Our second culinary event of the fall season is on SUNDAY OCTOBER 23 at 5:30 when we bring revisit one of our most popular food-related themes, namely MUSHROOM TASTING!

If you were part of the sell-out crowd this past April 24, you know what we mean when we say that Stellina is into mushrooms in a BIG WAY! On that evening the attendees of our NATIVE MUSHROOM TASTING enjoyed Lion’s Mane “Crab Cakes”, “Planks” of Grilled King Oyster Mushrooms and tiny Chestnut and Butterscotch Mushrooms with Polenta and Fonduta, among other dishes. A total of nine species of fungi appeared on that menu.

This October 23 we will continue our exploration of the culinary world of mushrooms, adding more native and wild mushrooms to the mix.Because every year is different, depending on the weather conditions, we won’t know until the last minute just which wild foraged mushrooms will be available to us.

But based on past experience we are certain that Maitake, aka Hen-of-the-Woods, and Wild Chanterelles will make their appearance on the menu, along with freshly harvested specimens from our friends at Myco Terra Farm in Westhampton Mass and the New Hampshire Mushroom Company in Tamworth NH.

The focus of this tasting are unusual, but surprisingly obvious, food pairings. From the local forests we’ll have Chicken-of-the-Woods Mushrooms gently sauteed with garlic, herbs and Chicken.

Everyone loves Lobster, right? How about nuggets of our own Hickory-smoked Lobster enriched with roasted Lobster Mushrooms? And gently stewed Chesapeake Bay Oysters finished with pan-seared Oyster Mushrooms, shallots, tarragon and cream.

We are also hoping to have a supply of more Lion’s Mane mushrooms for everyone to try. Lion’s Mane, aka Bear’s Head, is a famous superfood whose benefits include improving cognitive ability and memory.

The four course dinner will be hosted by Chef Marc Bouchard, who will offer background information, serving suggestions and cooking tips.

Cost for the dinner is $38 per person. Stellina’s complete liquor, wine and beverage list will be available for our guests.

Reservations are required. Call 617-924-9475 or go to the reservation page of this website.

For mushrooms recipes and cooking tips go to the Chef’s Table of Fiddlehead magazine where Marc discusses the ins and outs of locally sourced mushrooms, and how to get the most out of them.