News & Stories / Field Reports 2013 Sierra Scouting Report Last weekend I drove up Hwy 50 looking for Porcini. At Wrights lake, I found one buggy Bolete and several cuttings. A forest service employee who lives there told me they had a thunderstorm 3 weeks earlier - nothing since. Mark Gillespie • September 12, 2013 Porcini (bolete) (from a Spring foray) Members Only Content Login Join FFSC Related Posts 2016 March Sierra Report Field Reports Previous Article All News & Stories Next Article

News & Stories / Spring Fungi of the Sierra Nevada, June 2013 Dr. Dennis Desjardin will introduce students to the different kinds of mushrooms and other large fungi that occur in the spring in the Sierra Nevada. Marje Young • May 1, 2013 Morel, the Magnificent Morel (2013). Photo by Hugh Smith Emphasis will be placed on the analysis of macro – and micromorphological features, as well as ecological roles, to aid in the identification of taxa. The daily class routine consists of an 8:00-10:00 am lecture followed by a field trip until approx. 3:00 pm. Transportation on the field trips will be by car pooling. Upon return to the camp, collections will be examined and identified in the laboratory (3:30-6:00 pm) in collaboration with the instructor and a knowledgeable graduate student assistant. All equipment, microscope slides, cover slips and reagents required for accurate determination of specimens will be provided. In the evenings, several lectures and slide shows will be presented, and the laboratory will be open for additional work on collections. If sufficient quantities of edible fungi are collected, they will be prepared for consumption and served to the class by the camp’s chef. Class Schedule: Participants should plan to arrive Sunday afternoon in time to attend an orientation lecture on Sunday evening at 8:00 pm. The last class meeting ends at noon on Friday. Tuition: $348 Accommodation (additional fee) details : http://www.sfsu.edu/~sierra/Accommodations.html Details and registration information can be found online at http://www.sfsu.edu/~sierra/Course_Fungi.html Dues-paying FFSC members interested in an FFSC Scholarship to help fund your attendance should contact Marje Young. Members Only Content Login Join FFSC Related Posts Spring Fungi of the Sierra Nevada, 2014 Previous Article All News & Stories Next Article

News & Stories / Field Reports Mushrooms of Russia and Finland Thanks to the Deweys for sharing details of their recent trip! Tony Dewey • December 1, 2012 Matryoshka Doll on a Mushroom. Photo by the Deweys Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Writings The Mushroom Basket Not long after my dad passed on, my mom and I were in the “cantina” (combination store room/wine cellar) of her home. We were cleaning out shelves of canned goods, when my eye spied a large wicker basket about 30 inches in diameter. Marianne Cogorno • May 2, 2011 Foragers Basket (2014). Photo by Cass Fuentes FFSC member Marilyn Diamond handed me a copy of thisstory at the Fungus Fair. It is a lovely reminiscence of a childhood amongst ardent mushroom foragers. I hope you enjoy it! Regards, Wendy The basket handle had been rather haphazardly reinforced with string and wire. My mom saw me looking at it and with a smile announced that this was the basket my dad used when he went mushroom hunting. She asked if I would like it and I quickly jumped at the chance to have this memento, to remember him. Mushrooms, because of their abundance and excellent quality in the “old country” were and are a mainstay of Italian cooking. The rich mountain soil near my hometown of Stockton produced mushroom. Some say they are not as flavorful as those which grow in Italy, but certainly more than acceptable for those Italians who had immigrated to California. So they continued the tradition of mushroom hunting—both for the richness mushrooms added to their food and to the sport and fun of it! I was only an observer to this process, because mushroom hunting always took place in November and December, when I was in school. Because the growing conditions of the mushroom dictated exact timing, the seasoned “hunter” would know exactly how much rain, fallen over how many days, would cause these precious molds to grow. It was not unheard of for my father to wake up early in the morning and decide right then that this was the day to go “up to the hills” to go mushrooming. Not only were the perfect growing conditions absolutely essential, but also the location was also critical. Several variables played an important part in where mushrooms would grow in abundance—exposure to light, slope of the land, amount of compost in the soil—were all important to the critical eye of the mushroom hunter. There would be places that yielded a significant mushroom harvest, but often there was much secrecy about the exact location. I can remember my father and uncles discussing their good luck on various mushrooming expeditions, but exact “spots” were rarely revealed. There was a friendly teasing and rivalry about who could find the biggest stash, and one’s worth as a man was somewhat measured by the quantity he