Mycophagy 101:

Preparation, preservation, pickling
and eating wild, and not so wild, mushrooms!

Presented by Stephanie Kowalyk and Catherine Lambrecht

A joint meeting with the Illinois Mycological Association (IMA)

A dictionary definition of mycophagy: Fungivory or mycophagy is the process of organisms consuming fungi. Many different organisms have been recorded to gain their energy from consuming fungi, including birds, mammals (that’s us!), insects, plants, amoeba, gastropods, nematodes, bacteria and other fungi. (

Stephanie and Cathy, aka mammals, will share their ideas, methods and best practices on preparing mushrooms. Any wild edibles brought to this meeting may find their way into the pot. Some domesticated mushrooms will be cooked, though the techniques will work well with their wild cousins.

We welcome members to bring their favorite mushroom dish to share or at least the recipe.

Stephanie Kowalyk and Cathy Lambrecht are both members of the Culinary Historians of Chicago and Illinois Mycological Association.

Stephanie Kowalyk is a gourmande whose love of preparing tasty dishes along with her French and Eastern European heritage led her to the woods to forage for wild mushrooms.

Cathy Lambrecht is a long, long, long time member of IMA. How long? She will reveal her secret at this meeting, though it really is too long!

Monday, August 3, 2015 at 7:30 pm
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(West of Halsted Street, North of Chicago Avenue)
Free Parking
Free to Kendall students and faculty with ID.

This program is hosted by the Chicago Foodways Roundtable. To reserve, e-mail: