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.

Penne with Mixed Mushrooms

Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p. 124

  • 8 oz. mini penne or med. curly egg noodles
  • 1 lb. firm mixed mushrooms (such as chicken, cremini, etc.), cut into small cubes (use only the tender edges of the chicken mushroom)
  • 1 leek, cut in half lengthwise, washed and sliced thinly
  • 2 cloves garlic, chopped
  • 2 lg. ripe tomatoes, seeds removed, cut into small cubes
  • 5 T. olive oil, or combination of butter and olive oil
  • salt and freshly ground pepper to taste
  • 1 c. freshly chopped parsley
  • finely chopped chives, oregano, or tarragon, as available
  • 1/4 lb. freshly grated Parmesan cheese

Cook pasta according to directions. Drain well and keep warm. Heat olive oil in a large pan; add garlic and leek. Turn heat to medium and saute for 5 minutes. Add mushrooms, stir to mix well and continue sauteing for about 10 minutes. Add tomatoes, salt and pepper; simmer for another 5 minutes. Add half the parsley, chives and other herbs to this mix. Add pasta to mushrooms and mix well. Put in a serving bowl. Top with freshly grated cheese and remaining herbs. Serves 4.

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