News & Stories / Soquel State Demonstration Forest Permits We are incredibly fortunate to have this collecting resource available to us. Mushroom gathering is by permit only. Due to increased demand, only a limited number of permits will be issued, so get yours soon, before the permits are all taken. Dan Tischler • October 29, 2024 Mushrooms in the area of the Soquel Demonstration Forest Please do not request a permit unless you plan on going there. Remember that in the winter it can be a difficult drive to get to the forest, and you will need to walk 1/2 mile before entering the legal gathering area. Here is the SDF map and so me forest rules . If you would like to request a permit please, visit the Soquel Demo Forest Website and look for the Mushroom Gathering Permit under "Recreation" and follow the instructions on permit request form. You should recieve your permit by email within a few minutes. Please note that extensive parts of the forest will be closed to access due to recent and ongoing logging activity Please respect all closures areas so that we can contiue using the forest. Mushroom picking is not permitted in any area administratively closed by the Forest Manager whether or not mushroom gathering is specified on closure signs. From October 16, 2024 through May 1, 2025, Corral Trail and Corral Road remain closed, as well as the entire area of the Sulphur Timber Harvesting Plan (except for passage along Hihn's Mill Road and Sulphur Springs Road). See map below for locations. The Sulphur THP area is closed to entry since hazards exist such as loose hanging branches, rough terrain and loose logs. Please stay on roads while passing through the Sulphur THP area and follow any signage you may encounter along roads and trails. You may not wander into the timber area to gather mushrooms- stay on the road! Failure to obey signage may jeopardize the mushroom gathering program at the forest. Look for Area Closed signs, timber operations, crews working, rehabilitation areas, research sites, etc. and obey the closures. For more info on the closures, visit the SDF website . Before going to the forest it is always best to check for updated information at https://www.facebook.com/CALFIRESoquel/ . Remember that this forest is in a remote location with very limited cell phone reception. Please follow all of the rules on the permit and posted at the forest. Remember in particular that the parking area and the first 1/2 mile of the road are private property and no picking is permitted. For additional information, see the Calfire website at Soquel Demonstration State Forest . Members Only Content Login Join FFSC Related Posts Jackson Demonstration State Forest Permit Changes Previous Article All News & Stories Next Article

News & Stories / Field Reports 2015 Alaska Foray Report Please forgive my musings. Folks have asked how was it? "It" being the long distance foray up in the Kenai Pennisula in Alaska. Well, this is my 3rd trip, so that pretty much sums it up. It is alway fanastic and I keep swearing this the LAST one, but 2016 is just around the corner. Oh yeah, as long as Bill White offers our club this "Deal of a Lifetime", how can I say NO? Katherine (Kitty) Elvin • September 28, 2015 Exit Glacier Group Photo (Alaska Foray 2015) Members Only Content Login Join FFSC Related Posts 2016 Alaska Foray Field Report Field Reports Previous Article All News & Stories Next Article

News & Stories / Mushroom ID Series Cancelled - Spring 2014 Due to the ongoing drought and lack of mushrooms, the FFSC identification class series will not be held this spring. Deb • January 13, 2014 Not much to see out there right now The "Ridiculously Resilient Ridge" of high pressure parked off the California coast has brought the local mushroom season to an effective close. Raindances are encouraged! Members Only Content Login Join FFSC Related Posts Mushroom ID Classes: Fall 2013 Series Previous Article All News & Stories Next Article

