Willows Inn, where chef Blaine Wetzel is earning plaudits for good reason. At the Willows I had a course of spring porcini stewed with asparagus and woodruff. My server shaved mounds of fresh porcini over the plate to the point of obscuring everything else underneath. The cooked mushrooms were contrasted by the snappy texture and floral sharpness of the fresh.
cubes of nettle pesto in the freezer. To make the sauce I sweated diced shallot in butter, added three cubes of defrosted nettle pesto, and stirred together with a generous splash of chicken stock and a tablespoon of chopped mint from the garden. The sauce was finished with heavy cream.
Once plated, I shaved a nice spring porcini button over the top.
Given the sort of spring mushroom season we're having in the Pacific Northwest (worst in memory), this might be my last dance with the king until fall.