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Learn about mushrooms, both deadly and delicious, at the 2026 Santa Cruz Fungus Fair, brought to you by the Fungus Federation of Santa Cruz and the Santa Cruz Museum of Natural History. View hundreds of regional species, have your mushroom finds identified, and explore the secrets of the fungal kingdom. Mushrooms fascinate us! They're ubiquitous and mysterious, delicious and sometimes deadly. They're among the oldest living things on earth. Excited to learn more? You might be a fungiphile! Learn About Fungi Explore the World of Fungi Join us as we hunt mushrooms for scientific interest and for the table. Learn to create art with fungi. Spend time outdoors and share your fungi finds with friends! Explore All Events We Keep the "fun" in fungus! Our mission is to foster and expand the understanding and appreciation of mycology among our members and the general public. And to always keep the “fun” in fungus! Why Join FFSC? Previous Next Fungus Federation of Santa Cruz "An eating and drinking club with a mushroom problem" -- Henry Young January 9-11, 2026 Santa Cruz, CA Thanks for visiting! Fungus Fair Fungus Fair Fungus Fair Fungus Fair The 2026 Santa Cruz Upcoming FFSC Events November 15, 2026, 6:30 – 9:30 PM Fall Mushroom Dinner, 2026 Come together to celebrate the autumn harvest at our annual November potluck. November 17, 2026, 6:00 – 9:00 PM November 2026 Speaker | Kennan Mighell : A World of Amanita: Mycological Adventures in Guyana and Cameroon Join mycologist Kennan Mighell for a journey deep into the tropical forests of Guyana and Cameroon, where vibrant mushrooms and extraordinary fungal diversity reveal just how much we have yet to discover about the natural world. December 4, 2026 at 3:00 PM – December 6, 2026 at 11:00 AM Albion I Long-Distance Foray, December 2026 Save the date for our December foray in Mendocino! Enjoy fruiting fungi, pleasant people, feast on fabulous foods, and refreshing rains. Explore All Events Recent News & Stories More Articles Santa Cruz Fungus Fair Committee July 7, 2026 at 12:46:30 PM 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. Pinned to top Hugh Smith July 3, 2026 at 9:45:00 AM 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. Pinned to top Lisa Tesler June 18, 2026 at 2:13:00 PM 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. Pinned to top Follow @scfungusfed on Instagram

FFSC Website Support Where Did Things Go? In November 2025, we started moving this website to a new system. Here is a list of what is still being migrated. Learn More FFSC Account FAQs Having trouble entering info? Can't find your membership payment? We're here to help. Learn More FFSC Terms of Use This website is managed by the Fungus Federation of Santa Cruz , an independent 501(c)(3) nonprofit based in the state of California in the United States of Amercia (EIN 77-0085878). Learn More FFSC Privacy Policy FFSC respects your privacy. We don't sell your personal data to other parties. Learn More Website Cookies What are cookies, how to delete them, and other FAQs Learn More FFSC Accessibility Statement This statement was last updated on August 12, 2025. We at the Fungus Federation of Santa Cruz are working to making the ffsc.us website accessible to people with disabilities. Learn More

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!

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? Loading... 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.

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 Loading... 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?

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 by John Lang 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 by Robin Morris 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!

