Morel Crusted Ahi Tuna This one went super fast at one of our Wine & Mushroom gatherings! ... Morel (2013). Photo by Hugh Smith Note from the editor: Judy Lipp came up with this winner, and it went super fast at one of our Wine & Mushroom gatherings! Objective: Appetizer/Salad Total Time: 30-60 mins (est.) Yield: 20 appetizers Suggested Mushrooms: Morchella sp. ( morel) Ingredients 1 lb sushi-grade Ahi tuna 2 c dried morel mushrooms ¼ c good high temperature oil (sunflower, peanut, canola) 1 lemon Method Cut the Ahi into large bite-size cubes. Grind the morels into a grainy powder. (A coffee grinder works well for this.) Heat the oil on medium-high heat until sizzling. Roll the Ahi cubes in the mushroom powder to coat lightly and carefully put in hot oil. Sear very quickly on all sides. Serving Suggestions Serve hot with lemon. As an alternative, serve as a main course by cutting the Ahi into steaks. Coat each side with the morel powder before lightly searing. Previous Recipe All Recipes Next Recipe

Wild Mushroom Duxelles Spread on a baguette or crackers, or use it as mushroom duxelles to enliven a variety of dishes. ... Wild mushroom basket This is one of those recipes that could inflate your girth to frightening proportions if eaten regularly. But it is so good that on special occasions it finds a place in my kitchen. It can be served as a spread on a baguette or crackers. Or it can be used as a mushroom duxelles to enliven a variety of dishes. Objective: Sauce/Garnish/Stuffing Total Time: 30 mins (est) Yield: Varies by use Suggested Mushrooms: See code Ingredients 1/2 c butter 1/2 c finely chopped shallots 4 cloves garlic, minced 9 oz fresh wild mushrooms 1/2 c white wine 1 1/2 tsp fresh thyme, minced 1 tsp fresh rosemary, minced 1/2 tsp salt 1/4 tsp fresh black pepper 3 Tbl fresh parsley A note on mushroom species: Craterellus calicornucopioides are the best I know. King boletes can overpower this recipe, so use sparingly and mix with milder species. For some mushroom species like chanterelles, it is necessary to dry-saute first. Of course, be absolutely sure of your species! Method Sauté in an open skillet: butter, shallots, garlic and mushrooms Deglaze pan with 1/2 cup dry white wine Add thyme, rosemary, salt and pepper Saute above mixture until nearly dry, then add 3 Tbsp fresh parsley and only sauté lightly. Remove from pan, and then very lightly (just a second or two) in the blender or food processor. This adds to creaminess, but you don't want to lose the texture from bits of shallot and mushroom Scoop into a small terrine or pãté mold, seal container and refrigerate until use. Serving Suggestions Garnish with fresh rosemary or thyme if served as a spread, or just keep it sealed and handy to enliven vegetables or meat dishes. So simple! Previous Recipe All Recipes Next Recipe

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

Morel Corn Macadamia Fritters Thai-style recipe. Fritters can be served warm or at room temperature as an appetizer or side dish. ... Fried Morel Corn Fritters at Suds n Shrooms. Photo by Katherine Elvin This dish goes fast, especially after a long day of hunting. Objective: Appetizer/Salad Total Time: 30 mins (est) Yield: 45 fritters Suggested Mushrooms: See code Ingredients ¾ c flour 1½ tsp baking powder 1½ tsp baking soda 1 tsp sugar 4 eggs, beaten 4 cloves garlic, finely minced 1½ Tbl fish sauce 1½ Tbl red curry paste 2 c corn kernels, fresh or frozen and thawed 1 c chopped, sautéed morels (fresh or dried and reconstituted) 1 c chopped toasted macadamia nuts 1 ½ c neutral, high heat stable oil (peanut, sunflower, canola) Method In a small bowl, stir together flour, baking powder, baking soda and sugar with a fork. In a medium bowl, whisk together eggs, garlic, fish sauce and curry paste until smooth. Whisk in flour mixture until thoroughly blended. Stir in corn and morels and continue mixing until completely blended to a thick, smooth batter. The amount of batter relative to solids may seem scant, but don’t worry. In a large skillet, heat oil over medium-high heat. Drop batter by tablespoonfuls into the hot oil. Cook until deep golden brown, about 2 minutes per side. Drain on paper towels. Serve with sweet chili sauce (found in International section of grocery store) for dipping. Previous Recipe All Recipes Next Recipe