could produce! Despite this competition, everyone in the family was of course very generous about sharing mushrooms, should someone run out. The part I did play was in preparing the mushrooms for drying. First the mushrooms had to be cleaned by hand. Each mushroom was held in one hand, while the other gently but thoroughly removed all the slimy surface dirt from each crevice and plane. The cleaning rag, which soon became heavy with moist dirt, gave off the heady odor of locker rooms. This process seemed to take hours, as the mushrooms were transferred from the dirty pile to the clean one. Next, old window screens were placed on sawhorses. My mom expertly sliced the mushrooms into cross-sections and then they were placed on screens to dry. After what seemed like weeks, but was only probably days, the dried delicacies were placed in tall tins, with bay leaves and dried chili peppers as a fumigant, to be stored until needed. While mushroom hunting was usually, but not always a man’s domain, the women were not to be outdone with their skilled preparation of this rich and delicious “ambrosia,” which found its way into sauces, or scallopine and when fresh into frittate or antipasti. We took for granted the spectacular flavor combinations the “lowly fungus” provided, because year in and year out, our food was seasoned with this flavorful garnish. It wasn’t until I began cooking for my own family, that I realized how the canned variety paled in comparison. As my dad got older, he made fewer mushroom hunting trips, so I was relegated to buying canned mushrooms for less special meals, and to hoarding the less abundant dried delicacies that came my way for “dining!” The day I brought my dad’s basket home, I had a hard time deciding where to put it. I knew it was too bulky to be displayed on a wall or on a table. But then one day after about a year, I decided on the perfect spot to display it - the hearth of our family room fireplace. It still has it’s reinforced rope and wire handle, just as my father last left it. At Christmas time it holds Poinsettias, at Easter ferns, and in the summer miniature Calla Lilies. But most of all my Dad’s basket holds sensory memories of a time gone by. I can feel the crisp autumn wind on my cheeks and nose reminiscent of mushroom hunting time. I can smell the peat must emanating from the mushrooms piled high ready to be cleaned. I hear the banter as elders teasingly refuse to share the exact coordinates of their special mushroom hiding “places”. I see several generations congregated together in the cold basement huddled working together to process the mushrooms. I can savor those marvelous delicacies, the well-earned reward for hours of tedious, dedicated work. Certainly, the goal of mushroom hunters was the end product: the wonderful, concentrated flavor a dried mushroom brings. Beyond that, the basket reminds of the constancy and the anchoring that the mushroom hunting experience brought to my early years and helped define who I was and am. How lucky I am to have a visual reminder of a very important part of my Italian culture; how glad that I realized it should be displayed in plain sight. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Mycology & Art News Dye Workshop Recap 2013 Alissa Allen’s dye workshop held on March 16th was attended by 20 fungus and fiber enthusiasts, and it’s safe to say that everyone had a lot of fun! Deb • April 1, 2013 2013 Alissa Allen Dye Workshop - Group photo. . Photo by Deb Johnson 10 mushroom and 2 lichen species yielded a vivid rainbow of 28 hues on wool, and two community dyepots bubbled with yarn, socks and shibori silk scarves. Who knew you could get olive green from Phaeolus schweinitzii ? No worries if you missed this one; more to come next season. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Stories from the April 1, 2011 Issue of Duff FFSC Members who foraged far fetched a number of fun stories for the April 2011 issue of Duff ... Wendy Wells • April 1, 2011 The constellation Mycelius Kepler Telescope Finds More Than New Planets in Distant Space For a year and a half now, NASA’s Kepler space telescope has been staring at a group of about 146,000 stars located near the constellation Mycelius. In all that time, month in and month out, Kepler’s digital eyes have barely blinked. But some of the stars have. NASA believes this is due to solar winds carrying clouds of mushroom spores through space. And that’s exactly what Kepler was designed to see. During one of these close up sessions near the Amyloidia Galaxy, scientists were startled to see a fairy ring galaxy, perhaps the source of the clouds of mushroom spores. --Submitted by David Rust Rare and Exotic Mushrooms Found in Scotts Valley Many people were awed by the presence of rare and beautiful mushrooms in the Cacaoaceae family at the Scotts Valley Community Center on Saturday, 19 March 2011. Of all colors and shapes, these exotic mushrooms evoked many “ooooohs” and “aaaaahs” from the gala revelers assembled that evening. Especially memorable were big and beautiful specimens of Theobrominus chinsonensis and Caffinocybe molnarii . Edibility of these rare species was confirmed by the ravenous crowd, seemingly unconcerned with the possibility of confusion with poisonous species. Finding these fabulous fungi was a favorably fitting finale for a fun-filled fête of feasting and frolicking. --Submitted by Phil Carpenter, FFSC CEO and Science Advisor Button Mushrooms Found Growing in Trees In a rare moment for science, these Agaricus bisporus were found on a new host in an Oakland back yard. They are not believed to be parasitic. This remarkable discovery implies that common button mushrooms may be evolving to meet market demand for America’s salads. These mushrooms were sautéed with onions and chicken for a delightful dinner. The excited tree owners are looking forward to the next crop. --Submitted by David Rust Giant Snow Morels Found Near Pioneer The first Giant Snow Morels of the season were found near Pioneer on the Spring Equinox. You can clearly see them in the photo... --Submitted by Bill McGuire Brandi Discovers ‘Shrooms: A UCSC Student Adventure Follow Brandi’s spellbinding journey of mycological enlightenment on the BAMS website . Our sincere thanks to David Rust, who never fails to make us smile. We wait with bated breath for Part 2! Will Hugh Ever Find Himself? Hugh Smith Looking for Hugh Smith. Photo by Hugh Smith --Submitted by Hugh Smith Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Demise of the Duff “Our dilemma is that we hate change and love it at the same time; what we really want is for things to remain the same but get better.” — Sydney J. Harris Deb • April 1, 2013 Albion Sunset Yes, changes are in the offing for the FFSC. Next month’s issue of Duff will be the last in an almost 30 year history. Starting with The Federation Flyer , morphing into Ascus and then Duff , the Fungus Federation has long communicated by newsletter. And it was always a process of change: typewritten postcards gave way to double-sided sheets, which then evolved to a printed newsletter with the advent of desktop publishing. Technology moved us a few steps further to a full-color digital downloaded Duff . We’ve really been in the avant-garde of change for an organization of our size and nature. Now our evolutionary process comes to the point where our information remains the same, for a while anyway, but delivery improves: in an effort to improve access to information in the club, we will be launching a new FFSC website starting in the Fall 2013 mushroom season. The new site will contain the same information you now look to the Duff for: calendar, upcoming speakers and events, photos and articles by members, as well as general myco-news, all posted on an ongoing basis rather than once a month. But it also gets better. The new site will contain a great deal more than the newsletter and old site combined. Video archives of past speakers and events, an ongoing member photo contest, Mushroom of the Month articles, recipe archives, downloadable calendar, field reports and a cultivation page are in the works. It promises to be a dynamic site. We’ve heard concerns about all this great intel being available on the web to all, member and non-member alike. No worries on that point, folks! Privileged information will be contained in the Members section of the website, providing value to those who have paid to be part of the club and support its continued operation. The world will not be reading our field reports. And please know that this process wasn’t meant to be opaque or mysterious — these things just take time and the work isn’t complete yet. Many thanks to Yev Nyden for all his hard work in making this happen! We anticipate unveiling the new version of the FFSC website in September, and will notify everyone by email and via the Google Group. We hope it helps keep the “fun” in fungi for all of us! Debbie Johnson, Minister of Propaganda FFSC Web Team Members Only Content Login Join FFSC Related Posts Ending, Beginning Anew Previous Article All News & Stories Next Article

News & Stories / Writings Cooking Tips with Shea Moss – What is Galangal? At the FFSC September General Meeting, Jozseph Schultz used galangal in one of his dishes. What is galangal? Shea Moss • October 1, 2009 Galangal rhizome ready to be prepared for cooking (from Wikipedia) It is a member of the ginger family that is used extensively in Thai and other southeast Asian cooking. It differs from other gingers in both consistency and smell, with a non-fibrous texture and fragrance similar to balsa wood. Listen to the pronunciation here: https://www.merriam-webster.com/dictionary/galangal You can use it sparingly to lighten very strong flavors, such as reconstituted dried honey mushrooms or in a fresh shitake stir-fry. It is an excellent foil for gamey foods and makes excellent bolete or chicken stock. Simply cut a 1” slice and simmer with soup for a clean-tasting broth. Remove it from the dish after cooking, as galangal is not meant to be eaten but is a flavor enhancer (like a bay leaf ). I have not tried it with tomato based soups, but it works well with 'Magical Leek' soup base (vegan) as described in the book French Women Don't Get Fat . You can purchase galangal at TinTin Market on Bollinger and Blaney in Cupertino, Lion Foods on Tully and King in San Jose, and sometimes at Staff of Life in Santa Cruz. Members Only Content Login Join FFSC Related Posts Mushroom Soup Tip – Fried Dried Mushrooms Writings Previous Article All News & Stories Next Article

