SporesAfield Newsletter | March 2018
Welcome to another year as a member of the Colorado Mycological Society! We are excited to bring to our membership the very best presenters and professionals in the field of mycology…
President’s Letter: March 2018
Greetings, my fellow mushroom enthusiasts, I wanted to take a moment and introduce myself to the Society. My name is Michael Burke Heim and I hail from Omaha, Nebraska. It…
Cook & Taste 2016
Dear CMS members, Please mark your calendars to attend the October Cook & Taste. is is the nal meeting date of the year. On this evening, we come together to…
Happy Hunting Tips
Happy Hunting Tips by Karen Ryan Rain, yahoo! If you are like me, I am ready for mushrooms way ahead of the right time to forage. By the time mushrooms…
Wild Rice and Mushroom Soup
From Sunset Magazine, October 2007, pg. 126 A little cream goes a long way in this earthy, supremely comforting soup. Ingredients: Prep and Cook Time: 1 1/2 hours Makes: 8…
Bacon, Egg, & Chanterelle Sandwiches
Reprinted from The Mycorizon (Newsletter of the New Mexico Mycological Society), September 2006 Ingredients: Unsalted butter 12 oz. meaty bacon 1 1/4 cups chanterelles halved 4 eggs 4 rolls (whole…
Basil Polenta With Mushroom Sauce
Gail and Pete McKenzie Ingredients: Polenta: 3 C cold water 4 Cloves Garlic – minced 1/2 tsp. Salt 1/4 C Fresh Basil – chopped 1/4 tsp. Pepper 1 C Cornmeal…
Asiago Cheese Dip With Boletus Edulis
Larry Renshaw Ingredients: 1 cup asiago cheese, shredded 1 cup sour cream 1 cup Miracle Whip, or mayonnaise 1/4 cup sun dried tomato flakes 1/4 cup green onions, sliced 1/2…
Wild Mushroom And Goat Cheese Ravioli
Jim Smailer — Chef, The Boulder Cork Restaurant Ingredients: 1 lb fresh pasta sheets, approx. 5-6 sheets measuring 12 x 12 inches (available at specialty pasta shops) 1 lb mixed…
Stuffed Shiitake Mushrooms
Jill Nussinow — From The Veggie Queen by Jill Nussinow, MS, RD, Vegetarian Connection Press: Santa Rosa, 2005. Reprinted with permission from the author. To learn more about Jill and…
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