Potluck Essentials

SUGGESTED SPECIES FOR CULINARY EVENTS

NEW MEMBERS who haven’t completed a basic identification course are encouraged to use commercially cultivated mushroom species such as Shitake, Crimini and Portabella.

Agaricus augustus, campestris, osecanus, arvensis, lilaceps
Boletus edulis (King), regineus (Queen)
Butyriboletus persolidus (Butter bolete)Chanterelle
Cantharellus californicus, subalbidus, formosus 
Coprinus comatus (Shaggy Mane)
Craterellus calicornucopioides (Black Trumpets), tubaeformis (Yellow foot), atroncinereus (Black chanterelle)
Hydnum repandum and umbilicatum (Hedge Hogs)
Lactarius rubidus, rufulus (Candy Cap)
Leccinum insigne, manzanitae (Aspen and Manzanita Boletes)
Lepista nuda (Blewitt)
Morchella sp. (Morel)
Pleurotus ostreatus (Oyster Mushroom)
Russula cyanoxantha (Varicolored Russula)
Russula xerampelina (Shrimp Russula)
Sparassis sp. (Cauliflower Mushroom)
Suillus sp. (Slippery Jacks)
Tricholoma magnivelare (Matsutake)

Mushrooms that are generally deemed to be unsafe for consumption, or to which some people are sensitive, are prohibited, i.e.: No species of Amanita may be served. Chloryphyllum brunneum (Macrolepiota rachodes) or Coprinus atramentarius may not be served. All mushrooms must be thoroughly cooked.  Raw mushrooms should be avoided.
 

DISH CARDS:
Let everyone know about that great dish you brought! Please print from the link below and fill out a dish card to accompany your creation. Bonus points awarded for bringing printed recipes to share...

Please don't bring heirloom china or silverware. And please DO mark your name on painter's tape on your dish, as Pyrex casseroles all start to look alike after a while.

Print card here

 

 

 

 

 

  • Jul 29 2013
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