Destroying AngelsWest Virginia Mushroom Club

Welcome

The W.V. Mushroom Club was founded to promote fellowship and communication among everyone interested in mushrooms and fungi.

Join Alissa Allen, Gary Lincoff, Noah Siegel, Walt Sturgeon, Kyle Weaner, and the West Virginia Destroying Angels for our 2014 Fungal Foray.
The fun begins Friday July 25th at 5pm at the Dry Fork Assembly of God fellowship hall (GPS coordinates 38.57.29-N 79.29.53-W), which is the same place we gathered for our 2013 and 2012 forays.  It is roughly 4 miles south of Canaan Valley State Park and 5 miles north of Harman, WV.
When you arrive Friday evening, you can pick up your registration package, sign up for one of our foray walks, say hello to friends you met during previous forays, drop off any mushrooms you brought with you for ID, be among the first to buy one of our 10th anniversary T-shirts, and enjoy an optional pizza and salad dinner.
At 7pm Friday evening, our friend Walt Sturgeon will introduce us to the world of Fabulous Fungi - a fantastic start for the events to follow.  (Walt's presentation is open to all foray registrants, not just those who opt for the pizza and salad dinner.)
Saturday morning, July 26th, we will resume registration at 8:30 am.  You will have a choice of attending Alissa Allen's mushroom dye workshop or going out with us on small guided forays to hunt for mushrooms from 9:15am until noon.  The dye workshop will be limited to 20 attendees, so please register and pay early if you are interested.  

The first registrants will have their choice of foray walks including: a walk with Gary Lincoff (limited to 10 people), a photographer's dream walk with Noah Siegel (limited to 8 people), a mushroom/birder walk with Diane Holsinger, an off-the-beaten-path scenic adventure walk with Chip Chase or with Charlie Aller, and we'll have several beginner walks to choose from as well.

After lunch (on your own), we'll meet back at the fellowship hall at 1:00, when Gary Lincoff will regale us with stories and photos of mushrooms he encountered during his previous trips to India.  But don't put away your sitar yet, because, at 2:30 Kyle Weaner will lure us into the exotic world of Indian spices and flavors during a cooking demo.  When Kyle is finished, we'll serve you a sampling of various wild mushroom dishes prepared just for you.  At 4pm, we'll wrap up with a table walk featuring Gary Lincoff, Noah Siegel, Walt Sturgeon, who will teach us about some of the fungi collected that day.  Clean up starts at 5pm. 

If you would like for us to ID any mushrooms you find around your home or along the way, please bring them with you.  We will have a special table just for mushrooms brought in from out of the area.  Please place them on a paper plate and write down where they came from (Baltimore, Morgantown) and your name, in case we have a question.  If you want the mushrooms back, write "Save for Steve Smith" on the plate (using your own name, of course...)

Travel checklist:  Lunch, water, snacks, camera, insect repellent, sunscreen, basket, poncho, sweater.  If you're on the mushroom/birder walk, don't forget your binoculars. Please bring your family.  Kids under the age of 8 or over the age of 80 attend for FREE!!

We work hard to stock our sales tables with itmes of interest to mushroom lovers and outdoor enthusiasts.  There will be something for everybody, including mushroom identification book written by our identifiers, who will be happy to sign them for you.

We will have a live or silent auction including baskets, books, and other outdoor or mushroom related items.  We will try to post photos of the items on the WV Mushroom Club Facebood Group page ahead of time.

We hate that sinking feeling that comes after lunch, but before the tasting.  Don't worry!  There will be lots of good stuff to snack on throughout the day.

We're always on the lookout for volunteers and foray walk leaders.  While it helps to have some basic knowledge of fungi to lead a foray walk, the main job of a foray walk leader is to return to the foray headquarters with the same number of people that went out with you.  In addition to our sincere appreciation, you will  receive a discounted foray fee rate of $25.00, free membership to the club, and free lunch.  If you can spare at least an hour, please join our team.

The agenda and schedule are really exciting this year but, to make it complete, all we really need  is you!  Come join us!

Please use the paypal links below to register and then email wvmushroomclub@gmail.com or geezerex@aol.com to request a typewriter enabled foray application, which you can complete and email back to us.  We appreciate your help in keeping us as paper-free as possible.

Please remember that foray fees do not include meals or lodging.  Nearby lodging includes the lodge, cabins or campgrounds at Canaan Valley State Park and also at Blackwater Falls State Park.  Previous foray attendees have also had good experiences at the Windwood Fly-In Resort (888) 359-4667, Black Bear Resort  (800) 553-2327, and Canaan Village (304) 866-4166.

Registration options

 


 
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To have your membership start today and automatically renew a year from today, please use the button below:
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Suggestions:  Our goal is to make the foray better each year.  Please email us at wvmushroomclub@gmail.com and let us know if you have any thoughts on how we can improve your foray experience this year. 
Menu items from the 2013 foray:
Marinated Chanterelles (Donna Mitchell)
Spiced plantains (Alan McClelland)
Goat cheese, mango chutney and sauteed Bradley crostini (Shelly Conrad's recipe, prepared by Cathy McClelland)
Chanterelle dip (Shelly Conrad's recipe, prepared by Shannon Nix)
Corn and chanterelle chowder (Nancy Ward)
Cannellini and Chanterelle soup (Nelle Chilton)
Black trumpet and black bean pasta (Alan McClelland)
Cheesy potatoes (Alan McClelland)
Chanterelle pancit (Lolita Fansler)
Black trumpet potato and egg tortilla (Lolita Fansler)
Beautiful home made mushroom shaped Candy Cap chocolate and vanilla cookies (Alan and Cathy McClelland)
Delicious home made brownies (Kara Brown - baking with no A/C in the house)
Candied chanterelles over ice cream (Shelly Conrad)