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. ... Caption Galina has generously shared her salt-preserved bounty over the years at some of our long-distance forays, and now we can make our own. Thank you, Galina! Advantages Doesn’t require freezer space. Mushrooms are pre-seasoned and ready to use as an appetizer or in recipes. Disadvantages Not suitable for more fragile, delicate fungi. May require refrigeration in warmer areas. Objective: Storage/Prep Total Time: 10 days Suggested Mushrooms: See code Equipment and/or Ingredients Ingredients 3 – 4 pounds fresh mushrooms, cleaned and stems cut short Kosher or pickling salt* ( not table salt) 6 – 10 juniper berries, crushed (optional) 10 black pepper berries, whole 1 big bunch of fresh dill with flowers 20 gloves of garlic smashed Horseradish leaves or radish leaves Raspberry leaves or blackberry leaves Oak leaves Sour cherry leaves *Please bear in mind that pickling salt is the means of preservation here, so it isn’t a good idea to skimp here. Make notes as you proceed and you’ll soon be able to adjust ingredients to your own preferences! Method Boil the mushrooms in salted water for 5 minutes. Drain and let them cool. Place a clean plate or other top on the mushrooms and weigh it down. I use a quart Mason jar filled with water. Let this sit in a cool, dark place for 10 days. Refrigerate if it is hot. After the first day, check to ensure that the mushrooms are submerged in their own brine. If not, boil 1 pint of water with 2 tablespoons kosher salt and let it cool. Pour over the mushrooms and continue fermenting. If there is too much salt*, soak the mushrooms in water for a few minutes. Try periodically to see if they taste “done”, then stop soaking once you are satisfied. After 10 days taste, and start eating! I usually makes a lot, so I freeze in ziplock bags whatever I won’t use within the next 2 months. Serving Suggestion: Salad Boiled potatoes, onion, fresh dill and cut salted mushrooms. Combine the night before and refrigerate. Take out a couple of hours prior to serving. Previous Technique All Techniques Next Technique

Jeff Emery Santa Cruz Mountain Vineyard Jeff Emery is the proprietor, winemaker, truck driver, barrel washer, paper pusher and just about everything else for Santa Cruz Mountain Vineyard. He stumbled into this occupation as a teenager in 1979 when he came to Santa Cruz Mountain Vineyard one day to help bottle through a friend of a friend, and then failed to ever look for a “real job”. Jeff has never written a resumé, never filled out a job application, and never worn a tie. He became the owner of the business when his mentor and winery founder, Ken Burnap, retired in 2004, after a 25 year apprenticeship/collaboration together. Jeff has now seen 46 harvests in the Santa Cruz Mountains. Visit the Santa Cruz Mountain Vineyard/Quinta Cruz website at http://www.santacruzmountainvineyard.com 2026 Jeff Emery 2026 Santa Cruz Fungus Fair Talks Buy Tickets Mushroom Cooking Demo with Tasting and optional Wine Pairing Chef Chad Hyatt will demonstrate his cooking techniques and his creations will be paired with exquisite wines provided by vintner Jeff Emery of Santa… Show More Sunday, January 11, 2026 10:15 PM - 11:25 PM Room 3

Mycophagy Challenge: Ten Edibles to Find this Year 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. ... Mushroom collecting basket. Photo by Susan Labiste Visit our free Online Learning section to start this challenge: FFSC Online Learning Mushrooms covered: See code Previous Description All Featured Fungi Next Description

