When: Monday, October 12, 7pm
Where: Mitchell Hall in the main building of the Denver Botanic Gardens
Please Note that this is a CMS member only event which is included in your membership. Guests are welcomed if membership payment of $25 is made at the event. Non CMS members might also be asked to pay the Botanic Gardens entrance fee.
Members are encouraged to bring a mushroom dish to share with other members. Only the following mushroom species may be used:
Boletus barrowsii, Boletus edulis, Cantharellus cibarius, Commercial mushrooms from a grocery, Coprinus comatus, Dentinum repandum, Flammulina velutipes, Hydnum imbricatum, Lactarius deliciosus, Marasmius oreades, Matsutake - Tricholoma magnivelare or Tricholoma caligatum, Morchella angusticeps, Pleurotus ostreatus, Albatrellus ovinus, Albatrellus confluens
All the dishes brought to the Cook & Taste must follow these rules:
- All mushrooms must be well cooked. Raw mushrooms will not be allowed in any dish.
- Use only one species of mushroom in each dish.
- A written recipe prominently showing the species of mushroom in the dish and the cook's name MUST accompany each dish.
- Leccinum species are not allowed
PLEASE BRING A FEW OF YOUR RECIPE MUSHROOMS COOKED (IF YOU HAVE EXTRA) SO WE CAN COOK AND TASTE THE MUSHROOM ALONE BEFORE FEASTING. INCLUDE THE NAME OF THE MUSHROOM. IF THEY ARE DRIED, BRING RE-CONSTITUTED
If you have a supply of a good, common edible species of mushroom, but it isn't on the list above, call Marilyn Shaw at 303-377-1278. All exceptions must be approved in advance of the Cook & Taste.
Donít forget the grocery stores have a great mushroom selection now. If you prefer not to cook, bring drinks, desserts, salads, or bread (prepared food from the grocery is fine.)
Here are a couple websites for fabulous recipe ideas
If you have any questions, give the Cook and Taste Coordinator a call: Karen Ryan 303-355 -5966 or 720- 308- 3257