OMS Calendar of Events – 2018

OMS “Mini” Forays for 2018

West Branch State Park – Saturday, May 5th, 10 AM.  Contact Bryan Lewis at bwaynelewis@gmail.com or (917) 475-6135 for more information.

Hiram Ohio – Sunday, May 6th, 2 PM.  Contact Walt Sturgeon at mycowalt@comcast.net to register.

Wayne National Forest – May 6th.  This is part of the Wayne National Forest Bioblitz in partnership with Rural Action. Contact Martha Bishop at bishopm@ohio.edu or (740) 593-4552 for more information.

Wakeman – Sunday, June 24, 10:30 a.m. – 1 p.m. Please contact Pete Richards at peterichards@oberlin.net to register.

South-central Ohio – Sunday, July 29, 10 a.m. – 1 p.m.   Contact Shirley McClelland at (740) 215-5883 to register.

Northwest Ohio – Saturday, September 29, time TBD.  Contact Bob & Joanne at (567) 208-3443.

Trumbull County – Sunday, September 30, 1 – 4 p.m.  Contact Pauline Munk at pjm23sag@gmail.com to register.

Columbiana County – Sunday, October 14, 11 a.m. – 2 p.m.  Contact Walt Sturgeon at mycowalt@comcast.net to register.

Central Ohio – Saturday, October 20, 10 a.m. – 1 p.m.  Contact Sharon Greenberg at d.greenberg@att.net or (330) 457-2345 to register.

OMS 2018 Summer Foray

Please join us for our Summer Foray July 14-15 at the recently renovated Zaleski ODNR Complex, 29371 Wheelabout Road, McArthur, Ohio 45651.

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.

Click here for full details: Mushroom Log – May/June 2018

OMS 2018 Fall Foray

We are happy to return to Hiram, Ohio on the weekend of October 6 & 7.  Our foray mycologist and speaker will be Walt Sturgeon, author of Mushrooms of Appalachia, due out soon.  There will be limited on-site lodging available.  More details will be available in the next issue of the Mushroom Log.  In the meanwhile, contact Debra Shankland at dks@clevelandmetroparks.com for more information.

Other regional programs

Bentleyville, Ohio – Saturday, May 5, 7:30 p.m.  Illustrated slide talk on the Mushrooms of Ohio by Jerry Pepera.  Free and open to the public.  See http://clevelandnaturalscienceclub.org/may-2014-2/may-2014/ for more information.

Parma, Ohio – Three-part mushroom workshop May 10 – 12.  Includes two evening classes and ID workshop, a Saturday foray, plus the Cleveland Metroparks mushroom guide.  $17 fee includes all three parts and the guide.  Space is limited.  More information and registration is available at https://www.clevelandmetroparks.com/parks/programs-events/2018/west-creek-reservation/may/for-adults-only-mushrooms-i-ii-iii?instance=45737

Dawes Arboretum – Saturday, July 7 and Saturday, October 13.  3-5 PM. Basic mushroom identification classes. Event details are here: https://dawesarb.org/blog/events/summer-mushroom-foray-2/

Beaver Creek Wildlife Education Center – Saturday, July 7 from 9:00 – noon – Mushrooms. Walt Sturgeon, a nationally recognized amateur mycologist with over 40 years of experience, will lead this event. This workshop will include a slide program, a collecting field trip, and a mushroom display. There will be information on distinctive, edible, and toxic species, basic taxonomy, fungal ecology, folklore, cooking tips, and ethnomycology (people and mushrooms). Participants may have edible mushrooms to take home. Participants are asked to bring a basket and wax bags or wax paper for collecting the mushrooms. Portions of the walk may be moderate to difficult walking. Please wear comfortable shoes and dress for the weather. Class size is limited to 22, so register early at beavercreekw@aol.com. Website: https://www.beavercreekwildlife.org/

Scenic Vista Park Mushroom display and walk – July 8, 2:00 – 4:00 PM
No RSVP required
http://www.bicycletrail.com/SVP.htm

Beaver Twp. Nature Preserve mushroom display and walk Oct 13, 1:30-3:30
http://beavertwpparks.webs.com/nature-preserve
No RSVP required.

Dick Grimm Memorial Banquet

This popular annual event will take place on Saturday, November 3, 6:30 p.m. at Wooster’s Broken Rocks restaurant.  We very much look forward to a presentation by mycologist, author and university professor Nicholas P. Money.  Registration information will be available in June.

NAMA Foray – 2018

The North American Mycological Association has just opened registration for the National Foray, which will be held in Salem, OR from October 11–14, at the Macleay Conference Center.

NAMA will hold its first Regional Foray in Mississippi at The Gray Center in Canton, MS, just north of Jackson.  This will take place June 28 – July 1.

Please see the NAMA website (www.namyco.org) for more information or to register.

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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.

