Dues are due.
It is time to renew your membership. This comes but once a year
and the cost is quite low. We charge $10 per person, and $15 per
Family. Memberships are run on a calendar year basis. Be sure to
send this in quick so you will receive the next issue, which will
contain the ever-popular Fire Report. Please cut off the bottom
section of this newsletter and send in with your check using the
pre-addressed envelope.
Morel and Non Timber Forest Products Workshop and Conference:
•Date: June 14-16, 2002
•Where: Big Creek Outdoor Center North of Columbia Falls, MT.
•General stuff.
•Mushroom ID class
•Various Daily Forays
•Mushroom ID table with expert ID Mycologist
•Slide shows, Panel Discussions
•Forays, Cooking Demonstrations
•Evening Presentations, Music, etc
•Special Mushroom Course.
•Next Months issue of the FJ will contain much more detail on the Spring
Foray for Morels. Stay Tuned!
My friend Greg Price recently used some of my morels to make this dish for 60 diners at
the Community Sponsored Agriculture benefit banquet at the Black Dog, now called the
Wild Mountain Cafe & Cabaret. I will not try to replicate his recipe, but will offer instead
one of my own that makes just 4-6 servings. LE
1 qt stock or water from soaking morels
1 1/3 cup nutritional yeast
1/4 cup olive oil
2 T white wine or 1 T vinegar
1 t salt, 1 t pepper
garlic or onion if desired
* Rehydrate the dry morels, and if you are one who likes to soak them, use the soaking
water instead of vegetable or mushroom stock. Put the stock or water on a pan on the
stove and heat it up
* Use 2T of the oil to sauté the morels for 3-5 minutes over medium flame. Into the
warm stock, whisk in nutritional yeast, vinegar/wine, salt, and then stir in the morel sauté.
