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 Tofu Salad

Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p. 38

This is a quick and easy recipe perfect for a hot summer day.

  • 4 c. thinly sliced mushrooms
  • 1 T. olive oil
  • 4 T. soy sauce or tamari, divided
  • 2 c. green beans, cut in 1/2 inch pieces
  • 8 oz. extra firm tofu, cut in 1/2 inch cubes
  • 3 c. water
  • 2 scallions, finely chopped
  • salt and pepper to taste
  • 1/2 c. watercress, finely chopped

Lightly saute mushrooms in olive oil. After they have cooked, add 1 T. soy sauce. Steam green beans 6 minutes until crisp and tender.  Heat tofu in water with 3 T. soy sauce for 5 minutes. Drain tofu and place in a serving dish. Add mushrooms, green beans, and scallions. Mix gently and add salt and pepper to taste. Sprinkle chopped watercress on top and serve. Serves 4.


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