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

March 2019: Greg Carter.
Greg Carter of Deepwoods Mushroom Farm will be speaking about the coveted morel mushrooms and giving a cooking demo!

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

Mushroom and Barley Soup

Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p. 29

  • 8 c. chicken or  vegetable broth
  • 1/2 c. pearl barley, rinsed and drained
  • 1/2 c. diced carrots (1/4 inch)
  • 1 T. fresh tarragon or 1 tsp. dried
  • 3 T. olive oil
  • 1 c. diced onion (1/4 inch)
  • 2 tsp. finely minced garlic
  • 10 oz.  mushrooms, quartered or cut into 1 inch pieces (use reconstituted and/or fresh)
  • 6 oz. fresh shiitake mushrooms, stems removed and cut into 1 inch pieces
  • salt and freshly ground black pepper, to taste
  • 3 T. dry sherry
  • 4 T. chopped fresh flat-leaf parsley

In a large, heavy soup pot, combine the broth, barley, carrots and tarragon; bring to a boil.  Reduce heat to medium-low and simmer, partially covered, until the barley is just tender but not mushy, no more than 30 minutes.  Heat the oil in a nonstick skillet over medium heat.  Add the diced onion and cook, stirring occasionally, until wilted, about 10 minutes.  Add the minced garlic and cook 3 minutes longer.   Add all the mushrooms (if using reconstituted mushrooms, squeeze them until they are fairly dry before adding to the pan), raise the heat to medium high and cook, stirring, for 10 minutes.  * (See Note) Add this mixture to to soup pot.  Season with salt and pepper to taste.  Cook the soup for 20 minutes.  Stir in the sherry and parsley, then adjust the seasonings.  Serve hot.  Serves 8.

Note: * After browning the mushrooms, put them aside.  You can heat sliced smoked sausage, diced ham, or cooked chicken pieces in a little oil in the saute pan for a few minutes, then add the meat/chicken to the soup with the mushrooms and continue cooking for an even heartier feast.


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