, and, enjoying them in situ, right in their home territory, perhaps accompanied by a crisp glass of local wine, while gazing out at the mighty Pacific, is an experience that is hard to beat.

Mendocino’s Brewery Gulch Inn is a place where you can do just that, and Guy Pacurar, proprietor of Brewery Gulch Inn, and the inn’s chefs, have become masters at cooking their local fungi bounty.