The Asheville Mushroom Club is a diverse group of people whose common interest is to learn about fungi. Anyone with an interest in mushrooms is encouraged to join!

More About the Club

Monthly Meetings

Monthly meetings are open to the public and feature a guest speaker and recent area finds.

Time & Date

7:00 PM on the last Thursday of the month, March through November. (We have an extra meeting in August! April and July meetings will start at 7:15 PM.)

New Location for 2019!

The Murphy-Oakley Recreation Center.
It is located at 749 Fairview Road, Asheville, NC 28803.

Speaker Program

June 2019: Tradd Cotter.
The Blue Portal: Mushroom Mountain's New Healing Center and Psilocybin Research Facility in Jamaica.

2019 Schedule
Date Speaker
March 28 Greg Carter
April 25 William Padilla-Brown
May 30 Dr. Coleman McCleneghan
June 27 Tradd Cotter
July 25 Mike Hopping
August 22 Giuliana Furci
August 29 Rachel Swenie
September 26 Brian Looney
October 31 John Munafo
November 28 Annual Business Meeting. Current members only.


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Members of the Club are eligible to participate in the many forays we host throughout the year.


Each month members are emailed a copy of Sporadic News containing all the latest club info.


Explore the Archives

Mushroom Spotlight

Learn about our local species.

Event Summaries

See what we've been up to.


Delicious ways to cook your favorite fungi.

Morel and Crab Casserole

Recipe by Steve Peek: AMC Collection, Cooking with the Asheville Mushroom Club, p. 101

  • 1 lb. fresh morels (or equivalent dried)
  • 1 medium sweet onion, chopped
  • 1 lb..htmaragus, cut in 1 inch pieces
  • olive oil for casserole dish
  • fresh chopped basil to taste
  • fresh chopped parsley to taste
  • salt to taste
  • fresh chopped oregano to taste
  • 1 lb. crabmeat
  • 8 oz. cottage cheese
  • grated Swiss cheese to taste

Layer fresh or reconstituted morels, onion, and.htmaragus in an oiled casserole dish.  Add large pinches of basil and parsley, a dash of salt, and a small pinch of oregano.  Add a layer of crab and cottage cheese.  Continue layering until all ingredients are used.  Top with the Swiss cheese and bake at 350 for 1 hour.  Serve with crusty bread and Pinot Noir.  Serves 4 - 6.

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