January 28, 2019
@
6:30 pm
–
8:30 pm
PST
The OMS Survivors’ Banquet is a members-only event (no guests allowed). It combines our January general meeting and our annual mushroom-themed potluck to celebrate the end of the fall season and the camaraderie of mushroom hunting. It lets members share mushroom and non-mushroom dishes, recipes, photos, and tales from their foraging adventures.
Time:
►5:30 pm. Setup. We need volunteers to help with setup.
►6:30-8:30 pm.
Please wait until 6:30 to begin serving!
Although few fresh, edible, wild mushrooms are available in winter, you have a number of options:
►Shop Asian markets and specialty stores for dried mushrooms and fresh exotic mushrooms.
►Use commercial mushrooms from the grocery store instead of wild mushrooms.
►Bring a non-mushroom dish to add to the fare: entrees, side dishes, salads, desserts.
Follow these guidelines to ensure that the banquet continues to be a safe and fun event:
►
You must be 100 percent sure of your identification.
►
All mushrooms MUST be cooked…no raw mushrooms.
►
Important Note: Due to concerns about incorrect identification,
Tricholoma murrillianum (
T. magnivelare) (white matsutake) is no longer approved for banquet dishes.
►
Only the following mushrooms may be used:
– Commercial mushrooms from the grocery store
– Cultivated mushrooms from blocks sold by OMS
–
Boletus edulis (porcini)
–
Boletus rex-veris (spring king)
–
Cantharellus spp. (chanterelle)
–
Chlorophyllum rachodes (
Macrolepiota rachodes) (shaggy parasol)
–
Clitocybe nuda (
Lepista nuda), (blewit)
–
Coprinus comatus (shaggy mane)
–
Craterellus tubaeformis (winter chanterelle)
–
Hericium spp. (lion’s mane and bear’s head)
–
Hydnum neorepandum/oregonense/umbilicatum (hedgehog)
–
Hypomyces lactifluorum (lobster)
–
Morchella spp. (morel – no
Verpa or
Gyromitra spp.)
–
Picoa carthusiana (
Leucangium carthusianum – Oregon black truffle)
–
Pleurotus spp. (oyster)
–
Polyozellus spp. (blue chanterelle)
–
Sparassis radica (cauliflower)
–
Tuber oregonense (Oregon white truffle)
►You will need to complete a label to display with your dish that includes your name, the name of your dish and the mushrooms, if any, used in the dish. A copy of the label will be included in the Survivors’ Banquet reminder email so you can print and complete it at home. Labels will also be available at the banquet..
― Kim Janik, Culinary Group Chairperson,
kim.janik@gmail.com, 503.259.2644