Some familiar winners take Fungus Faceoff trophies home.

The best mushroom party of the year clearly benefited from a surge in rains this winter, with a range of forest-friendly chefs piling as many as a half dozen types of mushrooms into one small dish.

The judges bestowed Best of Show on Todd Fisher, executive chef at Tarpy’s Roadhouse, for his mushroom upside-down steak with roasted chanterelles, shiitake, oyster and shaved button mushrooms over sliced New York steak, with clever details like a cognac demi-glaze and whipped bone marrow.

Tim Wood, executive chef of host Carmel Valley Ranch, took People’s Choice for a tasty ragout of duck confit and Big Sur chanterelles, with foie gras on roasted garlic crostini, and cementing his status as the most decorated Foragers Fest chef in Monterey County.

Matt Glazer of Glazer Food and Beverage (and Cultura Comida y Bebida) represents another repeat winner, winning for for Best Use of Foraged Ingredients of the savory variety. A rich wild mushroom and wild boar chili with a blend of black trumpet, chanterelles, hedgehog, hen-of-the-woods and porcini mushrooms drew a lot of rapt appetite attention.

Best Use of Foraged Ingredients on the sweet side: Ventana Big Sur Exec Chef Paul Corsentino and Pastry Chef Saul Tejada, for the sublime candy cap mousse cake with chanterelle crème anglaise, candy cap honey comb and Satsuma orange marmalade.

Meanwhile Knights of the Vine awarded Best White Varietal to De Tierra for its dry Riesling and Best Red Varietal to Chesebro for its Rhone-style La Montagne Sauvage.

Chappellet earned the People's Choice affection on the wine front for flowing Cabernet Franc, Malbec and Pinot Noir.