Inky Caps - from "Basic Inky Cap ID for California" "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." ... Coprinopsis lagopus gr. Photo by Terry Way Editors note: FFSC member Peter Vahlberg posted "Basic Inky Cap ID for California" on iNaturalist in 2020, and FFSC previously reprinted a copy on this website. Going forward, you can read Peter's original article on iNaturalist instead, for the latest comments and updates. In the meantime, enjoy these quick links to the inky cap species that Peter describes in his article: The genus Coprinus includes the edible shaggy mane ( Coprinus comatus ) and a close look-alike, Coprinus calyptratus . www.inaturalist.org Shaggy Mane (Coprinus comatus) Shaggy Mane from Dan Foley Park, Solano County, US-CA, US on November 19, 2016 at 12:38 PM by Peter Vahlberg www.inaturalist.org Star-capped Coprinus (Coprinus calyptratus) Coprinus calyptratus is a species of fungus in the family Agaricaceae. It is commonly known as the star-capped coprinus. (Source: Wikipedia, 'Coprinus calyptratus', https://en.wikipedia.org/wiki/Coprinus_calyptratus, CC BY-SA 3.0 . Photo: (c) Pete Siminski, some rights reserved (CC BY-NC), uploaded by Pete Siminski) The Coprinopsis group includes Coprinopsis lagopus and Coprinopsis atramentaria . www.inaturalist.org hare's foot inkcap (Coprinopsis lagopus) hare's foot inkcap from Jackson Demonstration State Forest, Mendocino County, US-CA, US on December 7, 2018 at 03:42 PM by Peter Vahlberg www.inaturalist.org Common Ink Cap (Coprinopsis atramentaria) Common Ink Cap from Santa Clara County, US-CA, US on January 30, 2018 at 04:45 PM by Peter Vahlberg Coprinellus includes Coprinellus micaceus (the mica cap) and Coprinellus flocculosus . www.inaturalist.org mica cap (Coprinellus micaceus) mica cap from 2755 Glorietta Cir, Santa Clara, CA, US on December 25, 2018 at 04:12 PM by Peter Vahlberg www.inaturalist.org flocculose inkcap (Coprinellus flocculosus) flocculose inkcap from Golden Gate Natl. Rec. Area - SF, San Francisco County, Golden Gate National Recreation Area, US-CA, US on October 28, 2017 at 09:21 AM by Peter Vahlberg An unnamed species in California looks similar to C. micaceus , but Peter believes it is Coprinellus radians . www.inaturalist.org Genus Coprinellus Coprinellus from Rancho San Antonio County Park, Los Altos, CA, US on December 25, 2018 at 03:37 PM by Peter Vahlberg www.inaturalist.org Coprinellus radians Coprinellus radians is a species of mushroom in the family Psathyrellaceae. First described as Agaricus radians by the mycologist John Baptiste Henri Joseph Desmazières in 1828, it was later transferred to the genus Coprinellus in 2001. (Source: Wikipedia, 'Coprinellus radians', https://en.wikipedia.org/wiki/Coprinellus_radians, CC BY-SA 3.0 . Photo: (c) judymac, some rights reserved (CC BY-NC), uploaded by judymac) Coprinellus disseminatus does not turn inky. www.inaturalist.org Trooping Crumble Cap (Coprinellus disseminatus) Trooping Crumble Cap from Monte Bello Open Space Preserve, Santa Clara County, US-CA, US on December 28, 2018 at 11:08 AM by Peter Vahlberg The genus Parasola are hard to ID without a microscope. www.inaturalist.org Genus Parasola Parasola from Santa Clara County, US-CA, US on June 30, 2017 at 10:34 AM by Peter Vahlberg Parasola auricoma is easier to identify, along with Parasola conopilus (which looks like Psathyrella corrugis ). www.inaturalist.org goldenhaired inkcap (Parasola auricoma) goldenhaired inkcap from Bay Rd, Menlo Park, CA, US on October 19, 2019 at 11:31 AM by Peter Vahlberg More inky caps exist, but can be hard to identify without a microscope. www.inaturalist.org Inkcaps (Genus Coprinopsis) Inkcaps from Henry Cowell Redwoods State Park, Santa Cruz County, US-CA, US on December 14, 2018 at 09:33 AM by Peter Vahlberg Mushrooms covered: See code Previous Description All Featured Fungi Next Description

