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Culinary Techniques Wild mushrooms possess an amazing range of flavors and aromas! Beautiful packages of umami, they can be rich and meaty, subtle and delicate, and redolent of almonds and spice. Learn how to properly clean, preserve and prepare your foraged finds to make the most of those flavors. Matsutakes (Albion). Photo by Katherine Elvin Generally speaking, the best mushrooms are fresh mushrooms. If you're not cooking your mushrooms in the field: Don't clean them (aside from removing larger dirt chunks) until you're ready to prepare or process them. Store them in the fridge in paper or waxed paper bags--never plastic, as mushrooms need to breathe. Plastic bags will yield mush rather than mush rooms . Preserving the balance for future enjoyment is rewarding, and the method chosen will vary with different mushrooms and your personal preferences. Explore some ideas below! When you're ready to cook them, check out these Recipes ! Filter by Mushroom Close To Brush or to Wash? Loading... Generally speaking, the best mushrooms are fresh mushrooms. Refrigerate as soon as you get home, and don’t wash until you’re ready to prepare or process them. Freezing Mushrooms Loading... Cooking and then freezing works well for certain types of mushrooms. You should either sauté or microwave the sliced-up mushrooms before freezing them, depending on how you plan to use them. Drying Mushrooms by Deb Did you know that mature boletes, craterellus, candy caps, morels, and several other mushrooms can actually taste even better after being dried and then reconstituted? Salt Pickled Mushrooms Loading... We are fortunate to have the following instructions for salt-preserving mushrooms come from Galina Plizga, a talented and experienced mushroom preserver. Vinegar Pickled Mushrooms Loading... Mushrooms that have been properly pickled in vinegar can last for years. They be eaten as an appetizer, or incorporated into other recipes. Pressure Canning Mushrooms Loading... Pressure canning is a process for canning mushrooms while not utilizing vinegar to create an acid environment. Pairing and Cooking Mushrooms with Wine Loading... Everyone knows drinking wine with wild mushroom dishes is a delight beyond compare. Can we go a step further and think about pairing styles of wine with a particular mushroom genus?

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Featured Fungi Ready to get into the woods? Browse our list of featured fungi for tips and intel from our science advisors, ID specialists, and experienced foragers and learn about some of the common and not-so-common mushroom species you might encounter in the wild. Fort Bragg, 2021. Photo by Hugh Smith We hunt mushrooms for study, for their beauty and/or strangeness, and in some cases for the table. The pages and stories our members provide on this website are not intended for you to use as an ID guide for edible mushrooms. You must must be qualified to positively identify every individual mushroom in your collection as an edible species before eating it. Remember: "When in doubt, throw it out!" When collecting fungi for the table: Learn how to use a formally published field guide correctly. Get help from ID specialists to verify the identity of mushrooms you're still learning to identify. Don't assume nearby or look-alike mushrooms are the same species. Identify every single specimen. If you live in the Bay Area, you can join the Fungus Federation of Santa Cruz or a related mycological club to gain more skills. For example, in FFSC's mushroom ID classes you will learn how to use and then practice using the classic field guide Mushrooms Demystified by David Arora, with a science advisor available to confirm/correct your ID attempts. On our local forays and long-distance forays , our science advisors and experienced members can also help you identify mushrooms you've collected. You're also welcome to bring mushrooms you've found to any of our events. Here are a few other useful resources about eating mushrooms The Mycophagist's Ten Commandments Mushroom Poisoning Potluck Essentials What We're Reading (field guides and more) Get intel about some of our favorite mushrooms below, and check out our Fungi Photo Gallery for some of our favorite photos! Filter by Mushroom Close A Bolete by Any Other Name... Loading... Many mushrooms we see in our local woods now have a new name or spot in the myco tree of life. One of our most prized groups of local mushrooms, the boletes, is no exception. Let's look at some name changes that you might need to be aware of if you're using older field guides. Agaricus Reflections Loading... When I was a boy, my father, sister and I would pick Agaricus cupreobrunneus, campestris, and sometimes bitorquis . We enjoyed them, by themselves, cooked in a little butter, or with other foods. They were a delicious part of early winter. Coccoras Loading... Coccoras are one of my favorite mushrooms to see and collect. The distinctive colors, thick cottony cap and striation on the cap edge makes this Amanita a little easier to ID. If I am unsure at any point, it stays in the ground and I take away the memory, image and sometimes a photo. Coprinus comatus -- What Is Going On With That Inky Cap? by Cass Fuentes Learn about the fascinating and at times powerful liquification scenario known in biological terms as deliquescence or auto-deliquescence , one of the key morphological characteristics associated with this long-appreciated edible mushroom. Fomes fomentarius, the “Tinder Fungus” Loading... Most of us enjoy the process of walking through moist forests in search of fungi for the table. For some of us, it is the hope of finding a rare or unusual species that draws us to the woods. But in a time before matches and Bic lighters, a hike in the woods yielded fungi that held the promise of a fire . Four Dry Season Mushrooms Loading... At the beginning of the season, while we wait patiently for the fall rains to arrive, there are still some interesting sporocarps lurking in our local outdoor spaces. Galerina marginata (autumnalis), aka “The Deadly Galerina” Loading... In this article we take a look at a little brown job, that is dear to my heart but probably not to most of yours. Honey Mushrooms - Armillaria mellea Loading... Objects or firewood stacked up against a trunk, misguided nearby plantings, surplus soil or mulch, and other man-made sources can allow certain mycelium to infiltrate oak, maple, grape vines, blackberries, and orchard trees and shrubs. Mark shares some lessons from his professional experience with mitigating and preventing "Oak root rot", a.k.a, Armillarea Root Rot, or Armillaria mellea . Hygrocybe laetissima (Waxy Caps) Loading... As deep winter settles on the Redwood Coast, you’ll begin to notice many small red, orange and yellow Waxy Caps (Hygrocybe ); sprinkled through the understory of redwood forests; beacons of color in the dark duff. Hygrocybe singeri, Western Witch's Hat Loading... Have you ever found a bright orange to red waxy cap, and brought it home only to find your once colorful mushroom was dingy black colored? You have found one of the blackening Hygrocybe , or the “Witch’s Hats”. Inky Caps - from "Basic Inky Cap ID for California" Loading... "Out of the millions of different kinds of fungi out there, I think that inky caps are the coolest by far. They are called inky caps because they dissolve into black ink when they get old. They are also often misidentified, so I put together a list of the common inky caps and their differences." Lawn Agaricus Loading... This featured species turns up in the plastic bags of people attending the Fungus Fair perhaps more than any other fleshy fungus. Invariably, hordes of people will be lined up at the mushroom ID table with bags containing fresh to soggy specimens of Agaricus mushrooms they found “growing in my lawn. Are these edible? Will they poison my dog, cat, kids?” Lepiota: Dark Brown Eyes in the Woods Loading... For me, Lepiota are just the most beautiful mushrooms there are, with perhaps the exception of Marasmius plicatulus . And especially the small scaly species, with the velvety plushy caps and the delicate girdles and flocks on the stipe: little beauties! Those big edibles - I leave them for others! Marasmius plicatulus Loading... This species has a lot of features setting it apart from the rest of it’s marasmioid brethren: electric-sunset stipe coloration, oddly wiry-stipes (often tipped in pom-poms of creamy-white mycelium), and finely velvety caps often covered in beaded-up water droplets. Meet Amanita pruittii: Arora’s Amanita, Anonymous No More! Loading... Those of us who are passionate about all aspects of wild mushrooms are a breed apart. As mycophilic outliers to the societal norm, what better focus for our discerning attention than a mycological oddity like the renamed Amanita pruittii ? This mushroom is unimposing, squat and warted, sometimes grows in standing water, and most curiously, is not found with a mycorrhizal partner! Mycophagy Challenge: Ten Edibles to Find this Year Loading... People come to the love of mushrooms for various reasons, but for most in this club, the main reason seems to be that they are good to eat! By focusing on learning just a few mushrooms really well, you can “pick up” a few new species each year almost effortlessly. Snorkeling for "The Rogue" Mushroom Loading... Robert Coffan, an Adjunct Professor of water resources at Southern Oregon University, was vacationing with his family on the Rogue River. A bit of wading resulted in a surprise: He discovered a new species. Sorry, it's a Suillus Loading... "Look at all these Boletes!" As an eager beginner, you spend an hour in the woods collecting what you think is going to be the meal of the year.... Sorry… it's a Suillus . It's the culinary equivalent of a wet sponge, and a maggot riddled one at that! The Chanterelles Loading... One of the first wild mushrooms that beginning foragers seek out is our local golden chanterelle. That is most likely because it is relatively abundant, is easy to recognize and has a reputation for being a good edible. For many years, these mushrooms went by the Latin name Cantharellus cibarius . It was only recently that the various different chanterelle species have been given their own unique names. Top Ten Poisonous Mushrooms of California Loading... Many people come to the love of mushrooms through eating them, and many people don’t eat them because they can be very poisonous. Tricholoma Murrillianum (Matsutake) Loading... Of all the choice edible mushrooms that occur in our area, none eluded me longer than the matsutake, Tricholoma murrillianum . Wavy Caps (Psilocybe cyanescens) Loading... Psilocybe is the primary genus of hallucinogenic mushrooms, containing such famous species as Liberty Caps (P. semilanceata ), Cubes (P. cubensis), and the topic of this article, Wavy Caps (P. cyanescens ). What is Not to Love About The Prince? (Agaricus augustus) Loading... Just when you thought the mushroom season was over, “The Prince” may appear, providing mushroom enthusiasts a culinary bounty. Tall, stately, golden-hued and perfumed like almond paste, this royal-sized mushroom often fruits in warm weather. Coming upon the Prince unexpectedly can be an experience to remember.

Mushroom Photo Gallery Beautiful, interesting, awe-inspiring or just plain quirky mushroom images that our members have shared. Coprinus (inky cap). Photo by Stephanie Tucker Photography for ID Purposes You can also send us photos if you'd like help with identifying a mushroom you've found. Check out our tips on how to create photos for mushroom ID purposes. Many of our members explore the fields and forests with camera in hand, taking photos of mushrooms they find. We've collected a few of our favorites below. Browse our Featured Fungi pages, news articles and field reports, and social media channels for more photos from our members. Showcase a Photo Got a great shot? Whether it's coffee-table-book-beautiful, shows a field guide level of detail, or conveys the sheer joy of mushrooming, we'd love to see it!

Mushroom Recipes Whether you're looking for something new to try at home or for one of our potlucks, here are some tasty mushroom recipes to experiment with. (At FFSC events, chocolate is also considered an honorary mushroom...) Mushroom Bisque in a Teacup. Photo by John Spaur Close Fungi fit Sort by: Date Type Title Appetizer Cedar Plank Roasted Mushrooms by Rene Seltzer Cedar contains natural oils and resins that, when heated, release a sweet smoky aroma into food. Try it with some roasted mushrooms! Appetizer Seafood Stuffed Shrimp Russula Caps by Gregg Ferguson Young shrimp russulas have a mild, nutty taste, and work well with seafood dishes. Appetizer Oven-Braised Shrimp Russula with Pork and Shrimp Stuffing by Gregg Ferguson Drizzle some pan sauce over three or four of these stuffed caps as a satisfying appetizer or first course. Main course Shrimp Russula and Seafood Quiche by Gregg Ferguson A light main dish for breakfast, brunch or lunch, perhaps accompanied by a crisp green salad. Side or first course Cavolo Nero "Fettuccine" with Morel Cream Sauce by M. Schneider A gluten-free fettucine-style dish, using cavolo nero (Lacinato kale) ribbons instead of pasta. Side or first course Morel-Stuffed Chard Rolls in a Caramelized Onion & Vermouth Cream Sauce by Jeff Broadbent Serve these morel chard roll-ups individually as an appetizer, or in pairs or trios as a first course or side dish. Dessert CCCCCookies (Candy Cap Coconut Cashew Cookies) by Maurissa Dorn This vegan, gluten-free recipe was a hit at one of our Albion forays, with many attendees asking for the recipe. Side or first course Black Trumpet Cabbage Cakes by Alex Russakovsky These whole-wedge cabbage steaks (or fritters) would be great with a dollop of tangy herb sour crème fraîche on top, or a warm brown butter and lemon sauce. And on their own! Main course Puffball Parmesan by Melanie Leuca Now that you've successfully identified some puffballs, what to do next? Several of our members have recommended using them instead of eggplant in this classic casserole. Soup Vegan Mushroom Broth (Chef's Treat) by Bo Letos Use this broth as a base for a non-dairy mushroom soup, vegetable soup, or just float a few veggies and herbs in it and serve as a light first course. Side or first course Wild Mushroom and Leek Velouté by Ed Eulice A delicate appetizer, first course, or side dish. This can be served as a soup, or as a dish of sautéed mushrooms coated with a generous sauce. Main course Pan Roasted Chicken with Chanterelle Gorgonzola Stuffing by Annie Lang This is also good with brie, for those that don't like blue cheese. Great served with wild or white rice. Salad Tender Chanterelle Salad by Deb Here's a dish you can make with those small, fresh chanterelles that you find in the vegetable aisle. Appetizer Coddled Button Mushrooms by Maria Reidelbach (NYMS) Coddling is a hybrid between poaching and steaming, and keeps mushrooms plump, succulent, and infused with flavor. Soup Cream of Chanterelle and Porcini Soup by Ed Eulice Chanterelle soups are always a crowd favorite. This recipe blends chanterelles with porcini broth, and adds caramelized black trumpets as a garnish. Sauce / topping / stuffing Porcini Pâté with Hazelnuts by Warren Vidrine This chunky, flavorful pâté works well on crostini or crackers, as a pastry stuffing, or as part of a gluten-free dish like stuffed morels or portobellos. Sauce / topping / stuffing Beef, Porcini, and Merlot Ragout with Blue Cheese by Cecilia Stipes This recipe is perfect winter comfort food, especially if you're lucky enough to find fresh boletes. Side or first course Double Your Lipitor Polenta by Dennis Nolan Dennis Nolan brought this dish to the Wine & Mushroom Fest and it was outstanding! I tested the recipe, and it's the definition of comfort food. Side or first course Chanterelle Tart with Leeks by Cait Hutnik October is a time for planting winter greens for the table, decorating pumpkins, visiting wineries, landscaping wild grasses, and best of all experimenting with tasty mushroom recipes. Soup Hungarian Mushroom Soup by Jim Maley Jim brought this spicy soup to an FFSC Holiday Potluck. It was outstanding! Appetizer Morel Gratin with Oloroso Sherry by Vernetta McGuire This recipe was road-tested by Vernetta McGuire on a scouting foray to Loon Lake. Fingers and plates were licked, it was that good! Side or first course Wild Mushroom Timbales with Bacon and Arugula by Rick & Ella Schwartzi Timbales make a substantial first course or a great brunch or lunch. Also a delight for potlucks! Sauce / topping / stuffing Mushroom and Asparagus Ragù by Patria Brown A dense, chunky topping to accompany pasta, rice, baked potatoes, yams, polenta, farro, fish, or an omelet. Use your imagination! Soup Shaggy Mane and Parasol Soup by Rene Seltzer Shaggy mane forms the basis of this creamy soup, and the parasol mushrooms provide an additional nutty flavor. Side or first course Savory Tarts with Loose Morels by Rick & Ella Schwartzi A rich and seductive mille-feuille with the inviting allure of wild mushrooms. Main course Chicken (of the Woods) Satay with Hazelnut Romesco by Rene Seltzer This dish features an east coast species of sulphur shelf, Laetiporus cincinnatus . Side or first course Chanterelle Croissants by Rene Seltzer Just imagine this October to be as abundant with Chanterelles as last year's. Then this recipe would be perfect for lunch or dinner. Main course Savory Clafoutis with Black Trumpets by Rene Seltzer Craterellus seems to be in abundance this year. Pair it with tomatoes and basil, or vegetables of your choice to create a savory clafoutis for breakfast, brunch, or a light dinner. Appetizer Stuffed Mushrooms Florentine by Rene Seltzer Great when you have 12 to 16 tasty specimens with shallow-bowl shaped caps, such as edible Agaricus species, shiitake, or shaggy parasol. Main course Creamy Mushroom Penne Alfredo by Rene Seltzer The tubular penne pasta traps the heavy cream, butter and Parmesan sauce, creating a luxurious canvas for wild mushrooms. Main course Porcini and Morel Stroganoff by Rene Seltzer This dish is a delight when you feel extravagant or you have had an especially successful hunt. Appetizer Grilled Matsutake by Rene Seltzer Matsutake have a unique, spicy-sweet odor often likened to Red Hots. When you think you've found yet anocher Russula brevipes , it pays to get down and take a closer look and sniff! Sauce / topping / stuffing Sulphur Shelf with a Sherry Cream Sauce by Rene Seltzer This mushroomy sauce is wonderful over fettuccine or as a filling in a puff pastry. Main course Roasted Garlic and Portobello Sandwich by Rene Seltzer This portobello sandwich from the turn of the 21st century is a classic! Main course Madeira-Glazed Shrimp with Porcini and Morels by Rene Seltzer This is a simple and delicious recipe inspired by recipes from the Greek island of Santorini. It's good way to use your bounty of porcini and morels from winter and spring. Side or first course Mountain Mushrooms by Rene Seltzer This simple dish was inspired by 14th and 15th century recipes created for aristocrats and royal banquets, using "mountain mushrooms"—high altitude species like porcini, morels, chanterelles, and saffron milk caps. Side or first course Wild Mushroom Bread Pudding by Rene Seltzer I'm sure you won't be disappointed with this recipe. I served this at a potluck luncheon where it received great reviews. Main course Tarte aux Cèpes Sauvages (Wild Porcini Tart) by Rene Seltzer With the arrival of the rains and hints of winter in the air, I think this recipe is perfect for a cozy dinner by a warm