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.
►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
Due to concerns about incorrect identification, Tricholoma murrillianum
) (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
– Boletus rex-veris
– Chlorophyllum rachodes
s) (shaggy parasol)
– Clitocybe nuda
– Coprinus comatus
– Craterellus tubaeformis
spp. (lion’s mane and bear’s head)
– Hydnum neorepandum/oregonense/umbilicatum
– Hypomyces lactifluorum
spp. (morel – no Verpa
– Picoa carthusiana
– Oregon black truffle)
spp. (blue chanterelle)
– Sparassis radica
– 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,