Hygrocybe laetissima (Waxy Caps) 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 laetissima. Photo by Noah Siegel California enjoys a great diversity of Waxy Caps, many of which have special affinity for Coast Redwood, California Bay-laurel and Monterey Cypress habitats. Unfortunately, we are using 'borrowed' European names for many of these lovely waxy caps, and as we continue to learn about our mycoflora, we are realizing that many of our species are distinct, and deserving of their own names. Hygrocybe laetissima vs. punicea One common and fairly distinctive species is Hygrocybe laetissima ; which has a scarlet to bright red, moist to slightly viscid cap, gills that are whitish, yellowish to pinkish when young, but become pinkish to reddish in age (occasionally with an yellowish-orange tone), a yellow stipe that has a reddish base (often entirely white when young), and a surface covered in vertical striations and fibrils. This species is very common in the San Francisco Bay Area and the Santa Cruz Mountains, and ranges north into Oregon, but is uncommon north of Mendocino County. Hygrocybe punicea . Photo by Noah Siegel Originally described by Smith and Hesler in 1942 from Prairie Creek Redwoods State Park, this name has mostly been forgotten or at least heavily underused in California. The reason for this is that we have been content to use the name of a similar species ( H. punicea ) to almost all of our large red Hygrocybe . Hygrocybe punicea is a European name for a supposedly widespread species; but it is very likely that genetic evidence will indicate that it doesn’t occur in California, and that the similar-looking western North American taxa should not be referred to by that name. Hygrocybe coccinea The other Hygrocybe punicea -like taxon in our area can be recognized by its dry to slightly tacky, ox-blood red cap, pale yellowish gills, and darker orangish to reddish stipe that also shows vertical-striations (an important feature that helps differentiate between the H. coccinea and H. punicea complexes). Hygrocybe coccinea . Photo by Noah Siegel H. coccinea sensu CA typically is a smaller mushroom than either of the latter two species, and has a bright blood red to dark red cap, red gills, and a smooth red stipe (lacking any vertical fibrils or striations). It is common and widespread in CA in mossy forest understories, especially under redwood. Although H. coccinea has been reported as edible, there are mixed reports about the edibility of H. punicea , and local experience is lacking. Be cautious when sampling these species - it's probably better to admire them. Hygrocybe splendidissima and aurantiosplendens Hygrocybe splendidissima . Photo by Noah Siegel We begin to get into an area of seeming intergrades and other curveballs when we start seeing the uncommon H. splendidissima (sensu CA): a mushroom that resembles both H. laetissima and H. coccinea . Hygrocybe splendidissima has a scarlet to blood red cap, young gills that are pale when young but redder in age, (almost as if the the cap color leaches downward), and a smooth stipe (occasionally developing appressed fibrils in age). The smooth stipe is probably the best feature to distinguish this species from H. punicea and H. laetissima , and the pale gills help distinguish it from H. coccinea . Younger specimens can be strikingly similar to H. aurantiosplendens , which has a scarlet-red cap when young, but quickly fades to orange. Hygrocybe aurantiosplendens . Photo by Noah Siegel There are also a multitude of smaller orange to red species (caps typically under 3 cm across, with most around 0.5-1.5 cm across), but I'll save those for another article. Mushrooms covered: Hygrocybe aurantiosplendens Hygrocybe coccinea ( scarlet hood, scarlet waxcap) Hygrocybe laetissima Hygrocybe punicea (scarlet waxy cap) Hygrocybe splendidissima (splendid waxcap) Previous Description All Featured Fungi Next Description

