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.

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!

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.

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Penne with Mixed Mushrooms

Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p. 124

  • 8 oz. mini penne or med. curly egg noodles
  • 1 lb. firm mixed mushrooms (such as chicken, cremini, etc.), cut into small cubes (use only the tender edges of the chicken mushroom)
  • 1 leek, cut in half lengthwise, washed and sliced thinly
  • 2 cloves garlic, chopped
  • 2 lg. ripe tomatoes, seeds removed, cut into small cubes
  • 5 T. olive oil, or combination of butter and olive oil
  • salt and freshly ground pepper to taste
  • 1 c. freshly chopped parsley
  • finely chopped chives, oregano, or tarragon, as available
  • 1/4 lb. freshly grated Parmesan cheese

Cook pasta according to directions. Drain well and keep warm. Heat olive oil in a large pan; add garlic and leek. Turn heat to medium and saute for 5 minutes. Add mushrooms, stir to mix well and continue sauteing for about 10 minutes. Add tomatoes, salt and pepper; simmer for another 5 minutes. Add half the parsley, chives and other herbs to this mix. Add pasta to mushrooms and mix well. Put in a serving bowl. Top with freshly grated cheese and remaining herbs. Serves 4.


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