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

Halibut with Fresh Mushrooms

Recipe by Margot Eld: AMC Collection, Cooking with the Asheville Mushroom Club, p. 96

A simple saute is often the best way to enjoy fresh mushrooms. For those more adventurous cooks, I've found a recipe that should be an interesting alternative way to cook with this month's mushroom, the Polyporous umbellatus. This is a delicious recipe from AMC member Margot Eld. You can add your own originality by using a wide variety of fresh mushrooms or mild fish, so it's fun to play with! -Ginger

  • 2 T. minced onion
  • 1/2 c. chopped green pepper (can substitute 1 sliced zucchini)
  • 3 cloves garlic, minced
  • 4 T. olive oil, divided
  • 1 (16 oz.) can Italian tomatoes
  • 1 (3 oz.) can tomato paste
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 1 T. fresh basil
  • 2 c. grated Parmesan cheese
  • 1 c. dry bread crumbs, seasoned with 1/2 tsp. savory
  • 4 T. butter
  • 6 giant Puffball or other large puffball slices, each 1/2 inch thick 
  • 1 egg, slightly beaten with 1 T. milk
  • 6 slices mozzarella cheese (preferably fresh)

Place stock in a heavy-bottomed soup kettle, and bring to a slow simmer over medium heat. Meanwhile, over medium-high heat, heat butter and olive oil in medium sized saucepan. When foam has subsided, add garlic and chopped onion. Saute, stirring occasionally, until the onion is transparent, about 1 minute. Add fresh mushrooms and saute, stirring frequently until mushroom liquid has evaporated and slices begin to brown. Add to simmering stock, together with tomatoes, salt and pepper. Simmer very gently, uncovered, until flavors are well-blended and slices are tender, at least 30 minutes. (Alternatively, soup can be slow-cooked in a crock pot for several hours.) Just before serving, stir parsley into soup. Beat eggs with a fork in a small bowl until blended. Add beaten eggs slowly to simmering soup, beating constantly with a long-handled fork. Eggs will spin out in threads. To serve, place a piece of toasted bread in each of four soup plates. Ladle hot soup over bread slices. Sprinkle with freshly grated Parmgiano-Reggiano, and serve immediately, accompanied by grated cheese. Yields 4 - 6 servings.


Join the conversation in AMC's Yahoo Forum.

Go to Our Forum