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.


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!


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


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


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


Morel and Crab Casserole

Recipe by Steve Peek: AMC Collection, Cooking with the Asheville Mushroom Club, p. 101

  • 1 lb. fresh morels (or equivalent dried)
  • 1 medium sweet onion, chopped
  • 1 lb..htmaragus, cut in 1 inch pieces
  • olive oil for casserole dish
  • fresh chopped basil to taste
  • fresh chopped parsley to taste
  • salt to taste
  • fresh chopped oregano to taste
  • 1 lb. crabmeat
  • 8 oz. cottage cheese
  • grated Swiss cheese to taste

Layer fresh or reconstituted morels, onion, and.htmaragus in an oiled casserole dish.  Add large pinches of basil and parsley, a dash of salt, and a small pinch of oregano.  Add a layer of crab and cottage cheese.  Continue layering until all ingredients are used.  Top with the Swiss cheese and bake at 350 for 1 hour.  Serve with crusty bread and Pinot Noir.  Serves 4 - 6.

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