 November 2022 | |||||||
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| Chicken of the woods from a log buried under the tan bark |
A young mushroom hunter with her
haul after coming home from the park |
Chicken of the woods (Laetiporus sulphureus) gets its name from its flavor. It’s meaty flesh tastes remarkably similar to chicken. This mushroom is part of the “foolproof four” as dubbed by Clyde Christensen in 1943, along with morels, shaggy mane, and the giant puffball, as edible mushroom species that can be easily identified even by beginners. The “foolproof four” were first coined by Clyde Christensen, a professor at the University of Minnesota and expert in the field of mycology, when he wrote a book called Common Edible Mushrooms (of North America). Back in 1943, his intention was to popularize mushroom hunting among the public by educating people that there are easily identifiable, edible mushrooms - though the “foolproof four” has been revised by people in recent years (and in different parts of the U.S.) to include chanterelles, porcini, and other types of common mushrooms. Chicken of the woods grows on both living and dead trees. It’s a type of parasite, decaying dead trees and causing heart rot in live trees. Chicken of the woods is surprisingly common in urban parks in San Francisco, mainly on eucalyptus trees.
It’s been disputed whether chicken of the woods growing on eucalyptus trees are safe to eat, but the main consensus is that although chicken of the woods is not edible to everyone, eucalyptus has no effect on the edibility of chicken of the woods. According to David Arora in his book, All That the Rain Promises and More, “...but sometimes [chicken of the woods] is poisonous itself. Perhaps because eucalyptus is the favored host in heavily populated central and southern California, the poisonings are often blamed on the eucalyptus. However, sulfur shelves growing on other trees have also caused digestive upsets.” And if you haven’t had chicken of the woods before, it’s wise to try a small amount at first and slowly increase how much you eat until you’re certain you aren’t allergic to it.
Regardless, be sure to always cook chicken of the woods fully, because only then is it safe to eat. Or as David Arora continues, “...if you eat and enjoy this mushroom, always cook it thoroughly and do not serve it to lawyers, landlords, employers, policemen, pit bull owners, or others who’s good you will cherish!”
Chicken Fries
By Stella Omega
- Marinade:
2 tablespoons fish sauce
2 tablespoons rice vinegar
Juice from one lemon
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
- 1 lbs chicken of the woods
- Oil
- Fresh parsley
- Dipping sauce
Rinse the chicken of the woods and pat dry. Slice the mushrooms into strips.
In a bowl, mix fish sauce, rice vinegar, lemon juice, garlic powder, onion powder, salt and pepper. Put the chicken of the woods in a bag and pour in the marinade. Refrigerate the mushrooms and let them marinate overnight.
Marinated chicken of the woods
After the mushroom have marinated, transfer them to a bowl. Prepare a plate with paper towels to put the mushrooms on after they have been cooked.
In a saucepan, pour 2 inches of oil. Heat the oil over medium-high heat until the oil reaches 350°F. If you don’t have a thermometer, try adding a small piece of the mushroom to the oil. The oil has reached the right temperature when the mushroom quickly sizzles and floats to the surface.
Frying chicken of the woods
Carefully put a single layer of the mushrooms into the hot oil. Cook the mushrooms for a few minutes, until they are golden brown. When the mushrooms are done, place them onto the prepared paper lined plate. Repeat until all the mushrooms have been cooked.
Transfer the chicken of the woods onto a serving plate, and salt to taste. Serve with the fresh parsley and your favorite dipping sauce. Enjoy!
Culinary News
Monday, November 7th, 2022 Culinary Group Potluck:
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. Depending on the Covid situation and the weather, dining may be inside or outside. 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.
Holiday Dinner
The 2022 Holiday Dinner is an organized potluck
for MSSF members and their guests.
Reservations required!
Sunday, December 18, 2022. 5:30 - 9:00 pm
When: Sunday 18 December 5:30 to 9:00 PM
Where: San Francisco County Fair Building, (Main Auditorium, Hall of Flowers)
Theme: Organized “Mushroom Themed” Pot-Luck Dinner
Appetizers, main dishes, side dishes, salads, soups, and deserts. In addition, two mushroom
gravies, (Porcini and Morels) and killer Egg-Nog, with and without alcohol.
Cost to Attend: Adult members and guests; $10.00 each plus a pot-luck dish to share.
Youth of members and guests under 18, ($5.00 each, Children under 12, Free)
The Holiday Dinner Committee is working hard on trying to have some form of live music available during the dinner.
Where: San Francisco County Fair Building, (Main Auditorium, Hall of Flowers)
Theme: Organized “Mushroom Themed” Pot-Luck Dinner
Appetizers, main dishes, side dishes, salads, soups, and deserts. In addition, two mushroom
gravies, (Porcini and Morels) and killer Egg-Nog, with and without alcohol.
Cost to Attend: Adult members and guests; $10.00 each plus a pot-luck dish to share.
Youth of members and guests under 18, ($5.00 each, Children under 12, Free)
The Holiday Dinner Committee is working hard on trying to have some form of live music available during the dinner.
- Each adult attendee will bring a dish to share with seven other people.
- In order to have appropriate variety, when making a reservation each person will choose the category for their contribution.
- The society will provide a special holiday eggnog punch which you can spike yourself if you like, (Dark Rum Provided).
- Coffee and Tea will also be provided.
