Progress was stalled for a few weeks while we tried to order the oligo primers needed for the polymerase chain reaction (PCR) from Sigma. They OK’ed the order but did not process it. We went with a different supplier, Integrated DNA Technologies and two days later the oligos were in our hands. Read More
Following the Bylaws of the WPMC, The Board of Directors is filling the position of Recording Secretary with Valerie Baker.
Valerie is a founding member of the Club and has served as Secretary on three previous occasions. The Board of Directors welcomes Valerie and appreciates the broad knowledge of the Club’s history. Among her various Club ‘jobs’, Valerie has also served as one of the Chief Cooks and Bottle Washers at the Lincoff Foray. Due to unforeseen circumstances, Jeff Kretzer had resigned as Recording Secretary for 2013.
I have turned comments on without moderation during the review. If you have some general ideas and want a public discussion on them please leave them as a comment to this post.
As many of you know the WPMC website is currently undergoing a redesign. The rough plan is a 4 step process:
- Specification of goals, evaluation of technology, etc
- Website design, major navigation design, implementation
- Fix all the small issues, rename pages, fix typos, final reorder navigation etc, testing and documentation
- Go live!
We have come to a agreement on step one and chosen the WordPress system to manage the site. We are now half way through step 2 and much of the information from the original site has been moved over to the WordPress version but there are still some features that are missing. Read More
By Jim Wasik as offered at 2012 Lincoff Foray
- 1 pound fresh chanterelle mushrooms – or other mushrooms in season
- 5 tablespoons butter (or olive oil)
- Fresh Lemon Juice – squeeze or two
- 2 leeks – cleaned and finely chopped
- 1 Large clove of garlic – peeled and minced
- 1 ½ cup Yukon Gold potatoes -peeled and diced
- 6 ½ cup chicken broth – homemade best or low sodium
- 1 tablespoon fresh thyme – finely chopped
- 1 – 2 tablespoons red wine vinegar
- salt and pepper, to taste
- Clean, dry, chop mushrooms.
- Sauté mushrooms on high heat in 2 tablespoons butter or oil. Season with lemon juice, salt and pepper. Allow to release juices, but not brown. Cook only 3 – 4 minutes.
- Remove mushrooms and reserve liquid (it will be used later)
- Heat 3 tablespoons butter or oil in heavy soup pan; add leeks, garlic, potatoes.
- Sauté over medium heat about 10 minutes until leeks have softened but not browned.
- Add mushroom liquid, chicken broth, thyme. Bring to boil and reduce heat to simmer.
- Simmer 15 – 20 minutes until potatoes are soft.
- Add cooked mushrooms.
- Simmer 30 minutes.
- For fine soup, Pour soup through sieve to retain mushrooms and vegetable. Puree vegetables in food processor, immersion blender, regular blender until smooth – add a little soup liquid if needed. Pour back into soup pot with liquid.
- For chunkier soup, don’t puree.
- Add vinegar, salt and pepper to taste.
- For cream soup, add 1 cup heavy cream or sour cream and reheat soup, but do not boil.
If you liked this soup you may also like the Mushroom Bisque Without Roux by Jeff Berkowitz.
At the March 2013 meeting, Dick and Mary Ellen Dougall were honored with LIFETIME Membership in the Western Pennsylvania Mushroom Club. They were awarded a framed certificate stating:
The Western Pennsylvania Mushroom Club bestows
Lifetime Membership on Dick and Mary Ellen Dougall Read More
The DNA Barcoding project is moving ahead and our first major purchase has arrived.
The Whatman FTA PlantSaver Cards will be used to collect the mushroom DNA. A small piece is cut off the mushroom and placed on one of the four sample spots. The cover is closed over the sample and it is then crushed/squashed with a blunt object so that the material inside the mushrooms cells are squeezed through the filter paper and then allowed to dry. The remains of the mushroom material can then be removed. The DNA from inside the cells is captured by the cards and stabilized such that it can be kept at room temperature without degradation.