Brie with Wild Mushrooms in Puff Pastry 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! ... Morchella elata. © Debbie Viess (mushroomobserver.org) Objective: Appetizer/Salad Total Time: 2.5 hours Yield: Varies Suggested Mushrooms: Boletus edulis (porcini, penny bun, king bolete) Boletus rex-veris (spring king bolete) Morchella sp. ( morel) Ingredients Pastry 1 package frozen puff pastry, thawed 1 wheel Brie 1 egg, beaten to blend 1 Tablespoon water Mushroom Filling 3/4 C dried morels 1/2 C dried boletes 1 C water Pinch sugar Pinch salt 1/4 tsp soy sauce 3/4 C leeks, sliced 1/3 C chopped fennel 1 Tbl olive oil 2 Tbl butter 2 cloves garlic, minced 3 oz. button mushrooms, sliced 1/4 C sherry (e.g., Oloroso, Palo Cortado or dry Madeira) Method Prepare the Mushroom Filling Combine dried mushrooms and water in a small saucepan, cover and simmer for 15 minutes. Add sugar, salt and soy sauce. Remove from heat and allow to cool for 15 minutes, or until well softened. Drain mushrooms. (I use a coffee filter) and save liquid. Finely chop the reconstituted mushrooms. In the meantime finely slice fennel and leeks. Combine olive oil and butter in sauté pan. Sauté the leeks, fennel, garlic and button mushrooms over medium-low heat until softened. Add the reconstituted dried mushrooms and some of the liquid. Simmer over low heat 30-45 minutes until mixture is of a jam-like consistency, adding more liquid as needed. Check seasoning and add salt and pepper to taste. Stir in the sherry during last 5 minutes of cooking time. Cool completely. Prepare the Pastry Lightly dust a pastry sheet with flour and roll out puff pastry on sheet to remove fold lines. Cut brie in half horizontally and separate the two pieces. Place one piece brie, cut side up, on puff pastry. Spread mushroom mixture on top, leaving 1⁄2 inch space around outer edge, place the second piece of brie on top, cut side down. (You’re basically slicing it in half, filling the center with mushrooms, and reforming the cheese.) Center the brie in the middle of pastry and bring the edges up around sides and wrap over cheese. Trim excess pastry and set aside for decorations. For a thicker crust, which truly makes it finger food, Roll out a second sheet of puff pastry as before. Place pastry-wrapped brie seam side down on second layer of puff pastry, fold up over sides and trim as before. Place seam side down in lightly floured pie pan or other low -lipped dish. Gather and re-roll saved trimmings for decorations to place on top. Can be prepared one day ahead. Cover and refrigerate. Bake the Pastry Bring to room temperature before baking. Preheat oven to 375 degrees. Combine egg and water, brush over top of pastry. Bake pastry until golden brown, 30 to 35 minutes, longer for larger brie. Let stand 10 minutes. Serve warm. Previous Recipe All Recipes Next Recipe

Chanterelle Quiche We are on the front end of our mushroom season, the “beginning of the beginning”. Meanwhile, here is another chanterelle moment... ... Cantharellus formosus. © Alan Rockfeller (from mushroomobserver.org) Objective: Main Course Total Time: 1.5 hours Yield: Varies Suggested Mushrooms: Cantharellus sp. (chanterelle) Ingredients 1 8 oz Crescent refrigerated dough roll 2 Tbl olive oil 2 shallots, sliced 1 lb Chanterelle mushrooms, roughly sliced Salt and freshly ground pepper to taste 1/2 C milk 1/2 C heavy cream 3 large eggs 1/2 C Gruyere cheese, grated 1 C Swiss cheese, grated Method Preheat your oven to 350°. Coat a 9-inch pie shaped baking dish with non-stick spray or butter. Arrange the crescent roll triangles in a circle with the tip part hanging over the rim of the dish about 1-2 inches. Press the dough into the bottom and sides of the baking dish to fill in any gaps. Over moderate heat, sauté the shallots in the olive oil about 1 minute. Add the chanterelles, salt and pepper. Cook and stir frequently until the water released from the mushrooms evaporates. Continue cooking until the mushrooms are lightly browned. Taste and season as appropriate. In a separate bowl, gently whisk the eggs until frothy. Combine with the mushrooms and cheese and pour into the baking dish. Fold the crescent roll tips over the top of the mixture. Bake at 350° for 30-35 minutes until the center of the quiche is firm to touch. Let cool and enjoy. Previous Recipe All Recipes Next Recipe

