Culinary Corner

Dinna Davis

MSSF Culinary Group April Dinner: "Not Boar-ing Spring Supper"
Dinner Captains: Anna Danich, Robert Hunt & Heather Lunan

Menu:
Main Dish:
~ Wild Boar & Porcini Lasagna
~ Vegetarian Alternative: Porcini Lasagna
Side dish:
~ Roasted Asparagus w/ Herb Vinaigrette, Garlic Bread
Salad:
~ Fresh Spring Greens with Strawberries
Dessert:
~ Candy Cap Tiramisu
~ Coffee & Tea

Some of the appetizers:
Thai inspired Lettuce Cups with Portobello and Shiitake Mushrooms, Oyster Chips, Russian Mushroom Caviar, Roasted Tofu with Black Trumpet Jam, Rustic Russian Soup, “Poco Picas”, Black Trumpet Artichoke Eggs, Arugula Salad with Sauteed Shiitake and Asparagus.

Our Spring Culinary Potluck was definitely not “boaring”! The main dish, a sumptuous lasagna incorporating several foraged and culinary mushrooms was the star of the evening. The side dishes paired well with the lasagna with black trumpets being the complement ingredient from appetizer to the main dish. The flavor profiles of the dishes were inspiring – showcasing our culinary members’ international backgrounds. The dishes were all inspiring whether they be a savory or sweet application. The dessert of candy cap tiramisu was the perfect end to the captivating feast.

There were smiles all around and delighted taste buds as members explored what flavors shined through with each dish. Fantastic job dinner team!

Once again, we had a full house – and our May Culinary Group Potluck, our last one of the season, will also be at capacity.

Upcoming May Culinary Group Potluck: A Persion Spring Party
Monday, May 6th
6:00 pm - 9:00 pm

Bring a dish that is mushroom themed in presentation or ingredients (main dishes, side dishes, soups, salads, desserts). Arrive at 6:00 p.m., eating begins at 7:00 p.m. Registration is required, and the fee will be collected at the event. Please do not come if you are not feeling well, have any symptoms of Covid-19, or if you are not fully vaccinated against Covid-19.

Location:
Hall of Flowers, Golden Gate Park
9th and Lincoln
San Francisco, California

The MSSF Culinary Group is open to all MSSF members who are interested in the gastronomical aspects of mushrooming as a participatory cooking group. Gatherings are generally held on the first Monday of each month at 7 p.m. at the San Francisco County Fair Building (Hall of Flowers). Members of MSSF and the Culinary Group, and their guests, are invited to attend.

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

Black Trumpets were the predominant mushroom for the culinary feast. Did you know:

Black Trumpet mushrooms range in color from brown, black, to gray and are identifiable by the lack of gills on the underside of the cap.
Black Trumpet mushrooms have a strong sweet, woodsy aroma and have a soft yet chewy texture with a rich, nutty, and smoky taste.
Black Trumpet mushrooms, botanically members of the Craterellus genus, belong to two species, Craterellus cornucopioides, which are commonly found in Europe, and Craterellus fallax, the predominant species in North America. Also known as the Horn of Plenty and the Trumpet of Death, Black Trumpet mushrooms are closely related to chanterelle mushrooms and are a true wild mushroom as they are difficult to cultivate domestically.
Black Trumpet mushrooms are favored for their delicate texture and smoky flavor and are used as an accent or garnish in lightly flavored dishes.
Black Trumpet mushrooms are high in vitamin B12, which helps maintain normal brain and nervous system functions, and contain some antioxidants.
Black Trumpet mushrooms are best suited for cooked applications such as sautéing, baking, or frying. Their delicate flavor can easily be overpowered by other flavors, so it is recommended to use the mushrooms by themselves and to place them in lighter preparations such as pasta, seafood recipes, soups, as a topping on pizza, or in a sauce.
Black Trumpet mushrooms pair well with garlic, caramelized onions, green onion, chives, thyme, sage, spearmint, horseradish, celery, leeks, peas, carrots, white wine, meats such as salmon, ham, rabbit, or poultry, eggs, lemon zest, orange juice, mirepoix, Parmigiano Reggiano, ricotta cheese, polenta, couscous, and black lentils.
In Europe, the Black Trumpet mushroom's wide availability and popularity earned it the moniker, "the poor man's truffle.” When cut crossways into small squares, the mushroom’s appearance somewhat resembled the more expensive truffles and was used to create impersonating truffle dishes.

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.

