Bring to a boil and reduce heat. Simmer, covered for several minutes. Mix cornstarch with 2 teaspoons cold water and add to mixture. Cook and stir until thickened. If desired, serve chicken and mushroom mixture over linguine.
Accommodations are available at the Lodge as well as in the vicinity.
See article in this issue for details. Mushroom lecturers and experts alike, Bob Fogel, Ken and Marti Cochran and many others will be on hand to help identify edible and poisonous fungi. Starting at 9 a.m. and throughout the day, seminars and guided field trips will take place. Michigan State Parks pass is required at the entrance. Contact Mary Woehrel for more information.