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)
►At the banquet, complete a label to display with your item that includes your name, the name of the dish and the mushrooms, if any, used in the dish.
►If possible, bring a copy of your recipe. We may publish it in a future issue of MushRumors.

― Kim Janik, Culinary Group Chairperson,
kim.janik@gmail.com, 503.259.2644