The opinions expressed in this article are the author’s own and do not reflect the views of Spoon University.
On the evening of October 25th, mushroom enthusiasts, culinary connoisseurs, and festive friends alike descended upon the San Francisco Mushroom Masquerade to enjoy mushroom-inspired bites and indulge in a curated selection of wines. As encouraged, many festival-goers dressed in vibrant red-and-white mushroom hats and hand-made masquerade masks. Even several woodland fairies flitted through the crowds on roller skates. The signature event of the four-day-long Mushroom Festival was hosted at the Ferry Building in partnership with Far West Fungi and boasted live music, mask making, wine tasting, and, of course, all things mushrooms.
Each event ticket included a souvenir wine glass and ten tasting tickets, ensuring ample opportunity to sample from vendors from the Ferry Building itself, Napa Valley, and more. For an educational element, the mushroom-tasting stations also featured QR codes for visitors to scan and learn more about the mushrooms in each dish. Proceeds from the event supported Food Runners, a program dedicated to fighting hunger and preventing food waste.
When I passed through the gateway arches of the Ferry Building, I was immediately met with the lively atmosphere of the masquerade. Excited to dive right in, my first order of business was to spend my tickets. Here are six of the small bites that I sampled, with a few honorable mentions at the end.
- Mushroom Chowder
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I started off with a warm cup of mushroom chowder, which featured smoked trout and a blend of maitake, shiitake, and oyster mushrooms. As a fan of clam chowder, I was pleasantly surprised that the mushrooms maintained a clam-like texture while adding an earthy depth of flavor. The soup itself was creamy with smoky undertones—a great way to inaugurate my palate.
- Maitake Spinach Puff
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Next, I tried the spinach puffs with maitake mushrooms. The buttery and flaky puff pastry practically melted in my mouth, and the succulent spinach and mushroom center brought just the right amount of textural balance to the crust.
- Mushroom Pâté
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I was feeling a little adventurous, so I sauntered over to try the mushroom pâté, a twist on the traditional liver spread. Staying true to the theme of the night, it was made from a blend of mushrooms and shallots, topped with a drizzle of herb oil, and served over a piece of focaccia. The pâté’s paste-like consistency combined with the doughy, herb-infused flavor of the bread paid homage to the original while fulfilling the promise of an innovative experience.
- Mushroom Salad
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I also tried a mini salad starring wood ear mushrooms—an ingredient I typically shy away from due to its chewy texture. However, the delicate preparation brought a unique crunch that paired seamlessly with the fresh cucumbers and carrots. After the slew of bread-based dishes, the light, acidic miso dressing was an inviting addition to an already refreshing bite.
- Candy Cap Cheesecake Bite
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Although I was ready to loosen my belt at this point, I couldn’t resist the candy cap cheesecake bite. The candy cap mushroom has a subtly sweet flavor reminiscent of maple syrup, making it an excellent candidate for mushroom-themed desserts like this one. Each slice was speckled with tiny pieces of candy cap, delivering hints of butterscotch and brown sugar that added to the decadence of the bite.
- Candy Cap Kombucha
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Lastly, to quench my thirst, I tried a mushroom kombucha, cleverly named “Breakfast of Champiñones”. The drink combines black and jasmine green tea with candy cap mushrooms and blueberries. While the candy cap mushroom flavor was quite subtle, the drink was pleasantly sweet and fruity. Surprisingly, this is the first kombucha that I’ve actually enjoyed, making it a definite win in my book.
While these dishes were the most captivating to me, some honorable mentions include the mini empanadas stuffed to the brim with mushrooms, the funghi pizza al taglio showcasing pioppini and hen of the woods mushrooms, and the angel pizza featuring a trio of mushrooms: fried chicken, pioppini, and trumpet royale. The egg toast was another highlight, combining the diverse flavors of porcini mushrooms, sunflower seeds, and honey, and topped with an edible foam. Lastly, the Zombie Army black lager was so intensely pungent it could bring someone back from the dead.
Overall, the first-ever San Francisco Ferry Building Mushroom Masquerade was a fantastic experience. If my wish for it to become an annual event comes true, I would fully complete my experience by going back to missed stations such as the mushroom caviar, the Humphry Slocombe candy cap flavor, and the mushroom wine pairing. If you missed this event, don’t worry—the Ferry Building offers other exciting events throughout the year. Some highlights include the widely-acclaimed Farmer’s Market, Holiday Open House and Wine Tasting, and the Valentine’s Day themed “Love Bites” in February. This vibrant foodie destination is just a short BART ride away from Berkeley, so grab your friends and enjoy a noteworthy experience.