Mycelium Mysteries '24
Sample Meal Menu
~ Dani Lind of Rooted Spoon & Chef Shari Shobe ~
Snacks Throughout the Conference
Friday Evening
Chips & salsa (GF/vegan) & cheese
Saturday Afternoon
Veggies, hummus, rice crackers (GF/vegan)
Saturday Night Tea House
Mushroom/olive tapenade, fruit, rice crackers (GF/vegan) & cheese
Daily Bread Bar
Rhythm Bakery sourdough bread from Viroqua, WI made with local grain from Meadowlark Organics, along with Westby Co-op Creamery butter, tahini, & a variety of jams available throughout each day.
Bone Broth & Soup Station
Homemade bone broths available for every meal featuring 100% pastured Maple Bee Acres chicken from nearby Granton, WI & 100% grass-fed Big River beef from Soldier’s Grove, WI.
Homemade vegan soups featuring local/seasonal organic vegetables &/or organic pulses/grains available for lunches & dinners
Thursday Dinner 5:30
Fall Harvest Salad
Local greens/apples/red onions w/ pepitas, Fizzeology German sauerkraut, & maple mustard vinaigrette (vegan, GF)
Mushroom Wild Rice
Red Lake Chippewa wild rice w/ wild mushrooms & herbs (vegan/GF)
Roasted Chicken & Vegetables (DF/EF/GF)
Maple Bee Acres chicken & local vegetables w/ fresh herbs & garlic (stuffed squash for veg)
Chocolate Zucchini Cake
Rich dark chocolate zucchini cake w/ chocolate coconut glaze (vegan/GF)
Friday Breakfast 8:00
Bone Broth & Toast Bar
Coffee & Tea
Wonder State fair-trade/organic coffee & a selection of herbal, green, & black tea
Fruit, Yogurt, & Granola
Fresh seasonal organic fruit, yogurt, milks, & homemade granola
Oatmeal Pancakes & Sausage
Sprouted oatmeal pancakes w/ local fruit compote & maple syrup (vegan version available)
Driftless Provisions pork breakfast sausage or mushroom black bean vegan sausage
Friday Lunch/Presenter Reception 12:30
Bone Broth & Vegan Soup; Bread Bar
Roasted Squash & Kale Salad
Delicata squash, massaged kale, soaked/toasted pumpkin seeds, & lemon-thyme vinaigrette (vegan)
Lentil & Toasted Millet Mushroom Salad
Green & black lentil salad w/ toasted millet, leeks & shiitake mushrooms (vegan)
Friday Dinner 5:45
Bone Broth & Vegan Soup; Bread Bar
Arugula Salad
Local arugula/parsley/tomatoes/peppers & balsamic herb vinaigrette (vegan)
Fagioli w/ Mushrooms & Creamy Polenta
Meadowlark heirloom beans slow-cooked w/ forest mushrooms, herbs, & garlic;
Meadowlark soft polenta (vegan); optional Parmesan
Tuscan Beef Stew
Braised local/organic/grassfed Big River beef w/ local tomatoes/peppers (DF/EF)
Apple Crisp
Local apples & cranberries w/ a spiced seedy oat topping (vegan/GF)
Friday Night Snack 9:30
Saturday Breakfast 8:00
Bone Broth & Toast Bar / Coffee & Tea
Wonderstate fair-trade/organic coffee & a selection of herbal, green, & black tea
Fruit, Yogurt, & Granola
Fresh seasonal organic fruit, yogurt, & granola
Huevos Rancheros
Breakfast casserole: Zepeda corn tortillas, refried mushroom black beans, local
tomato/pepper ranchero sauce (GF/vegan) with or without local eggs & cheese
Roasted breakfast potatoes/sweet potatoes (GF/vegan)
Optional sour cream, hot sauce, & Fizzeology ferment
Saturday Lunch 12:30
Bone Broth & Vegan Soup / Bread Bar / Lunch Salad
Local greens & veggies w/ Fizzeology ferment & lemony herb citrette (vegan)
Beef/Mushroom or Mushroom/Mushroom Shepard’s Pie
Local grassfed Big River Beef & mushrooms w/ buttery mashed local potatoes crust (EF)
OR
Lion’s Mane/shiitake mushrooms & black lentils w/ mashed local potato crust (vegan)
Saturday Snack 3:15
Saturday Dinner 6:00
Bone Broth & Vegan Soup; Bread Bar
Caribbean Salad
Green salad w/ toasted pepitas, raisins, & sunshine citrette, Fizzeology ferment (vegan)
Scallion Yellow Rice & Local Red Beans
Soaked organic rice w/ turmeric, thyme, & scallions; Meadowlark red beans
Cuban pork
Mojo-marinated Nami Moon pork braised w/ citrus-pickled onions
Coconut Sweet Potato Cake
Local sweet potatoes & creamy coconut w/ coconut glaze (GF/vegan)
Sunday Night Snack 9:30
Sunday Breakfast 8:00
Bone Broth & Toast Bar
Coffee & Tea
Wonder State fair-trade/organic coffee & a selection of herbal, green, & black tea
Fruit, Yogurt, & Granola
Fresh seasonal organic fruit, yogurt, & granola
Frittatas
A selection of seasonal vegetable frittatas with or without meat & cheese
(tofu scramble & roasted potatoes for vegans)
Sunday Lunch 12:15
Bone Broth & Toast Bar
Fall Salad
local greens & vegetables w/ maple lime vinaigrette (vegan, GF)
Turkey or Sweet Potato Chili
Nami Moon turkey w/ beans & local vegetables (GF)
Vegan chili w/ local sweet potatoes/ vegetables & beans (vegan/GF)
Grated cheese , sour cream, & hot sauce;
Nixtamalized cornbread & honey butter (vegetarian/GF) &/or organic corn chips (vegan)