Have you ever wondered about safe ways to hunt for wild and exotic mushrooms, or wanted to spice up supermarket varieties like crimini or portabello? If so, join president of the Boston Mycological Club, Susan Goldhor, and renowned Boston-area chef Chris Douglass, on Monday, March 5, from 6 – 8 at the Boston University Demonstration Room, 808 Commonwealth Avenue, to explore fascinating fungi. Goldhor has been collecting and eating wild mushrooms—without a single stomach ache—for more than 25 years, and she writes a regular column for the magazine Mushroom, the Journal of Wild Mushrooming. Chef Douglass is chef-owner of Dorchester’s beloved Tavolo and Ashmont Grill, as well as leading member of Chefs Collaborative and an active proponent and patron of local food producers. Together, Goldhor and Douglass will expand your knowledge of mushrooms and please your palate with mushroom dishes paired with wine. Cost $60.00. Register online at www.bu.edu/foodandwine, or telephone 617-353-9852.
