Volume 31 - Number 5
December 2004
Online Newsletter
Follow the link below to see a printable version of the newsletter in Adobe PDF format:
2004 MMS Potluck Dinner
MMS’ annual Potluck Dinner, held on October 25th, certainly lived up to its billing. Plenty of hearty soups to warm our bellies, and casserole dishes to fill them, not to mention the numerous appetizers, all topped off with sweets and a welcome mushroom tea. Nobody could complain about not getting enough to eat. But what was especially impressive was the quality of the fare. MMS people don’t skimp on ingredients, that’s for sure! I mean where else can you get black truffles from Italy or morels from (gasp!) exotic Minnesota woodlands on your plate?
But let’s not forget that this is one of MMS’ signature yearly social events. It’s a chance to get together and show off our culinary skills with the mushrooms we pursued over the year (even if we pursued them in the supermarket aisles).
Truly a movable feast! Here's a list of the chefs, dishes, and mushrooms involved. Below is a recipe for Thai Soup, one of the dishes featured at the Potluck.
| Chef |
Dish |
Mushroom |
| Adele Mehta | Fresh Apples w. Caramel | |
| Al & Gail Ruter | Morel Cream Cheese Spread | Morchella Esculenta |
| Bob Fulgency | Portabella Cheese Appetizer | Agaricus sp. |
| Dawn Cameron | Portobello Chili | Agaricus sp. , Grifola Frondosa |
| Dr. Heather Hallen | Pickled Hen-of-the Woods | Grifola Frondosa |
| Glen Creuziger | Shiitake Chicken Soup | Lentinula Edodes |
| Jackie Lallier | King Bolete Salad | Boletus Edulis |
| Karl & Justyna Geiger* | Thai Soup* | Cantharellus Cibarius* |
| Lance Peterson/Robert Zipse | Morel Quiche | Morchella Esculenta |
| Lee Moellerman | Chaga Tea | Inonotus Obliquus |
| Maxine Bethke | Black Truffle Bruschetta | Tuber Indicum |
| Peggy Laine | Shiitake Dip | Lentinula Edodes |
| Phil Gilbert | Stuffed Shaggy Mane/Pizza | Coprinus Comatus |
| Steve Netzman | Lobster Mushroom Buns | Hypomyces Lactifluorum |
| Tony Miskowiec | Grifola-Wild Rice Casserole | Grifola Frondosa |
| Wilbur Ince | Puffball Lasagna w. Venison | Calvatia Gigantia |
Thai MMS* (Malibu Mushroom Soup)
By Karl & Justyna Geiger
Ingredients:
- 12 oz thinly sliced Cantharellus Cibarius mushrooms
(Cantharellus Cibarius can be substituted with any hearty sliced mushroom) - 28 oz coconut milk (2 cans)
- 32 oz chicken broth
- 4 oz ginger (thinly sliced / diced)
- 3 stalks lemon grass (thinly sliced)
- Meat/Meat Substitute: 2 chicken breasts, 12 oz (1 package) frozen uncooked shrimp, or 1 diced acorn squash
- 16 oz baby corn (1 can)
- 8-10 crushed pepper corns
- 2 Tbsp fish oil
- 2 chili peppers (Thai, cayenne, jalapeno, or serrano)
- 3 chopped scallions
- 1/3 chopped cilantro
Directions: Bring coconut milk, chicken broth, ginger and lemon grass to a boil, then simmer for 5-10 minutes. Strain ginger and lemon grass from soup, then add meat/meat substitute and baby corn and simmer for another 10 minutes. Add crushed pepper corns, fish oil, and mushrooms and simmer for another 10 minutes.
Garnish: Garnish with fresh chile (Thai, cayenne, jalapeno, or serrano peppers), scallions and cilantro according to taste.
Servings: 4