News & Stories / The Best Thing I Ever Ate at an FFSC Event... Okay. It’s been raining here in Santa Cruz with more to follow. So the local mushroom season is beginning. Richard Lyness • November 1, 2010 Chocolate is an honorary mushroom. Photo by Katherine Elvin Tonight I’m watching one of my favorite channels—FoodTV—and one of my favorite programs, “The Best Thing I Ever Ate”. Thinking forward toward our December potluck (and thereafter, the Wine & Mushroom Dinner and the Suds n’ Shrooms Potluck) I’d like to encourage members to document and share their unique recipes ! I can think back over past dinners and potlucks and the list of memorable dishes is extensive. A few favorites come to mind like Henry Young’s crepes with mushrooms and caviar, Bob Sellers Chanterelle Soup, Debbie Johnson’s chocolates, Bill White’s salmon and Bob Wynn’s pizza and pasta. There are soooo... many more incredible dishes. I’d like to encourage everyone to bring their original or adapted recipes to our upcoming events, or to submit any to this website. Richard Lyness Minister of Culinary Events Members Only Content Login Join FFSC Related Posts Mushroom Soup Tip – Fried Dried Mushrooms Previous Article All News & Stories Next Article

News & Stories / Field Reports 2009 Alaska Foray Travelogue This summer, Bill and Jerri White again graciously offered their Alaska Sports Lodge as an FFSC foray base. Several members sent in detailed information of their experiences during the foray. Dan Long • October 1, 2009 Found in Alaska. Photo by Dan Long Here's an entertaining travelogue from Dan Long (who, by the way, is also the current President of the Mycological Society of San Francisco), and a photo essay from Mary Lindsay. Enjoy! In August, I traveled to Alaska with Liann Finnerty and Tina and Thomas Keller. We stayed at Bill White’s Sports Lodge in Sterling, Alaska. We flew into Anchorage, picked up our rental car and headed for the lodge. The three hour drive was a real eye-opener with overwhelming terrain of Sitka spruce, birch and alder trees mixed with incredible views of the Redoubt, Iliamna and St. Augustine volcanoes. The glaciers along the Cook Inlet area were numerous and a beautiful flower called fireweed lit up the highways with its magenta blossoms. Brown bear on the road to the Sports Lodge. Photo by Dan Long Bill’s lodge is on the Kenai Peninsula, along the Kenai River. The cabins have decks 30 feet from the river that allowed us to watch a bald eagle’s nest and the brown bear that fished each evening from the river. Brown bears? Grizzlies? We learned they are the same species, but the coastal bears grow larger with their high protein salmon diet. They are big! After settling in to our cabin, it didn’t take us long before we went out looking for mushrooms. The dominant mushroom was the orange capped Leccinum testaceoscabrum . We found the Alaskan species, L. alaskanum , was very tasty. Bill took us to a spot one day on the way to Seward where he had an inkling that Rozites caperata or Gypsy mushrooms grew. He was right on, Gypsies were everywhere. These are in the family Cortinariaceae and it was a surprise to eat them. We picked our fill of Gypsies and then realized Liann was nowhere to be found. We found her back along the road in a high adrenaline state as she had discovered a colossal flush of Boletus edulis . She had never seen so many of them in one spot. We “helped” her because her bags were full and we didn’t stop until we picked all that we could carry. Needless to say, we kept our dehydrators busy. With friends on the 2009 Alaska Foray Bill also took the group razor clam hunting. Thomas, in his usual fashion, mastered the art and we all sat around the kitchen eating chowder and sampling the mushrooms we found. We had a great time. Bill’s friend, Dominique Collet, came by and I went with him back to his house to get a few watercolor prints he had made. Dominique is starting a mushroom group in the area and they have about 40 members. He is also a true renaissance man who has published books about Alaskan mushrooms, plants and insects, see http://www.alaskanaturalist.com. If you google him, you can see some of his handiwork. I bought one of his posters titled Alaskan Boletes . A beautiful memento of a great time. We put 1300 miles on our rental car exploring the Kenai Area. We saw eagles, bears, moose and gorgeous flowers. We saw a lot. Everything is vast. You might say we just saw the tip of the iceberg. I’d like to publicly thank Bill and his wife Jerri for being great hosts and allowing us to sample what they have been experiencing for years. I’ll never forget it and I hope to be on next year’s list of attendees if the Whites again offer an Alaskan foray. --Dan Long 2009 Alaska Foray in Photos by Mary Lindsay Members Only Content Login Join FFSC Related Posts 2015 Alaska Foray Report 2016 Alaska Foray Field Report Previous Article All News & Stories Next Article

