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2018 Summer Foray at Zaleski ODNR Complex

Summer Foray 2018 at Zaleski ODNR Complex

Dates:  July 14-15, 2018
Zaleski ODNR Complex in Vinton County; 29371 Wheelabout Rd, McArthur OH 45651
Foray Organizer:  
Martha Bishop, bishopm@ohio.edu (740) 593-4552

Please join us for our Summer Foray in the beautiful and diverse forests of southeastern Ohio.

We will feature nationally known mycologists Walt Sturgeon and John Plischke, III.  Walt will serve as chief identifier for the foray and John will present our featured talk:  Boletes of the Northeast and Beyond.  Both Walt and John are nationally recognized as expert identifiers of fungi, and both have won numerous awards for their fungal photographs.

John Plischke, III is the author of Good Mushroom Bad Mushroom: Who’s toxic, Where to find them, and how to enjoy them safely, and Morel Mushrooms and Their Poisonous Look-alikes.  John is a founding member of the Western Pennsylvania Mushroom Club, and serves as Chair of the Photography Committee for the North American Mycological Association.

Walt Sturgeon has authored or co-authored and provided photographs for several popular mushroom books including Mushrooms of Ohio, Waxcap Mushrooms of Eastern North America, Mushrooms and Other Fungi of the West Virginia High Country, and has recently published Mushrooms of the Northeast with Teresa Marrone.  Walt serves as Awards Committee Chair for the North American Mycological Association.

Campsites and Cabins are available at nearby Lake Hope State Park.  Due to limited availability of cabin space attendees are encouraged to make reservations NOW.  Call 1-866-644-6727 or visit the Ohio DNR website.  Reservations will fill up quickly.  Athens is the closest location for other options.




Some Early Spring Ohio Fungi

Welcome to the February installment of Mushrooms of the Month.

Flammulina velutipes by Walt Sturgeon

Pseudoplectania nigrella by Walt Sturgeon

Sarcoscypha austriaca by Walt Sturgeon

Urnula craterium by Walt Sturgeon

If you are interested in contributing to the mushrooms of the month please contact the web master using the contact form and he will provide you with submission information.

Mushroom Risotto Recipe

Yield 6 servings
Active Time 20 minutes
Total Time 50 minutes
5 cups chicken or vegetable broth, divided
1 cup warm water
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white button mushrooms, thinly sliced
1/2 ounce dried Porcini
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese


Bring Porcini and 1 cup water to boil in a saucepan. Simmer for 5 minutes and transfer Porcini with a slotted spoon to a cutting board.
Add broth to the Porcini liquid in sauce pan and just bring to a boil. Lower heat to simmer and keep warm.
Chop porcini mushrooms. Warm 2 tablespoons olive oil in deep large skillet on medium heat. Stir in Portobello and button mushrooms and cook until soft (3 minutes). Add Porcini and cook 2 minutes. Remove mushrooms and liquid and set aside.


Add 1 tablespoon olive oil to skillet and add the shallots. Cook for 1 minute and add the rice. Stir rice for 2 minutes to coat with oil.


When the rice turns a pale golden color pour in the wine and stir continuously until the rice absorbs the wine. Add 1/2 cup of broth and stir until the broth is absorbed. Repeat with remaining broth until all of the broth is absorbed and the rice is neither crunchy nor too soft (al dente), about 15 minutes.


Remove from heat. Stir in mushrooms with liquid, butter, chives and cheese. Season to taste with salt and pepper. Enjoy!