SLOW MUSHROOMING – Dinner at the Provenance in conversation with Alison Pouliot
Autumn is here and with it an abundance of beautiful mushrooms. Beechworth, with its mix of native and European trees, is a favourite mushrooming haunt. But foragers beware. Fungi are diverse, delicious and sometimes deadly. Among the delectable edible mushrooms lurk those that could land you in the grave.
With interest in foraging for wild food on the rise, learning to accurately identify fungi takes time. A new Australian approach combining ‘slow mushrooming’ and ‘ecological foraging’ reduces both poisoning risk to humans and harm to the environment.
Provenance chef Michael Ryan and ecologist Alison Pouliot have teamed up to bring you the delights of autumn. Join them for a delicious feast of local fungal fare and exciting conversation about all things mushroom.
In this talk Alison will share insights from over two decades of roaming the forests and working alongside scientists, foragers and mushroom inspectors across hemispheres.
The full autumn workshops and events listing can be viewed here.