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.

Membership

Become a member to receive our monthly newsletter, sign up for forays, and more!

Forays

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

foray
Newsletter

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

newsletter

Explore the Archives

Mushroom Spotlight

Learn about our local species.

Event Summaries

See what we've been up to.

Recipes

Delicious ways to cook your favorite fungi.

Mixed Mushroom Tart

Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p. 133

  • One 9 inch unbaked pie crust
  • 4 T. butter
  • 6 c. chopped wild and/or domestic mushrooms (include as many Green Quilt Russula as you can find!)
  • 3 lg. shallots, minced
  • 2 eggs
  • 1/2 c. half and half cream
  • 1/4 c. dry white wine
  • 1/2 c. freshly grated Parmesan cheese
  • 1/2 tsp. coarse salt
  • 1/4 tsp. white pepper

Preheat oven to 350.  Bake crust about 12 minutes, or until golden.  Set aside, keeping oven on.  In a large skillet, melt butter over moderate heat.  Add mushrooms and shallots and cook, stirring frequently, until mushrooms are browned, about 15 minutes.  Transfer to pie crust.  In a bowl, beat eggs with half and half, wine, Parmesan, salt, and pepper.  Pour over mushrooms.  Bake about 25 minutes or until almost set in the center.  Remove from the oven and let stand for 10 minutes before serving.  Serves 6 - 8.


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