fire. Main course Pizza with Chanterelles and Soy Sausage by Hjordis Lundmark (Myko, Sundsvalls Mykologiska Sällskap) Here's a creamy pizza idea to help you use up the incredible number of chanterelles I'm sure you found this year. This recipe is my adaptation for a meatless version (with cheese). Main course Black Trumpets and Soy Sausage on Crispy Angel Hair Pasta by Bo Letos A birds-nest disk of noodles, layered with savory sausage and mushrooms. Main course Barley and Chanterelles with Gruyère by Sean Turrell This works as a main dished paired with a crisp green salad; or as a side paired with roasted chicken, pork chops, or a seared steak. Side or first course Basic Braised Mushrooms by Deb Braising involves a nice exchange of flavors. The mushrooms absorb the flavors of the liquid and vegetables they're cooked with, and contribute their own wonderful woodsy flavor to the final dish. Side or first course Cheese and Tomato Stuffed Portobellos by Vince Viverito This stuffed portobello recipe can be served as a first course or as a meatless main course. Soup Porcini Barley Soup by Bob Sellers Porcini are such wonderful mushrooms. Their nutty aroma and flavor can be used to enhance so many dishes. Main course Braised Trout with Porcini and Black Trumpet Sauce by Vince Viverito What better combination than freshly caught trout served with a delectable sauce made with Boletes and Craterellus? Appetizer Black Trumpet Pâté by Felicity Christensen This has been a banner season for Craterellus . In this recipe, we use fresh cremini along with dried Craterellus for a blend of earthy flavors. Soup Chanterelle Hazelnut Soup by Vince Viverito This is one of my favorite things to do with chanterelles. The mushroom and hazelnut combination is a flavor experience you will certainly enjoy. Salad Warm Endive Salad with Chanterelles, Enoki and Asparagus by Vince Viverito and Marje Young Here is a recipe that you will see in Marjorie Young's and my upcoming book, From Duff to Dinner . Main course Wild Mushroom and Fontina Pizza by Vince Viverito Over the years Susanne and I have modified this recipe slightly to suite our taste. If you have been to past Wine & Mushroom Fests, you have likely enjoyed this dish, since we have brought it to share. Side or first course Risotto Cakes with Wild Mushrooms by Vince Viverito Risotto is a wonderful accompaniment to almost any poultry or meat dish. Try this recipe with your favorite mushrooms and vegetables. Main course Eggs Benedict with Morels by Vince Viverito Morels add both flavor and color to this dish, and are a great complement to other egg dishes as well. Side or first course Risotto di Morchelle by Deb A creamy morel risotto, also known as Risotto alle Spugnole (spugnole being the common name in Italian, from spugna , meaning sponge). Appetizer Escargot Stuffed Mushrooms by Vince Viverito A rich escargot appetizer, with Parmesan and/or Romano cheese. One can also substitute shrimp for the escargot. Side or first course Gorgonzola Ragout of Mushrooms with Polenta by Sue Willis This recipe is a substantial first course. It would also serve as a main course, perhaps with a salad and fresh broccoli braised with olive oil, garlic and lemon. Soup Cream of Wild Mushroom Soup by Deb We have several wonderful creamy soups in our list of recipes here, and here's an especially creamy one. Appetizer Oyster Mushroom Bruschetta by Deb Bruschetta is always popular at our FFSC potlucks, and this recipe would be no exception! Appetizer Craterellus Spread by Marje Young This spread is a great hors d'ouvre, and quick to make. Appetizer Porcini Chicken Pâté with Chanterelle Sauce by Marje Young This pâté serves equally well as an appetizer or entree. Appetizer Champignons à la Niçoise by Bo Letos This is a chilled hors d'oeuvre to serve before dinner, perhaps with some black olives, radishes and good crusty bread. Works with cremini as well as your favorite wild mushrooms. Side or first course Savory Stilton Cheese Tart by Hensl Lise This tart can be served as a starter, a light lunch, a side dish, or as a contribution to a potluck buffet! Main course Chicken Marsala with Shaggy Parasols by Deb Agaricus, morels or oyster mushrooms can be used if you don't have shaggy parasols available. Main course Smoked Bacon and Oyster Mushrooms in Puff Pastry by Deb This recipe is good with or without bacon. It would also make a nice mushroom sauce for chicken breasts or rice in lieu of pastry shells. Side or first course Risotto con Fungi "Diablo" by Richard Kozicki Richard Kozicki was our Minister of Archives when he shared this devilishly spicy dish. Main course Chicken Marsala with Chanterelles by John Brown At an Albion foray, I overheard someone speak of Marsala wine and chanterelles being a natural combination. I didn't get their recipe, so here's mine. Appetizer Wild Mushroom Tapenade by Deb Try this recipe with your favorite Agaricus edible, perhaps mixed with Craterellus . (Prepare 1 to 3 days in advance of serving.) Side or first course Painted Portobellos in Puff Pastry by Deb A smoky-sweet and tangy pastry, with a mild to medium spicy heat. Dessert Candy Cap Cheesecake by Deb It seems like you can find someone's candy cap cheesecake on the dessert table at nearly every FFSC event. Each approach is unique, and we're happy to try them all! Appetizer Crab and Parmesan Stuffed Morels Loading... There are so many ways to stuff morels! Here's an approach we enjoyed at one of our Wine & Mushroom dinners. Dessert Vanilla Ice Cream with Candy Caps and Cashews by Jeannine Calcagno Niehaus This delish dessert was a hit at one of our Wine & Mushroom dinners. Main course Porcini Pastries by Bo Letos This recipe is inspired by Eastern European pastries. Give it a try, and let us know what you think! Main course Spinach and Mushroom Noodle Casserole by NAMA Club Here's a robust noodle casserole that is pretty quick to make. Appetizer Warm and Creamy Mushroom Dip by Tahoma Mycological Society Simple and satisfying comfort food for cool winter nights. Try with morels, hedgehogs, or other robustly flavored mushrooms. Appetizer Mushroom Fritter Puffs by Tahoma Mycological Society Fun and easy appetizer for potlucks, watching the game, or after a hunt. Main course Deep Dish Mushroom Pie by Wisconsin Mycological Society We love a good pot pie in the wintertime. Here's a rich one, sure to keep you warm at night. Side or first course Mushroom and Potato Tart by Bo Letos This savory tart is rich with butter and cream, making a filling side dish or appetizer. Use cremini, porcini, morel, or other robust mushrooms. Sauce / topping / stuffing Beurre Composé aux Champignons by Tahoma Mycological Society So, your recipe calls for using mushroom caps, leaving you with mushroom stems? Use your trimmings to create a few pats of compound butter to flavor your other dishes! Appetizer Sausage Stuffed Mushrooms by Tahoma Mycological Society A tangy, spicy appetizer for lovers of meat and mushrooms. Side or first course Tater Stuffed Mushrooms by Triangle Mycological Society Here's a simple and hearty appetizer to try as we transition from Fall to Winter. Main course Chanterelle Scrambled Eggs by Tula Erskine (WMS member) We love a good chanterelle scramble. Here's one approach from a member of the Wisconsin Mycological Society (WMS). Main course Chicken Breasts with Oyster Mushrooms by Southern Idaho Mushroom Association (SIMA) Oyster mushroom season usually kicks off after the first autumn rains. October is a wonderful time to try this dish with your fresh collections. Soup Morel and Agaricus Soup by Marje Young and Henry Young A hearty soup as we transition from winter to spring Main course Hot and Spicy Morels and Chicken in Coconut Milk by Shea Moss It's March and the beginning of our lower-elevation morel season. This dish is delicious when made one day ahead and reheated. Dessert Raisin Scones by Shoshana Abrass Some of you may remember the delicious scones that Shoshana served at one of our Albion forays. Here she has given us her recipe. Side or first course Yellowfoot Cheese Tart by Rex Verris This dish got a thumbs up at one of our planning meetings. Main course Russian Vegetable Pie by Helene Greenwood Helene served this savory and rich double-crust pie at one of our Holiday Potlucks. Main course Festival Goose with Porcini and Grape Sauce by Shea Moss The U.S.A. has a long festival season, beginning with Halloween and ending