Mushroom Piroshki Have fun improvising, by alternating different combinations of ingredients. ... Piroshki (from Wikipedia Commons) Objective: Main Course Total Time: 4-6 hours (including dough prep) Yield: 16 to 20 servings Suggested Mushrooms: See code Ingredients Dough 1 package active dry yeast 1/4 C warm water 1 C milk 3 eggs 1/2 C vegetable oil 2 Tbl. granulated sugar 1 tsp. salt 4 C all-purpose flour Filling I vary the fillings each time, precooking/preparing each ingredient separately. For example: Lean ground beef (precooked) Potatoes (precooked) Carmelized onions Mushrooms (precooked) Cheese (mozzarella or cheddar) Method Prepare the Dough Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat. Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume. Remove dough from bowl and place on a lightly floured surface. Pinch off pieces. Roll the pieces into disks about 3 1/2 to 4 inches in diameter. Fill and Cook Place an amount of filling in the center of your dough circle, leaving room to seal the edges. Have some fun improvising with different combinations of ingredients, trading off mozzerella or cheddar cheese. Fold over and seal like a tart, then reposition so that the seam will be on the bottom of your piroshki. Reshape if needed. Repeat. You can deep fry them until the dough is cooked through, or for a health-conscious crowd, coat the with egg and bake them in the oven. Previous Recipe All Recipes Next Recipe

Crab and Mushroom Chowder Many supermarkets now carry a decent selection of "exotic” mushroom varieties, such as shiitake, oyster, and cremini mushrooms. You can make this delicious chowder using a single variety or a combination of foraged and commercial varieties. ... Oysters ready for shucking Avoid white mushrooms though; they don’t have the flavor and texture needed for this hearty soup. Objective: Soup Total Time: Under two hours (est.) Yield: Varies Suggested Mushrooms: See code Ingredients 5 cups assorted mushrooms (about 1 lb) 3/4 cup water 6 tbsp butter 3/4 cup diced onion 1/4 cup diced celery 1/2 cup diced leek (white and light green parts) 2 tsp minced garlic 1/2 cup all-purpose flour 1 qt Chicken Broth (Recipe below) 2 1/4 cups diced russet potatoes (peeled) 3/4 cup milk 6 tbsp dry sherry 2 tsp heavy cream 1 tsp salt, or as needed 1 tsp freshly ground black pepper, or as needed 10 oz. lump crab meat Method Clean and slice the mushrooms, separating the caps and stems. Simmer stems in water for 30 minutes to make a mushroom broth. Strain broth and set aside. Heat 5 tablespoons of butter in a large soup pot. Add onion, celery, leek and garlic. Cook until tender, stirring occasionally (4-6 minutes). Add flour and cook, stirring constantly with a wooden spoon (3-4 minutes). Gradually whisk in the chicken broth and bring to a simmer. Cook 15 minutes. Strain through a sieve, pressing hard on the solids to recover as much thickened broth as possible. Return the broth to a simmer and discard the solids. Add potatoes to the broth and simmer until tender (about 15 minutes). Remove the pot from the heat and add the milk, 4 tablespoons sherry and heavy cream. Season to taste with salt and pepper. Meanwhile, melt the remaining tablespoon of butter in a skillet over medium heat. Add the sliced mushroom caps and sauté until tender (7-10 minutes). Add the mushroom broth, stirring and scraping the bottom of the pan with a wooden spoon to loosen any particles of mushroom stuck to the pan. Season to taste with salt and pepper. Stir the mushrooms with their liquid and the crabmeat into the chowder. Check seasoning once more and make adjustments to taste. Serve in heated bowls, garnishing with remaining sherry if desired. Previous Recipe All Recipes Next Recipe

