Culinary Corner

March MSSF Culinary Group Dinner: "Vive La France"
Dinner Captain: Jacques Manuera

Menu:
Main Dish: Agneau Pacal (Spring Lamb)
Vegetarian Alternative:
Roast Cauliflower Steak Topped with King Trumpets, Cheese & Asparagus in Thyme White Wine Sauce
Side dish: Riz Pilaf Aux Champignons Sauvages (Rice Pilaf with Black Trumpet mushrooms)
Classic French Bistro Salad w/ Baguette
Dessert: Meringue and Seasonal Fruit with Candycap Mushroom & Cardamom Sauce

Some of the appetizers:
Gateau aux Pomme, Faux Escargo, Marinated Mushroom Bruschetta, Morel Biscuits, Sweet Potatoes with black trumpets, Roasted Veggies with oysters, Mushroom Pate, Wafu Marinated Mushrooms, Marinated Shiitake, Black Trumpet Pizza, Truffle Cheese Platter, Mushroom and Beef Pastries, Chanterelles with garlic and pork, Porcini dusted tofu, Chicken Liver Pate, Yellow Foot Salad, Creamy Chanterelle Soup, Chanterelle a la Grecque, Homemade Organic Sourdough Bread.

Another successful and delicious dinner. The lamb was succulent and juicy and the vegetarian dish combined cauliflower steaks with big slices of king trumpet mushrooms, cheese, and asparagus and infused with a delicious sauce. The rice pilaf was prepared with plenty of black trumpets. A delicious salad was accompanied by fresh baguettes. The desert was generously sized cardamom-infused meringues with fresh whipped cream and berries. Well done dinner team! We had a full house again with special visitors Raymond Archambault (Curator of the macrofungi collection, Fungarium CMMF) and Kit Leung from Canada.

~Remember to bring your fungal finds to the culinary dinner~
Share with the group and obtain identification

MSSF Culinary Group

The MSSF Culinary Group is open to all members interested in the gastronomical aspects of mushrooming. We meet on the first Monday of each month, with a few exceptions when a holiday falls on the first Monday, to enjoy each other’s company and have a delicious meal. The dinners are open to current members of MSSF and the Culinary Group, and their guests. We are united in our love of cooking as well as our love of mushrooms.

All participants contribute, either as part of the team that prepares the dinner, or by bringing an appetizer to share. Traditionally, the dinners have been designed to take advantage of the wild mushrooms available, as well as the best and freshest food of the season. The menus are centered on mushrooms, ethnic foods, a particular main ingredient, or a holiday near the time of the dinner. Each dinner is led by a “captain” who sets the menu and organizes volunteers to cook the dishes, as well as handle setup and cleanup.

The Culinary Group is a participatory cooking group. It’s an opportunity to practice your skills and to learn from more experienced cooks. We also help with special events such as the Fungus Fair, and snacks for the general meetings.

To be part of the fun and food, here are the practicalities:

Your regular MSSF membership dues must be paid up. (Regular membership dues cannot be paid at Culinary dinners, you must use the online membership billing feature of the MSSF web site .)
MSSF Online Calendar then click on the event, or go to the Members Only area and after logging in, click on event registration .
For assistance or additional information, email Culinary Group questions to Paul Lufkin or Maria Pham.

