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WEST MICHIGAN MYCOLOGICAL SOCIETY NEWSLETTER
Vol. 11, October 1998, No. 6
CONTENTS
Annual Wine & Cheese Tasting And Recognition Potluck Banquet
We Welcome These Newest Members To WMMS
E-mail Addresses Of WMMS Members
ANNUAL WINE & CHEESE TASTING AND RECOGNITION POTLUCK BANQUET
Ludington Senior Center, 308 S. Rowe St.
Saturday, October 24, 5:30 PM to ????
Time once more to share favorite beverages and dishes, reminisce about forays past and look forward to the future. We'll start with a social hour, then sit down to a fine potluck dinner. After a short business meeting, Education Chair and Founding Father Obe Schrader will give a presentation on Michigan mushrooms and discuss whatever fungi we've brought to the display table. We'll finish by recognizing those many members who made all the fun stuff we did this year possible. Maybe even a door prize or two.
Bring your own table service, your favorite drink and a dish to pass. Also bring photos to share and if you know someone who's interested in learning about mushrooms, this is a great time for them to see what the club is all about. See you there!
DIRECTIONS:
Take US10/Ludington Ave west into Ludington. Turn left (south) just past the Courthouse (big brick bldg with clock tower) - the Center is three blocks down on the right.
S.R.O.
Sunday, September 27
Forty three members of the West Michigan Mycological Society joined with the guests of the Timberlake Resort Sunday, September 27 for their annual Fall mushroom hunt. The members and guests were guided to the foray areas by their hostess, Donna Wheeler. and turned over to their foray leaders Chuck Martz, Don Martz and Steve Oliver for a two hour search. The group had been instructed to collect samples of all mushroom species found and after the hunting period they returned with full baskets to be identified and displayed on tables supplied by Don and Milda Martz.
The harvest provided an unusually large variety of species and because of the previous varied weather conditions, many species included atypical variations. This proved to be valuable teaching material for the members at the 'hands on' instruction session that followed, conducted by Obe Schrader, Steve Oliver and George Layman.
Some of the ''choice'' species found were: Stumpies or Honey Mushroom (Armillaria mellea), Brick Tops (Næmatoloma sublateritium), Sweet Tooth or Hedgehog (Dentinum repandum), Gypsies (Rozites caperata), Blewits (Lepista nuda), numerous Russula, Lactarius, Puffballs and others. Several prime specimens of the deadly Amanita were also brought in for display.
Five new species not previously recorded at our forays were: Amanita rubescens, Lactarius aquifluus, L. chrysorheus, Russula compacta and R. crustosa.
After the identification period a new project was presented to the club that could prove very beneficial to future wildlife (and farmers). Quoting a DNR official, the members were told that due to the escalating logging of oak trees in our area, the wildlife; deer, turkeys, squirrels, wood ducks and others, are being deprived of their natural acorn food supply and some are invading the crop lands in huge numbers, with resultant damage. In an attempt to 'return something to nature', members were provided supplies of white oak acorns which they will plant in appropriate clearings throughout their hunting areas and check on them periodically to report any progress.
A potluck dinner was held in the Timberlake Resort dining room following the event. Milda and Don Martz were in charge of arrangements.
L.A.S
Another batch of those handsome t-shirts you've all been admiring on the backs of some of our members has been ordered and with luck will be here in time for the banquet. The shirts have "West Michigan Mycological Society" on the backs and a lovely reproduction of an old encyclopedia plate showing a dozen or so different mushrooms in color on the front. We'll have sizes from M to XXL available at the banquet for a mere $10 each. Also, Don Martz has a number of books ordered that we're hoping will arrive and be available for purchase at the Banquet.
S.R.O.
WE WELCOME THESE NEWEST MEMBERS TO WMMS
Roger & Judy Fenske 1908 186th. Ave, Hesperia, MI 49421
Carole Krawczyk 4571 W. Fisher Rd. Ludington, MI 49431
George Layman PO Box 0829 Suite 980817, Mancelona, MI 49659-0829
Larry & Julie Snyder 6015 Cooper Rd. Westerville, OH 43081 & ''Topside'' Cottage Epworth Hts, Ludington
Michael and Deborah Ward 7045 W. Deer Rd., Mears, MI 49436
The mild, moist weather we've had so far this October has created some fine crops of mushrooms in woods and field. Inky caps are very plentiful - both Coprinus comatus and atramentarius are common in grassy areas and roadsides. President Milda Martz reports counting 64 shaggy manes in one clump on her property (trespassers will be shot). Fairy rings of Marasmius oreades are all over local cemeteries and lawns. The Stumpy, Armillaria mellea is still fruiting, with fresh young clusters sometimes appearing from the wreckage of last month's clump.