- Fantastic mushroom gravy (prep team already lined up) will be a great accompaniment for all sorts of dishes
- Volunteers will be needed to help set-up, decorate, and clean-up.
- Raffle prizes - preferably Mushroom themed - are being solicited.
- Contingent on sufficient donations of prizes, the raffle will be held at the dinner; each attendee will receive one raffle ticket.
- People donating items will receive 5 extra raffle tickets.
- Additional raffle tickets may be purchased.
- Stephanie will be available for membership renewals by check or cash.
- As training-trial prior to the Fungus Fair, we will also be experimenting with electronic wallet payment for both the dinner and membership dues.
Mycological Society of San Francisco Fungus Fair!
There will be many updates coming soon!
Check the website Fungus Fair page for the latest news.
Tickets go on sale November 13.
MSSF members will receive email updates when there are major announcements such as confirmed speakers, classes, workshops and the all important Volunteer Sign-ups.
Your efforts make the event a success!
Sunday, January 29, 2023
Diablo Valley College, Horticulture Department, Pleasant Hill
ATTENTION ALL MSSF MEMBERS!
The MSSF Fungus Fair Committee needs your involvement. The upcoming Fungus Fair scheduled for 29 January is the first MSSF fair to be held since 2019 and it will be our 50th annual fair, “A Golden Jubilee”.
The Fungus Fair Committee consists of a strong team, but we need additional
team members in order to guarantee a successful fair.
Please consider joining the Fungus fair Planning Committee managerial team and assist us in making our next fair a fabulous event.
The committee meets weekly on Thursdays at 7:00pm on ZOOM.
If you want to contribute to the society in a meaningful way, please contact me as soon as possible.
Thank You in advance for your involvement,The Fungus Fair Committee consists of a strong team, but we need additional
team members in order to guarantee a successful fair.
Please consider joining the Fungus fair Planning Committee managerial team and assist us in making our next fair a fabulous event.
The committee meets weekly on Thursdays at 7:00pm on ZOOM.
If you want to contribute to the society in a meaningful way, please contact me as soon as possible.
Curt Haney, Fungus Fair Co-Chair
Paul Koski Awarded Honorary Membership in the MSSF
At the MSSF monthly Council meeting on September 11th 2022 Paul Koski became an honorary member of the society by a unanimous vote of the council.
Paul first joined the MSSF on January 1st, 1987. Not soon after joining the society Paul was recruited by Bill Friedman to volunteer and serve as chair of the Education Committee. Paul has remained in this position, or as a member of the education committee for the past 35 years.
Here is a list of some of his accomplishments while serving as a volunteer for the MSSF.
Paul first joined the MSSF on January 1st, 1987. Not soon after joining the society Paul was recruited by Bill Friedman to volunteer and serve as chair of the Education Committee. Paul has remained in this position, or as a member of the education committee for the past 35 years.
Here is a list of some of his accomplishments while serving as a volunteer for the MSSF.
- Active member of the Education Committee for the past 35 years.
- Gave mushroom slide presentation talks to members and guests prior to the general meetings for many years. (Collaborated with Bill Friedman, Fred Stevens, and Tom Sasaki).
- Worked with Bill Friedman to provide educational presentations at the Coyote Point Museum mushroom show for many years.
- Organized, developed, and displayed educational mushroom exhibits annually at the San Francisco Flower and Garden show at Fort Mason for many years.
- Chairperson many years for the MSSF wild mushroom show that was conducted at the Presidio or the SF County Fair building.
- Organized, scheduled, developed curriculum, and conducted Quick Start educational mushroom forays in Golden Gate Park, McLaren Park, and Point Reyes. These forays were instrumental in educating new and perspective members to the society. (Open to MSSF members and the general public for free).
- Gave numerous educational presentations to various organizations over many years. (Urban Foragers, San Francisco, Botanical and Garden Society’s, and students at numerous public and private schools.
- Lead endless numbers of beginner forays in San Francisco, the Oakland hills, and Salt Point.
- Paul was a driving force as a volunteer at the annual MSSF fungus Fairs. He always organized and presented a well-planned educational presentation for the society.
- Paul has been an exemplary educational volunteer for the society. He is planning to step down soon as the chair of the education committee but will remain as a member of the committee and be available as a consultant. Thank you, Paul, for your many years of dedication and service to the MSSF.
Groups.io: join the member-talk group
Mycological Society of San FranciscoMember Group
MSSF-Talk@groups.io
is a discussion list for members of the Mycological Society of San Francisco (mssf.org)
The purpose of this group is:
- To foster communication among members
- To provide an additional means for MSSF council & committee chairs to disseminate information to members about upcoming events and developments in mycology.
- Upcoming events are also announced on the mssf.org website calendar, web pages (such as home page, meeting page and fungus fair page), FaceBook group, other social media, and in email messages sent directly to members.
- All levels of knowledge are welcome to participate in the talk-group.
- Please keep exchanges informative, entertaining and respectful.
- To be a member of this group, your dues must be current. [Membership Renewal]
A few tips for using groups.io...
Newsletter Contact~
Mycena Newsletter Editor: Mickey Zeif
Please feel free to contact me with any questions, comments or suggestions.
Email: MycenaNews@mssf.org
Please feel free to contact me with any questions, comments or suggestions.
Email: MycenaNews@mssf.org