Before the words "gourmet" and "organic" became so overused that they lost all meaning, the original epicurean delight was wild mushrooms. Totally local and seasonal, packed with health benefits, and slightly fraught with danger, mushrooms are just some of the forest's edible treats. Join chef Frédéric Baësa on a foraging trip in the Laurentians to learn not only how to differentiate poisonous from edible fungi, plants, and herbs, but how to best cook with them.