Hot and Spicy Morels and Chicken in Coconut Milk It's March and the beginning of our lower-elevation morel season. This dish is delicious when made one day ahead and reheated. by Shea Moss Morchella snyderi. © forage_cali (CC-BY-NC) (from inaturalist.org, obs. 212796047) Method Reconstitute morels in 2 quarts of water for 2 hours. Drain morels well, reserving liquid for future use. Melt the margarine in a shallow dutch oven, then sauté the morels for 5 minutes in the margarine. Remove morels and reserve. Add the vegetable oil to the pan and sprinkle in the turmeric. Brown the chicken in the pan, then remove and reserve. To the pan, add the chopped onion, bay leaves, cardamom, cinnamon sticks, clove, and sauté for two minutes, stirring. Add the salsa, salt, cayenne, and garam masala, and cook another minute. Add the coconut milk, and bring the mixture to a boil. Add salt if desired. Add back the chicken and morels, then add the raisins. Cover and place in the oven for one hour, or until the meat is tender. Serve hot. Recipe contributed: March 1993 This dish goes well with steamed rice. Objective: Main course Total Time: About 4 hours Yield: Serves 6 Suggested Mushrooms: Morel (Morchella sp.) 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 1 cube margerine 1 1/2 qts. (6 Cups) dried morels 3 Tbsp. vegetable oil 3/4 tsp. ground turmeric 3 lbs. frying chicken, cut into small serving pieces 1 tsp. salt 1 med. red onion 2 fresh bay leaves 2/3 tsp. crushed cardamom 2 med. cinnamon sticks 1/4 tsp. cloves 1/2 Cup hot salsa 1 tsp. mild cayenne pepper 3/4 tsp. garam masala 2 Cups coconut milk, unsweetened 1/4 cup raisins Water Dutch oven Previous Recipe All Recipes Next Recipe

Champignons à la Niçoise 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. by Bo Letos Craterellus tubaeformis. © lostcoastmike (CC-BY-NC) (from inaturalist.org, obs. 193898995) Method Brush or wipe mushrooms clean and trim the stalks. Heat the oil in a pan and gently cook the onion until soft. Stir in the garlic and mushrooms. Add the tomato and cook over high heat until the liquid from the tomatoes has evaporated. Pour in the wine, water and lemon juice and season lightly with salt and pepper. Cook over high heat until the liquid has reduced, to leave just enough sauce to coat the mushrooms. Remove from the heat and stir in the tarragon. Spoon the mushrooms into a dish and allow to cool before serving. Recipe contributed: September 1996 Enjoy in the late summer and early fall while we have good fresh garden or farmer's market tomatoes. Use good quality canned plum tomatoes when fresh tomatoes start tasting like cardboard! When the tomatoes are gone, we'll have rain to find more flavorful mushrooms to substitute! It's a trade-off... I came up with this recipe after being inspired by Recipes from a French Herb Garden , by Geraldene Holt. Editor's note: The above-mentioned cookbook is out of print, but you can still find it in thrift bookstores online. Objective: Appetizer Total Time: About an hour Yield: 3 to 4 servings Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Hedgehog (Hydnum olympicum, Hydnum repandum , Hydnum umbilicatum, Hydnum washintonianum) Morel (Morchella sp.) Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) 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 1 lb. button, cremini, or wild mushrooms* 2 Tbsp. fruity olive oil 1 large onion, chopped 1 clove garlic, finely chopped 2 large tomatoes, peeled, seeded and chopped 2/3 cups dry white wine 2/3 cups water Juice of 1/2 lemon Salt, freshly ground pepper to taste 2 tsp. finely chopped fresh tarragon * Other options to experiment with: Thickly sliced Porcini should stand up well to the garlic, tomatoes, and wine. Chanterelles might pair nicely with the tarragon and bright tang of lemon juice. Hedgehogs release less water, which may result in a richer coating of sauce. Yellowfoot can be left whole or halved, making a gorgeous presentation. King oysters (sliced into rounds or chunks) or shiitakes would also provide a meaty bite. Previous Recipe All Recipes Next Recipe