with the Super Bowl. Here's a recipe for this festive time of year. Sauce / topping / stuffing Duxelles by Shea Moss Here is something to do when you have an abundance of strongly flavored mushrooms (e.g., Agaricus lilaceps or Chlorophyllum brunneum ), which are typically not as good when dried. Soup Chawanmushi with Matsutake by Shea Moss Chawanmushi is served as a first course, in place of the soup. Sit down in a quiet place and eat it slowly. It's a delicate taste. Side or first course Leccinum Burgundy in Snail Shells by Shea Moss Transform your bountiful Leccinum harvest with this escargot-style preparation. Appetizer Puffball Hushpuppies by Shea Moss Hushpuffies ? Here'a fun twist on hushpuppies, made with giant puffballs! Main course Ling Cod and Honey Mushrooms by Bob Sellers When sautéed, honey mushrooms cook up slimy yet retain a crunchy texture, and I find they complement stir fry dishes. They are simply superb with poached ling cod. Side or first course Fried Abalone with Boletes by Shea Moss Past Minister of Culinary Affairs, Shea Moss, served this dish at one of our planning meetings. Per attendees' request, she has shared the recipe for our members to enjoy! Soup French Onion Soup — Minister's Style by Shea Moss Here's something to do with very gritty morels. Shea (former Minister of Culinary Affairs) has served this soup at a couple of our FFSC dinners, and we're sharing the recipe by popular request! Soup Chanterelle Bisque by Shea Moss Shea was our Minister of Culinary Affairs when she first prepared this tasty bisque for the third annual Wine and Mushroom dinner. Side or first course Champagne Champignons by Ed Aguilar This dish by past FFSC president, Ed Aguilar, was a hit at FFSC's third annual Wine and Mushroom dinner. Dessert Chocolate Truffle Torte by Shea Moss Shea's truffle tort recipe was published here by popular request, after members tried it at the Continental Mushroom Hunt. Main course Maccheroncini alla Boscaiola by Bo Letos This is a rustic "woodcutter's" pasta dish, made with short, tubular pasta like rigatoni, penne or macaroni. Side or first course Greek Rice with Boletus by Ed Eulice Easy, fast, dependable and good. I first tried this after a long, cold day in a marsh hunting ducks. Later, I discovered it is a good vehicle for Boletus edulis . Side or first course Matsutake with Garlic and Ginger by Melanie Leuca When guest speaker Gerry Miller was here in December 1984, he exhibited great excitement when told that matsutake occurs in the Santa Cruz Mountains. Main course Chicken Filets with Cèpes (Porcini) Cream Sauce by Shea Moss In the next two months, gangs of eagle-eyed boletivores will be scouring the hills and dales between the beachland forests and the high Sierra, prodding every earthly mound with pointed sticks and feathery rakes. Main course Ravioli and Porcini in a Vodka Cream Sauce by Rene Seltzer Warm up your early winter nights by pairing your favorite ravioli with this rich and creamy sauce and freshly collected boletes. Soup Quick Red Pepper Tomato Soup with Hummus and Smoked Chanterelles by Richard Lyness Richard Lyness shares another of his ongoing culinary experiments with us... Main course Triple Mushroom Strudel by Rene Seltzer This strudel recipe uses mushrooms commonly available in markets, or you can modify it with your favorite wild mushrooms to bring out a unique flavor profile. Side or first course Portobello Potato Pancakes by Rene Seltzer These pancakes are like cheesy latkes (but not cheesy in the silly way). They can be served hot or cold! Main course Shiitake Mushroom Moussaka with Bolete Béchamel Sauce by Patria Brown This rich, very filling dish was served at the Fungus Federation's 2001 Wine and Mushroom Fest last year. Sauce / topping / stuffing Cauliflower and Mushroom Pasta Sauce by Patria Brown This pasta sauce works well on penne pasta. Soup Triple Mushroom Soup by Patria Brown A variation of this recipe was served at FFSC's December, 2002 Holiday potluck. Sauce / topping / stuffing Wild Mushroom Ragout by Mandy Brown FFSC member Mandy Brown adapted this tasty salsa-style ragout. It makes an excellent accompaniment to mesquite-broiled New York steak. Side or first course Oyster Mushrooms, Red D'Anjou Pears, Fig Balsamic Vinegar on Toasted Brioche by Marje Young This delightful dish was prepared for us by Jeff Kramer at a 2003 Fungus Fair Culinary Demonstration. Main course Oyster Mushroom Tart by Weldon & Carol Wong Weldon & Carol Wong attribute this recipe to Louise Freedman. Louise is a cookbook author, FFSC & MSSF member, and a wonderful chef! The tart differs each time it's made. Main course Orzo Pilaf with Boletes by Vernetta McGuire Chopped boletes provide the base flavor for this orzo dish. Dessert Chewy Noels by John Brown What, you may ask, is a Chewy Noel? If you’ve been to a FFSC event (circa 2006), you’ve probably had them: they’re the mysterious chewy, nutty confections John Brown sometimes makes. Soup Wild Rice and Porcini Soup by Vernetta McGuire A little cream goes a long way in this earthy, comforting soup. Enjoy–it’s even better the next day! Main course Gruyere, Wild Mushroom and Caramelized Onion Pizza by Cecilia Stipes Thanks to Cecilia Stipes for another great recipe! Soup Potato and Chanterelle Soup by John Brown This is a rustic soup featuring chunks of tender potatoes and chanterelles in a savory vegetarian broth. Main course Chanterelle Quiche by Richard Lyness We are on the front end of our mushroom season, the “beginning of the beginning”. Meanwhile, here is another chanterelle moment... Side or first course Quick Mushroom Tempura by Richard Lyness If you’ve found some terrific edibles already, what should you do with them? (I suspect you already know the answer) but here is an idea! Tempura really works. Sauce / topping / stuffing Lamb Chops with Chanterelle Sauce by Richard Lyness I hear that chanterelles are out there. I can’t find them yet. I’ve checked my patches in the mountains. Nothing yet, but reports indicate the findings are still closer to the coast. Main course Chanterelles and Mussels, Alive, Alive O by Richard Lyness This recipe idea started at Lion’s Market on Saratoga Boulevard in San Jose. Walking along a frozen seafood case, I saw a package of New Zealand Green Mussels, half shelled and pre-cooked at $3.99 a pound. Side or first course Brie with Wild Mushrooms in Puff Pastry by Vernetta McGuire The beauty of this recipe is that it can be made a day in advance. The filling can be used on baguettes, or if you double the puff pastry you really don’t need anything else to serve with it! Main course Portobello Polenta Pie by Hensl Lise This can be served as a main course, side dish, or appetizer depending on how you slice the pie. Side or first course You Want (Bolete) Fries with That?? by Dennis Nolan At one of our Echo Summit forays, Dennis Nolan surprised many with fresh bolete fries – a first for many participants. They (the fries) were quite tasty and a hit on the appetizer circuit. Complementary Chicken with Olives, Caramelized Onions, and Sage by Marje Young Marje Young’s chicken dinner was wildly successful at one of our Echo Summit forays, with many people clamoring for the recipe. Appetizer Chanterelle and Cheese Pancakes by Deb Debbie Johnson and her sister, Lynn, served their now famous Chanterelle and Cheese Pancakes at the Wine and Mushroom Dinner. Here is the much-requested recipe. Side or first course Breaded Boletes with Tomatoes by Ed Eulice A warm dish for late fall along the coast or in the spring after the snow melts. Side or first course Breaded Bolete Caps by Bo Letos When the Echo Summit foray is only a few weeks away, thoughts of delicious boletes are on everyone’s mind. Dessert Almond Candy Cap Cookies by Marje Young Did you like the candy cap cookies served at the 2009 Fair? Here’s the recipe. Now all you need to do is get out and find some Candy Caps! Main course Pheasant with Wild Mushrooms by Jeff Broadbent Jeff Broadbent made this dish for the holiday potluck. It was delicious! If you are unsuccessful in buddying up to Jeff or another pheasant hunter (Richard Stipes comes to mind), chicken might serve as a substitute. Soup Wild and Creamy Mushroom Soup by Cecilia Stipes Adapted by Cecilia Stipes from a soup recipe that she once found in a magazine. Side or first course Morels and Asparagus by Chef Zachary Mazi A simple dish of baked or grilled asparagus, topped