Braving the wrath of the bow hunters to search the left-over-from-logging woodpiles, a recent trip to the Manistee Nat'l Forest turned up an amazing number of different species, including some decent edibles. With the aid of our trusty stinkhorn-eating dog Sandy, son Nicky and I collected a pretty full basket of Stumpies, Brick Caps (Næmatoloma sublateritium), Hedgehogs (Dentinum repandum), Gypsies (Rozites caperata), Blewits (Lepista nuda) and Black Trumpets (Craterellus fallax). The Gypsies are especially plentiful this year - if you're not familiar with them, they'd be a good one to learn. Also seen on that trip were lots of Cortinarius, Lactarius and Russula species throughout the woods. Lepiota (or Leucoagaricus) naucina - a beautiful white not-recommended death cap look-alike is common in lawn and roadside. The woodpiles are sprouting a boggling variety of LBMs. The season's not over yet - take to the woods!
S.R.O.
E-MAIL ADDRESSES OF WMMS MEMBERS
Argetsinger, Charlie & Jenni----jenni@t-one.net
Carpenter, Lynn----alwen@i2k.com
Cochran, Ken ----kwcee@umich.edu
Cutler, Jim & Marilyn --mcutler@raider.grcc.cc.mi.us
james.dempsey@wmich.edu
Dewey, Amy --- amy@lumanet.org
Gribble, Gerry & Barb ----gribble@oceana.net
Irons, Charlie & Linda ----ironsfam@tucker-usa.com
Lockard, Bill & Donnely ---sanityspring@triton.net
McCarty, Dave----raille@mich.com
Paukstis, Charles & Glenna ----1753pauk@inetwestshore.cc.mi.us
Schrader, Obe & Lois ----obeschrader@t-one.net
Rucinski, Ralph & Nancy - nruc@netnitco.net
Russell, James----SHRUNR@webtv.net
Thurow, Roger & Lela ----rthurow@t-one.net
Trestrail, John---- johntrestrail@blodjet.com
An advantage of the modern age is the ease of rapid communication. It's lots easier to send an email message to the list of members than it is to make 20 phone calls when a "hatch" of good edibles is on. If you'ld like to be added to this ever growing list of online members, email Obe & Lois at obeschrader@t-one.net or Steve at sroyo@dancingmac.com. We promise not to spam you with multi-level marketing opportunities :-)
Here's a couple good chicken and misc. mushroom recipes suitable for the mixed collections brought home in the fall season. We tried the Wheeler recipe using the Entoloma abortivum, blewits, Chroogomphus vinicolor and Gypsies that turned up in the basket after a trip to the woods next to the Mason County International Airport.
1 lb. mushrooms, sliced & sauteed in 3 tbsp. butter
4 chicken breasts (2 whole split down middle)
2/3 c. Madiera and 2/3 c. dry white wine
2 tbsp. butter
Saute breasts until golden on both sides in butter in a heavy skillet (5 min. total). Add both wines and mushrooms. Simmer 15 minutes until chicken just cooked. Remove chicken and mushrooms to platter. Reduce liquid and pour over chicken.
Nancy Rossi, who says this is the very best chicken/mushroom recipe. We agree.
3 free range chicken breasts, sliced
salt and freshly ground pepper
4 tbsp unsalted butter
1 tbsp vegetable oil
4 oz bacon cut into pieces
1/4 cup sherry or white wine
1 medium onion, chopped
12 oz/3 1/2 cups assorted wild mushrooms of the firmer sort: chanterelles, hedgehogs, blewits, hen of the woods, black trumpets, etc., trimmed and sliced
3 tbsp. all purpose flour
2 1/4 cups chicken stock
2 tsp lemon juice
4 tbsp chopped parsley
Season the chicken with pepper. Heat half the butter and the oil in a large heavy skillet and brown the chicken and bacon pieces. Transfer to a shallow dish and pour off any excess fat.
Return skillet to heat and brown the residue. Pour in the sherry and stir with a wooden spoon to deglaze the pan. Pour the sherry over the chicken and wipe the skillet clean.
Saute the onion in the remaining butter until golden brown. add the mushrooms and cook, stirring frequently for 6-8 minutes until their juices begin to run. Stir in the flour, then remove from the heat. Gradually add the stock and stir well into the flour is completely absorbed and lump-free.
Add the chicken and bacon pieces with the sherry juices, return to heat and stir to thicken. Simmer for 10-15 minutes, then add the lemon juice and parsley and season to taste. Serve with (or on) plain rice.
From Mushroom Magic By Steven Wheeler
A slightly tricky, but worthwhile variant of the breaded and deep fried shaggy manes we all know and love: take small/medium unopened shaggy manes and remove the stem from the gills by gently twisting and pulling. Carefully replace it with grated sharp cheddar or the cheese of your choice. Dip in beaten egg, then roll in powdered saltine crackers or seasoned crushed cornflakes. (can do this step twice for a better seal if you're ambitious). Then deep fry in the low fat oil of your choice and drain well.
Ed. Note: We tried C. atramentarius breaded and fried in the traditional
manner and found them distinctly inferior to C. comatus. S.R.O.
If you would like to contribute to the next newsletter, send your material (email is preferred, though certainly not necessary) to:
Steve Oliver
115 N. Emily St.
Ludington, MI 49431
Phone: (616) 845-8275
Phax: (616) 845-1465
Email: sroyo@dancingmac.com