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