with morels and sage. Sauce / topping / stuffing Roasted Mushrooms, Spring Onions, and Pea Shoots by Chef Zachary Mazi This versatile dish can be served as a topping on bruschetta or Eggs Benedict, or standalone as a salad. Appetizer Chanterelle Phyllo Cup Appetizers by Chef Zachary Mazi Try this tasty appetizer for party or a potluck! Side or first course Snow Peas, Leeks, and Shiitake Mushrooms by Chef Zachary Mazi A quick and delicious Asian inspired vegetable dish. Side or first course Chef Mazi's Perfect Rice by Chef Zachary Mazi A Mazi family favorite, this recipe uses stock and powdered mushrooms with the rice in a standard rice cooker for a more full flavored and medicinal version of a standard starch. Soup Super Immune Soup by Chef Zachary Mazi A special request from the flu-inundated doctors of Santa Cruz Naturopathic Medical Center. Main course Chanterelle Pancake Crepes by Annie Lang Fresh from the forest and down on the table, a delicious chanterelle recipe, contributed by Annie Lang. Main course Black & White Truffle Cheese Fondue by Todd Spanier Todd Spanier's cooking demo at the 2012 Fungus Fair included this very yummy Truffle Fondue. Side or first course Mushroom Piroshki by Bo Letos Have fun improvising, such as alternating different combinations of ingredients. Appetizer Crab and Cream Cheese Stuffed Morels by Phil Carpenter Here is a morel recipe from Phil Carpenter. This stuffing can be used on cap-type mushrooms also! Appetizer Turkey Bacon Dip with Porcini by Maria Tanase Maria Tanase made this dip for an FFSC Holiday Potluck. It was a big hit with the participants. Soup Crab and Mushroom Chowder by Richard Lyness You can make this delicious chowder using a single variety or a combination of foraged and commercial varieties. Appetizer Morel Corn Fritters by Deb These Thai-inspired fritters can be served warm or at room temperature, as an appetizer or side dish. Soup Mushroom Bisque by John Spaur I usually look at my recipes and then wing it, so quantities are guesstimates. The liquid needs to be varied to get the right consistency of the bisque. Main course Curried Green Beans with Sulphur Shelf by John Brown Enjoy this tasty treatment for sulphur shelf mushrooms in coconut curry. Soup Porcini Soup Loading... Robin Morris shared this wonderful Porcini soup recipe. Enjoy! Side or first course North African Pork and Beans with Candy Cap Mushrooms by Deb We most often think of the Candy Cap in a sweet context; this recipe provides a delectable savory alternative! Main course Pasta Porcini by John Muñoz and Deb Gulluzzo This Northern Italian recipe comes from the year Deb taught school in Trieste, Italy. Main course Savory Porcini Clafouti by Richard Rammer I learned this recipe from the late Larry Stickney, a phenomenal guy who was instrumental in creating a culture of mushrooming in the Bay Area. Sauce / topping / stuffing Wild Mushroom Duxelles by Cortinarius Spread on a baguette or crackers, or use it as mushroom duxelles to enliven a variety of dishes. Main course Candy Cap & Sage Pork Tenderloin by Bernard Glim This savory Candy Cap dish delighted members at one of our long-distance foray dinners. Appetizer Morel Crusted Ahi Tuna by Judy Lipp This one went super fast at one of our Wine & Mushroom gatherings!

FFSC News & Stories Field reports, member stories, and mushroom-related news, from newest to oldest. (Visit FFSC Events for upcoming club activities.) Cookeina tricholoma (Mont.) Kuntze (2014, Yukatan). Photo by Yev Nyden More Finds Featured Fungi Mushroom Photos Recipes Events of 46 pages Go Go Go Go Go More Finds Featured Fungi Mushroom Photos Events Recipes Fair News FFSC News July 7, 2026 Santa Cruz Fungus Fair Logo Design Contest 2027 Thanks to all who entered the 2027 Santa Cruz Fungus Fair logo design contest. We have contacted all artists with the status of their entries. Category Writings FFSC News July 3, 2026 Earth Stars — Astreas Hygrometricus I went to Yuba County to hunt for Earth Stars. Although they are curled up and dry during the summer months, they aren’t too hard to find once you find a few older stray ones. The grass isn’t tall and it’s dry as well. Category Mycology & Art News FFSC News June 18, 2026 Spring Fungi of the Sierra Nevada - 2026 Recap Each spring, the retreat of the snowpack provides a unique ecological window of opportunity for “snowbank fungi”, a group of mushrooms that (as the name suggests) grow in and around snowbanks. As spring gives way to summer, curious mycophiles from around the world gather at a rustic campus in Tahoe National Forest to study these fascinating fungi. Category Writings FFSC News May 20, 2026 FFSC 2026 Ministers Elections-Results Welcome our new slate of FFSC ministers elected at May 19, 2026 general meeting. Category Stewardship FFSC News March 10, 2026 FFSC Bylaws 2026 Revision We are revising our club bylaws. FFSC members are encouraged to review the changes before the April 2026 members meeting. Category Fair News FFSC News January 20, 2026 2026 Santa Cruz Fungus Fair: Our Mission in Action The Fungus Federation of Santa Cruz exists to expand the understanding and appreciation of mycology through education; and to assist the public, institutions, and partner organizations in advancing that goal--and keeping the FUN in fungi. The 2026 Santa Cruz Fungus Fair brought all of these groups together to make high-quality mycological education accessible to thousands of people, while producing real scientific output and supporting local arts, culture and economic development. Category of 46 pages Go Go Go Go Go Filter by Category Fair News Field Reports Mycology & Art News Stewardship Writings Reset

2025 Fair Speakers Visitors at the 2025 Santa Cruz Fungus Fair were treated to fascinating talks by these speakers. Alan Rockefeller Researcher and Photographer Alan is a researcher, educator, consultant and speaker specializing in DNA bar-coding, field photography, and fungal microscopy. With a bilingu… Chad Hyatt Chef and Author Chef Chad Hyatt, the author of " The Mushroom Hunter's Kitchen ", is an expert forager and classically trained chef who ha… Chef Bob Wynn "Growing up on a farm in upstate New York, my job of making mashed potatoes for Sunday dinner began my… Christian Schwarz Research Associate | UCSC Christian Schwarz is a naturalist based in California, the land of milk (caps) and honey (mushrooms). He teaches Natural History… Douglas Smith Douglas Smith has been involved in mycology for many years, looking for and photographing mushrooms on several continents. His photograph… Dr. Bill Schoenbart Practitioner of Chinese Herbal Medicine and Acupuncture Dr. Bill Schoenbart is a practitioner of Chinese Herbal Medicine and Acupuncture with over 30 years of experience. He has… Dr. Christopher Hobbs, Ph.D., L.Ac Faculty, University of Massachusetts, Amherst Dr. Christopher Hobbs, Ph.D., L.Ac. is a fourth generation, internationally known herbalist and mycologist, licensed acupuncturist, herbal clinician, research scientist,… Henry Young FFSC Science Advisor Foray and ID Specialist | Willamette Valley Mushroom Society Henry moved to Salem, Oregon in 2016 from Santa Cruz. He is active with the Willamette Valley Mushroom Society teaching… Jeff Emery Santa Cruz Mountain Vineyard Jeff Emery is the proprietor, winemaker, truck driver, barrel washer, paper pusher and just about everything else for Santa Cruz… Kyle Garrone Kyle Garrone holds a degree in Plant Biology from the University of California, Davis with a focus on plant pathology… Noah Siegel Noah is one of North America’s foremost field mycologists; he has spent over three decades seeking, photographing, identifying, and furthering… Phil Carpenter FFSC Science Advisor Dr. Phil Carpenter has been a member of the Fungus Federation of Santa Cruz (CA) (FFSC) since the club was… Shannon Adams Shannon is a passionate amateur mycologist and user experience researcher who lives in Seattle. Her interest in fungi started over… Thea Chesney Thea Chesney is a lifelong Sierra Nevada foothill resident and naturalist. She has had an interest in mushrooms (and plants,… Vellany Pierce Vellany Pierce is the Prime Minister of the Fungus Federation of Santa Cruz. She grew up in Santa Cruz County…

