A Bolete by Any Other Name... (by )

Mushroom of the Month: September, 2014

As many of you know the mushroom world has been going through a lot of changes in recent years with the onset of genetic sequencing. One of the main impacts of this has been the renaming or reclassification of not only singular mushrooms, but in some instances whole genera (heck, Suillus got its own family!). It sometimes seems that just about every mushroom we see in our local woods now has a new name or spot in the myco tree of life. And one of our most prized groups of local mushrooms, the boletes, is no exception. With the recent publishing of scientific papers some of their names have changed as well. So let’s dive in at the first official wave of name changes to impact our beloved Boletus.

General Meeting--Fungi and Summertime Vacations

? WHEN: 09/17/2014, 6-9 pm
? WHERE: Harvey West Scout House, 191 Harvey West Blvd. Santa Cruz 95060
White mushroom from Alaska

Don't miss this meeting!  This is our kickoff meeting for the 2014/2015 mushroom season and we will be enjoying some great "get together" munchies and appetizers.  In fact, we will be opening the doors at 6:00 pm, one hour early so there will be plenty of time for noshing and visiting before the meeting starts at 7:00 PM.  New!  Chef Bob Wynn will be making pizza.  Bring your favorite topping and a side dish!

Echo Summit Foray (2014) (by )

? WHEN: 26-28, September 2014
? WHERE: Echo Summit Lodge, 9010 Johnson Pass Rd, Echo Lake, CA
Lodge

Our Annual Echo Summit Foray is scheduled in September at California Alpine Club’s Echo Summit Lodge, overlooking the Tahoe Basin. It’s not large, but it has a lot of character! Dues-paying FFSC members get first chance at the limited space so make sure you reserve your space in advance.  Reservations must be post marked after August 1st  for members and after September 1st for non-members.

Four-Cheese Polenta with Chanterelles

 

This recipe by Portland, Oregon Chef Cathy Whims of Nostrana and Oven and Shaker, is adapted from the Wall Street Journal. A rich blend of cheeses, chanterelles and polenta, it straddles the line between polenta and fondue. Chef Whims is a five-time James Beard Award nominee. Add a salad, some crusty bread and a bottle of wine to round out a fine repast. Click Forums: 
Culinary & Recipes to go to the forum for this recipe and more to come!

Wild Mushroom Duxelles

A basket of wild mushroomsThis is one of those recipes that could inflate your girth to frightening proportions if eaten regularly.  But it is so good that on special occasions it finds a place in my kitchen.  It can be served as a spread on a baguette or crackers.  Or it can be used as a mushroom duxelles to enliven a variety of dishes.

Pages

`