Culinary Corner

Dinna Davis

Oh, Spring, How I Love Thee! Bright blooms abound and the spore-cast indicates perfect conditions ahead for the Marvelous Morel!

Fungi Facts: Did You Know?

● They’re Hollow Inside (Just Like Our Excuses for Missing Forage Days!) - Unlike most mushrooms, morels have a completely hollow interior — which also makes them perfect for stuffing!

● They Follow the Fires - Morels love a good burn. After a forest fire, they often pop up in abundance the following spring. (Pyrophilic fungi — fancy!). Why the love of fire? After a wildfire, the forest floor is covered in ash, nutrients are released, and the canopy opens up — letting in more light and moisture. These are perfect conditions for certain fungi to fruit, especially Morchella spp (morels). Others include Rhizopogon species (Truffle-like fungi that fruit underground after fire) and Pyronema (Bright orange "fire fungus" that appears quickly on charred soil).

● Rain, Then Shine = Morel Time - The best time to find morels is after a warm spring rain, followed by sunshine. That’s when the forest floor says “go time!”

Remember, morels contain toxins that can cause gastrointestinal distress if consumed raw, so it’s essential to always cook morels thoroughly before eating them. (Some recent tragic cases have suggested that eating uncooked, or under cooked, morels can lead to serious medical problems, and can even be fatal.)

Once the morels have achieved the desired level of browning after significant cooking, you can add minced garlic, shallots, or fresh herbs to the pan. A splash of dry white wine or broth will de-glaze the pan and create a flavorful sauce to coat the mushrooms.

With the nights remaining cool, I wanted to share a beautiful, flavorful recipe that combines current foraged finds and wild foods – and this recipe from Alan Bergo does just that. Pasta, Morels, and Three Corner Garlic!

Try the following Recipe, we think you'll love it~!~

Pascal Bauder: Author, Traditional Food Preservation Techniques, Wild Food Research, Fermenter, Culinary Alchemist – also shares his love of wild foods with this recipe for Invasivore Kimchi where you can use Three Corner Garlic that is everywhere now, and only for a short time.

April’s "Sagra dei Funghi di Primavera" was "Una festa di sapori incredibili!" (A feast of incredible flavors!)
Main Dish: "Costine di Manzo Brasate con Ragù di Funghi Misti su Polenta ai Funghi Trombette Nere" (Braised Beef Short Ribs and Mixed Mushroom Ragù on Polenta with Black Trumpet Mushrooms)
Vegetarian Main: "Ragù di Funghi Misti su Polenta ai Funghi Trombette Nere" (Mixed Mushroom Ragù on Polenta with Black Trumpet Mushrooms)
Side Dish #1: "Asparagi con funghi shiitake" (Asparagus with shiitake mushrooms)
Side Dish #2: "Insalata mista" (Mixed salad)
Dessert: "Dolcetti di Primavera" (Cupcakes in Spring flavors)

Keep foraging, keep creating, keep inspiring, keep cooking!

……..

Upcoming May Culinary Group Potluck: "Fiesta Time"
(Dinner Captains: Teresa & Roy Branda)
Monday, May 5, 2025, 6:00 pm - 9:30 pm

Bring a dish that is mushroom themed in presentation or ingredients (main dishes, side dishes, soups, salads, desserts). Arrive at 6:00 p.m., eating begins at 7:00 p.m. Registration is required, and the fee will be collected at the event. Please do not come if you are not feeling well, have any symptoms of Covid-19, or if you are not fully vaccinated against Covid-19.

Location:
Hall of Flowers, Golden Gate Park
9th and Lincoln
San Francisco, California

MSSF Culinary Group

The MSSF Culinary Group is open to all members interested in the gastronomical aspects of mushrooming. We meet on the first Monday of each month, with a few exceptions when a holiday falls on the first Monday, to enjoy each other’s company and have a delicious meal. The dinners are open to current members of MSSF and the Culinary Group, and their guests. We are united in our love of cooking as well as our love of mushrooms.

To be part of the fun and food, here are the practicalities:

Your regular MSSF membership dues must be paid up. (Regular membership dues cannot be paid at Culinary dinners, you must use the online membership billing feature of the MSSF web site.
- The Culinary Group has an annual $10 per family membership fee. This is a Special-interest-group membership fee that is separate from, and in addition to, regular MSSF dues. The Culinary dues can be paid at the dinners to the Culinary Group bookkeepers.
- To cover the cost of the facility rental and the dinner’s ingredients, most dinners cost $20 for MSSF-Culinary Group Members. MSSF-members attending the Culinary group for the first time pay $25. And non-MSSF members who attend as guests of members pay $25. (Occasionally, a dinner may have a different cost due to ingredient expenses, if so, it would be stated on the dinner reservation page.)
- The Culinary Group is participatory - each member is expected to participate as part of a dinner team once per season.
- At dinners where you are not part of the team, you should bring an appetizer to share with the group.
- The facility can hold 60 members seated for dinner, thus that is the limit for reservations.
- Reservations are required and must be made no later than the Wednesday before the dinner.
- Members bring their own dinner beverage, tableware and table covering. Dishes, utensils, glassware, linens, etc. are not provided.
- The MSSF Mushroom season is Sept - May.
- Regular dinners occur Oct-Nov, and Jan-May.
- December features a special Holiday Dinner open to all MSSF members and their guests. Over the years, the Holiday Dinner has been done in a variety of formats: potluck, partial potluck (some catered items, some member contributions), fully catered, and hosted by a restaurant.

MSSF Online Calendar then click on the event, or go to the Member Only Area and after logging in, click on event registration.

For assistance or additional information, email Culinary Group questions to Paul Lufkin or Maria Pham.