Best Recipe for Large Morels

It seems a shame to cut up the large specimens that are sometimes found in great abundance around dead or dying elms. If Lady Luck has blessed you with such a find, try this easy recipe for stuffed Morels.
Morels Stuffed with Cheese
1/4 cup panko or other dry bread crumbs
1/4 cup grated Munster cheese
1/4 teaspoon basil
12 large morels: Prepare these with a quick soak in boiling water to which a handful of salt has been added. Drain and pat gently dry. Slit one side to insert cheese filling.
Place morels in a shallow browning pan slit side up, and brush with butter.
Broil for 5 minutes or until the mushrooms brown and the cheese melts.
Now go out and enjoy the hunt!
-From Shirley McClelland

March Mushrooms of the Month

Gallery

This gallery contains 5 photos.

Welcome to the March installment of Mushrooms of the Month. Note that “Mushrooms of the Month” refers to the mushroom photos which were submitted for publication in a given month, not necessarily that they are commonly found in that month. … Continue reading

Musings on cooking for the mycophagist

For the mycophagists among us… just wanted to share my new favorite method of preparing mushrooms – roasted!  It’s incredibly easy and can be used as the basis for side dishes or even the main part of a vegetarian meal.  This method can be used with either whole or sliced mushrooms, but using whole or large chunks really looks beautiful, and the end result is that you have a big meaty chunk of mushroom that is crispy on the edges and tender in the middle.  Most fleshy mushrooms are suitable for this.  My favorites are maitake, oyster, and shitake, but even store bought cremini or white buttons work very well.  You can even use dried and rehydrated mushrooms so you can enjoy this with your stash from the fall.

The basic recipe is to preheat the oven to between 400 and 450 degrees, and I like to also preheat the pan at the same time.  Use a large rimmed baking pan such as a jellyroll style pan or large cast iron skillet.  Cut the mushrooms to desired size or leave whole.  Mix about 1.5 lbs of mushrooms with ¼ cup of olive oil or clarified butter in a bowl, and season to taste with salt and pepper.  Take heated pan out of the oven, dump in the mixture, arrange pieces is a single layer, and pop back into the oven. Total roasting time is 20-30 minutes depending on the size of the chunks.  Stir or flip the mushrooms about half way through cooking to get both sides crispy.  If the mushrooms are giving off a lot of liquid, you can pour off the excess and return the pan to the oven to finish.  Save the cooking liquid for another use, it’s really flavorful.

Seasoning variation are endless.  Thyme and rosemary are my favorite herbs to add to the mushrooms as they roast.  Chives and parsley are best if sprinkled on top after cooking.  If you want to use garlic, either use whole peeled cloves from the beginning, or add chopped garlic at the half way point so the pieces don’t get burned and bitter. Smoked salt adds another layer of dimension to the dish.  Serve as is, or even top with sour cream or a fried egg.

True to my promise form the fall foray, I would like to share with everyone the recipe for Phyllis Grimm’s “The Old Woodsman’s Oyster Mushroom and Onion Soup.”  This is a mushroomy version of French onion soup, and is a special treat if topped with a slice of toasted French bread and cheese, then browned under the broiler.

The Old Woodsman’s Oyster Mushroom and Onion Soup

  • 3 onions sliced and halved.
  • 4 T butter or margarine
  • 4 cups beef consume or well-seasoned vegetable broth
  • 1 tsp Worcestershire sauce
  • 2 cups dried oyster or maitake mushrooms (or others)

Melt butter in a stock pot.  Add onions and cook on medium for 30 minutes or until they are tender and starting to caramelize.  Stir occasionally.  Add mushrooms, broth, and Worcestershire sauce.  Bring to a boil, then reduce heat.  Cover and simmer for 30 minutes making sure mushrooms are completely tender.

Makes about 6 one cup servings.

There you have it. This is extremely adaptable, and can be up scaled for a crowd. Using a really flavorful broth or stock is key.   At the foray, I used the fresh maitake Walt had given me a few days before, and roasted it as described above before adding to the soup.

Hope these ideas help keep you warm until summer.

-Sharon Greenberg

Mushroom Risotto Recipe

Yield 6 servings
Active Time 20 minutes
Total Time 50 minutes
Ingredients
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

risotto_ingredients

Instructions
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.

risotto_saute_mushrooms

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.

risotto_rice

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.

risotto_add_broth

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

risotto_done

Winter Mushrooms of the Month

Welcome to the Winter installment of Mushrooms of the Month.

Ganoderma applanatum by Walt Sturgeon

Ganoderma applanatum by Walt Sturgeon

Fomitopsis pinicola by Walt Sturgeon

Fomitopsis pinicola by Walt Sturgeon

Fomitopsis betulina by Walt Sturgeon

Fomitopsis betulina by Walt Sturgeon

Flamulina velutipes by Walt Sturgeon

Flamulina velutipes by Walt Sturgeon

Tubaria CF by Walt Sturgeon

Tubaria furfuracea 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.