Potluck Essentials We want everyone to feel safe and comfortable at our potlucks and other culinary events. Thus, please review and follow these policies carefully before preparing and bringing food for potlucks. (FFSC will remove potluck dishes that do not meet our safety requirements.) Birch Chicken with Leccinum and Boletes, made by Peter Mu Please review and follow all of these guidelines, and only use the acceptable mushroom species below for FFSC culinary events. Some people are sensitive to specific mushrooms and other ingredients. Therefore, you must also label your creations using the provided ingredient cards below--no exceptions. All Mushrooms Must be Cooked Sauteed Morels at the 2012 Spring Foray. Photo by Hugh Smith All mushrooms must be thoroughly cooked before serving to others. Look up what is recommended for the species you're serving, whether they were foraged vs. store-bought, the cooking method you're using (e.g., sautéing vs. simmering), and the size of the mushrooms. Please avoid serving potluck dishes with raw or under-cooked mushrooms. (See The Mycophagist's Ten Commandments .) Permitted Species Lists The permitted species vary depending on your level of experience with mushroom ID. Permitted Species for People Still Learning to ID Mushrooms Roasted mushroom (oyster and shiitake) & yuba (tofu skin) salad by Krista C. New FFSC members (and any members and guests who have not completed a basic mushroom ID class and/or who are still practicing) are encouraged to use commercially cultivated (store-bought) mushroom species. Here are some popular cultivated species (and their latin names) which you can often find in stores and/or farmers' markets : Shiitake ( Lentinula edodes ) Cremini and Portabello ( Agaricus bisporus at different ages) Oyster mushroom ( Pleurotus ostreatus ) Maitake ( Grifola frondosa , also known as hen of the woods) Enoki ( Flammulina filiformis ) Cordyceps ( Cordyceps sp. , also known as caterpillar fungus) Wood ears (Auricularia sp. ) Chocolate ( Theobroma cacao is an honorary mushroom!) Please purchase mushrooms from reputable brands, check for recalls before using them, and be sure to cook all mushrooms thoroughly. Many of our members also bring dishes without mushrooms--especially when it hasn't rained recently. Desserts and salads are always welcome, too! A basket of solid chocolate mushrooms Permitted Species for People with ID Training Members who are experienced with mushroom identification are welcome to serve any of the following species (as well as the species above): Agaricus augustus (The Prince) , campestris, osecanus, arvensis, lilaceps Auricularia spp. (wood ears, usually cultivated) Boletus edulis (king), regineus (queen) Butyriboletus persolidus (butter bolete) Cantharellus californicus, subalbidus, formosus (chanterelles) Chroogomphus sp. (pine spikes) Coprinus comatus (shaggy mane) Craterellus calicornucopioides (black trumpets), tubaeformis (yellow foot), atroncinereus (black chanterelle) Gomphus clavatus (Pigs Ear) Hydnum repandum and umbilicatum (hedgehogs) Laccaria amethysteo-occidentalis (Western Amethyst Laccaria) Lactarius deliciosus (saffron milk cap) Lactarius rubidus , rufulus (candy cap) Lactarius rubrilacteus (bleeding milk cap) Leccinum insigne, manzanitae (aspen and manzanita boletes) Lepista nuda (blewitt) Morchella sp. (morel) Pleurotus ostreatus (oyster mushroom) Russula cyanoxantha (varicolored russula) Russula xerampelina (shrimp russula) Sparassis sp. (cauliflower mushroom) Suillus sp. (slippery jacks) Tricholoma magnivelare (matsutake) Ustilago maydis (Huitlacoche, Corn Smut) Prohibited Species for Culinary Events FFSC culinary events prohibit using mushrooms that are generally deemed to be unsafe for consumption, as well as mushrooms that can be easily misidentified, or which are commonly known to trigger sensitivities in some people. For example: No species of Amanita may be served. Chloryphyllum brunneum ( Macrolepiota rachodes ) may not be served. Coprinus atramentarius may not be served. Any other mushroom listed as poisonous or inedible in field guides or on this website may not be served. All mushrooms must be thoroughly cooked. Raw mushrooms should be avoided. When in doubt, stick to the permitted species . Dish Ingredient Cards / Allergen Labels Craterellus Mashed Potatoes by Jeff Emery. Photo by Peter Mu Let everyone know about that great dish you brought! Please print a dish card to accompany your creation. Some people are sensitive to certain mushrooms (even chanterelles and candy caps!). Your dish label allows each attendee to make their own choices about which mushrooms and/or other ingredients they're comfortable eating. List your name, the dish name, the mushroom(s) you used, whether they're store-bought, and circle whether the dish is vegan, gluten-free, etc. Truffle Goat Cheese Pizza by Kari Some people are also allergic or sensitive to other ingredients that might surprise you, such as melon, barley, rosemary, and corn! So it's helpful if you're able to recall or even show your full ingredients list, as a kindness to your fellow attendees. You can download this dish card to fill in beforehand, or fill one in when you arrive. Dish card 2018 .pdf Download PDF • 102KB Label Your Serving Dishes & Utensils We want your serving platters, bowls and serving utensils/cutlery to go home with you! Dishes get moved around to make room for other dishes. Pyrex casseroles all start to look alike after a while. So, please mark your name on the back or bottom of your serving bowl, platter, or other dish. Painter's (blue) tape works well for this. We also recommend using sturdy, non-breakable serving dishes and utensils when possible. Please don't bring heirloom china or precious silverware to FFSC events. Zero Waste We are striving for zero-waste events. So, we ask that you bring your own utensils, glass/wineglass/mug, plates, bowls and napkin (and perhaps a separate dessert plate, as dishwashing facilities are usually limited). Label your items to ensure they go home with you. Members Only Content Login Join FFSC

News & Stories / Mycology & Art News Relishing Medicinal Mushrooms Part I Part 1 of 2: We will visit the history and use of medicinal mushrooms, and attempt to answer why, at this time in our history, we are suddenly inundated with a massive wealth of new knowledge on the subject. Chef Zachary Mazi • March 1, 2013 Trametes versicolor (turkey tail). Photo by Larry Volpe Editors Note: Consult your physician before consuming or using any mushroom for medicinal purposes; and ensure you have personally researched and understand how to prepare such mushrooms appropriately. Chef Mazi has been studying herbal medicine and mushrooms for over 10 years, and combining these deep earth wisdoms with fine culinary cuisine. In 2012, Food Is Medicine emerged as a co-project of Chef Zachary Mazi and partner Dr. Juli Mazi, ND; the aim of this organization if to help people worldwide understand that their choices in food matter greatly, and yet the pressure to eat can be lessened exponentially by sticking to intuitive, local and organic options. Food Is Medicine Coach/Chef Zachary Mazi would like to invite you to take a two part journey into the use of medicinal mushrooms in cooking. In this first part, we will visit the history and use of medicinal mushrooms, and attempt to answer why, at this time in our history, we are suddenly inundated with a massive wealth of new knowledge on the subject. In part 2, which will appear in the April issue of Duff , we will explore in greater detail the medicinal values of many of our commonly loved edibles. Each part will be accompanied by some delicious recipes that Food Is Medicine have created to really relish this delicious medicine. Mushrooms used as useful allies for humankind date back to before we recorded history. In the Materia Medica of Chinese Medicine, one can find the history of its seemingly mysterious and vast array of plant parts—dried, fresh and powdered—and certain fungi, spanning back to the nearly the beginning of written history, at least to 6000 BC. Elsewhere in the world, the now-famous ice-man—found preserved in ice on the disputed Swiss-Italian border —was found carrying two mushrooms, both polypores: Fomes fomentarius and Piptoporus betuinus (1). The former was thought to be used as both a fire insulator, to carry embers from one place to the next, and simultaneously used as tinder, packed with flint and stone. The latter was used as a blood stopper. Indeed, the use of mushrooms in ritual, or at the very least the mushroom being adored and worshipped, has been found