These mushrooms begin to appear in late September and last right through the Winter until March. Velvet Foot (also known as Velvet Shank) evolve from a network of veins beneath the bark of dead hardwoods. They grow in clusters, have sticky caps and very active white spores. That stickiness dissipates in the cooking along with the spores. Velvet Foot make a wonderful addition to risotto and pasta dishes. One great advantage to the Velvet Foot is that they are so easy to dry and store. Simply leave them on the counter for a day or two until they turn black and store them in a Mason Jar. When you are ready to use them again just reconstitute them in water and Voila!.

Start time: 10:00 am
Where: Stratford area.
Cost: $35.00/person