Potluck Essentials

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

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

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!

Permitted Species for People with ID Training

Tricholoma magnivelare (matsutake). Photo by Hugh Smith

Blewitt cross section. Photo by Lisa Vanbuhler

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

Amanita phalloides. Photo by Hugh Smith

Galerina marginata grp. Photo by Christian Schwarz

Fort Bragg (2021). Photo by Hugh Smith

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

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.

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.

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.