in cave art about 10,000 years ago by the Tasili tribesmen in Northern Africa (now the location is the Sahara desert, but at this early time, it was a lush and green paradise...perhaps the pre-historic garden of Eden?) But our primitive use of mushrooms certainly has a much greater history even than the recorded history examples above. Of the 22 primate species that eat fungi as part of their diet, 3 of them spend more than 10 percent of their time feeding on fungi. Of these, the Yunnan snub-nosed monkey spends 95% of it feeding time eating lichens, and Goeldi’s monkeys spends up to 63% of its feeding time eating sporocarps(2). It is not apparent whether these primates are using them as food strictly, or as medicines like they do some leaves. These specifics bog western science down. Nevertheless, it is clear that mushroom medicine has been working its magic on our ancestors since time immemorial. Winding a curious path from primate to pauper to priest and to prophet, from folklore to physician, and now to us! What is most fascinating, historically speaking, is the sudden and almost frenetic burst of enthusiasm for the study and innovation in medicine derived from fungi, in the recent decades. If mushrooms have been a part of our culture and heritage for so long, then why suddenly, in the past 30 years—and even more so in the present day—are we seeing an acceleration in the sciences describing these incredible chemical factories? It appears that the confluence of truly needing the medicines they have to offer, with the instantaneous ability to share our results worldwide with the click of a button is exponentially allowing us to get a glimpse into the vast expanse of mystery that is the Kingdom Fungi. Mushrooms have a strange and extremely varied means of chemical production. Manufacturing complex and nearly indescribable compounds—some that resemble compounds made by animals, and some completely foreign to our bodies—these amazing creatures are producing toxins and poisons, vitamins and even complex molecule pathways that mitigate oil spills and other environmental disasters. Like animals, many fungi produce vitamin D when interacting with UV radiation, such as from the sun. Shiitake mushrooms, under the right conditions, have shown to increase their vitamin D content by up to 41,000% in the sun over the course of just one day! Maitake mushrooms are not far behind in the same regard(8). This is a non-reversible chemical reaction, meaning that we can dry our mushrooms in the summer sun and store them until the winter doldrums to get the benefit of their Vitamin D during the darker months. (Even dried mushrooms will undergo this reaction in UV light.) Like animals, fungi breathe in oxygen, and exhale CO2, freeing the stores of the greenhouse molecule from the decaying wood and detritus on the forest floor and elsewhere. The respiratory similarity requires antibody similarity as well, because the same bacteria and viruses that can attack our cells and systems can attack these oxygen breathing cousins of ours the same way. This is the source of some of the most powerful disease fighting compounds that even the US Department of Defense has noted (for example, for use in the case of a bio-terror attack using small pox)(7). The adapted species have spread a fine mess of life lines branching through time, and the vast number of species estimated stands at anywhere from 1.5–5.1 million species of fungi on the planet. They outnumber plants on the planet almost 6:1, and of these, only 70,000 had been described, including molds, and other non sporophor producing fungi(3). So what is now fueling the sudden acceleration of interest and of knowledge taking place in this field of science and classification? It may be because we are only aware of just over 1% of the estimated species. There is definite pressure to expand this knowledge—nature abhors a vacuum. It may be because the number of people on the planet is constantly increasing, whilst our ability to share data exponentially doubles with more regular frequency; it may be that the earth itself, under the duress of environmental catastrophe, is reaching out through the proven biological model of success shared by the mycelial mats of fungi and of our own brain: networking and redundancy. Whatever the reason, medicinal mushroom studies are accelerating in interest and significance, and we, dear reader, are present to reap the benefits and witness this monumentally important age in mankind’s history. Mushrooms and humans have evolved separately on this planet, neither needing the other to survive. As such, the vast array of chemicals that mushrooms produce have far ranging effects on the human body, from educating the body on how to recognize cancer cells more effectively, to causing death and destruction of the internal organs at a fairly rapid pace. And in between these two extremes, lie complex relationships even on the individual level, with some people being deathly allergic to certain mushrooms for which a vast number of people will pay top dollar for example, such as in the case of the matsutake mushroom(4). What is fascinating about medicinal mushrooms is their relative accessibility, their novel ways of effecting the human immune system and other systems, their effectiveness at relatively accessible doses, and the ease of extracting. With many mushrooms, the whole mushroom is indicated, and small amounts (10 grams [1/3 oz.] dried or 6 oz fresh) is a sufficient amount of material to potentiate the magic in healing. These are doses that are equivalent of a pharmaceutical level, without the pesky side effects. We are indebted to such authors and herbalists as Christopher Hobbs (OR, USA) and Robert Roger (BC, Can), for their tireless work sifting through thousands of works and distilling the modern mushroom materia medica for even easier accessibility. And while there are numerous compounds that have been isolated by various means of extraction, it is the edible, medicinal mushrooms that offer a shiny promise even further, and it is these mushroom that we shall explore herein. For what is a true medicine if not relished and taken into the body with pleasure; beyond the pleasure of the healer or the healing, but the momentary and fleeting pleasure of the senses! Cooking with medicinal mushrooms, a field yet to be fully discovered and explored, holds promise for such an exquisite combination of ancient wisdom and 21st century indulgence. This uniting of esthetic worlds can only bring us closer to uniting our health and well-being with our everyday practices. Lets start with a well known mushroom, and a regular for use in medicinal mushroom stocks and broths. The turkey tail mushroom, Trametes versicolor , which is itself difficult to eat due to its very tough flesh, yields both its medicine and its unique sour, musky flavor to mushroom stocks, rices, and soups. If powdered, the mushroom can be eaten; otherwise, it does not add much to the meal, being so tough to chew. Used in conjunction with more fragrant mushrooms like shiitakes, the turkey tail recedes from notice in any dish, perhaps supplying a lingering bitterness. This mushroom is one of the most widely prescribed medicines for cancer in Japan, because of a special humungous molecule called Polysaccharide K, or PSK. PSK has a molecular weight of approximately 10,000 molecules of water. This heat stable, hot water extractable molecule seems to train the body and its specialized cells, natural killer cells, to be better at recognizing the cancer cells lines in the body, and boost the immune system through various means to help destroy even the most advanced hormone related cancers like prostate and breast cancers. Paul Stamets tells the story of his mother, who with stage 4 breast cancer and three months to live, took the second opinion of a foreward thinking oncologist in Seattle and took PSK containing Turkey Tail capsules in conjunction with her regular pharmaceuticals for 1 year, at which time she had no detectable cancer.