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.

Location

The US Forest Service building.
It is located at 160 Zillicoa Street, Asheville, NC 28801.

2019 Schedule

Monthly meetings are done for the year, they will resume in March of 2019. We will post updated speaker information once next year's speakers are lined up. Have a wonder winter!

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

May Musings

The end of the morel season has passed and we are again in the season of fungal famine. For some unknown reason the time period after morels and just before chanterelles is for the mycophogists among us fungally fruitless. Of course there are numerous woody polypores and the very occasional giant Stropharia (thankfully), but for the most part (without planning) the faithful fungiphiles are foiled.

Our edible plants foray provided some distraction for our wild food fanatics. Greens for the salad and herbs for the pot are quite abundant and widely spread. Those with only a little knowledge can usually gather a meal. Planting a garden helps to appease the forager in me, but I NEED MY FUNGI FOOD!!!

It is this time of year that a little planning ahead can get you through to the summer season. Do a little online research into mushroom cultivation. Oysters (Pleurotus) are easy and can even be cultivated on straw. The aforementioned May-fruiting Stropharia can be successfully cultivated in your yard. The oak logs that I inoculated 15 months ago are now covered with beautiful, big, brown shiitake caps.

So, what if you don’t have room to grow your own? Learn to preserve especially when your favorites fruit in abundance. I grew up in a time when “we would eat all we can and can all we can’t”. We either grew or foraged for a significant portion of our diet. Anything that couldn’t be consumed fresh was preserved for later use by drying, pressure canning, freezing, pickling, brining, candying (jelly, jam or fruit butter), and smoking. Just use your imagination, dry morels, can chanterelles, pickle meadow mushrooms, smoke and dry L. volemus, freeze oyster duxelles.

Just think how special one of those “planned ahead” treats would be right now!

Steve Peek
Field mycologist and long standing member of the Asheville Mushroom Club


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