Hygrocybe singeri, Western Witch's Hat 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”. ... Hygrocybe singeri. Photo by Noah Siegel They are some of our more common Waxy Caps, occuring in a wide variety of forest types; with a particular fondness for redwood or cypress duff. Our most common species is Hygrocybe singeri , recognized by its bright red, orange to yellow colors, a narrowly conical, often viscid cap, and black staining on all parts. Although the name H. conica has been used in California for fruitbodies with a dry stipe, many of these records seem to fall within the variably range of H. singeri . The joke is, you find H. conica in dry weather, and H. singeri when it is raining. However, there may be more than one species in the H. singeri complex. Hygrocybe olivaceoniger . Photo by Noah Siegel Other species of “Witch’s Hats” in California include Hygrocybe olivaceoniger ; which is a smaller species with a greenish to yellow cap, without orange-red tones. It can be difficult to distinguish from small, pale H. singeri , unless one has a range of fruitbodies. It’s an uncommon species in the North Coast redwood forest. Hygrocybe nigrescens . Photo by Noah Siegel More distinct is H. nigrescens (sensu CA), which has larger, consistently redder caps and occurrence under hardwoods. It can be common during wet years in the Sierra Nevada foothills and upper Central Valley oak zone. Hygrocybe conica grp. Found in Phil's Yard. Photo by Noah Siegel I have also seen a spring-fruiting species in the Sierra Nevada which appears to be distinct, a tiny species in Chamise duff ( Adenostoma fasciculatum ) in the foothills and one in Phil’s yard which looks closer to the European H. conica (but doesn’t match genetically). Hygrocybe singeri "alba" (Skyline 2012). Photo by Noah Siegel To make matters more confounding, species of Hygrocybe in this group can have pigmentless forms. The white form of H. singeri soon takes on a grayish cast, then blackish stains overall as it ages. Hygrocybe ( Hygrophorus ) albinellus , described from Boulder Creek appears to be a pure white form of H. acutoconica (and likely, a legit name for our western H. acutoconica ). Mushrooms covered: See code Previous Description All Featured Fungi Next Description