Portabella Polenta Pie This can be served as a main course, side dish, or appetizer depending on how you slice the pie. ... Agaricus bisporus. © Alan Rockefeller (from mushroomobserver.org) Objective: Main Course Total Time: 1 to 1.5 hours Yield: Varies Suggested Mushrooms: Agaricus bisporus (portobello, portobella, cremini, crimini, baby bella, white button) Ingredients Marinara Sauce 2 tablespoons extra virgin olive oil 1 tablespoon chopped garlic 16 ounces crushed tomatoes; with juice 1 tablespoon chopped fresh basil 1 tablespoon dry red wine Salt and pepper to taste 1 pinch sugar Polenta 2 tablespoons unsalted butter 2 teaspoons minced garlic 3 1/2 cups water 1 teaspoon salt 1 cup polenta Mushroom Filling 2 tablespoons olive oil 2 cups portobello mushrooms, stemmed and sliced 1/2 cup chopped pitted Kalamata olives 2 tablespoons chopped fresh basil 1/2 teaspoon chopped fresh thyme 1/2 cup crumbled soft fresh goat cheese 1 cup grated mozzarella cheese 1 cup freshly grated parmesan cheese Method Marinara Sauce Heat the oil in heavy saucepan over medium heat. Add the chopped garlic and stir until golden, about 3 minutes. Using a slotted spoon, remove and discard the garlic. Add the tomatoes and basil to the saucepan. Season lightly with salt and pepper. Bring to simmer, reduce heat to low and simmer for 10 minutes, stirring occasionally. Add the wine and simmer for 5 minutes. Puree the sauce in a processor or blender. Adjust seasoning with salt, pepper and sugar. Polenta Butter a 9-inch glass baking pan. Melt the butter in a heavy saucepan over medium heat. Add the garlic and saute until golden, about 3 minutes. Add the water and salt and bring to a boil. Slowly add the polenta in a continuous stream, whisking constantly. Reduce heat to low, and cook, stirring, until the polenta is very thick, about 20 minutes. Pour into the prepared baking pan, building up the sides slightly. Mushroom Filling Heat the oil in a large heavy skillet over medium heat. Add the mushrooms and saute until tender, about 5 minutes. Spoon over the polenta. Sprinkle with the olives, basil, thyme, goat cheese, the marinara sauce, mozzarella and parmesan. Now you can either bake or broil the pie: Bake : Preheat oven to 400 degrees and bake until the cheese melts, about 20 minutes. Broil : Broil until the cheese is fully melted and golden brown, watching carefully to avoid burning. Let stand for 5 minutes before cutting into squares. Serve with a simple salad. Previous Recipe All Recipes Next Recipe

Chanterelle Phyllo Cup Appetizers Try this tasty appetizer for party or a potluck! ... White Chanterelles. Photo by Katherine Elvin Objective: Appetizer/Salad Total Time: About 30 minutes Yield: 20 to 40 cups, depending on sheet size Suggested Mushrooms: Cantharellus sp. (chanterelle) Ingredients Cups 1 pkg. phyllo dough, thawed 1⁄2 C Butter, melted, skimmed and warm 1⁄2 lb. Brie Cheese, cut into small squares, max 1”x 1” Filling Remaining clarified butter from making the phyllo cups 1 lb. chanterelle mushrooms, cleaned, small dice (1/4” cubed) 1⁄2 C White wine, dry 1 Tbl. Honey Salt and white pepper to taste Topping 6 sprigs of thyme, leaves picked 1⁄2 C hazelnuts, lightly toasted and chopped Method Create the Cups Lay a single sheet of phyllo on a clean work surface, and brush to completely coat with clarified butter. Immediately add a second sheet and brush with butter; repeat for a third sheet (to create a 3-sheet stack). Repeat the above steps to create a second three-sheet stack. Using a cookie cutter, cut 3.5” circles out of each stack of dough, trying to waste as little as possible. Gently press each circle into a small muffin tin, not ripping them. Bake at 350° until light golden brown, about 2-4 minutes, but check often to catch them early and prevent burning. Remove from oven and allow to cool. Prepare the Filling Heat clarified butter in a sauté pan until quite hot and add enough chanterelles to create a single layer in the pan (do not overcrowd!). They should sizzle and release their liquid to steam almost immediately. Do not burn. (Chanterelles will turn an unattractive brown if cooked too long. ) Add 1⁄4 cup of the wine and thyme leaves. Repeat as needed, as preparing chanterelles this way can take several batches. The idea is to fry the chanterelle pieces with heat and quickly, leaving much space in the pan to allow for this. After the final batch, add all mushrooms back into the pan, and add the remaining 1⁄4 cup of wine (or all of it if you skipped step 2), and cook it down quickly, tossing in salt and pepper to season. Final Steps Fill cooled phyllo cups 2/3 full and top each with one cheese square. Bake at 450°F for 1–2 minutes to melt cheese. Top with hazelnuts and thyme, and serve. Note : This recipe was originally posted alongside "Relishing Medicinal Mushrooms" by Chef Zachary Mazi in the May 2013 issue of Duff . Previous Recipe All Recipes Next Recipe

