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Unfortunately, as a mom of boys with growing taste buds, and wife to a husband of discriminatory tastes, I am the only one in my household who likes mushrooms. I am the one who enjoys sautéed button mushrooms, all savory and buttery on steak (the hubs tolerates this one), or served fresh and almost crunchy on a cool summer salad. I tend to prefer mushroom dishes when ordering out, and don’t mind trying a new variety. But I only get to enjoy them few and far between, as a casual mushroom eater if you will.

Some people live all-things-mushrooms. They know every gill and stem, cap and spore. They’ve experimented with recipes and varieties, growing methods and hunting techniques. These people (and the generous group of sponsors) are the ones we have to thank for the rich information and rich flavors at the 2016 Pacific Northwest Mushroom Festival.

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Mushrooms, mushrooms, mushrooms! The Pacific Northwest Mushroom Festival keeps growing. Next year, for the 10th anniversary, coordinators hope to attract 8-10,000 attendees. Photo courtesy: Pacific Northwest Mushroom Festival.

After talking to Randy Luke, event organizer and longtime member of Hawks Prairie Rotary, which hosts the event, it became clear that perhaps one of the best ways to summarize the ninth annual event is in numbers.

600-700: The number of volunteer hours needed to make Pacific Northwest Mushroom Festival a success.

75-78: The temperature of this year’s event – abalmy welcome in comparison to last year’s rain.

125-135: The number of kids who participated in the first-ever mushroom hunt.

1,800: The amount of portabella mushroom sliders served at Shroom Feast, courtesy of Hawks Prairie Rotary.

9: The number of years gardening guru Ciscoe Morris has been keynote speaker.

2,500: The amount donated to Homeless Backpacks or 400 student meals that they can deliver

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Ciscoe Morris, KIRO radio personality and garden expert educates and entertains each year at the event. Photo courtesy: Pacific Northwest Mushroom Festival.

400: The number of participants at the 5k grow-in-the-dark run.

150,000: The amount of money donated to local charities over the past nine years.

Those are all impressive numbers, especially the donations, which is the motivation behind the event.

“Rotary International’s Motto is ‘Service above Self’ and encourages all 5,200+ clubs in the world to raise funds for both international and local charities and projects,” explains Luke. “Our focus locally is to provide scholarships and donations to local organizations like Homeless Backpacks and Little Red School House. Moreover, we feel great that we can help promote a large local business and employer – Ostrom’s Farms and the City of Lacey, both major sponsors of the PNW Mushroom Festival in a fun and entertaining annual community event.”

Luke says the event is not only an opportunity for the community to give back but is also fun for all ages, and taste buds, too. (He assures there is tasty food for those who don’t like mushrooms.) Plus a wine and beer tent for adults.

Learning also plays a key role in the event, with numerous cooking demonstrations, mushroom farm tours, and educational speakers.

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A mushroom-growing demonstration interests festival-goers at the Pacific Northwest Mushroom Festival. Photo courtesy: Pacific Northwest Mushroom Festival.

A big part of the fun is Shroom Feast, the attraction Luke is in charge of. A participant buys a ticket book of seven tastings, and is then entitled to sample seven mushroom dishes crafted by local restaurants and clubs. They can then vote for their favorite recipe.

This year, Lucky Eagle Casino took first place with their Mushroom Dusted Alderwood NY Strip Steak with Confit Mushrooms. Beau Legs Fish ‘n’ Chips swept second and third with their Smoked Stuffed Mushrooms with Chorizo and Bleu Cheese and Gumbo with Oyster Mushrooms, respectively. Miss Moffett’s Mystical Cupcakes earned Chef’s Choice with their Chocolate and Mushroom Mini Cupcake.

Germaine Harris, owner of Beau Legs, participated for his second year. “I love mushrooms and meeting new people,” he says.

“And competing,” he adds with a laugh. “It’s always good to win competitions. It speaks volumes.”

mushroom festival lacey
Germaine Harris, Antonique Vinson and Denise Harris of Beau Legs Fish ‘n’ Chips cook up their award-winning Smoked Stuffed Mushrooms with Chorizo and Bleu Cheese and Gumbo with Oyster Mushrooms at the 9th annual Pacific Northwest Mushroom Festival. Photo courtesy: Pacific Northwest Mushroom Festival.

He says his recipes are inspired by what tasters respond to. This year, he says he wanted to go with something different, but people were asking for last year’s dishes, so he was inspired to do it again. Next year, he says there’s a good chance he’ll be back, hinting at stuffed portabellas with a variety of flavors, including pine nuts.

But, he says, “I have to talk to my wife, run samples, and get feedback. I won’t put it out there without running it through the wringer first.”

Perfectly executed mushroom recipes, both sweet and savory? I’m already excited for next year’s event, which Luke assures will be above and beyond for the 10th anniversary. Entry is only $5, it’s all for a good cause, and there truly is something for everyone.

And maybe, just maybe, I can make mushroom-lovers out of my family, too.

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