Mushroom Recipes Our FFSC members love to share recipes! Whether you're looking for something new to try at home or for one of our potlucks, here are some tasty recipes to experiment with. Mushroom Bisque in a Teacup. Photo by John Spaur Filter by Mushroom Close Almond Candy Cap Cookies ... 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! Black & White Truffle Cheese Fondue ... Todd Spanier's cooking demonstration at the 2012 Fungus Fair included this very yummy Truffle Fondue. Breaded Bolete Caps ... When the Echo Summit foray is only a few weeks away, thoughts of delicious boletes are on everyone’s mind. Breaded Boletes with Tomatoes ... A warm dish for late fall along the coast or in the spring after the snow melts. 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! Candy Cap & Sage Pork Tenderloin ... This savory Candy Cap dish delighted members at one of our long-distance foray dinners. Chanterelle Pancake Crepes ... Fresh from the forest and down on the table, a delicious chanterelle recipe, contributed by Annie Lang. Chanterelle Phyllo Cup Appetizers ... Try this tasty appetizer for party or a potluck! Chanterelle Quiche ... We are on the front end of our mushroom season, the “beginning of the beginning”. Meanwhile, here is another chanterelle moment... Chanterelle Sauce ... 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. Chanterelle and Cheese Pancakes ... 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. Chanterelles and Mussels, Alive, Alive O ... For me, this is another recipe and cooking experience that 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. Chef Mazi's Perfect Rice ... 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. Chicken with Olives, Caramelized Onions, and Sage ... Marje Young’s chicken dinner was wildly successful at one of our Echo Summit forays, with many people clamoring for the recipe. Crab Stuffed Morels ... Here is a morel recipe from Phil Carpenter. This stuffing can be used on cap-type mushrooms also! 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. Curried Green Beans with Sulphur Shelf ... Enjoy this tasty treatment for sulphur shelf mushrooms in coconut curry. Morel Corn Macadamia Fritters ... Thai-style recipe. Fritters can be served warm or at room temperature as an appetizer or side dish. Morel Crusted Ahi Tuna ... This one went super fast at one of our Wine & Mushroom gatherings! Morels and Asparagus ... A simple dish of baked or grilled asparagus, topped with morels and sage. Mushroom Bisque ... I usually look at other recipes and then wing it, so quantities are guesstimates. The liquid needs to be varied to get the right consistency of the bisque. Mushroom Piroshki ... Have fun improvising, by alternating different combinations of ingredients. North African Pork and Beans with Candy Cap Mushrooms ... We most often think of the Candy Cap in a sweet context; this recipe provides a delectable savory alternative! Pasta Porcini ... This Northern Italian recipe comes from the year Deb taught school in Trieste, Italy. Pheasant with Wild Mushrooms ... 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. Porcini Soup ... Robin Morris shared this wonderful Porcini soup recipe. Enjoy! Portabella Polenta Pie ... This can be served as a main course, side dish, or appetizer depending on how you slice the pie. Quick Mushroom Tempura ... 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. Roasted Mushrooms, Spring Onions, and Pea Shoots ... This versatile dish can be served as a topping on bruschetta or Eggs Benedict, or standalone as a salad. Savory Mushroom Clafouti ... 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. Snow Peas, Leeks, and Shiitake Mushrooms ... A quick and delicious Asian inspired vegetable dish. Super Immune Soup ... A special request from the flu-inundated doctors of Santa Cruz Naturopathic Medical Center. Turkey Bacon Dip ... Maria Tanase made this dip for the FFSC Holiday Potluck. It was a big hit with the participants. Wild Mushroom Duxelles ... Spread on a baguette or crackers, or use it as mushroom duxelles to enliven a variety of dishes. Wild and Creamy Mushroom Soup ... Adapted by Cecilia Stipes from a soup recipe that she once found in a magazine. You Want Fries with That?? ... At one of our Echo Summit forays, Dennis Nolan surprised many with fresh bolete fries – a first for many at Echo Summit. They were quite tasty and a hit on the appetizer circuit.

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? ... 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 ... 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 ... 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 ... 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 ... 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 ... Pressure canning is a process for canning mushrooms while not utilizing vinegar to create an acid environment. Pairing and Cooking Mushrooms with Wine ... 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?