Culinary Corner

Dinna Davis

MSSF CULINARY CORNER - September 2024

As we approach the end of our Summer and eagerly anticipate Fall, I think back on last year and the mother lode size of some mushrooms that Nature provided. Below, Porcini and Chicken of the Woods from the PNW last year.

Have you started seeing any of these popping up already? I stumbled upon a COW just this week – couldn’t miss that bright orange/yellow!

Chicken of the Woods
Chicken of the Woods is a wild mushroom that provides the “ahhhhh!” effect visually (with its vibrant color and texture) and rich flavor (lemony undertones similar to…chicken and even seafood like lobster and crab).

When it comes to preparing COWs, I like to keep it simple.

Sauté: This is a simple method that brings out their natural flavors. Heat a frying pan over medium heat, add butter or oil, and sauté the mushrooms until they become tender and golden brown, then season with salt, pepper, and herbs of your choice.

Grill: Preheat your grill to medium-high heat and brush the mushrooms with oil or a marinade. Grill them for a few minutes on each side until they develop grill marks and are cooked through. You can even cut them into chunks and skewer them for easier grilling.

Roast: This method can intensify their flavors. Preheat your oven to 375°F, toss with oil, salt, pepper, and fresh herbs or spices. Spread onto a baking sheet and roast for 15-20 minutes or until browned and tender.

Porcini
When you forage Porcini, it’s like a sensory overload. Taking in its scent before you place it in your basket….the scent as it permeates your home while it is dehydrating…and you cannot escape the invitation to deliciousness while it is being prepared.

Porcini has a deep earthy, and nutty flavor and are big on umami. Whether dehydrating to get a stronger flavor, using the spongy underside of the cap to make an incredible stock, or preparing them for a quick sauté, risotto, pasta or soup, Porcini is a very choice wild mushroom because of its flavor and versatility.

Are you ready for our Season to begin? I’m getting hungry already!

Keep foraging, keep creating, keep inspiring, keep cooking!

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.

September 2024
Culinary Corner Dinna Davis MSSF CULINARY CORNER - September 2024 As we approach the end of our Summer and eagerly anticipate Fall, I think back on last year and the mother lode size of some mushrooms that Nature provided. Below, Porcini and Chicken of the Woods from the PNW last year. Have you started seeing any of these popping up already? I stumbled upon a COW just this week – couldn’t miss that bright orange/yellow! Chicken of the Woods Chicken of the Woods is a wild mushroom that provides the “ahhhhh!” effect visually (with its vibrant color and texture) and rich flavor (lemony undertones similar to…chicken and even seafood like lobster and crab). When it comes to preparing COWs, I like to keep it simple. Sauté: This is a simple method that brings out their natural flavors. Heat a frying pan over medium heat, add butter or oil, and sauté the mushrooms until they become tender and golden brown, then season with salt, pepper, and herbs of your choice. Grill: Preheat your grill to medium-high heat and brush the mushrooms with oil or a marinade. Grill them for a few minutes on each side until they develop grill marks and are cooked through. You can even cut them into chunks and skewer them for easier grilling. Roast: This method can intensify their flavors. Preheat your oven to 375°F, toss with oil, salt, pepper, and fresh herbs or spices. Spread onto a baking sheet and roast for 15-20 minutes or until browned and tender. Porcini When you forage Porcini, it’s like a sensory overload. Taking in its scent before you place it in your basket….the scent as it permeates your home while it is dehydrating…and you cannot escape the invitation to deliciousness while it is being prepared. Porcini has a deep earthy, and nutty flavor and are big on umami. Whether dehydrating to get a stronger flavor, using the spongy underside of the cap to make an incredible stock, or preparing them for a quick sauté, risotto, pasta or soup, Porcini is a very choice wild mushroom because of its flavor and versatility. Are you ready for our Season to begin? I’m getting hungry already! Keep foraging, keep creating, keep inspiring, keep cooking! 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 - September 2024