Dinna Davis

October’s Culinary Group Potluck definitely captured the “Hola!” and provided the heat from mild to fiery! 

MSSF Culinary Group Dinner, October 7, 2024: "Mexican Fiesta!"
Culinary Dinner Captain: Stephanie Wright
Dinner Crew:  Edith Reiner, Anthony Branda, Teresa Branda, Dinna Davis and Dulcie [Duck] Heiman, Roy Branda
 
Main Menu
Main Dish:

• Chicken Enchiladas with Agaricus bisporus
• Vegetarian Enchiladas with Oyster, King Oyster, Beech, Enoki, Lobster

Sides:

• Roasted Butternut Squash with Mole
• Mushroom Rice
• Beans
• Roasted Butternut Squash with Mole
• Mexican Coleslaw with Cumin Roasted Royal Trumpet Mushrooms and Lime Cumin Dressing

 Dessert:

• Lemon Bars

Complementary Highlights:
Lobster Ceviche and Sweet Potatoes / Stuffed Mushrooms (Organic Agaricus bisporus) / Black Truffle Burrata / Figs with Blue Cheese, Balsamic, and Bacon / Black Trumpet Pate and Brie / Gouda with Morels / Thai inspired Lettuce Wraps / Shiitake Fall Roll Bites / Vegan Menudo (Snow/White Mushrooms) / “Tortille” de Patatas y Cebolla (Black Chanterelles) / Spinach Mustard and Green Bean Salad / Jicama and Pomegranite Salad with Elderberry Dressing / Brussel Sprouts and Shiitake Mushrooms / Curry Chayote Shitake / Israeli Salad / Beet Salad / Morels roasted in butter, salt, pepper / Chanterelle and Corn Frittata / Cheesy Scalloped Potatoes with Porcini / Beet and Oyster Mushroom Salad / Tomato, Cucumber and Avocado Salad / Persian Kuku / Marinated Mushrooms with Tomato and Coriander / Candycapped Horchata / Flan with Candy Cap / Huckleberry and Blackberry Crumble / Honey Chocolate Chip Cookies / Vegan Flan
 
Recipes:

• Lobster ceviche (thanks Maria!):  Boil sliced lobster mushrooms for 15 min. Drain let cool and cover in lime/lemon juice with peppers (hot or mild), crushed garlic, salt and pepper. Slice and rinse red onions put on top and marinate overnight. Serve with sweet potato wedges and big corn and cilantro
• Mole Sauce https://www.rickbayless.com/recipe/beginners-mole/

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ATTENTION MSSF CULINARY GROUP MEMBERS!
Our next dinner of the season is coming up soon:  Monday, November 4, 2024 at the Hall of Flowers in Golden Gate Park. Space at the dinner is limited (we must adhere strictly to City code limitations) so go NOW to the "Members Only" area of mssf.org and follow the prompts there to register for the dinner. Theme: "Taco Night."

APPETIZERS: Everyone is encouraged to bring an appetizer (preferably containing mushrooms) for sharing with the Group before the main meal. As with all Culinary Group dinners, you must bring with you: table covering, dishes, cutlery, and beverage of choice (plus a container for carrying home dirty dishes and any leftovers); these are not provided.

COVID-19 NOTE: 
Please do NOT register for or attend this event if you either (1) are not fully vaccinated against covid-19, or (2) are feeling unwell or experiencing any cold or covid symptom on the day of the event. Thank you very much for your cooperation in protecting the health of our older and vulnerable members.

MUSHROOM I.D. TABLE: The Culinary Group shares fully in MSSF's educational mission. Please bring a freshly-foraged mushroom sample from the forest (or your yard) to place on the Culinary Group's regular Mushroom I.D. Table -- where the more experienced mycologists among us will be helping the newbies learn how to spot the edibles and avoid the "loose your lunch bunch."  (Don't worry -- none of them will go in the soup!)

Problems? Call Paul Lufkin (415-515-1593) or Maria Pham (415-305-3316), Culinary Group co-Chairs.