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MYCENA NEWS VOL 69:09 Submissions for the September Newsletter Are Due by August 20Th, See You Next Season!

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MYCENA NEWS VOL 69:09 Submissions for the September Newsletter Are Due by August 20Th, See You Next Season! Mycological Society of San Francisco MAY 2018 MYCENA NEWS VOL 69:09 Submissions for the September newsletter are due by August 20th, see you next season! TABLE OF CONTENTS May Speaker Enrique Sanchez 1 Mushrooms, Russia, My History Rivkah Khanin 7 President’s Post Tyler Taunton 2 Cultivation Quarters Ken Litchfield 15 Hospitality Eric Multhaup 2 Mushroom Sightings Matthew Gonsalves 22 Culinary Corner Morgan Evans 3 Gary Lincoff In Memoriam Dianna Smith 23 Where Can I Hunt Mushrooms? Debra Shankland 5 Gary Lincoff Photos Mike Wood 27 Librarian Solicitation Brennan Wenck-Reilly 6 Mycena News Submissions 30 MAY GENERAL MEETING: Tuesday, May 15th, 2018 7–10pm Buckley Room/ Randall Museum Cat Adams: Chemical Ecology of the Death Cap Mushroom CAT ADAMS IS interested in how chemical ecology worked in Joshua Tewksbury’s lab, studying why influences interactions between plants and fungi. wild Bolivian chili peppers produce spice. Cat For her PhD in Tom Bruns’ lab, Cat is studying then earned her Master’s degree at Harvard Uni- the invasive ectomycorrhizal fungus Amanita phal- versity in Anne Pringle’s lab, researching the fungal loides. The death cap mushroom kills more people pathogens of wild chili peppers, and how the fungi than any other mushroom, but how the deadly evolved tolerance to spice. Now earning her PhD amatoxins influence its invasion remains unex- at Berkeley, Cat is studying the invasion ecology plored. of the poisonous death cap mushroom, Amanita Cat Adams earned her BS at the University phalloides. In addition to her research, Cat is pas- of Washington, in Biology, with emphasis on sionate about communicating science to the Ecology and Evolution. As an undergrad she public, and has written for Slate and BBC Earth. continued p. 2 1 She was the Communication Chair of the Myco- Hospitality logical Society of America Student Section for two Eric Multhaup years, and is the President and Founder of the Unconscious Bias Project at Berkeley.• THE HOSPITALITY COMMITTEE gives its April shout-out to Stephanie Wright for her Asian-in- President’s Post spired mushroom appetizers. Stephanie made both Tyler Taunton stuffed mushrooms and mushroom potstickers. It was a real treat to have a different flavor profile HELLO MSSF MEMBERS, than the Cal-Med flavors that most of us are used to. The ingredients are listed below. In addition, Well, May sure came fast and this brings us to the Stephanie provided a very colorful and healthy end of MSSF meetings for this season. We will fruit plate, a first for the Hospitality hour, which not be holding meetings June through August. was very well received based on the celerity of its These months are a good time to prepare for our consumption. next mushroom season, although looks like morels could be popping up clear into July. So good luck YOU TOO can be a guest chef, with an $80 in- to all of you that can get out and collect this gredient budget, and support from the Hospital- summer. ity Committee. If you are interested in volunteer- I would like to thank Alissa Allen for her excel- ing -- AND WE NEED VOLUNTEERS -- log on lent presentation on Dye Mushrooms. Mushrooms to the website, click on “Contacts”, and click on have so many uses and dying natural fibers is one Hospitality -- George and Eric to send us an e-mail. more way to use them and appreciate them. We will be meeting at the Randall Museum this May 15th @ 7pm in the Buckley Room for mushroom appetizers and social hour. We will then head to the theater to hear Cat Adams talk on the chemical ecology of the Death Cap (Amanita phalloides). Reminder—We will not be meeting June-Au- gust. We will meet back at the Randall Museum starting next September. Continue to check the calendar on MSSF.org for any updates on events. Stay Fungal.• STUFFED MUSHROOMS ASIAN STYLE Agaricus, onion, garlic, ginger, soy sauce, sesame oil, cheese, ham, parsley, oyster sauce, water chest- nuts or celery, and an egg binder MUSHROOM POTSTICKERS Shiitake, onion, cellophane noodles, scallion, carrot, oyster mushrooms, water chestnuts, and sesame seed garnish • 2 Culinary Corner Morgan Evans Understanding Umami prevalent in mushrooms. No wonder they are so darned tasty! BEING AN UNAPOLOGETIC gourmand, I would But how does it work? Umami balances the have to rank my sense of taste on the top of the total flavor of a dish and increases its intensity. It list of senses. I personally love to eat and experi- has a flavor-enhancing effect on the other tastes. ment with new flavors. Living in the Bay Area, Some examples of products chock full