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An abundance of flavors Ona’s wild mushroom risotto features local fungi

Posted: Friday, Oct 25th, 2013


Ona Restaurant & Lounge owner and chef Michelle Korgan and executive chef Anthony Velarde hold up an abundance of fresh and locally foraged wild mushrooms. Ona offered three live cooking demonstrations on how to cook wild mushroom risotto last Saturday as part of the Yachats Mushroom Fest. Executive chef Anthony Velarde adds fresh wild mushrooms to the pan as he cooks up mixed wild mushroom risotto during a live cooking demonstration at Ona Restaurant & Lounge as part of the offerings at the Yachats Mushroom Fest last Saturday.


Grab a bottle of white wine, a variety of freshly foraged wild mushrooms, impress your friends and get cooking with Ona Restaurant & Lounge’s recipe for mixed wild mushroom risotto

For the complete article see the 10-25-2013 issue.

Click here to purchase an electronic version of the 10-25-2013 paper.


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