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.

Speaker Program

July 2018: Scott Pavelle.
Scott will share his knowledge on boletes, including explanation of a key he developed to help ID boletes as well as culinary tips for boletes!

2018 Schedule
Date Speaker
March 29 Mike Hopping
April 26 Mike Hopping
May 31 Marc Williams
June 28 Andy Methven
July 26 Scott Palvelle
August 30 Mike Hopping
September 27 Mark Brenner
October 25 Brandon Matheny
November 29 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

K's New England Clam-less Chowder

Recipe by: Cooking with the Asheville Mushroom Club, Raleen Wilson and Chris Tullar, p. 27

  • 2 1/2 c. peeled and finely chopped potatoes
  • 1 c. chopped and sauteed onion
  • 1 cube chicken or vegetable bouillon
  • 1 tsp, Worcestershire sauce
  • 1/2 tsp. fresh chopped thyme
  • 1/2 tsp. pepper
  • butter or oil for sauteing
  • 3/4 lb. oyster mushrooms, cleaned and chopped
  • 2 cloves garlic, chopped
  • 2 c. milk
  • 1 c. light cream
  • 2 T. flour
  • 1 T. salt
  • 2 T. kelp powder
  • oyster crackers to garnish

Boil potatoes, onion, bouillon, Worcestershire sauce, thyme, and pepper in 1 1/2 c. water until soft.  Saute mushrooms and garlic in a small amount of  butter or oil.  Mix together the milk, cream, flour, and salt.  Add milk mixture, mushrooms, and kelp to the potatoes and cook until think and bubbly.  Serve oyster crackers as garnish.


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