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

FFSC Bylaws FFSC's Bylaws encapsulate our organization's purpose and goals, and provide the structure needed to accomplish it all. You may not find the details as engaging a read as a good novel, but the document gives insight into how we're organized. Pilobolus. Photo by Judith Ogus The club voted on and approved a new set of bylaws on April 21, 2026. Take a look, especially at the descriptions of the Ministerial duties! Perhaps you'll find an area where your interests and talents can find a home, either as a future minister or as part of a ministerial subcommittee. FFSC Revised Bylaws 2026 .pdf Download PDF • 238KB Members Only Content Login Join FFSC

Santa Cruz Fungus Fair After Hours Dinner On opening night of the Santa Cruz Fungus Fair each January, we indulge in a multi-course prix fixe meal crafted by a celebrity chef. Each year brings a unique selection of tasty mushroom dishes, and may include wine pairing, music, and/or other activities. Tickets to the After Hours Dinner usually go on sale in early December, and sell out quickly. (Fungus Fair General admission tickets do not include the dinner.) Examples of Past Dinners 2025 Menu presented by Chef Chad Hyatt Wine pairings by Jeff Emery, Winemaker, Santa Cruz Mountain Vineyard Live music by George Heagerty & Never the Same Members Only Content Login Join FFSC

Snorkeling for "The Rogue" Mushroom 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. ... Psathyrella aquatica in the Rogue River current. Photo by Jonathan Frank (from mushroomobserver.org) I guess it’s not so strange. When the weather is hot and a little moisture is a pleasure, we head for the swimming hole. Apparently Psathyrella aquatica has similar habits. This small, drab mushroom would hardly be distinguishable from most other Psathyrellae species if it weren’t for its habit of fruiting underwater. This is most unusual behavior for a gilled fungus. Darlene Southworth who is a retired Southern Oregon University Biology professor confirmed the uniqueness of the species that Prof. Coffan found. In fact the species appears to be the only gilled mushroom species known to fruit under water. All specimens were permanently submerged in cold, spring-fed waters, not merely covered by rising water, and they continued to grow in the same area for 3 months. Dubbed Psathyrella aquatica , the “Rogue Mushroom” was introduced to the broader scientific community in a 14-page paper submitted Nov. 9, 2007 to the science journal Mycologia . The paper was written by Jonathan Frank, a laboratory technician at SOU, in collaboration with Coffan and Southworth. It was named in 2010, but its range is still something of a mystery. Psathyrella aquatica showing bubbles forming on the mushrooms cap. Photo by Jonathan Frank (from mushroomobserver.org ) So if you are vacationing and snorkeling in the upper Rogue River of Oregon, or for that matter any mountain stream in Northern California or Southern Oregon, keep an eye out for this little brown mushroom (LBM) that grows near submerged wood, and sometimes on river gravel. It apparently has only been recorded between June and late September from two locations on the Rogue. This mushroom is typically about 10 centimeters tall. It has a small bell-shaped cap about 2 centimeters wide, a thin stipe and gills. Small bubbles adhere to the cap and stem. Researchers have yet to definitively identify the gas producing those bubbles. All this begs the questions: Are there other species that fruit under water? How are spores dispersed? What is the evolutionary history? Limited information is available even as of 2025: Psathyrella aquatica on iNaturalist - 15 observations as of 2025 Psathyrella aquatica on Mushroom Observer - 2 observations as of 2025 The section below describes the mushroom and known habitats (as of 2014), and provides instructions on what to do if you happen to actually find it. Essentially get coordinates and call Southern Oregon University to report the discovery… PLEASE DO NOT PICK IT because Psathyrella aquatica degrades rapidly). The following guide has been published in hopes of establishing a range for the species. Search Guide for the Rogue Mushroom Psathyrella aquatica Based on what was known as of 2018: Habitat and Growth Conditions Fruiting from mid-June to late September Found on N Fork of the Rogue River. Found in flowing water (not in backwater or stagnant area). Constant baseflow (from springs rather than snowpack). Constant, fairly cold temperature. Submerged woody debris nearby (though sometimes found in bare alluvium). Alder usually present nearby. Observed on alluvium, on twigs, and among algae. Depth from near surface to 50 cm (20 in) below water surface. Morphology Cap: 1-2 cm (1/2 - 3/4 in) wide, buff-white to dark brown. Stipe: 7-10 cm (3-4 in) tall, thin and spindly, breaks easily. Hunting Suggestions The underwater photos are close-ups. In reality, these “little brown mushrooms” are small and hard to find, especially with rippling water. Direct sunshine helps. If you find one, you will likely find another. Slow down, look near debris at edges of a main channel, but still in flowing water near the banks or quieter shallow flow areas where silt can settle. What to Do Upon Observation: Do not collect specimens. These mushrooms degrade rapidly when picked. Note the location (GPS, USGS map, trail mile, whatever). Photograph the specimen and the habitat. See Photography for ID Purposes for tips. Contact Southern Oregon University and send them your findings or a link to your observations: southworth@sou.edu Mushrooms covered: See code Previous Description All Featured Fungi Next Description

