By Culinary Corespondant, Mike Tangedal. Drying and cooking with dried mushrooms doesn’t require too much technology or expertise, which is why it has been practiced for thousands of years. Simply place some freshly picked mushrooms where there is lots of…
By MMS Culinary Correspondent, Mike Tangedal. I’m not as enamored with chicken fingers as today’s youth. I like chicken as much as the next omnivore, but I prefer chicken of the woods (COW). We have two varieties here, Laetiporus sulphureous…
By Mike Tangedal, MMS Culinary Correspondent. Here’s a cooking article I wrote inspired by all the requests I’m getting in my feed on how to cook the first mushroom of the season – Cerioporus squamosus – the pheasant back or…
This year two winners of the Marek Scholarship went to the annual NAMA foray. It was held in Missouri, just outside of Potosi, where hundreds of NAMA members gathered at a lodge on a beautiful campground owned by the YMCA.…
Kathy Yerich, our Vice-President and programming chairperson, was selected by her peers (previous winners of the NAMA award) to receive the Harry and Elsie Knighton Service Award for service to her local club! As an affiliated club, we actively participate…
Need a special stocking stuffer for that fungi fanatic in your life? We have just the thing for you! You can now purchase a gift membership to the Minnesota Mycological Society. When you give MMS memberships for the holidays, they will not expire until the end of the following year.
A 2nd edition of a popular local field guidebook, Mushrooms of the Upper Midwest, has been recently released.
The Morel—our MMS insignia and our State’s official mushroom—what’s the connection? Herb Harper, in “Malfred Ferndock’s Morel Cookbook,” tells the story.
