This gallery contains 28 photos.
Welcome to the October installment of Mushrooms of the Month. Ok, if you haven’t got out at all this year or attended any OMS forays, you might want to consider getting out this month! This is prime time for some … Continue reading
This gallery contains 1 photo.
This is the fourth installment of this five part series that I captured from early September to early October of 2011-12. Ever enchanting colors unfold on the forest floor as the leaves start to slowly decay with wonderful richness. Much … Continue reading
By Dave Miller
The weekend began with about 16 or so (many of them Board members) at Kirtland City Tavern to enjoy their menu and libations, where appropriate. During Friday night and Saturday am the area was subjected to a series of rather fierce thunderstorms. As it was still raining at 8:30 am, we think that many folks decided the foray had been canceled, at least that was our explanation for the low turnout, despite the wet summer which promised many specimens.
We convened at 9 am. After coffee and a variety of baked goods, Pat Morse spoke about the site and some DO’s and DON’T’s, especially as the storms made some of the cliffside areas slippery. Jerry Pepera outlined the day’s agenda, which was printed on half-sheets of paper, with a map of the area on the obverse side. Several groups explored different section of Pen Glen in the am, while a group visited Holden Arboretum and Chapin Forest in the pm.
Walt gave his usual excellent slide show on Fantastic Fungi. Amongst his beautiful photos Walt mentioned that folks do four different things with their fungal finds: picking, kicking, fixing, and pixing. Which category do you fit in? … I guess you can do more than one of those things.
We reconvened at the Kirtland City Tavern, with the following attending: Jerry & Cathy Pepera, Marita King, Bob Bartoletta, Mike Nagy & Karen Kelley, Marita King, Alan McClelland, Pete Richards, Deb Shankland, Martha Bishop, Dick & Judy Doyle, Walt Sturgeon, Alex, Jill, & Ryan Conway, Ian Adams, and Marie Anderson-Miller and I. Other attendees included Paul Balog, Brian Lewis & Laura Wilson, Bonnie Boyd, Ryan Vincent, and Bobby Hancock. Sunday am we catalogued the species list, Pete & Pauline Munk helping out (they’d also joined us for Friday dinner).
Deb Shankland did a yeoman’s job setting up breakfasts both Sat. & Sun. as well as getting the noon potluck on the table. Many thanks to her pitching in, taking Sharon Greenberg & Shirley McClelland’s place.
For a glimpse of more of the beautiful things we encountered view the link below
2013 OMS Summer Foray at Penitentiary Glen Reservation Overview by Alan McClelland
2013 OMS Pen Glen Summer Foray species list
By Marita King
ingredients:
1 Hericium of your choice ( H. coralloides, H. erinaceus or H. americanum)
1-2 Tbsp butter
1/2 small onion chopped
1-2 cups of cooked brown rice
pepper and salt to taste
Find Hericium species of choice (H. coralloides shown below)
Rinse and chop the mushroom. 
Saute chopped onion in butter, add mushroom and cook until lightly browned. 
Season mixture, add boiled or steamed rice, fry a couple of minutes and serve!
By Marita King
I make this quiche without a pie crust but that’s just for saving extra calories. I use any mushrooms, herbs, and cheeses that are handy at the time; the low-fat cottage cheese is optional for calorie savers and can be replaced with regular cheese. Addition of bacon and/or lightly steamed vegetables adds variety.
Mushroom Medley: Start with 1 Tbsp butter and 1 Tbsp of olive oil, saute ½ chopped onion, add chopped fresh garlic to taste and at least one pound of mushrooms cut into small pieces. Cook the mix until the mushrooms have exuded most of their liquid. Add 2 Tbsp Marsala (optional), 1 Tbsp balsamic vinegar, 2 Tbsp soy sauce, and fresh ground pepper to taste. Simmer and reduce mix to dryness.
Egg/Cheese Mix: In a big bowl mix 4 eggs, 1 cup shredded cheese, ½ cup low-fat cottage cheese, ¼ tsp salt, ¼ tsp pepper, fresh chopped chives and parsley.
Combine mushroom medley and egg mix, pour into a pie dish, bake 30-35 min at 375F. Let cool at least 15 min before serving.
Ohio Mushroom Society 