Craterellus tubaeformis. Photo by Yevgeny Nyden Winter Chanterelles Bunch (Craterellus tubaeformis) Yevgeny Nyden Craterellus tubaeformis is an edible fungus, also known as yellowfoot, winter mushroom, winter chanterelle, and funnel chanterelle. Camera Panasonic DMC-GX1 Focal L. 14mm Aperture f/3.5 Shutter Sp. 1/10s ISO 1600 Flash Off Photo taken on January 26, 2013 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

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, consultant to the dietary supplement industry, expert witness, botanist, public speaker, and author of over 20 books and numerous articles with over 40 years of experience. He is the author of the recent book “ Christopher Hobbs’s Medicinal Mushrooms, the Essential Guide ,” with German and English editions. He earned his Ph.D. at UC Berkeley with research and publication in evolutionary biology, biogeography, phylogenetics, the chemistry of plants and fungi, and ethnobotany. Now faculty at the University of Massachusetts, Amherst. christopherhobbs.com Home - Dr. Christopher Hobbs, Ph.D. DR. CHRISTOPHER HOBBS is a fourth-generation, internationally renowned herbalist, licensed acupuncturist, author, clinician, botanist, mycologist, and 2026 Christopher Hobbs 2026 Santa Cruz Fungus Fair Talks Buy Tickets The Magic Mushroom Talk Psilocybin mushrooms are renowned as spiritual guides and tools for dissolving the ego, helping to overcome trauma, limiting beliefs, and mental blocks and clinical… Show More Saturday, January 11, 2025 5:30 PM - 6:30 PM Room 3 Magic Mushroom Microdosing Magic mushroom microdosing is gaining global attention, with growing scientific research and personal testimonials highlighting its benefits for cognitive health, brain plasticity, neurogenesis, and… Show More Sunday, January 12, 2025 7:15 PM - 8:15 PM Room 3

Support Information this Website Collects When you create an account, join FFSC, register for an event, purchase a product, or send us an email, we collect your email address and basic contact information as necessary for the transaction you've requested. Purchases are made through a third-party payment processor (currently PayPal). FFSC does not collect your credit card or other personal financial information. Information this Website Shares The following systems may obtain your necessary contact information when you perform certain tasks: Wix : This website's host, which stores your data PayPal : The payment processor we use when you make a purchase on this website Google and/or other email providers: When you contact us, or we send you important emails The Santa Cruz Museum of Natural History : The museum and FFSC jointly plan the Santa Cruz Fungus Fair. As such, if you purchase a ticket to or volunteer for the Fair, the museum also has access to the contact information you share as part of that purchase. In addition, when you create an account on this website, you have the option to show or hide certain information with other people who also have accounts on this website. You can also configure your profile privacy in your Account Info and Public Profile . FFSC Privacy Policy FFSC respects your privacy. We don't sell your personal data to other parties.

Learn About Mushrooms The Fungus Federation of Santa Cruz is all about educating its members and the general public about the dangers and delights of collecting, studying, consuming , and creating art with wild mushrooms. We understand that people learn in different ways. We aim to offer something for everyone! Winter Chanterelles Bunch. Photo by Yevgeny Nyden Classes & Speakers FFSC members take ID classes & workshops from our science advisors to learn the systematic procedures of mushroom identification. This is particularly critical for anyone planning to eat wild mushrooms. We host monthly speakers , and also invite speakers to present at the Santa Cruz Fungus Fair and some of our Long Distance Forays . Plus, we share recipes for mushroom dishes, along with information about external classes for people interested in photographing mushrooms, cooking mushrooms, and even creating crafts with mushrooms! Online Learning Our Featured Fungi pages highlight some of the local (and few not-so-local) mushrooms that you may find in your wanderings, courtesy of our current and past science advisors and foray leaders. As tech evolves, we're also experimenting with new ways to share tips and advice to help people learn about mushrooms! Check out our free FFSC Online Learning area for our first few programs on how to get started with collecting and identifying mushrooms. Note: The educational content we provide on this website is intended to supplement (not replace) formal classes, published books and field guides. Informal Knowledge Sharing Many FFSC members enjoy sharing their knowledge and experience via our Google Group mailing list, as well as in person at our club events, and at our biggest event: The Santa Cruz Fungus Fair. Knowledgeable members of FFSC make themselves available to provide mushroom ID services to others. (In fact, local hospitals have consulted with a select group of our science advisors for many years, to evaluate mushroom poisoning cases.) Special Projects & Scholarships Are you working on a mycology project at your school? FFSC offers scholarships and grants to support STEM and mycology research. See our Scholarships page for more information. More Resources Other Mycological Clubs Other Nonprofit Resources Members Only Content Login Join FFSC

