Destroying AngelsWest Virginia Mushroom Club


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

Visit WV Mushroom Club Facebook Group to Register today!
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 evening, July 25th at the Dry Fork Assembly of God fellowship hall (GPS coordinates to follow), which is the same place we gathered for our 2013 and 2012 forays.  This will be your chance to pick up your registration package, say hello to friends you met during previous forays, drop off any mushrooms you brought with you for ID, and enjoy an optional pizza and salad dinner.  After dinner, our friend Walt Sturgeon will introduce us to the world of Fabulous Fungi - a fantastic start for the events to follow.
Saturday, July 26th, you can begin your day with Alissa Allen's mushroom dye workshop or you can go with us on small guided forays to hunt for mushrooms on local trails in Canaan Valley or Blackwater Falls State Park.  The dye workshop will be limited to 12 attendees, so please register and pay early if you are interested.  
Saturday afternoon, Gary Lincoff will regale us with stories and photos of mushrooms he encountered in India.  After that, Kyle Weaner will lure us into the exotic world of Indian spices and flavors during a cooking demo, followed by a tasting of various wild mushroom dishes prepared just for you.  We'll wrap up with a table walk featuring Noah Siegel, who will teach us about some of the fungi collected that day.

This will be the 10th anniversary of our club's reincarnation and former club president Sam Norris will be designing a special T-shirt for the occasion.  We'll also have a ton of mushroom and nature items for sale and lots of good stuff to eat.

This web page and the West Virginia Mushroom Club Facebook Group page will be updated as things develop.  The agenda and schedule are bound to get better and better but, to make it complete, all we really need  is you!  Please stay tuned...

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Suggestions:  Our goal is to make the foray better each year.  Please email us at 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)