RULES FOR MUSHROOM DISHES

SUBMITTED FOR TASTING

at EPM events

 

 1.             Mushrooms that are accepted for consumption:
      a.       Meadow Mushrooms (Agaricus campestris complex, no specimens that bruise yellow)
      b.       Blewits (Clitocybe nuda)
      c.       Morels (Morchella species)
      d.       Oysters (Pleurotus ostreatus)
      e.       Chanterelles (Cantharellus cibarius or cinnabarinus, Craterellus fallax)
      f.       Giant Puffballs (Calvatia species; gleba must be pure white)
      g.       Hen of the Woods (Grifola Frondosa)
      h.       Cauliflower mushrooms (Sparassis species)
      i.        Bear’s Head and related tooth fungi (Hericium species)
      j.        Brick Caps (Naematoloma sublateritium)
      k.       Honey mushrooms(Armilliaria mellea and tabescens)
      l.        Chicken of the woods (Laetiporus sulphureus complex)

 2.       No mushrooms are to be served raw.

3.       No alcohol is permitted in the dishes.

4.       To ensure fresh new and correct identification, all specimens will be examined by members or the organizing committee prior to cooking; any questionable specimens will be discarded. 
Dried mushrooms should be re-hydrated prior to their examination.  Recipes can be pre-prepared and the mushrooms added after identification. 
If you want to prepare ahead and need your mushrooms identified you can contact John Dawson in the York Area,
Bill Miknis and Paul Good in the Lancaster Area, or Gary Emberger in the Mechanicsburg area.

5.To avoid problems with food allergies, please provide list of all ingredients, not just the mushrooms.

 

Participants are encouraged to share recipes and to bring along any wild mushroom cookbooks for review and discussion.