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We're Back! It will take a little while to get going again but we have our website back up and running and we'll be posting club newsletter and calendar updates as soon as we have them ready. We had a lovely day for our annual morel foray at Morgan Hill. Sadly, the day produced only 3 yellow morels and 1 false morel (Morchella esculenta; Gyromitra esculenta). The following evening, resident wild mushroom chef Jean Fahey provided a feast of mushroom fare for the May meeting. The menu included: wild mushroom soup, mushroom and bean pâté, sweet peppers with wild mushroom pasta salad, morel and leek quiche, tortellini with porcini sauce, stir-fry noodles with dryad saddles, and mushroom croustades. Craig Risser brought a chicken mushroom and cream cheese dip, and I added baked Vidalia onions with morel butter. Big thanks to Lauren Goldman for providing a room until Security unlocked the conference room for us! More to come soon! For The Love Of Fungi!Hosted as a public service by The Forager PressCNYMS logo and masthead by Roy Reehil, Copyright CNYMS |
