Morel mushrooms are one of my favourite spring treats. Great fried in butter and tossed with pasta or as a topping for a sizzling steak, they are very firm and meaty tasting, a true forest prize. They can come up in May and June in terrain that has been blackened by forest fire.  Finding new harvest locations is an art form where you assess rainfall, habitat data, elevation and accessibly, we'll cover it all in the class, no secrets!   If you've always wanted to learn to safely harvest wild mushrooms but haven't had a teacher, this is your chance to go out with our experts into the field and get hands on experience mushroom picking and learning to cook them.