MUSHROOM CULINARY ARTS
NAMA‘s Mycophagist‘s Kitchen is committed to the delicious, safe, and interesting preparation of wild and cultivated mushrooms. We offer programs in mushroom cookery and preservation which draw from a wide variety of ethnicities and styles.
We promote and share knowledge of all aspects of mycophagy, including cooking demos, recipes, medicinal preparations (teas and tinctures), interviews with mushroom chefs, and tips on handling the variety of flavors, textures, and toxicities of wild mushrooms.
Check back regularly for updated culinary resources:
MUSHROOM RECIPES | CULINARY RESOURCES | COOKBOOK REVIEWSChair: Julie Schreiber
Meet the Culinary Arts Committee
Culinary Committee Chair
Julie Schreiber @chezjuliesconsultingwinemaker
Julie has been collecting, cooking, and eating mushrooms for 30 years. As a professionally trained chef, she has been teaching others about cooking and eating mushrooms for a significant portion of those three decades. In addition to her personal passion for good food and cooking, her formal training in the food and wine industry includes degrees in Hotel Restaurant and Travel Administration from the University of Massachusetts, Culinary Arts from the Culinary Institute of America, and a Master’s Degree in Enology from the University of California at Davis.
She has worked as a chef and is currently a professional winemaker. Additionally, she was on the Sonoma County Mycological Association board for 14 years and the lead chef for culinary events and demos at mushroom forays for David Arora, the Sonoma County Mycological Association (SOMA), the Mycological Society of San Francisco, the North American Mycological Association (NAMA), Wild About Mushrooms (WAM), and Relish Culinary Adventures.
She is a business partner in Mycoventures (https://www.mycoventures.com/wam), a company that organizes local and international mushroom forays. She organizes the events, helps lead the forays, and teach people how to cook cultivated and wild mushrooms.
Most recently she has become the Culinary Committee Chair for the North American Mycological Association (NAMA).
Visit her webpage at: https://chezjulies.com/
Eugenia Bone @eugeniagbone
Eugenia Bone is an internationally known food and science writer. Her work has appeared in many anthologies, magazines, and newspapers, including The New York Times, The National Lampoon, Saveur, Gourmet, BBC Science, and The Wall Street Journal, where she is a frequent book reviewer.
She is a member of the American Society of Science Writers and former president of the New York Mycological Society. She is a member of the faculty at the New York Botanical Garden where she teaches classes on psychedelic mushrooms and mycophagy.
She is the author or co-author of eight books on food and biology, most recently, the Fantastic Fungi Community Cookbook. She is currently writing her 9th book, about psychedelic mushrooms for Macmillan Publisher (December, 2023). She has been nominated for a variety of awards, including the Colorado Book Award and James Beard Award.
Eugenia has been featured on many dozens of radio shows and podcasts, most recently Local Motion: The North Fork and Knife featuring Eugenia Bone and the BBC series Fungi: The New Frontier https://www.bbc.co.uk/programmes/m00132xm She has lectured widely in diverse venues like The New York Public Library, the Denver Botanical Garden, Burning Man 2022, and the Reuben Museum. She is featured in the documentary directed by Louie Schwartzberg, Fantastic Fungi (2019), and in the Netflix children’s show about food, Waffles + Mochi (the mushroom episode) produced by Michele Obama’s Higher Ground Productions.
Zachary Mazi @the_fungivore
Zachary (@chefmazi) has worked in kitchens and food service since 1992, starting washing dishes for his high school kitchen during his lunch break through running the kitchen at his own restaurant (ul.te.ri.or. restaurant and bar) with business partner Tighe Melville in Santa Cruz, CA 2016-2017. His last efforts in the kitchen was cooking for immersive retreats, where he experimented with cooking one cuisine for the entire week: he has taken deep dives through Mexican, Oaxacan, Spanish, Israeli/Palestinian, Thai, and Pacific Northwest, with brief forays into Vietnamese, Greek, Singaporean, Portuguese and more.
Though they intended to move to Oaxaca in April of 2020, instead his partner (now fiancé) Kim Hunter and he ended up staying in Northern Thailand for the pandemic, finally returning to the US in August of 2021. Working with local grandmothers, he learned the depths of Northern Thai Cuisine, and wrote a cookbook on the same.
