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!


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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.


Chicken Saute with Chanterelles

Recipe by Margot Eld: AMC Collection, Cooking with the Asheville Mushroom Club, p. 78

  • 6 chicken breasts, skinned
  • 1 lb. fresh chanterelles, cleaned and sliced
  • 1 onion, minced
  • 2 cloves garlic, finely chopped
  • 1 c. chicken stock
  • 1/4 c. dry white wine or bourbon
  • 1 c. heavy cream
  • 1/4 tsp. freshly grated nutmeg
  • 1 1/2 T. butter
  • 1 1/2 T. olive oil
  • salt to taste

Brown the chicken breasts in the butter and olive oil.  Remove from pan.  Saute the onion, garlic and chanterelles until the onion is translucent, but has not begun to brown.  Deglaze the pan with the wine or bourbon.  Add the stock, nutmeg, and reserved chiicken.  Cover the pan and cook over medium low heat for 10 - 15 minutes until the chicken is done, but not overcooked.  Remove the chicken to a heated platter, turn the heat to high, and reduce the sauce to about 1/2 - 1/4 cup.  Add salt to taste.  Then add the cream; bring to a boil, and reduce the sauce to the desired consistency.  Pour the chanterelle sauce over the chicken and serve.

Variations: Reduce the sauce lightly and serve with fresh fettuccine and lots of black pepper, accompanied by a Sauvignon Blanc.  When using bourbon instead of white wine,  reduce the sauce until it is very thick and serve with rice or a mixture of white and wild rice, accompanied by a medium bodied Cabernet Sauvignon or Merlot.  Serves 6.

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