May 2024
Culinary Corner Dinna Davis MSSF Culinary Group April Dinner: "Not Boar-ing Spring Supper" *Dinner Captains: Anna Danich, Robert Hunt & Heather Lunan* Menu: Main Dish: ~ Wild Boar & Porcini Lasagna ~ Vegetarian Alternative: Porcini Lasagna Side dish: ~ Roasted Asparagus w/ Herb Vinaigrette, Garlic Bread Salad: ~ Fresh Spring Greens with Strawberries Dessert: ~ Candy Cap Tiramisu ~ Coffee & Tea Some of the appetizers: Thai inspired Lettuce Cups with Portobello and Shiitake Mushrooms, Oyster Chips, Russian Mushroom Caviar, Roasted Tofu with Black Trumpet Jam, Rustic Russian Soup, “Poco Picas”, Black Trumpet Artichoke Eggs, Arugula Salad with Sauteed Shiitake and Asparagus. Our Spring Culinary Potluck was definitely not “boaring”! The main dish, a sumptuous lasagna incorporating several foraged and culinary mushrooms was the star of the evening. The side dishes paired well with the lasagna with black trumpets being the complement ingredient from appetizer to the main dish. The flavor profiles of the dishes were inspiring – showcasing our culinary members’ international backgrounds. The dishes were all inspiring whether they be a savory or sweet application. The dessert of candy cap tiramisu was the perfect end to the captivating feast. There were smiles all around and delighted taste buds as members explored what flavors shined through with each dish. Fantastic job dinner team! Once again, we had a full house – and our May Culinary Group Potluck, our last one of the season, will also be at capacity. Upcoming May Culinary Group Potluck: A Persion Spring Party Monday, May 6th 6:00 pm - 9:00 pm Bring a dish that is mushroom themed in presentation or ingredients (main dishes, side dishes, soups, salads, desserts). Arrive at 6:00 p.m., eating begins at 7:00 p.m. Registration is required, and the fee will be collected at the event. Please do not come if you are not feeling well, have any symptoms of Covid-19, or if you are not fully vaccinated against Covid-19. Location: Hall of Flowers, Golden Gate Park 9th and Lincoln San Francisco, California The MSSF Culinary Group is open to all MSSF members who are interested in the gastronomical aspects of mushrooming as a participatory cooking group. Gatherings are generally held on the first Monday of each month at 7 p.m. at the San Francisco County Fair Building (Hall of Flowers). Members of MSSF and the Culinary Group, and their guests, are invited to attend. ~Remember to bring your fungal finds to the culinary dinner~ Share with the group and obtain identification Black Trumpets were the predominant mushroom for the culinary feast. Did you know: Black Trumpet mushrooms range in color from brown, black, to gray and are identifiable by the lack of gills on the underside of the cap. Black Trumpet mushrooms have a strong sweet, woodsy aroma and have a soft yet chewy texture with a rich, nutty, and smoky taste. Black Trumpet mushrooms, botanically members of the Craterellus genus, belong to two species, Craterellus cornucopioides, which are commonly found in Europe, and Craterellus fallax, the predominant species in North America. Also known as the Horn of Plenty and the Trumpet of Death, Black Trumpet mushrooms are closely related to chanterelle mushrooms and are a true wild mushroom as they are difficult to cultivate domestically. Black Trumpet mushrooms are favored for their delicate texture and smoky flavor and are used as an accent or garnish in lightly flavored dishes. Black Trumpet mushrooms are high in vitamin B12, which helps maintain normal brain and nervous system functions, and contain some antioxidants. Black Trumpet mushrooms are best suited for cooked applications such as sautéing, baking, or frying. Their delicate flavor can easily be overpowered by other flavors, so it is recommended to use the mushrooms by themselves and to place them in lighter preparations such as pasta, seafood recipes, soups, as a topping on pizza, or in a sauce. Black Trumpet mushrooms pair well with garlic, caramelized onions, green onion, chives, thyme, sage, spearmint, horseradish, celery, leeks, peas, carrots, white wine, meats such as salmon, ham, rabbit, or poultry, eggs, lemon zest, orange juice, mirepoix, Parmigiano Reggiano, ricotta cheese, polenta, couscous, and black lentils. In Europe, the Black Trumpet mushroom's wide availability and popularity earned it the moniker, "the poor man's truffle.” When cut crossways into small squares, the mushroom’s appearance somewhat resembled the more expensive truffles and was used to create impersonating truffle dishes. 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 Newsletter - May 2024