Mushroom & Wine Festival brings together foraging and fine dining

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Mushroom & Wine Festival brings together foraging and fine dining

Annual event at Purgatory Resort pairs wine with restaurant creations
Ore House oyster mushrooms are topped with a peach and jalapeño jam, one of six crowd-pleasers at Purgatory’s Saturday culinary pairing of wine and mushrooms.
May Day Koenig serves Purgy’s Elk Tenderloin Stroganoff, one of six appetizers showcasing wild mushrooms at Saturday’s Mushroom and Wine Festival.
Purgatory food and beverage associates Alex Kies and Rosie Stringer pour six wines paired with mushroom selections at the fourth annual Mushroom and Wine Festival.
Boletus edulis, a versatile mushroom grown in the pine forest near Durango, is often grilled or pan sauteed. It was the centerpiece of Hilary Comfort’s evening dinner of asparagus and grilled salmon.
A hawk’s wing mushroom and king bolete from the pine forest near Purgatory await preparation in Hilary Comfort’s kitchen.

Mushroom & Wine Festival brings together foraging and fine dining

Ore House oyster mushrooms are topped with a peach and jalapeño jam, one of six crowd-pleasers at Purgatory’s Saturday culinary pairing of wine and mushrooms.
May Day Koenig serves Purgy’s Elk Tenderloin Stroganoff, one of six appetizers showcasing wild mushrooms at Saturday’s Mushroom and Wine Festival.
Purgatory food and beverage associates Alex Kies and Rosie Stringer pour six wines paired with mushroom selections at the fourth annual Mushroom and Wine Festival.
Boletus edulis, a versatile mushroom grown in the pine forest near Durango, is often grilled or pan sauteed. It was the centerpiece of Hilary Comfort’s evening dinner of asparagus and grilled salmon.
A hawk’s wing mushroom and king bolete from the pine forest near Purgatory await preparation in Hilary Comfort’s kitchen.
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