May 2025
Culinary Corner Dinna Davis Oh, Spring, How I Love Thee! Bright blooms abound and the spore-cast indicates perfect conditions ahead for the Marvelous Morel! Fungi Facts: Did You Know? ● They’re Hollow Inside (Just Like Our Excuses for Missing Forage Days!) - Unlike most mushrooms, morels have a completely hollow interior — which also makes them perfect for stuffing! ● They Follow the Fires - Morels love a good burn. After a forest fire, they often pop up in abundance the following spring. (Pyrophilic fungi — fancy!). Why the love of fire? After a wildfire, the forest floor is covered in ash, nutrients are released, and the canopy opens up — letting in more light and moisture. These are perfect conditions for certain fungi to fruit, especially Morchella spp (morels). Others include Rhizopogon species (Truffle-like fungi that fruit underground after fire) and Pyronema (Bright orange "fire fungus" that appears quickly on charred soil). ● Rain, Then Shine = Morel Time - The best time to find morels is after a warm spring rain, followed by sunshine. That’s when the forest floor says “go time!” Remember, morels contain toxins that can cause gastrointestinal distress if consumed raw, so it’s essential to always cook morels thoroughly before eating them. (Some recent tragic cases have suggested that eating uncooked, or under cooked, morels can lead to serious medical problems, and can even be fatal.) Once the morels have achieved the desired level of browning after significant cooking, you can add minced garlic, shallots, or fresh herbs to the pan. A splash of dry white wine or broth will de-glaze the pan and create a flavorful sauce to coat the mushrooms. With the nights remaining cool, I wanted to share a beautiful, flavorful recipe that combines current foraged finds and wild foods – and this recipe from Alan Bergo does just that. Pasta, Morels, and Three Corner Garlic! Try the following Recipe, we think you'll love it~!~ Pascal Bauder: Author, Traditional Food Preservation Techniques, Wild Food Research, Fermenter, Culinary Alchemist – also shares his love of wild foods with this recipe for Invasivore Kimchi where you can use Three Corner Garlic that is everywhere now, and only for a short time. April’s "Sagra dei Funghi di Primavera" was "Una festa di sapori incredibili!" (A feast of incredible flavors!) Main Dish: "Costine di Manzo Brasate con Ragù di Funghi Misti su Polenta ai Funghi Trombette Nere" (Braised Beef Short Ribs and Mixed Mushroom Ragù on Polenta with Black Trumpet Mushrooms) Vegetarian Main: "Ragù di Funghi Misti su Polenta ai Funghi Trombette Nere" (Mixed Mushroom Ragù on Polenta with Black Trumpet Mushrooms) Side Dish #1: "Asparagi con funghi shiitake" (Asparagus with shiitake mushrooms) Side Dish #2: "Insalata mista" (Mixed salad) Dessert: "Dolcetti di Primavera" (Cupcakes in Spring flavors) Keep foraging, keep creating, keep inspiring, keep cooking! …….. Upcoming May Culinary Group Potluck: "Fiesta Time" (Dinner Captains: Teresa & Roy Branda) Monday, May 5, 2025, 6:00 pm - 9:30 pm Bring a dish that is mushroom themed in presentation or ingredients (main dishes, side dishes, soups, salads, desserts). Arrive at 6:00 p.m., eating begins at 7:00 p.m. Registration is required, and the fee will be collected at the event. Please do not come if you are not feeling well, have any symptoms of Covid-19, or if you are not fully vaccinated against Covid-19. Location: Hall of Flowers, Golden Gate Park 9th and Lincoln San Francisco, California MSSF Culinary Group The MSSF Culinary Group is open to all members interested in the gastronomical aspects of mushrooming. We meet on the first Monday of each month, with a few exceptions when a holiday falls on the first Monday, to enjoy each other’s company and have a delicious meal. The dinners are open to current members of MSSF and the Culinary Group, and their guests. We are united in our love of cooking as well as our love of mushrooms. To be part of the fun and food, here are the practicalities: Your regular MSSF membership dues must be paid up. (Regular membership dues cannot be paid at Culinary dinners, you must use the online membership billing feature of the MSSF web site. The Culinary Group has an annual $10 per family membership fee. This is a Special-interest-group membership fee that is separate from, and in addition to, regular MSSF dues. The Culinary dues can be paid at the dinners to the Culinary Group bookkeepers. To cover the cost of the facility rental and the dinner’s ingredients, most dinners cost $20 for MSSF-Culinary Group Members. MSSF-members attending the Culinary group for the first time pay $25. And non-MSSF members who attend as guests of members pay $25. (Occasionally, a dinner may have a different cost due to ingredient expenses, if so, it would be stated on the dinner reservation page.) The Culinary Group is participatory - each member is expected to participate as part of a dinner team once per season. At dinners where you are not part of the team, you should bring an appetizer to share with the group. The facility can hold 60 members seated for dinner, thus that is the limit for reservations. Reservations are required and must be made no later than the Wednesday before the dinner. Members bring their own dinner beverage, tableware and table covering. Dishes, utensils, glassware, linens, etc. are not provided. The MSSF Mushroom season is Sept - May. Regular dinners occur Oct-Nov, and Jan-May. December features a special Holiday Dinner open to all MSSF members and their guests. Over the years, the Holiday Dinner has been done in a variety of formats: potluck, partial potluck (some catered items, some member contributions), fully catered, and hosted by a restaurant. MSSF Online Calendar then click on the event, or go to the Member Only Area and after logging in, click on event registration. For assistance or additional information, email Culinary Group questions to Paul Lufkin or Maria Pham.
Mycena Newsletter - May 2025