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.

Shiitake Hot and Sour Soup

Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p. 31

Here's a very tasty soup from the AMC Cookbook that illustrates how you can creatively adapt basic recipes to include interesting mushrooms. Add wood ear mushrooms and/or substitute other vegetables for peas to transform this soup into your own specialty! (See suggestions in parentheses.)

  • 4 dried shiitake, presoaked and drained - strain and reserve liquid
  • (1 handful of fresh wood ear mushrooms - adds excellent flavor and texture!)
  • 4 oz. firm tofu
  • 2 oz. canned bamboo shoots
  • 2 1/2 c. vegetable stock 
  • 2 oz. fresh or frozen green peas (or substitute an equal amount of fresh broccoli flowerettes, miniature corn, sliced carrots, green onions, red or green bell peppers, etc.)
  • 1 T. dark soy sauce
  • 2 T. white wine vinegar
  • 2 T. cornstarch
  • salt and pepper to taste
  • sesame oil

Cut shiitake mushrooms, bamboo, and tofu into thin strips. (Cut vegetables into bite sized pieces.) Bring stock to boil and add mushrooms, bamboo, tofu, and peas (or other vegetables). Simmer for 2 minutes. Mix soy sauce, vinegar and cornstarch with 2 T. stock. Stir into soup with remaining stock and reserved mushroom liquid. Add salt and lots of pepper. Simmer for 2 minutes, add sesame oil, and serve. Serves 4. (This soup is delicious served with fried wonton wrapper strips.)

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