Thanks for your support!
Friday Pre-Foray Workshops: We had two optional concurrant workshops Friday, with Max Dubansky doing one on mushroom cultivation and Nancy Ward doing one on using fungi to make decorative wreaths. The wreaths were sensational and the cultivation crew left with some spawn to produce mushrooms at home.
Saturday Morning Foray Walks: We carpooled to nearby trails and, despite the dry weather, we found over a hundred species, some of which were rare.
Lunch: Laurie Little of Whitegrass catered our pizza social, lunch, and tasting and everything she put our for us was delicious and nutritious. Thanks, Laurie!
Nancy Ward made candy cap cookies for us. Candy Caps don't grow here on the east coast. They are a lactarius mushroom which has no sweetness on its own, but they have such a strong maple scent, that will perfume your entire kitchen and impart a delicious maple flavor to anything you cook with them.
Saturday AfternoonEducational Presentations: After lunch, we welcomed internationally recognized mushroom expert Gary Lincoff, author of the Audubon Society Field Guide to North American Mushrooms, The Complete Mushroom Hunter, The Joy of Foraging, and too many other books and field guides to list. Gary taught us about unusual choice edible mushrooms, where to find them, and how to prepare them. There was a lot of useful information for beginners and even for advanced mushroom hunters. After that, Todd Elliott did a presentation on Adventures in our Fungal Ecosystem that was as beautiful as it was informative.
Wild Mushroom Tasting: After our speakers finished their presentations, Laurie Little of Whitegrass Cross Country Ski Resort, Cafe and Catering served some delicious wild mushroom dishes using organic, locally sourced ingredients. Check out Laurie Little and Chip Chase's website: http://www.whitegras.com/cafe.html. Tasting dishes included: bradley dip with GF crackers, Veggie Lasagna with sauteed Bradley (Lactarius) mushrooms, Wild Rice with Chanterelles, Cream of Porcini (boletes) soup, mushroom Stroganoff with Bradleys and Porcinis, and candied chanterelles. And, back by popular demand, we had Lolita Fansler's delicious Asian Pancit (bean thread noodles) with bradleys, chanterelles and vegetables.
Review of the Mushrooms and Fungi Collected: After the tasting, John Plischke, III, author of Good Mushroom, Bad Mushroom and Walt Sturgeon, author of Mushrooms of the Northeast, will walk around the collection tables for a show and tell about the fungi collected that day. They will also offer tips on how to distinguish edible mushrooms from their inedible, dangerous, or poisonous look-alikes. This is your opportunity to ask questions and have a hands-on mushroom lesson from the experts.
Cleanup: After the review of table specimens, we all join together to clean up the foray location before heading home. This is your chance to grab some mushrooms to take home and study.
Sales Table, T-shirts, Books, and other irresistible items: We do our best to stock our sales tables with items of interest to mushroom lovers and outdoor enthusiasts. There will be something for everybody, including mushroom identification books written by Gary Lincoff, Walt Sturgeon, and John Plischke, all of whom will be happy to sign your book.
Silent auction: We will have various donated mushroom items available for bids, including T-shirts, ceramic kitchen items, books, etc. If you have any old mushroom themed T-shirts or items you no longer use, we would appreciate your donation and so will the happy auction winner.
Smugtown Mushrooms: Olga Tsongas will be back this year with spawn, mushroom kits, and other mushroom related items. Visit her website to see some of the mushroom items she has available and then stop by her booth at the foray some pointers on how to grown your own mushrooms at home. http://www.smugtownmushrooms.com/
Lodging and meals are not included in the foray fee. Please book a room today, since nearby hotels fill up quickly. Most hotels and all nearby camping sites were sold out during our foray weekend last year. The foray location is about 10 miles south of Canaan Valley and 20 miles south of Blackwater Falls, both of which have hotels, cabins, camping, and restaurants. Elkins is about an hour west of the foray site, via curvy mountain roads, but there are plenty of hotels and motels there as well.
Windwood Fly Inn: Restaurant on premises. Located about 14 miles north of the foray site, near a small airport, off Cortland Road in Canaan Valley. They are off the beaten path, so please make sure you copy the GPS coordinates from their web page or get directions from them when you call to make reservations, especially if you plan to arrive at night. (304) 866-7456 or visit: http://www.windwoodresort.com/
Blackwater Falls State Park: Restaurant, heated pool, hotel rooms, camping, and cabins. Cabin minimum stay 3 nights. If you’ve never been to WV or to the foray area, it’s worth a trip there to see the falls. The park is located about 20 miles north of foray location. (304) 259-5216 or visit: http://www.blackwaterfalls.com/accomodations.htm
Canaan Valley Resort: Restaurant, pool, hiking trails. They have 160 hotel rooms, 23 cabins & camping. The resort is located around 10 miles north of the foray location. (800) 622-4121 or (304) 866-4121 or visit http://canaanresort.com/13/accomodations/
Black Bear Resort: This is a favorite for those who will be coming with family or friends who would rather stay behind at the resort than go to the foray. Seriously. Some people just don't care about fungi. Rates start at just over $100 for a room at the Inn and, for a little more, they have private cabins and private home rentals. They have no restaurant and they are a little off the beaten path, but they have a heated outdoor pool, golf, tennis and lots of other things for the family to do while you are at the foray, so you can have a fungi filled, guilt-free day. Visit: http://blackbearwv.com/services/. The resort is located about 14 miles from the foray location. (304) 866-4391 http://blackbearwv.com/
Canaan Village Inn: The Inn is located within walking distance of a restaurant. It is a family owned business with reasonable room rates, about 12 miles from the foray location. (304) 866-4166 or visit: http://www.canaanvillage.com/
Don't forget to bring comfortable outdoor shoes, long pants and long sleeves, water, snacks, camera, insect repellent, sunscreen, dollar store poncho, sweater, sunglasses, hat, binoculars, and a basket for the mushrooms you collect. Tick and mosquito season will be in full force!
We love it when attendees bring mushrooms from home. It’s our chance to see what’s fruiting in other parts of our region and sometimes an opportunity to see mushrooms that rarely or never fruit near the foray location. We will have a special table set up just for the mushrooms or fungi you bring with you. Please place the mushrooms on a paper plate, write down where they came from, and include your name in case we have a question. If you want the mushrooms back, please write "Save for Your Name" on the plate.
Please click on the flashing link at the top of the page to download a typewriter enabled PDF registration form, which you can complete on your computer and email back to us. You can pay the foray fee using the Paypal links below or mail a check to us. If you wish to register by mail, please make your check payable to
West Virginia Mushroom Club
616 Evenwood Road
Bowden, WV 26254
We are limiting registrations this year, so please reserve your spot before it's too late!
To have your membership start today and automatically renew a year from today, please use the button below: