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.


Become a member to receive our monthly newsletter, sign up for forays, and more!


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.

Squash and Mushroom Soup

Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p. 33

  • 1 clove garlic, diced
  • 6 T. olive oil, divided
  • 1 lb. wild mushrooms, cleaned and cut into bite-sized pieces (fresh, tender Dryad's Saddle would be a good choice)
  • 1 tsp. finely chopped parsley 
  • salt and pepper to taste
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 c. diced acorn or butternut squash
  • 2 potatoes, peeled, quartered, and sliced to 1/4 inch
  • 2 - 3 vegetable bouillon cubes, crushed
  • 6 c. cold water
  • 1 T. tomato paste

Saute garlic in 3 T. oil in a large skillet over medium heat for 1 minute.  Add mushrooms and parsley; cook and stir for 3 - 4 minutes; then reduce heat to low.  Add salt and pepper; continue cooking, stirring often, for 15 minutes; set aside.  Saute onions and carrots in olive oil for 10 minutes, stirring often.  Add a little water if vegetables begin to dry out.  Add squash, potatoes, bouillon cubes, and cold water.  Bring mixture to a boil.  Stir in tomato paste and simmer, stirring occasionally, over low heat for 25 minutes.  Add cooked mushrooms to the pot, stir well, and season with salt and pepper.  Cover and gently simmer for 15 minutes, then allow soup to sit for 5 minutes before serving.  Serves 4.

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