Since 2001, he has been an avid mushroom hunter, and became known as The Mushroom Chef, and has been presenting a speaking at Mycological events and camps (especially SOMA camp) since 2013, exploring the science of cooking and eating mushrooms, a study known as mycophagy.
Kim and Zachary moved to Oaxaca, Mexico in March of 2022. They lead mushroom retreats there with their Zapotec partners Celestino Mendez and Dr. Samuel Lazo This year they are exploring dyeing with mushrooms with Alissa Allen and Cheshire Mayrsohn. You can find out more about these retreats at mycophagybook.com/oaxaca).
Jess Starwood @jess.starwoodSouthern California; Arizona
Jess is an author, naturalist, herbalist and wild food chef with a Masters of Science degree in Herbal Medicine. She recently published "Mushroom Wanderland: A Forager’s Guide to Finding, Identifying and Using More Than 25 Wild Fungi
" with Countryman Press.
Jess has worked as a wild food consultant and forager for Los Angeles chefs Aitor Zabala of Somni and Niki Nakayama of n/naka. Jess has been teaching wild foods and nature education classes for children and adults since 2014.
She founded The Wild Path School
—a wild food apprenticeship and education program—in 2020 that strives to connect the community to nature and the foods we eat in a positive, healing and sustainable way. She also leads immersive foraging adventures, multi-course gourmet wild food dinners and other food-focused experiences on the West Coast, Southwest United States and Mexico.
She is also the editor of The Sporeprint
and heads up the Mycophagy & Culinary Group (McLAMS) for the Los Angeles Mycological Society.
Visit her websites at thewildpath.org
Spike Mikulski @1wd2ef3rg4th5yj6uk7il
Spike is the Executive Chef at Pot au Feu Bistro in Providence, Rhode Island where he gets to prepare & serve foraged ingredients you can't find on any other menu in New England.
Spike is Rhode Islands first mushroom forager approved by the state to sell wild mushrooms commercially & teaches the state's certification program once a year for those also interested in foraging mushrooms for local restaurants and markets.
During rainy season, Spike enjoys studying the Amanitaceae, some of which make up his top ten edibles. Unfortunately for Rhode Island, there are NO Amanita approved for sale, so you will not find them on the menu at Pot au Feu.
He does, however, get to utilize his experience as an Amanita Expert & Northeast Specialist for the 'Poisons Help; Emergency Identification for Mushrooms & Plants' Facebook group as an identifier. (https://www.facebook.com/groups/144798092849300/).
In the off-season, he has taken a fascination to learning Food Molds and Plant Pathogens commonly seen in the modern kitchen, observing occurences like "sour-rot" on sweet potato caused by Geotrichum candidum (which is utilized in cheese making) or garlic bulbs being parasitized by Penicillium corymbiferum (known for it's antibiotic properties).
Spike has a few of his dishes featured on Instagram at @1wd2ef3rg4th5yj6uk7il
He also has some educational Amanita Identification videos on his YouTube Channel at https://youtube.com/user/Seditious100.
Robert Courteau @thinkfungi
Robert is a former chef, educator, President of the Ottawa Mycological Society and creator of Think Fungi, a non-profit focused on fungi-related events and courses. Robert is our Canadian culinary ombudsman!
Robert began foraging mushrooms for the first time in 2010 as a chef in Europe, and it completely changed his outlook on life.
Having retired from the kitchen in 2013, Robert has been focused on his love of mushrooms and has been active in bringing the world of fungi to the masses through his events and courses on just about anything fungi-related.Stuart Pickell @sir.myxo.lot
Stu Pickell is a multitalented mycoenthusiast based in Los Angeles. Close encounters with slime molds while mushroom hunting led him down the rabbit hole of macro photography and he now splits his time in the forest between foraging edible mushrooms and documenting microscopic wonders.
A self-taught home cook, Stu is fascinated by the multitude of aromas and flavors of wild mushrooms and experiments with unexpected flavor combinations in dishes inspired by the diversity of cuisines found in Los Angeles. Recent culinary adventures emphasize the use of wild mushrooms in desserts and mold-based fermentation with koji.
While not in the kitchen or behind the camera, Stu works as an engineer on the NASA Deep Space Network, serves as the Vice President of the LA Mycological Society, and travels with his pug Clara who is trained to hunt truffles and other mushrooms.
A Word of Caution:
You should not eat any mushroom that you cannot identify with 100% accuracy.