To Brush or to Wash? 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. ... Caption Keep fresh mushrooms in the fridge in paper or waxed paper bags, never plastic, as they need to breathe. Plastic bags will yield mush rather than mushrooms. Objective: Storage/Prep Total Time: Varies Suggested Mushrooms: See code Equipment and/or Ingredients May you be fortunate enough to find sufficient mushrooms for dinner and then some! (Found bucketloads while on a foray? See Collection Ethics and Etiquette .) Method Brushing: One school of thought is that one must never get mushrooms wet, as this will dilute their flavor. Advocates instead carefully trim and brush their fungi clean. This can be achieved with a pristine bolete, but you’ll be crunching on grit if you try it with a mud puppy chanterelle! Washing: Another perspective is that fungi absorb a negligible amount of water from washing, and that subsequent cooking will drive off the moisture along with that already present in the mushroom (they’re 90% water). Harold McGee, author of On Food and Cooking , a wonderful exploration of food chemistry and taste, did an experiment: He weighed 252 grams of fresh mushrooms, submerged them in water for 5 minutes, then removed them, blotted dry and weighed again. They then weighed 258 grams, 23 mushrooms having absorbed less than half a tablespoon among them. So he now rinses for 5 or 10 seconds with no compunctions. You can make up your own mind. Previous Technique All Techniques Next Technique

Vinegar Pickled Mushrooms Mushrooms that have been properly pickled in vinegar can last for years. They be eaten as an appetizer, or incorporated into other recipes. ... Caption This preservation approach involves pickling with vinegar in boiling water bath. The acidic environment created by the use of vinegar prevents the growth of Clostridium botulinum , the bacterium responsible for botulism. Advantages of vinegar pickling May be stored in pantry if processed in a water bath. Can be flavored with different vinegars, herbs, etc. if desired. Mushrooms are pre-seasoned and ready to use as an appetizer or in recipes Works well for substantial mushrooms such as Bolete buttons, Chanterelles, Russula spp . Works well for mushrooms with bolder flavors. Disadvantages of vinegar pickling Pronounced vinegar flavor can overpower delicate mushrooms. Does not work well for less substantial mushrooms. Objective: Storage/Prep Total Time: Approx. 40 minutes Suggested Mushrooms: See code Equipment and/or Ingredients Equipment Canning pot and rack Sterilized canning jars and lids Ingredients IMPORTANT : The following recipe can be varied with regard to seasoning, but one must strictly observe the quantity of vinegar . Fresh mushrooms (I use very small porcini, chanterelles) boiled in salted water for 5 minutes Pickling Marinade, per liter: 1 liter water ¾ C vinegar 1 Tbl salt 1 tsp sugar Peppercorns Mustard seed Allspice Juniper berries Laurel leaves Method Boil water with vinegar. Add seasonings. Place the hot mushrooms in the hot sterilized jar, and pour the pickling marinade over them while still hot , ensuring that all the mushrooms are covered and leaving ½” headspace. Screw the lid shut. Pasteurize the mushrooms in a hot water canning bath to boil for 10 minutes (see the Ball Blue Book Guide to Preserving if you’re not familiar with canning). Check jars for leakage by turning them upside down on a cloth until the next morning. If any leak, you can eat them in a day or so (keep in the refrigerator), but do not preserve for later . Intact (non-leaking) jars should then be placed in a cool, dark place, where they will keep for years. Special request : If you have pickled your own mushrooms in vinegar, would you be willing to send us a photo of your completed container? We'd love to replace the stock photo at the top of this page with a member's photo! See Showcase a Photo for information about how to submit a photo. Previous Technique All Techniques Next Technique