of umami there area myriad of cuisines with amazing flavors are Parmesan cheese, olives, sundried tomatoes to explore. It’s part of what makes living here so and seaweed. These are foods that contain high great. Experiencing new foods ranks as one of the levels of L-Glutamate. Glutamates are one of the greatest pleasures in life. So when I recently went many components of proteins which are produced through a bout of “burning mouth syndrome”, naturally by our bodies. Mushrooms, too, are rich you could say it kind of had me down in the dumps. in glutamates. Glutamates enhance the flavor of Aside from the fact that it was painful, it had the food by reacting in combination with other food unbearable side effect of deadening my taste buds. substances. You can add mushrooms to a savory I have known friends who for years had long since dish to enhance the overall flavor of the dish. The lost their sense of taste and, while I always had amount of glutamate in mushrooms varies depend- empathy for them, I never truly was able to un- ing on the species. It is estimated that mushrooms derstand their plight until this unfortunate expe- contain about 180 milligrams of free glutamate rience. Well I do now! It’s hard to get excited per 100-gram serving. Shiitake and Enokitake about eating when it all seems bland. That’s why mushrooms are richest in glutamates. So next your taste buds should never be taken for granted. time you have a dish that is in need of a little help, We all know about the 4 main components add some shiitake, like in the recipe below. of taste. Salty, Sweet, Bitter and Sour. Based on So what does Umami taste like? You’ll find physiological studies, however, there are claims to out when you try these Umami Burgers! be a quite a few more than these. Our ability to THE ULTIMATE UMAMI BURGER sense these taste categories comes from receptors on our taste buds. These tiny sensory organs Don’t be daunted by the fish sauce. Used in small appear mostly on the tongue, but also on the roof quantities, fish sauce brings fabulous umami savoriness of the mouth as well as in the back of the throat. to the burgers. You may be a fish sauce marinade convert However, science has tuned us onto the 5th sense, after all. Serves 6 the taste of Umami. The New York Times food section recently had an article on dulse, basically •2 lbs. Ground Beef a form of MSG lurking in seaweed. In flake form, •1½ Tablespoons Fish Sauce (for more you can transform a dish with little evidence just daring, savory depth, use 2 tablespoons) by sprinkling on a few flakes to your dishes. It •¼ cup finely minced shiitake mush- made me want to run out and buy it at my local rooms lightly sautéed in olive oil natural foods store. The same magic seems to be •2 cloves Garlic , crushed or fine mince 3 •1 teaspoon Sugar Meats, Roasted Potatoes, Mushrooms and Vegetables •½ teaspoon fresh ground Black Pepper Vegetarian Main Dish: Vegetarian Contadina Misto •4–6 Hamburger buns (or 8–12 slider Side Dish: Onion Panada: A Blend of Sautéed Onions, buns) Bread and Cheese in a Mushroom Broth •condiments of your choice and cheese Salad: Mixed Greens with Arugula and Shaved Cheese makes it extra decadent and special Dessert: Italian Fruit Dessert 1. In a small bowl, combine fish sauce, mushrooms, SF County Fair Building garlic, sugar and black pepper. Add the marinade 9th & Lincoln, Golden Gate Park to the ground beef and combine until all the in- Reservation REQUIRED. Members ONLY. gredients are mixed together well. Refrigerate the beef for at least 30 minutes. It’s best to allow the The MSSF Culinary Group, an all-volunteer com- beef to marinate overnight in the fridge for mittee of MSSF, is open to all MSSF members optimum flavor. who are interested in the gastronomical aspects 2. Gently form meat into patties for sliders or of mushrooming. It meets on the first Monday of burgers. Form them to the size of your burger or each month (with a few exceptions for holidays) slider buns. at 7 p.m. at the San Francisco County Fair Build- 3. Cook on a skillet or grill. If cooking on a grill, ing (Hall of Flowers), Golden Gate Park, 9th and make sure to pre-heat the grill and to scrape the Lincoln, San Francisco, so that members may grill clean before grilling. It will help minimize enjoy each other’s company, learn about mush- the sticking. Cook to desired wellness. room cookery, and have a delicious meal. Culinary 4. Assemble your burger with your favorite condi- Group dinners are open to current members of ments and enjoy! MSSF and the Culinary Group, and their guests -- go to www.mssf.org for information, to join the April Culinary Dinner News Culinary Group, and to register for its dinners.• April’s dinner, “Smokin’ Hot Beef,” was a searing success! The beef was perfectly cooked no matter what your preferred wellness.
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