What Micky Eats...: Joel Palmer House

Joel Palmer House is run by the fourth generation of the Czarnecki family, whose cooking now revolves around wild mushrooms and truffles which they gather themselves. For our final dinner in Willamette Valley, we made reservations for the Mushroom Madness Tasting Menu. Five courses including dessert for $85 per person, with each one highlighting mushroom in some way.

To go with our mushroom meal, I chose a bottle of their house 2017 Pinot Noir which paired perfectly with all the earthiness that was to unfold.

We were able to each choose our own selection for each course. First, I enjoyed Heidi’s Three Mushroom Tart which featured Slippery Jacks, Porcini, and Button Mushrooms. This was so savory and a great start.

Keith ordered Joe’s Wild Mushroom Soup which was a purée of Slippery Jack Mushrooms. He is more familiar with his grandmother's creamier version, but found this soup to be extra mushroomy and tasty as well. When the chef came out to visit our table, Keith remarked on the soup and the chef was pleased.

Second Course I ordered Escargots with truffle garlic butter, Black Trumpet Mushrooms, and lemon-lime emulsion. The escargot were de-shelled and a bit chewy, but were extra garlicky. The lemon-lime emulsion was different yet brightened up each bite.

Keith ordered the Truffle-infused Beef Tartare with house-baked brioche and pickled straw mushrooms. It looked so pretty on the plate with bits of something that looked like snow.

Third, I ate the Angel Hair Pasta with Dungeness Crab and Lobster Mushrooms in a cream sauce. This was the least mushroomy dish that I had, but was decadent.

Keith enjoyed the Beef Stroganoff with wild mushrooms over seasoned rice. Large chunks of mushrooms studded this creamy dish.

For the fourth dish, I tried the Mushroom Wellington. Sautéed leeks were spread over a Portobello cap, then wrapped in puff pastry. The description sold me, however the execution disappointed me. The pastry was undercooked and a tad raw.

Keith ordered the Duck Breast that was scented with Chinese five spice and served with Marion Berry & foie gras purée with seared apple slices. The dish was a little small, but satisfied his duck craving.