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OMS 2020 Survivors’ Banquet

January 13 @ 6:30 pm 8:30 pm

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.
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 rhacodes (Macrolepiota rhacodes) (shaggy parasol)
Coprinus comatus (shaggy mane)
Craterellus calicornucopioides (black trumpet)
Craterellus neotubaeformis (winter chanterelle)
Hericium spp. (lion’s mane and bear’s head)
Hydnum spp. (hedgehog)
Hypomyces lactifluorum (lobster)
Morchella spp. (morel – no Verpa or Gyromitra spp.)
Lepista nuda (Clitocybe nuda – blewit)
Leucangium carthusianum (Picoa carthusiana – Oregon black truffle)
Pleurotus spp. (oyster)
Polyozellus spp. (blue chanterelle)
Sparassis radica (cauliflower)
Tuber oregonense (Oregon white truffle)

Important Note: Due to concerns about incorrect identification, wild Tricholoma murrillianum (T. magnivelare – matsutake) is no longer approved for banquet dishes.

You must 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,
culinary@wildmushrooms.org, 503.259.2644

Carvlin Hall, St. Philip Neri Catholic Church

2408 SE 16th
Portland, OR 97214 United States
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