(5) Thankfully, the turkey tail mushroom grows almost everywhere dead wood can be found, is easy to recognize, and it is such a stable medicine, that it last a long time on logs and branches, forming massive colonies. In the US, Bastyr College of Naturopathic Medicine has just been approved by the FDA to begin research on the effectiveness of the whole mushroom in the treatment of cancer and as an adjunct to cancer therapies already in well established. Proving these ‘theories’ is no easy feat, as the mushroom produces many thousands of compounds, which potentially work in tandem to produce its staggering results, and no particularly easy to grasp ‘mechanism of action’(6) as required by the FDA. The take-away from the story of the turkeytail is a parable that describes many mushrooms waiting at the door of medicine right now. This multi-faceted aspect of immuno-modulating mushroom medicine is common among almost all mushrooms that have some medical benefit. Unfortunately for the rigorous west, this medicine does not desire to fit into our definition of medicine. As its own kingdom, Fungi has its own rules, very different from ours. Like the mystical Qi of Chinese medicine, the direct mechanism of action is hard to pin down by the western approach to science. It may be that finally, under the humble guise of the simple sporophor that we call a mushroom, the foundation of isolated sciences in the field of medicine—demanding direct answers to too-simple questions—may deliquesce and melt away under the weight of new holistic data. Let Bastyr’s important study be the start of this process. Our acceptance of these bio-remediating (earth medicine) and clinically medicinal mushrooms represent a great turning point in humankind’s history... if we choose to adopt this wisdom more ancient than our species to our benefit. In Part 2 of our this article, we will explore the individual and specific aspects of many of our beloved mushrooms, their uses and their lore. And, of course, recipes that we have developed to enjoy cooking with medicinal mushrooms. So as we close for this session, here are some recipes Food Is Medicine has developed to utilize and relish your medicinal mushrooms. References Peintner, U; Poder, R; Pumpel, T (1998). “The iceman’s fungi”. Mycological Research 102 (10): 1153–62. doi:10.1017/S095.375.6298006546. Hanson, A. M.; Hodge, K. T.; Porter, L. M. (2003). “Mycophagy among Primates”. Mycologist 17: 6. doi:10.1017/S0269915X0300106X. Blackwell, Meredith; “ Fungi: 1, 2, 3,...5.1 million species?” American Journal of Botany; March 2011 vol. 98; no.3 426-438 Takako Toda, Masao Yamaguchi, Yuko Nakase, et al; “A Case of Anaphylactic Reaction Following Matsutake Mushroom Ingestion: Demonstration of Histamine Release Reaction of Basophils.” Allergy International; doi:10.2332/allergolint.10-CR-0205. Landau, Elizabeth; “The Forbidden Fruit of Medicinal Mushrooms.” CNN; September 2012; http://www.cnn.com/2012/02/02/health/tedmed-mushroom-man http://m.bastyr.edu/news/general-news/2012/11/fda-approves-bastyr-turkey-tail-trial-cancer-patients Isaacson, Andy; Mother Jones Magazine; Nov/Dec 2009. http://www.motherjones.com/environment/2009/11/paul-stamets-mushroom Stamets, Paul; Fungi Perfecti; August 6th, 2012. http://www.fungi.com/blog/items/place-mushrooms-in-sunlight-to-get-your-vitamin-d.html Ware, Kendra. “The Many benefits of Agaricus bisporus Extract.” Weight Loss Studies; January, 2013. burnitnowasap.blogspot.com/2013/01/the-many-benefits-of-agaricus-bisporus.html Members Only Content Login Join FFSC Related Posts Relishing Medicinal Mushrooms Part III Relishing Medicinal Mushrooms Part II Previous Article All News & Stories Next Article

News & Stories / Porcino, Porcini: Recap of Our Celebration of Pork and Boletes Too bad if you missed it! Close to 60 lovers of the bolete gathered for an evening of food, wine and fun. Margaret Carpenter • November 1, 2011 Bill Lewis brought a friend with chanterelles (instead of boletes) to the 2011 Porcini and Pork dinner The food was great and the company was unbeatable. Menu Various hors d’oeuvres Bolete Broth with Thyme Flan Soup Proscuitto-Wrapped Roast Pork Loin with Apples and Porcini Caraway-Juniper Sauerkraut Vegie Porcini Meatballs Roasted Haricots Verts, Fennel and Shallots Green Salad Polenta Candy Cap Apple Tarts Assorted chocolates Bob Wynn and Debbie Johnson preparing dinner at the Porcini and Pork Dinner. Photo by Margaret Carpenter Special thanks from the Culinary Committee to Deb Johnson who not only suggested the event, but helped plan, organize and make it happen, and prepared the Bolete Broth with Thyme Flan Soup and the Prosciutto-Wrapped Pork Loin. Although a lot of people helped with this event, she was instrumental in making it happen. Thank you Deb for your vision and energy to make the wonderful dinner happen. Thanks to Bob Wynn for his unfailing excellence, support and magnificent foccacia! And thanks, too, to Bill Lewis for helping us put a little more pork into the evening by bringing along a friend. He would have eaten fresh boletes had they been available, but he settled for chanterelles! Login as an FFSC member to see more acknowledgements below. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Shiitake Mushroom Moussaka with Bolete Béchamel Sauce This rich, very filling dish was served at the Fungus Federation's 2001 Wine and Mushroom Fest last year. by Patria Brown Boletus edulis var. grandedulis. © (CC BY-NC) claredowling (from inaturalist.org, ID 325205056) Method Prepare the Eggplant Slice eggplants 1⁄4” thick. Salt both sides, drain 20 min. in colander over sink. (Meanwhile, make the mushroom tomato sauce below.) Oil baking sheet. Preheat oven to 375. Pat eggplant slices dry and spread on the sheet, in piles if need be. Bake until tender (20 to 25 minutes). (Meanwhile, prepare the mushroom tomato sauce and bolete béchamel .) Mushroom Tomato Sauce Heat oil in large deep skillet. Add onions and salt, cooking over medium heat until onions become translucent (about 8 to 10 minutes). Stir in the shiitake (or cremini or wild mushrooms) and garlic. Cover and cook over medium heat 8 to 10 minutes more. Add tomatoes, tomato paste, spices and herbs, breaking the tomatoes into bite-sized pieces. Bring to boil, lower the heat, simmer uncovered for an additional 12 to 15 minutes. Remove from heat. Stir in parsley, breadcrumbs, and Parmesan. Set aside. Bolete Béchamel Melt butter over low heat in medium saucepan. Whisk in the 4 Tbsp. of flour. Cook several minutes, whisking all the while. Pour in hot milk, still whisking. Stir over low heat till smooth and thickened (5 to 8 minutes). Sift in remaining flour, whisking to prevent lumps, and cook an additional 5 to 8 minutes. Stir in Parmesan, boletes, and nutmeg. Remove from heat. Assembly Preheat oven to 375 (if not already heated from the initial eggplant preparation). Oil large casserole dish or a deep oblong baking pan (at least 9 x 13 inches). Layer half of the baked eggplant slices, then alternate layers of mushroom tomato sauce and the remaining eggplant slices. Spread the bolete béchamel thickly over the top. Lightly dust with the breadcrumbs and Parmesan. Bake uncovered until bubbly and lightly browned on the top (35 to 40 minutes). Serve hot! Recipe contributed: November 2002 Objective: Main course Total Time: About 3 hours Yield: 8 - 12 servings Suggested Mushrooms: Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) Shiitake (Lentinula edodes) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 3 medium eggplants salt Mushroom Tomato Sauce 2 t olive oil 2 C onions, chopped 1 1⁄4 tsp. salt 2 lbs. wild mushrooms (or shiitake and cremini), chopped 1 C reduced vegetable broth 5 cloves garlic, minced One 14 1⁄2 oz. can of tomatoes, including liquid One 6 oz. can tomato paste 1 tsp. cinnamon lots of black pepper 1 tsp. dried oregano and basil (more, if fresh) 1 C freshly minced parsley (packed) 1⁄2 C fine bread crumbs, and more for topping 1⁄2 C grated parmesan cheese Bolete Béchamel Sauce 3 T butter or margarine 6 T flour 2 1⁄2 C hot milk (low fat is acceptable) 1⁄2 C grated parmesan, and more for the top 1⁄2 to 1 C pulverized Boletus edulis or rex-veris (or preferred edible bolete) Previous Recipe All Recipes Next Recipe

Auriscalpium vulgare (Soquel, 2016). Photo by Cass Fuentes Auriscalpium vulgare on Pinecone Cass Fuentes Exploring the Soquel Demonstration Forest at the FFSC local foray in February, and though the weather was amazing, the fleshy fungi were few and far between... None-the-less, there was some really cool finds, including Hericium coralloides (a choice edible related to Lion's Mane), and Auriscalpium vulgare . Camera (Not provided) Focal L. Aperture Shutter Sp. ISO Flash Photo taken on February 20, 2016 Mushroom(s) ... Previous Photo Back to Gallery Next Photo