Culinary Corner

Larry Stickney

With a surfeit of Chanterelles, I would prepare a quart of Sorbet.
It keeps interminably in a freezer: It has many ways to be used.

4 cups water
1 cup sugar
1 cup pureed Chanterelles
1 Tablespoon lemon juice

Make a simple syrup my mixing water and sugar in a saucepan.
Bring to a boil and cook five minutes.
Let stand to cool thoroughly.
Beat cool syrup with raw macerated mushrooms and lemon juice in blender.
Refrigerate long enough to get it quite cold so as to speed freezing.
Pour into an ice cream maker and run long enough to thicken ingredients.
Store in freezer, removing just soon enough to allow softening a bit to serve.

This proportion may be expanded to fit any size machine.
Never cook Chanterelles for this use: all the flavor will disappear.

Larry Stickney

"The Russians Are Coming!" (Culinary Group Dinner, 6pm)
Our next Culinary Group dinner of the season is coming up soon: Monday, October 6, 2025. Theme: "The Russians Are Coming!" (Only MSSF members may register/attend Culinary Group dinners.)
MSSF Culinary Group October Dinner: "The Russians Are Coming!"
Dinner Captains: Andy Still, Gayle Still, Paul Bergamaschi
Date: Monday, October 6, 2025: 5:30pm – 9:30pm
(Appetizers and brief Culinary Group business meeting before the main meal.)
Dinner Fee: $20; guests $25; kids 1/2 price. Payment at the event only: cash or check.

Menu
Beef & Mushroom Stroganoff w/ Noodles
(Vegetarian alternative) Mushroom Stroganoff w/ Noodles
Тушеная капуста (Russian Braised Cabbage)
Fire Roasted Golden Beets w/ Arugula & Creamy Dill Dressing
Candycap Russian Apple Cake
Coffee & Tea
APPETIZERS: Everyone is encouraged to bring an appetizer (preferably one containing mushrooms) for sharing with the Group before the main meal. As with all Culinary Group dinners, you must bring with you: table covering, dishes, cutlery, and beverage of choice (plus a container for carrying home dirty dishes and any leftovers); these are not provided.

COVID-19 NOTE:
Please do NOT register for or attend this event if you either (1) are not fully vaccinated against covid-19, or (2) are feeling unwell or experiencing any cold or covid symptom on the day of the event.

MUSHROOM I.D. TABLE: The Culinary Group shares fully in MSSF's educational mission. Please bring a freshly-foraged mushroom sample from the forest (or your yard) to place on our Group's regular Mushroom I.D. Table, where the more experienced mycologists among us will be helping the newbies learn how to spot the edibles and avoid the "loose your lunch bunch." (Don't worry -- they won't go in the soup!)

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.

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

All participants contribute, either as part of the team that prepares the dinner, or by bringing an appetizer to share. Traditionally, the dinners have been designed to take advantage of the wild mushrooms available, as well as the best and freshest food of the season. The menus are centered on mushrooms, ethnic foods, a particular main ingredient, or a holiday near the time of the dinner. Each dinner is led by a “captain” who sets the menu and organizes volunteers to cook the dishes, as well as handle setup and cleanup.

The Culinary Group is a participatory cooking group. It’s an opportunity to practice your skills and to learn from more experienced cooks. We also help with special events such as the Fungus Fair, and providing snacks for the general meeting.

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.
Go to the 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.

October 2025
Culinary Corner Larry Stickney With a surfeit of Chanterelles, I would prepare a quart of Sorbet. It keeps interminably in a freezer: It has many ways to be used. 4 cups water 1 cup sugar 1 cup pureed Chanterelles 1 Tablespoon lemon juice Make a simple syrup my mixing water and sugar in a saucepan. Bring to a boil and cook five minutes. Let stand to cool thoroughly. Beat cool syrup with raw macerated mushrooms and lemon juice in blender. Refrigerate long enough to get it quite cold so as to speed freezing. Pour into an ice cream maker and run long enough to thicken ingredients. Store in freezer, removing just soon enough to allow softening a bit to serve. This proportion may be expanded to fit any size machine. Never cook Chanterelles for this use: all the flavor will disappear. Larry Stickney "The Russians Are Coming!" (Culinary Group Dinner, 6pm) Our next Culinary Group dinner of the season is coming up soon: Monday, October 6, 2025. Theme: "The Russians Are Coming!" (Only MSSF members may register/attend Culinary Group dinners.) MSSF Culinary Group October Dinner: "The Russians Are Coming!" Dinner Captains: Andy Still, Gayle Still, Paul Bergamaschi Date: Monday, October 6, 2025: 5:30pm – 9:30pm (Appetizers and brief Culinary Group business meeting before the main meal.) Dinner Fee: $20; guests $25; kids 1/2 price. Payment at the event only: cash or check. Menu Beef & Mushroom Stroganoff w/ Noodles (Vegetarian alternative) Mushroom Stroganoff w/ Noodles Тушеная капуста (Russian Braised Cabbage) Fire Roasted Golden Beets w/ Arugula & Creamy Dill Dressing Candycap Russian Apple Cake Coffee & Tea APPETIZERS: Everyone is encouraged to bring an appetizer (preferably one containing mushrooms) for sharing with the Group before the main meal. As with all Culinary Group dinners, you must bring with you: table covering, dishes, cutlery, and beverage of choice (plus a container for carrying home dirty dishes and any leftovers); these are not provided. COVID-19 NOTE: Please do NOT register for or attend this event if you either (1) are not fully vaccinated against covid-19, or (2) are feeling unwell or experiencing any cold or covid symptom on the day of the event. MUSHROOM I.D. TABLE: The Culinary Group shares fully in MSSF's educational mission. Please bring a freshly-foraged mushroom sample from the forest (or your yard) to place on our Group's regular Mushroom I.D. Table, where the more experienced mycologists among us will be helping the newbies learn how to spot the edibles and avoid the "loose your lunch bunch." (Don't worry -- they won't go in the soup!) 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. Location: Hall of Flowers, Golden Gate Park 9th and Lincoln San Francisco, California All participants contribute, either as part of the team that prepares the dinner, or by bringing an appetizer to share. Traditionally, the dinners have been designed to take advantage of the wild mushrooms available, as well as the best and freshest food of the season. The menus are centered on mushrooms, ethnic foods, a particular main ingredient, or a holiday near the time of the dinner. Each dinner is led by a “captain” who sets the menu and organizes volunteers to cook the dishes, as well as handle setup and cleanup. The Culinary Group is a participatory cooking group. It’s an opportunity to practice your skills and to learn from more experienced cooks. We also help with special events such as the Fungus Fair, and providing snacks for the general meeting. 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. Go to the 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 - October 2025