News & Stories / Writings Stories from the April 1, 2008 Issue of Duff It's that time of the year again, when members share their latest towering tales and alternative facts... Rick & Ella Schwartzi • April 1, 2008 Take a walk on the wild side. Photo by Hugh Smith Value of Spring Valley Foray Questioned Boletus rex-veris . © Douglas Smith (from mushroomobserver.org) FFSC Ministers voted to ban the collection of “Spring Kings” at this year’s Spring Foray since the fungus was recently put on the endangered species list. Some members have questioned this decision. Spod Tanier, long known for his passion for Spring Kings, is not deterred by this decision. “I know where there are plenty of kings,” says Tanier. Member Debbie Viess has no regrets, however. “They’re bland. Why bother? I’m so over eating mushrooms anyway,” said Viess. She suggested that instead of picking mushrooms, people should just go have a good snowball fight and get over it. Soquel Demo Forest Closed to Mushroom Hunting and Everything Else Craterellus cornucopioides . © Douglas Smith (mushroomobserver.org) Rumors abound that recent staff cuts in Santa Cruz County Road Maintenance Division led to the demise of access to the Soquel Demonstration State Forest. It is unclear how logging will continue there without a viable road. Tom Sutfin, Forest Manager, says “I’ll rebuild the road if I have to do it one shovel full at a time.” Sutfin has applied for funding for a helicopter pad to be installed near park headquarters. “With the road out, the only way in or out is by air,” says Sutfin. For now, black chanterelles can now grow in peace without fear of being plucked and sautéed. Did Someone Ignore the Suggested Species List?? Extreme behavior was the hallmark of this year's Fungus Fair Reception. Science Advisor John Brown and Minister of Culinary Events Vernetta McGuire mounted an urgent investigation to determine if a mushroom toxicology issue was responsible. “People really need to stick to the suggested species list and fill out their dish tags!” said McGuire, clearly exasperated. Opinions were divided as to cause: hallucinogenic mushrooms, Two Buck Chuck toxicity of the white whiners, or simply good spirits. Brown, an analytic chemist, is still working on the matter. Stay tuned for more. John Brown at the Fair. Photo by Hugh Smith Fun at the Fungus Fair. Photo by Hugh Smith Debbie Johnson and Janet Schwind. Photo by Hugh Smith Help Has Arrived. April is here and Craterellus is fruiting furiously in the forests. You all love the challenge of trying to get your eyes tuned to seeing them and the thrill of actually finding them; but then when you arrive at your domicile with your basket bulging with Nature’s bounty you are faced with the daunting task of getting them clean enough to eat. After plowing through plantations of poison oak, many times the cleaning seems to be the toughest part of the whole endeavor. Well folks, fret no more! Now there is an easy way to deal with your gritty load of fungal freebies from the forest. Just bring them by Gary’s Craterellus Cleaning Center . Ale-addled technicians will clean your Craterellus to perfection. That’s right, just bring them to GCCC and I will clean them all; then I get half and you get half . No muss, no fuss. Once you bring your mushrooms to me you will know you have been... serviced. And for a limited time only on all orders over 15 pounds I will deliver the cleaned goods to your door. What more could you ask for? Customer satisfaction is guaranteed! If for any reason you are not completely satisfied with the cleanliness of your “Trumpets of Death,” simply return the uneaten portion to Gary’s Craterellus Cleaning Center and we can just forget about the whole deal. What more could I ask for? — Gary Milburn *Offer void during August and September. Spring Mushroom Cookoff Gyromitra esculenta . © Fred Stevens (from mykoweb.com ) This year’s Mushroom Cookoff will feature Gyromitra esculenta , says foodie Vernetta McGuire. Esculenta is Latin for delicious! Sometimes known as the beefsteak morel, recipes for this fungus abound in mushroom lore, and McGuire and her team of tasters will judge which cook turns out the tastiest dish. Longtime MSSF member Larry Stickney was quick to volunteer as a taster, citing his many years of eating this exotic fungus. “Just don’t stand too close to the cook pot,” says Stickney, “and you won’t inhale the monomethylhydrazine.” As a precaution, exhaust fans have been installed for the stoves where the contest takes place. To read more about this mushroom, visit Tom Volk’s webpage: http://botit.botany.wisc.edu/toms_fungi/may2002.html Caution : This is the April Fools issue, and eating this mushroom, if you haven't figured it out by now, is NOT encouraged. Members Only Content Login Join FFSC Related Posts Stories from the April 1, 2009 Issue of Duff Stories from the April 1, 2010 Issue of Duff Previous Article All News & Stories Next Article