Candy Cap & Sage Pork Tenderloin This savory Candy Cap dish delighted members at one of our long-distance foray dinners. ... Candy caps. Photo by Hugh Smith This savory Candy Cap recipe is the creation of Bernard Glim. It was served at one of our epic El Dorado Long-Distance Foray potlucks to great acclaim. Objective: Main Course Total Time: 1 hour Yield: 6-8 servings Suggested Mushrooms: See code Ingredients 2 lbs. pork tenderloin 2 - 3 Tbl dried, finely chopped candy caps 2 Tbl finely chopped fresh sage Salt & freshly ground black pepper 4 Tbl butter 2 - 3 Tbl Dijon mustard 1 1/2 c heavy cream Baby red or white potatoes (garnish) Parsley (garnish) Method Meat Directions Rub the tenderloins with salt and pepper.  Mix the candy caps and sage, and apply as a dry rub all over the tenderloins. Melt butter in a large skillet (with lid for later use). Cook over medium heat, turning occasionally, until deeply and evenly browned. Reduce heat to low, cover skillet and simmer for about 45 minutes, turning occasionally. Center of tenderloin should reach 145°. Transfer meat to a warmed serving dish and keep warm while finishing the sauce. Sauce Directions Stir the mustard into the pan juices. Pour in the cream to deglaze the pan and cook over medium heat, stirring constantly, for 2 minutes until hot but not boiling. Serving Suggestion Carve meat into serving pieces. Arrange some boiled and halved baby red or white potatoes around meat. Pour part of sauce over tenderloin slices and potatoes; garnish with parsley. The remaining sauce can be served in a gravy boat. Previous Recipe All Recipes Next Recipe

Morels and Asparagus A simple dish of baked or grilled asparagus, topped with morels and sage. ... Morchella elata. © Michael Wood (from mykoweb.com) Objective: Side Dish Total Time: About 30 mins Yield: 4 servings Suggested Mushrooms: Morchella sp. ( morel) Ingredients Morels 1 Lb Morel mushrooms, cut across to make small circle 2 T Butter 1 T Sage leaves, finely minced 1 t salt 1 t black pepper Asparagus 1 Lb Asparagus, ends trimmed (unless grilling) 1 T coconut oil melted 1 t salt 1 t black pepper Note : If Asparagus is very large, consider blanching for 1.5 minutes in boiling slated water before step 1. If grilling, consider skewering the root ends with a soaked wooden skewer to keep them together on the grill. In this case, remove ends after grilling. Method Sauté mushrooms in butter until well cooked, then toss in sage leaves, salt and pepper. Set aside. Toss asparagus spears with melted oil, salt and pepper. Arrange spears on a cookie sheet and bake until tender at 400°F (or grill). Arrange asparagus on a serving platter, and top with the prepared morels and whole sage leaves. Note : This recipe was originally posted alongside "Relishing Medicinal Mushrooms" by Chef Zachary Mazi in the May 2013 issue of Duff . Previous Recipe All Recipes Next Recipe

Breaded Boletes with Tomatoes A warm dish for late fall along the coast or in the spring after the snow melts. ... Boletus rex-veris. © Alan Rockefeller (from mushroomobserver.org) Objective: Side Dish Total Time: 2 hours Yield: 4 servings Suggested Mushrooms: See code Ingredients 1 cup toasted breadcrumbs 1 Tbl. chopped flat-leaf Parsley 1 garlic clove, chopped 1/4 cup nice quality olive oil 4 bolete caps 2 tomatoes salt & pepper Method Chop parsley and garlic. Mix with breadcrumbs, half the olive oil and spice with salt and pepper. Leave mixture to stand for an hour or so. Preheat oven to 350°F. Brush a baking dish with olive oil. Place each bolete cap round side down in bowl, covering each cap with a quarter of the mixture. Drizzle remainder of the olive oil over the caps. Halve the tomatoes and place in the same bowl and season with salt and pepper. Bake until caps are crisp (30-40 minutes) Previous Recipe All Recipes Next Recipe