In this sequel to The Selby’s last film, which follows the mushroom huntress Connie Green and the chef Sean O’Toole on a search for edible fungus in California’s high Sierras, Green gathers her friends — “the tribal members of this mushroom hunting cult,” she calls them — for a four-course morel-focused meal. Joining her and O’Toole at the outside table: Chef Hiro Sone of Terra Restaurant in Napa, Calif., who prepares a tartine of foie gras-stuffed morels in a crayfish sauce; the pastry chef and restaurateur Lissa Doumani, also of Terra, and Ame in San Francisco, who makes morels stuffed with lamb kibbe; the Kitchen Door‘s chef, Todd Humphries, who serves morels stuffed with bratwurst; and Chef Staffan Terje of Perbacco and Barbacco, cooking porcinis and peaches. Click here to see more of what’s on the menu.