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.

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

Explore the Archives

Mushroom Spotlight

Learn about our local species.

Event Summaries

See what we've been up to.

Recipes

Delicious ways to cook your favorite fungi.

Chicken Saute with Chanterelles

Recipe by Margot Eld: AMC Collection, Cooking with the Asheville Mushroom Club, p. 78

  • 6 chicken breasts, skinned
  • 1 lb. fresh chanterelles, cleaned and sliced
  • 1 onion, minced
  • 2 cloves garlic, finely chopped
  • 1 c. chicken stock
  • 1/4 c. dry white wine or bourbon
  • 1 c. heavy cream
  • 1/4 tsp. freshly grated nutmeg
  • 1 1/2 T. butter
  • 1 1/2 T. olive oil
  • salt to taste

Brown the chicken breasts in the butter and olive oil.  Remove from pan.  Saute the onion, garlic and chanterelles until the onion is translucent, but has not begun to brown.  Deglaze the pan with the wine or bourbon.  Add the stock, nutmeg, and reserved chiicken.  Cover the pan and cook over medium low heat for 10 - 15 minutes until the chicken is done, but not overcooked.  Remove the chicken to a heated platter, turn the heat to high, and reduce the sauce to about 1/2 - 1/4 cup.  Add salt to taste.  Then add the cream; bring to a boil, and reduce the sauce to the desired consistency.  Pour the chanterelle sauce over the chicken and serve.

Variations: Reduce the sauce lightly and serve with fresh fettuccine and lots of black pepper, accompanied by a Sauvignon Blanc.  When using bourbon instead of white wine,  reduce the sauce until it is very thick and serve with rice or a mixture of white and wild rice, accompanied by a medium bodied Cabernet Sauvignon or Merlot.  Serves 6.


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