Monday, September 10th, 2012

We are planning a wild mushroom Cook & Taste for the September meeting. The Cook & Taste will be held September 10th at 7:30. 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

All the dishes brought to the Cook & Taste must follow these rules:

  1. All mushrooms must be well cooked. Raw mushrooms will not be allowed in any dish.

  2. Use only one species of mushroom in each dish.

  3. A written recipe prominently showing the species of mushroom in the dish and the cook's name MUST
    accompany each dish.

  4. Leccinum species are not allowed!

  5. If you have a supply of a good, common edible species of mushroom that you would like to use in a
    dish, 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.


  6. Those who have no time to cook or cannot cook may bring drinks, desserts, salads, or bread (prepared
    food from the grocery is fine.)

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