Mushrooms and other fungi are an essential part of the Oregon ecosystem. They act as decomposers and utilize mycelium pathways to share nutrients and chemical messages between organisms. Though mushrooms may seem inconsequential to some, the Lewis & Clark Mycology Club would say otherwise.
On Thursday, Nov. 20, the Mycology Club held their Murf and Turf cooking event in the Trail Room, in the Fowler Student Center. The club, run by co-chairs Finn Goldberg-Judd ’26 and Frasier Shanker ’27, has been a campus staple since its revitalization in 2023. When asked about their work as co-chairs, Shanker stated that the club hopes to teach students about the many uses of fungus with events like Murf and Turf.
“We are primarily focused on just fungal education, so getting people acquainted with the fungi on campus, in the local area and how they affect our ecosystem,” Shanker said in an interview with The Mossy Log.
“Murf and turf,” a spin off of the well-known meal surf and turf, replaces the meat in the main dish with mycological alternatives. Andy Richardson, who goes by Chef Andy, is the sous-chef for Bon Appétit’s LC dining hall. Richardson stated that surf and turf could be a, “steak with some shrimp, (or) tomahawk with a salmon fillet on top.” In Richardson’s mushroom variation, lion’s mane mushroom steaks, blue oyster mushrooms and king oyster mushrooms, deglazed in amino acids, were used in place of the traditional steak and seafood. The meat substitutes were paired with a side of potatoes roasted in truffle oil, alongside shredded brussels sprouts sauteed with thinly sliced shallots and ceviche made from king oyster mushrooms.
Shanker explained the main purpose of the event.
“The goal is to have people who wouldn’t traditionally eat mushrooms be exposed to these more,” they said.
The club’s tradition of creating mushroom replacements for otherwise non-mushroom based foods began last year, when they explored creating a mushroom-based dessert. Richardson explained how that dish inspired the Murf and Turf event.
“We did a blackberry balsamic mushroom reduction and we served that over cherry cordial ice cream. It was fantastic. I loved it. Turns out they liked it too. So here we are again,” Richardson said.
Ultimately, the Murf and Turf event was both enjoyable and educational. As participants watched Richardson showcase how to cook the mushrooms properly, Shanker provided fungus facts. Some particularly interesting information was that king oyster mushrooms are carnivorous, and that lion’s mane mushrooms have many cognitive benefits. After the chef and co-chair’s presentation, all of the participants sat together to eat the meal and discussed various mushroom facts.
A highlight of this mushroom feast was a short demonstration on how, with a pocket scion — a small synth that inputs bioelectrical signals from living organisms and matches frequencies to a tonal scale — one can create music from a piece of fungus. Throughout the event, it was clear that the group had a strong sense of community.
Aside from events like Murf and Turf, Mycology Club also hosts “myco walks.” These group walks occur either in Tryon Creek State Natural Area or around the main LC campus. During these events, students wander around looking for mushrooms, and, upon finding them, stop and discuss the mushrooms’ common and scientific names, as well as whether or not they are edible.
Alongside mushroom cooking and identification events, Mycology Club hosts a wide variety of other activities. One of the more popular events is tote bag decorating, which Shanker explained is a group crafting session where mushrooms are used to dye and stamp tote bags. Another fun opportunity that students can get involved with is the “grow your own mushroom” workshop. Shanker described this as an activity where students get “to go through the process of inoculating a grow block and then growing (mushrooms).” This is meant to be an interesting and informational event, and helps students learn more about the growth and care of mushrooms. Shanker explained that this is a longer process than other events, but participants eventually have their own homegrown fungi.
“So, they go and inoculate it sometime, earlier (in) the spring semester. And then it takes a couple of weeks, sometimes months for the block to be fully grown, and then they can take them home,” Shanker said.
With their ongoing mushroom growing project and a brand-new mushroom grow tent they plan to start using soon, Mycology Club leaders hope that they will eventually be able to cultivate enough mushrooms to supply their own fungi for future events. This would make activities such as Murf and Turf more self-sufficient. There is a sense of pride that can come from cooking with homegrown and local ingredients, and the Murf and Turf event hoped to share that experience with the LC community.
If you are interested in attending future events, you can find the LC Mycology Club on Instagram at @lcmycofolk or email them at mycologyclub@lclark.edu.
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