Fermentation Friday workshop Shane Peterson, Master Fermentologist of Farmhouse Culture fame, will be our fearless leader. He’ll do a demo, share tastings, and instruct us in creating a few of our own ferments to take home. Join us and bring a friend ! Friday, May 1 5:30pm-8:30pm Register at the link below. FFSC members should login to get the access code to buy tickets at the member price. This workshop will introduce us to new ways to preserve all the extra mushrooms we find...perhaps during our spring forays in the Sierras. Since this is a new event for our group, some of you were asking for more information about what to expect: Shane will give a lecture on lacto-fermentation and the traditional practice of fermenting mushrooms as a means of preservation. He’ll share tools, tips, and insights into the fermentation processes and methodologies, as well as discuss fermenting a variety of mushrooms using different formulas and techniques. Shane will share his tried and true recipe for lacto-fermented brined mushrooms, do a demo of the recipe, and discuss multiple variations. We’ll then shift gears to the workshop portion of the evening, and everyone will make their own batch of Shane’s Foragers Delight Mushroom Kraut to take home and ferment. We will wrap it up with a small tasting of ferments that Shane & Team prepared for the event, as well as a brief Q&A if time permits. After this deep dive, you’ll be confident in lacto-fermenting your own flush of mushrooms next season (or sooner). Kick off your weekend and come geek out on fermentation and mushrooms with us! Each attendee will need to bring prep supplies for the workshop. Large cutting board Chef’s knife Paring knife Shredder (for carrots) Extra large Bowl Prep bowls (2) Apron Kitchen scale (if you have one) Vegetables and fermenting containers/lids will be provided, the cost of which is included in the ticket price. Shane Peterson, author of The Farmhouse Culture Guide to Fermenting, is a master fermenter, product developer, and best-selling cookbook author with 20 years of experience working in the fermented food and beverage industry. His first book Fermentering (2015) was a best-seller in Denmark, and eventually was published throughout Scandinavia. As head Fermentologist for Farmhouse Culture he created many award winning product lines. Shane is an advocate for the rewilding of the human microbiome and the human spirit, and uses the craft of fermentation as a vessel to explore our connection to the Earth and the microcosmos. An ardent lover of nature, he spends much of his time hiking, trail running, and foraging the trails of Northern California. Shane consults for fermented food companies and leads fermentation workshops both in the U.S. and abroad. FFSC Member Prices: $40 individual $50 for 2 partners sharing materials Log in to your member's account to get the access code below to buy tickets at the member price. Non-Member Prices: $60 individual $70 for 2 partners sharing materials The fees for this workshop are used to offset the cost of facilities rental, workshop materials, and instrutor stipend. Buy tickets here: https://www.tickettailor.com/events/ffsc/2142195 Annual membership to the Fungus Federation is just $25, so please consider becoming a member to get the best pricing for this workshop, along with all the other priceless benefits of membership! Join Here: https://www.ffsc.us/pricing-plans/list Members Only Content Login Join FFSC

Must-Know to Participate in Long-Distance Forays Please review these tips before participating in our long-distance forays. Amanita muscaria on the Kenai Peninsula, Alaska. Photo by Ron Bader FFSC Long Distance forays are open to FFSC members only. All trips require appropriate physical conditioning. If you have special medical requirements or any condition that might affect your ability to participate in the trip, it is your responsibility to inform the trip leader before departure. If you must cancel a reservation, inform the leader promptly. The deposit or reservation requirements and refund policy of each trip are available from the trip leader. Please obtain and review them prior to making your deposit or reservation. Please note that the leaders of our trips are FFSC members who serve in a volunteer capacity and assume no responsibility above that of trip organizer. While our trip leaders are not paid professionals, they are encouraged to participate in training to increase their mushroom ID and mycology skills. All outings officially begin at the trailhead. Planning for Your Trip Remember to verify any listed dates with the trip coordinator before you make long-range vacation plans. Sometimes dates initially selected have to be changed. The payment of a reservation or a deposit does not necessarily confirm you as a member on the trip. Participants must be approved by the trip leader. After you register for a trip, the leader will notify you of your acceptance in a timely manner. The trip cost normally covers lodging, camping and park fees, and club administrative overhead. The trip leaders are volunteers. Food and camping gear are to be supplied by the participants. Please note that when trip prices are listed before tickets become available, the prices may be tentative. You should understand that activities on this trip (or any trip of this nature) contain inherent risks, including injury, illness, and potentially death. Those who participate in forays assume all of the risks and will hold the FFSC, its agents, and leaders harmless from any and all responsibility, negligence, actions, or suits of any kind or nature whatsoever, for loss or damage to property or personal injuries sustained during these outings. The Foray Ministers, a volunteer committee that governs the Long Distance Forays program, regrets the need for this requirement. Participants make their own carpooling arrangements if desired. Generally a note posted on the FFSC Google Group is effective. FFSC does not provide insurance for carpooling arrangements and assumes no liability for them. Carpooling, ride sharing or any similar activity is strictly a private arrangement among the participants. Participants assume the risks associated with this travel. Members Only Content Login Join FFSC