News & Stories / Mycology & Art News Relishing Medicinal Mushrooms Part III Part 3 of 3. Chef Zachary Mazi • May 1, 2013 Chanterelle. Photo by Yevgeny Nyden Chanterelle Chanterelle ( Cantharellus spp. ) mushrooms are among the most delicious of mushrooms available in the fall and the spring. In a talk at the 2012 North American Mycological Association annual event, David Arora introduced the audience to the fact that over 50 species of chanterelle mushrooms are harvested commercially in Zimbabwe. This mushroom is eaten and used as medicine worldwide, and has a wide variety of textures and flavors. For us at Food Is Medicine, these morsels are always a treat, especially when used in confections. Cal Stamenov, Chef of Bernardus Lodge in Carmel, CA combined this fragrant mushroom with caramelized white chocolate at the 39th annual Santa Cruz Fungus Fair…let your mental taste-buds feast on that! Chanterelles have all eight essential amino acids, are 21% protein when dried, and are a good source of iron and potassium. Because of its high content of both vitamin A and beta-carotene, this mushroom has been indicated for night blindness and eye inflammation in China, as well as a treatment for vitamin A deficiency. It is known to remove radioactivity from the body as well, though this property also holds true for the environment, so be sure of where you are picking your delicacies! In Tanzania, in combination with other mushrooms, Chanterelles are used in a powder prescribed to help combat the ravaging effects of HIV/AIDS with good results. The hot water extracts of this mushroom shows promise against many bacteria as well. Not a bad report card for a mushroom that would be as delicious even without these amazing properties. Oyster Next we turn our attention to the tree mushroom, Pleurotus ostreatus , or oyster mushrooms. There is significant research underway to find ways to access a compound in oyster mushrooms that mimics the opioid pathway for pain reduction, without the side effects or addiction associated with these popular pain medications. Oyster mushrooms are a nerve tonic, and some constituents reduce acute neuropathic pain quite effectively. In Finland, an over the counter medicine called Remesan, which is 2/3 dried oyster mushroom, is used internally for easing growing pains in children as well as used externally to get rid of warts and other skin blemishes and keep them away! Water extracts of oyster mushrooms showed significant inhibitory effects on tumor growth, preventing the DNA of tumor cells from repairing and causing cell death. Breast cancer and prostate cancer were inhibited by water extracts of these fungi; and in Robert Roger’s book The Fungal Pharmacy , he reports that in vitro studies of oyster mushrooms showed a 100% inhibition rate of sarcoma 180, a common cancer cell line used in laboratories to perform tests…100%!! (Rogers). Like shiitakes, oyster mushrooms can be used to lower serum cholesterol, acting as a natural statin drug with no contra-indications with alcohol consumption. Rats fed a diet of just 2% oyster mushrooms lost weight and increased the body’s ability to metabolize fats that had previously been stored in the adipose cells. In fact, these mushrooms prevented further adipose cells from forming while minimally part of a normal diet! While these mushrooms are available commercially as a nerve tonic, they are still not available for cholesterol reduction, despite their effectiveness. But you can use them in your kitchen without FDA approval. Morel Though perhaps not consumed in even near the volume of the first four mushrooms, the morel mushroom ( Morchella spp. ) is nevertheless one of the prizes for mushroom lovers. It is widely available commercially, but not nearly as easy to find and collect wild as perhaps the chanterelle. Nutritionally, morels have 17 unique amino acids, magnesium, and accumulate gold (as well as lead: picking morels in mining areas or polluted areas can be very hazardous). There is a mystique to the morel, and essence of the morel earned it many names, some vulgar (star-sore), and some just bizarre (‘molly moochers’ West Virgina), some consistent such as ‘dryland fish’ (Kentucky), and ‘land fish’ by the Mohawk. This mushroom was believed to be the work of the devil in Poland; called star sores, penis, ears, and land fish by various Native American tribes. This is a weird mushroom! Morel mushrooms are quite poisonous when raw, even lethal, containing more dangerous levels of hydrazines like the Agaricus suite. However most, if not all, the toxins are evaporated and removed by cooking through the air; to this end, when cooking larger batches of morels, proper ventilation is recommended. Despite this factor, certain extracts seem to exhibit kidney protective action against pharmaceutical toxicity associated with cisplatin, a cancer chemotherapy agent, and gentamicin, a potent antibiotic. No study has shown these medicines are effective in whole consumed mushrooms however, requiring extraction by methods not used in the kitchen (yet?)