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ter with salt and pepper, spooned onto small morel tarts from the Apple Hill Bakery.
“They taste like the food of the gods,” according to Greg Hunsaker, a self described “merklefan” who attended the festival this year.
“Like fresh seafood in texture, but with an earthy, natural spice,” continued Hunsaker.
When he’s not spooning up the “food of the gods,” Hallberg spends the festival on stage playing old civil war tunes on a dulcimer, a mushroom emblazoned chef’s hat on his head,a morel statue at his feet. With a show like that, it’s easy to believe that Hallberg started the Morel mushroom festival because he found other mushroom festivals mushroom deficient.
“This started years ago, when we went to the Front Royal Mushroom Festival, and there were no mushrooms to be had there. It was more like a craft fair. I wanted this to be more morel-centric,” said Hallberg.
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