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.

Tree Ears with Bean Thread

Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p.127

Tree ears give wonderful texture and interest to this delicious Asian vegetarian main dish. 

  • 3 T. tamari or soy sauce
  • 2 T. brown rice vinegar
  • 1 T. mirin sauce (optional)
  • 1 pkg. bean thread or cellophance noodles
  • 1/2 tsp. toasted sesame oil
  • 2 cloves garlic, minced
  • 1 T. grated fresh ginger root
  • 1/2 c. sliced green onions
  • 1/2 c. snow peas
  • 1/2 c. grated carrot
  • 1/2 c. sliced tree ear mushrooms
  • 1 egg, lightly beaten

Mix tamari, vinegar and mirin together in a bowl and set aside. Soak noodles in a large bowl of hot water for 15 minutes or until soft. Drain and set aside. Place oil in a non-stick fryiing pan over medium-high heat. Add garlic and ginger and cook until garlic just begins to color. Add onions, carrot and snow peas, and stir fry for a few minutes. Add tree ears and cook for one more minute. While stirring, drizzle the egg in slowly. Stir and cook until the egg is evenly distributed through the vegetables. Now add noodles and quickly pour soy suce mixture over them. Stir everything together and cook until the noodles become transparent and stained with sauce, approximately 3 - 5 minutes. Serves 2 hungry people.

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