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.


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Learn about our local species.

Event Summaries

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Delicious ways to cook your favorite fungi.

Baked Trout with Apricot Chanterelles

Recipe by Charlotte Caplan.

A few chanterelles will enhance an omelet or almost any other egg dish. But here’s a more elaborate way to serve chanterelles which I worked up last year, too late to get it into the AMC Cookbook. It’s an easy recipe, but impressive enough to serve at a dinner party.

  • 1 Tbs olive oil
  • 2 Tbs butter
  • 1 medium onion or 3-4 shallots – finely chopped
  • 8 oz (or more) fresh chanterelles – cleaned and finely chopped
  • 1/2 cup white wine
  • 2 fresh apricots
  • Salt & pepper
  • 2 tbs finely chopped fresh parsley
  • 4 small fillets of fresh trout (rainbow, steelhead or any other trout variety)
  • More butter (optional)

Pre-heat the oven to 400F.

Heat the oil and butter in a frying pan. Don’t let the butter brown. Add the onions or shallots and stir for a couple of minutes until softened but not browned. Add the chanterelles and cook gently for about five minutes, stirring frequently.

Meanwhile boil some water and dunk the apricots to loosen the skin. Peel the apricots, remove the pits, and chop them finely.

Add the white wine to the mushroom mixture, let it boil and reduce by at least half. Then add the apricot, seasonings and parsley. Stir well and cook for a minute or two, then set aside. The mixture should be fairly dry, more like stuffing than a sauce (it can be frozen at this point for later use).

Rinse the trout and pat it dry with paper towels. Line a roasting tin with foil and lay the trout in it, skin side down. Spread the mushroom mixture generously on top of each fillet, dot with small pieces of butter, and cover loosely with a smaller sheet of foil

Bake for about 15 minutes. Serve trout carefully leaving the skin attached to the foil and the mushroom mixture still on top.

Good accompaniments: a plain risotto and green beans steamed and then tossed in butter and garlic.

Adaptations: This recipe works well with frozen chanterelles, or with a duxelles of chanterelles, in which case adjust the quantities of any ingredients that are already incorporated into your duxelles. You can substitute dried apricots for fresh ones, soaking them first in hot water until they are soft.

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