Mushroom Calendar 2001

May 59am CofC Park, Libby Kootenai Valley Mycological Society hosts the Spokane
Mushroom Club for a burnsite morel hunt. All WMMA members are encouraged to attend. Call Dick or
Joanne at 293-5360 or Steve Scott 295-1117 for details.

May 27 1pm Garden City Nursery, Hamilton Join us for the 10th annual Garden City
Nursery (formerly Garden City Seeds, Inc.) Morel Hunt. This event actually precipitated the formation of
the WMMA in 1991, and has continued every year since. A $5 donation is requested of non-WMMA
members, WMMA members free. ?’scall 961-3935

May 26-29 WMMA Memorial Weekend Morel HuntThe second year of our Morel
Outing, which sprang from our annual Early Bird Morel Hunt. Last year some 25 folks picked at least 30
or 40# of morels, which we fried, stuffed, breaded, sautéed and devoured in a variety of dishes. This is a
multi-day affair; see Glen’s message in this issue

June 16-17 Glacier Institute Mushroom Extravaganza, GNP The Big Creek Outdoor
Education Center is some 18 miles north of Columbia Falls on the North Fork of the Flathead River. Some
rare surviving patches of old growth, regrowth conifers, and riparian areas provide us with unique habitat
for hunting. Many unusual species are found at this class. UM credit course option. Some meals and
lodging included in class cost. Call 755-7154 to register or for more information.

Recipe Roundup by Kris Love
Wild Mushroom, Potato, and Gorgonzola Gratin
2# potatoes, sliced
1 small red onion, diced
4 cloves garlic, minced
2 cups chopped wild mushrooms (oysters, shiitake, chanterelle)
6 Tbs butter
jigger of sherry, salt, pepper, and nutmeg to taste
1 large apple, cored and diced
1/3 cup diced figs
1/4 # Gorgonzola cheese, crumbled
1/4 # Mozzarella cheese, shredded
11/3 C heavy cream
Preheat oven to 325 degrees. Sauté onions & garlic in 2 Tbs of butter; after 2 minutes add
mushrooms, apple, salt, pepper, sherry, and nutmeg and continue cooking until mushrooms have released
their liquid (~5min). Stir in figs and set aside. Begin heating the cream in a small saucepan.
Mix the cheeses in a bowl and grease a 9”x13” baking pan. Spread half of the sliced potatoes over
the bottom of the pan, dot with 2 Tbs butter, and add all the mushroom mixture and half of the cheese
mixture. Layer the remaining potatoes over the mushroom mixture, pat with the last 2 Tbs of butter, and
the remaining cheese, and pour the very hot cream over the whole thing. Make sure the cream runs
underneath the potatoes. Bake until the milk is absorbed, the potatoes are tender, and the top lightly
browned, about 11/2 hour if the top is getting brown too quickly, cover with foil; if not brown enough,
raise the oven temperature to 375 degrees for the last 15-20 minutes. Serves 4-6 as entree or side dish.

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