(6). Morels contain gastro-irritants when eaten raw, but they act as a digestive system tonic when properly prepared and eaten. They soothe the stomach and intestines with medicines that are sized to be delivered to the appropriate spot in the body, and take much longer to be absorbed. In addition, they contain compounds that act as red blood cell destroyers in their raw form (hemolysins), but these two are also destroyed in cooking, and the prepared mushrooms boost the immune system with polysaccharide actions similar to other fungi. The mushrooms have been used for a long time in Chinese medicine for regulating Qi , as well as decreasing phlegm and shortness of breath, and acute asthma (7). Regardless of the cure or nutrition, this is a case where flavor trumps all, and provides another delicious and healthy reason to get out in the woods in the spring and summer, and to pay attention at the farmer’s market! We hope covering the very basics of these five well-known mushrooms will stimulate the desire to explore medicine in the food you love even further. Amazingly, Food Is Medicine hasn’t come across an edible mushroom described that does not also have elsewhere a description of its medicinal value. Not one! Each specimen has its own strengths and weaknesses, and of course there are mushrooms more potent than others, but not one single mushroom that we eat had zero effect on our mind, body, or soul! It is no wonder we are more enthusiastic than ever about the scientific and clinical data being collected about these mushrooms than ever before… but more than likely, we have not yet realized the full benefits that we will receive worldwide when we choose to adopt these ancient medicines into our diets as a regular food. References 1. Rogers, Robert, RH. “The Fungal Pharmacy: The Complete Guide to Medicinal Mushrooms and Lichen of North America.” Norht Atlantic Books, Berkeley, CA. 2011 2. Wayne, R.R. PhD; “Growing mushrooms the easy way: Home cultivation with Hydrogen Peroxide.” 2010; Randall R. Wayne. http://www.mycomasters.com/ 3. Agricultural Research magazine, USDA; July 2010, “Researchers study benefits of white button mushrooms.” http://www.ars.usda.gov/is/AR/archive/jul10/immunity0710.htm 4. Tanis, David; “Not an exotic mushroom, but a satisfying one.” New York Times. January 11th, 2013; City Kitchen. 5. Stamets, Paul; Fungi Perfecti informational website. “Fungi Perfecti Host Defense Supporting Natural Immunity.” 2013; QN Organic. http://www.fungi.com 6. Nitha B, Janardhanan KK; “Aqueous-ethanolic extract of morel mushroom mycelium Morchella esculenta, protects cisplatin and gentamicin induced nephrotoxicity in mice.” Food Chem Toxicology 2008 Sep. http://www.ncbi.nlm.nih.gov/pubmed/18692113 7. Haynold, Bernd. Sourced from Wikicommons. Found on http://healing-mushrooms.net/archives/morchella-esculenta.html August 2008. Members Only Content Login Join FFSC Related Posts Relishing Medicinal Mushrooms Part I Mycology & Art News Relishing Medicinal Mushrooms Part II Mycology & Art News Previous Article All News & Stories Next Article

Gruyere, Wild Mushroom and Caramelized Onion Pizza Thanks to Cecilia Stipes for another great recipe! by Cecilia Stipes Morchella snyderi. © Alan Rockefeller (from mushroomobserver.org) Method Preheat oven to 450°F. Heat a pizza stone or inverted cast iron skillet in the oven for at least 30 minutes (or longer). In the meantime, place onions in a preheated large sauté pan with half of the olive oil. Cook on medium flame until onions are caramelized. Add stock and allow to cook until liquid is reduced. Remove onions from pan, place pan back on heat and saute mushrooms in remaining oil until golden brown. Spread the onions and mushrooms on the pizza shell, top with grated cheese. Carefully slide the pizza onto the preheated stone or skillet, and then bake until cheese is melted, 5 to 10 minutes. Recipe contributed: January 2009 Objective: Main course Total Time: About an hour Yield: Serves 4 Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Maitake (Grifola frondosa) Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) 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 2 onions, peeled and julienned 1/2 C olive oil 1/2 C veal stock (or chicken or vegetable stock) 1 pre-baked pizza shell (store-bought or homemade) 1/2 pound Gruyere cheese, grated 1 C wild mushrooms, sliced Salt and pepper to taste Previous Recipe All Recipes Next Recipe

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