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

Join Us for FungiFest 2019!

Saturday, August 31st 9:30 AM – 5:00 PM at Warren Wilson College.
A daylong celebration of fungi, featuring displays, classes and workshops. More info.

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! October's meeting will take place on the 24th.

New Location for 2019!

The Murphy-Oakley Recreation Center.
It is located at 749 Fairview Road, Asheville, NC 28803.

Speaker Program

August 22: Giuliana Furci talks about the fungi of Chile .
August 29: Rachel Swenie talks about Mushrooms with teeth - the history, diversity, and edibility of the mushroom genus Hydnum.

2019 Schedule
Date Speaker
March 28 Greg Carter
April 25 William Padilla-Brown
May 30 Coleman McCleneghan
June 27 Tradd Cotter
July 25 Mike Hopping
August 22 Giuliana Furci
August 29 Rachel Swenie
September 26 Brian Looney
October 24 John Munafo
November Annual Business Meeting. Current members only.


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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.


Explore the Archives

Mushroom Spotlight

Learn about our local species.

Event Summaries

See what we've been up to.


Delicious ways to cook your favorite fungi.

May Musings

The end of the morel season has passed and we are again in the season of fungal famine. For some unknown reason the time period after morels and just before chanterelles is for the mycophogists among us fungally fruitless. Of course there are numerous woody polypores and the very occasional giant Stropharia (thankfully), but for the most part (without planning) the faithful fungiphiles are foiled.

Our edible plants foray provided some distraction for our wild food fanatics. Greens for the salad and herbs for the pot are quite abundant and widely spread. Those with only a little knowledge can usually gather a meal. Planting a garden helps to appease the forager in me, but I NEED MY FUNGI FOOD!!!

It is this time of year that a little planning ahead can get you through to the summer season. Do a little online research into mushroom cultivation. Oysters (Pleurotus) are easy and can even be cultivated on straw. The aforementioned May-fruiting Stropharia can be successfully cultivated in your yard. The oak logs that I inoculated 15 months ago are now covered with beautiful, big, brown shiitake caps.

So, what if you don’t have room to grow your own? Learn to preserve especially when your favorites fruit in abundance. I grew up in a time when “we would eat all we can and can all we can’t”. We either grew or foraged for a significant portion of our diet. Anything that couldn’t be consumed fresh was preserved for later use by drying, pressure canning, freezing, pickling, brining, candying (jelly, jam or fruit butter), and smoking. Just use your imagination, dry morels, can chanterelles, pickle meadow mushrooms, smoke and dry L. volemus, freeze oyster duxelles.

Just think how special one of those “planned ahead” treats would be right now!

Steve Peek
Field mycologist and long standing member of the Asheville Mushroom Club

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