The team at Bene have really gone all out for this fest and the menu featured several exotic dishes like Open face ravioli with mushrooms, Butter sauteed mushrooms with coffee soil, Pizza fungi delight among several others. One could also spice up any dish from the regular menu with mushrooms. The type of musrooms used ranged from common varieties like Button and Oyster mushrooms, to the more exotic Porcini, Morel and Chanterelles. We sampled risotto and pasta flavoured with these different types of mushrooms. And it was interesting to see how the taste and flavour of the dish changed by altering the mushroom used. The Porcini Mushroom Pasta in white really stood out for. It had a nutty flavour, smooth texture and was light and creamy. Pizzas topped with Morel and Oyster mushrooms were served next – this was not bad. An Oyster Mushroom pasta that we tried was also quite nice We ended on a fairly high note with an exquisite Tiramisu – the flavours of chocolate, mocha, liqeour and cream blending bleanding well, creating a symphony of their own!