The March meeting will be at 7:30 on Thursday, the 21st, at
the Natural History
Museum. We will view about 50 slides from the NAMA program Macro to
Micro
Ted Stampfer discussed putting together a pamphlet on what people need to know in order to become state certified to sell wild mushrooms. Peg Hooton agreed to provide sketches of edibles and look-alikes for the pamphlet. Ted suggested that certification be limited to only three mushrooms: Boletus edulis, Boletus barrowsii, and chanterelles.
Gary Runyan offered a list of programs for 1996, which consists primarily of slide shows. Gary has scheduled a show and tell (member participation) for the August meeting.
As would be expected this time of year, the subject of morels popped up a couple of times during the meeting. One member asked Rich Therrien where some good morel spots were, to which Rich puckishly replied, "There are no morels in New Mexico."
The program consisted of the winning slides of the 89-90 NAMA Photo Contest, viewed with the lights on so Ellen could see to read the names. Rich and Anne's immediate disappearance at the end of the program prompted the remaining members to organize a round the clock Therrien tracking team to find out if, in fact, there really are morels in New Mexico.
Members wishing to participate in the Silver City feild trip need to make reservations with Bear Mountain Ranch (1-800-880-2538) by April 14th. Plan to meet at Bear Mountain Ranch at 1:00 PM on Saturday, May 4th, for morel hunting and dinner.
Preliminary plans for this year's survey of the fungal diversity in the Pecos National Monument presently are being made. We hope that this year will yield more information than last when we had only one trip because of the very dry weather. Again we believe that collecting on three days will be sufficient, around the 15th of July, August, and September; the specific days will depend on the weather.
As far as we know the mechanics will be the same as last year. There will be a survey permit issued which will include the names of all who are to take part. This permit will be valid from June through September. The permit is required because the parts of the Monument in which the survey will take place are not open to the public. The members of the survey team will be contacted when good fruiting conditions are present (in essence, after a good rain). The members who are able to take part during this particular survey episode will be expected to be at the Monument at an agreed upon time, normally 10:00, so that they can be given admittance. All collections will have a preliminary identification made that day will then be dried. Additional identifications of the dried specimens will take place after the collecting season is over. Three areas are to be surveyed: the riparian area along the Pecos River, a pinon/juniper area, and one with primarily ponderosa.
The permit should be issued by the end of May so we need to know who is interested in taking part. I know it is very difficult to plan many months in advance, or at least I find it so. However, if you believe you will have free time during the mushroom season and are willing to commit some of that time to this project, please sign up. One important caveat is that pot hunting is not permitted. The Park Service has been adamant on this point. There will be a list at the next NMMS meeting or you can contact either of the following:
"A laboratory for hallucinogenic mushrooms was discovered in an apartment, where Bernalillo County Sheriff's deputies seized 42 jars of the mushrooms. An additional 47 five-gallon buckets of psilocybin mushrooms -- so- called 'magic mushrooms' -- were found drying in another room."
Preheat oven to 400° F. Saute the morel halves in butter, trying not to break them. Remove from the pan and set aside. In the same pan, saute the mushroom stems in the butter and wine. Set aside. Brown the sausage until all the pink is gone, and the meat is well separated. Drain off the fat, and add the sauteed mushroom stems. Simmer together 15 minutes. Add the bread crumbs, dill and oregano, and toss well to blend. Add the spinach and cook 3 minutes longer.
Remove from heat. Let cool. Stir in the cheese and stuff the morel halves making mounds of the stuffing mixture. Place on a cookie sheet and bake for 15 minutes or until the cheese is melted. Serve warm by itself, or with your favorite topping.