March 2024
Culinary Corner March MSSF Culinary Group Dinner: "Vive La France" Dinner Captain: Jacques Manuera Menu: Main Dish: Agneau Pacal (Spring Lamb) Vegetarian Alternative: Roast Cauliflower Steak Topped with King Trumpets, Cheese & Asparagus in Thyme White Wine Sauce Side dish: Riz Pilaf Aux Champignons Sauvages (Rice Pilaf with Black Trumpet mushrooms) Classic French Bistro Salad w/ Baguette Dessert: Meringue and Seasonal Fruit with Candycap Mushroom & Cardamom Sauce Some of the appetizers: Gateau aux Pomme, Faux Escargo, Marinated Mushroom Bruschetta, Morel Biscuits, Sweet Potatoes with black trumpets, Roasted Veggies with oysters, Mushroom Pate, Wafu Marinated Mushrooms, Marinated Shiitake, Black Trumpet Pizza, Truffle Cheese Platter, Mushroom and Beef Pastries, Chanterelles with garlic and pork, Porcini dusted tofu, Chicken Liver Pate, Yellow Foot Salad, Creamy Chanterelle Soup, Chanterelle a la Grecque, Homemade Organic Sourdough Bread. Another successful and delicious dinner. The lamb was succulent and juicy and the vegetarian dish combined cauliflower steaks with big slices of king trumpet mushrooms, cheese, and asparagus and infused with a delicious sauce. The rice pilaf was prepared with plenty of black trumpets. A delicious salad was accompanied by fresh baguettes. The desert was generously sized cardamom-infused meringues with fresh whipped cream and berries. Well done dinner team! We had a full house again with special visitors Raymond Archambault (Curator of the macrofungi collection, Fungarium CMMF) and Kit Leung from Canada. ~Remember to bring your fungal finds to the culinary dinner~ Share with the group and obtain identification MSSF Culinary Group The MSSF Culinary Group is open to all members interested in the gastronomical aspects of mushrooming. We meet on the first Monday of each month, with a few exceptions when a holiday falls on the first Monday, to enjoy each other’s company and have a delicious meal. The dinners are open to current members of MSSF and the Culinary Group, and their guests. We are united in our love of cooking as well as our love of mushrooms. All participants contribute, either as part of the team that prepares the dinner, or by bringing an appetizer to share. Traditionally, the dinners have been designed to take advantage of the wild mushrooms available, as well as the best and freshest food of the season. The menus are centered on mushrooms, ethnic foods, a particular main ingredient, or a holiday near the time of the dinner. Each dinner is led by a “captain” who sets the menu and organizes volunteers to cook the dishes, as well as handle setup and cleanup. The Culinary Group is a participatory cooking group. It’s an opportunity to practice your skills and to learn from more experienced cooks. We also help with special events such as the Fungus Fair, and snacks for the general meetings. To be part of the fun and food, here are the practicalities: Your regular MSSF membership dues must be paid up. (Regular membership dues cannot be paid at Culinary dinners, you must use the online membership billing feature of the MSSF web site .) The Culinary Group has an annual $10 per family membership fee. This is a Special-interest-group membership fee that is separate from, and in addition to, regular MSSF dues. The Culinary dues *can* be paid at the dinners to the Culinary Group bookkeepers. To cover the cost of the facility rental and the dinner’s ingredients, most dinners cost $20 for MSSF-Culinary Group Members. MSSF-members attending the Culinary group for the first time pay $25. And non-MSSF members who attend as guests of members pay $25. (Occasionally, a dinner may have a different cost due to ingredient expenses, if so, it would be stated on the dinner reservation page.) The Culinary Group is participatory - each member is expected to participate as part of a dinner team once per season. At dinners where you are not part of the team, you should bring an appetizer to share with the group. The facility can hold 60 members seated for dinner, thus that is the limit for reservations. Reservations are required and must be made no later than the Wednesday before the dinner. Members bring their own dinner beverage, tableware and table covering. Dishes, utensils, glassware, linens, etc. are not provided. The MSSF Mushroom season is Sept - May. Regular dinners occur Oct-Nov, and Jan-May. December features a special Holiday Dinner open to all MSSF members and their guests. Over the years, the Holiday Dinner has been done in a variety of formats: potluck, partial potluck (some catered items, some member contributions), fully catered, and hosted by a restaurant. MSSF Online Calendar then click on the event, or go to the Members Only area and after logging in, click on event registration . For assistance or additional information, email Culinary Group questions to Paul Lufkin or Maria Pham.
Mycena News – Special Edition - March 2024