Lawn Agaricus 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?” ... Agaricus californicus. Photo by Noah Siegel (from mushroomobserver.org) Indeed, when abundant, lawn Agaricus probably elicit more questions for identification than any other species. They are obtrusively obvious, boldly bursting up through a lush carpet of green grass. People don’t have to venture very far to collect them. They are also exceedingly common, appearing shortly after the first fall rains before the weather gets too cold, even in the summer in well-watered lawns. Cemeteries contain them, city parks can produce them, and along with fairy ring mushrooms, they are the most abundant large mushrooms of lawns and mowed grassy areas. Agaricus californicus . Photo by Debbie Viess (from mushroomobserver.org) Agaricus species are an easy group to recognize because of the store-bought variety with which everyone is familiar. When mature, all Agaricus species have dark brown gills which give a chocolate brown spore print. The stem will separate cleanly from the cap and gills, and the stem (stipe) will also have a ring or annulus, which may be thick and persistent or may collapse as the mushroom matures. The cap color is generally white, but there can be gray to brown patches or fibrils on the cap depending on the species and age. These features will help you determine if your mushroom is an Agaricus , but knowing which Agaricus you have will take a closer look. Agaricus xanthodermus . Photo by Shane (from mushroomobserver.org) Pull your mushroom out of the ground so that your get the entire stem. Clean off some dirt and scratch the very bottom of the stem with a fingernail to remove some mushroom tissue. Did the scratched area immediately stain bright yellow? If it did you have A. xanthodermus , which means yellow skin. (Other parts of the stem and cap may also stain yellow from handling. The base of the stem, however, is the critical part.) This mushroom often grows in large clusters or fairy rings, and also under cypress and oak trees. The color of the entire mushroom is nearly white, but it often develops grayish to brownish or even metallic tones on the cap with age. The ring is thick and membranous with flat patches underneath. Crush the mushroom and notice the strong odor of phenol (medicinal odor) that exists along with the “normal” mushroomy scent. All of the phenol-smelling Agaricus species actually contain the compound phenol and are considered poisonous, although I’ve heard of individuals who don’t seem to be affected (i.e., vomit) after eating these species. Agaricus arvensis . Photo by Herbert Baker (from mushroomobserver.org) If the base of your lawn Agaricus didn’t stain yellow but there are yellow stains from handling on the cap or stalk, take another sniff and see if you can detect the odor of anise or almond extract. If this odor is present, your mushroom is most likely A. arvensis , the horse mushroom, so named because of the musty or urine-like odor the mushroom develops when old. Also found in pastures along with A. osecanus (the giant horse mushroom), A. arvensis has a nearly pure white cap and stalk and is a look-alike for A. xanthodermus , but doesn’t grow in clumps nor have a phenol odor. The annulus is persistent, thick and cottony with tooth-like patches on the underside. Agaricus arvensis . Photo by Walter Sturgeon (from mushroomobserver.org) A. arvensis is a choice edible (as are all the anise or almond smelling Agaricus species). Sliced and dried, it maintains its anise odor and lends a marvelous flavor to soups. You can eat it fresh or stuff the caps with chopped stems, onions, basil, parmesan cheese and broil. Agaricus californicus . Photo by Noah Siegel (from mushroomobserver.org) The next two lawn Agaricus are difficult to tell apart unless you have a good nose and some young buttons of each species. If your mushroom doesn’t stain visibly yellow from handling, lacks and anise odor, but has a faint phenol odor, you probably have A. californicus . The odor is not as apparent as in A. xanthodermus , but it is there — especially in young specimens that haven’t become waterlogged or rotten. This species seems to be especially abundant in Santa Cruz and most often in lawns, rarely in pastures. It will also appear in disturbed ground, roadsides, vacant lots or in grassy areas along the edges of the woods. When mature, this species has a flattened top which has brown, gray or even silvery areas in the center of the cap. It is often gregarious, growing in patches, but not in rings. The membranous ring in A. californicus has felt-like patches on the underside and will be evident even as the mushroom ages. As with A. xanthodermus , the phenol odor in A. californicus , often faint or difficult to detect, should dissuade you from eating it. However, some people do just fine and actually enjoy this very common Agaricus . Agaricus campestris . Photo by Darvin DeShazer (from mushroomobserver.org) The final lawn Agaricus we’ll mention is the meadow mushroom, A. campestris . As its name suggest, this species is usually found in meadows or pastures, but it occasionally strays into some fortunate person’s lawn. The meadow mushroom is easy to identify in the button stage, for it is the only local Agaricus with pink gills when it is young (before the cap opens). As it matures, the pink color fades until the gills are brown as in all Agaricus . There is no phenol odor, only a lovely sweet mushroom scent. No part of the mushroom stains yellow, but red stains may appear when the mushroom is wet. The color is nearly all white, bur in age darker areas may appear near the center of the cap. The veil is thin, cottony and collapses or disappears entirely as the gills open from the button stage. The stalk is rather short and often tapers towards the base. This mushroom is far superior in flavor to the store-bought variety, and can be used in any recipe calling fresh mushrooms. One final note: please be absolutely sure of your identifications before making a meal of your lawn Agaricus . Use all of your senses and consult a more thorough description in a guidebook if you are not entirely convinced which species you might have; or consult with a mushroom ID expert. I have tried to describe the most common Agaricus species you will encounter. There are others than can occur occasionally in lawns. However, Agaricus is a rather “safe” genus in that no species are deadly, and all of the poisonous species have a phenol odor, which is most notable in fresh younger specimens. Mushrooms covered: See code Previous Description All Featured Fungi Next Description

What is Not to Love About The Prince? (Agaricus augustus) 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. ... Agaricus augustus. Photo by Drew Anderson (from mushroomobserver.org) Mature specimens are thick and meaty growing as broad as a dinner plate. So what is not to love about Agaricus augustus , commonly known as “The Prince”? FFSC members have some stories to tell about their encounters with this magnificent mushroom. Continue reading below for a summary of how to identify Agaricus augustus yourself. Encounters with The Prince Agaricus augustus . Photo by Tim Sage (from mushroomobserver.org) “I have picked lots of Agaricus augustus over the years, some very large, some small, but one episode stands out above the rest. A group of us travelled to Monterey to do a bike ride along the coast. We started our ride at the Asilomar conference center, where there is good parking and easy access to the coastal bike trail. I was quicker unloading my bike than the rest of the group so I jumped on and rode around a bit while waiting. Less than a block from our cars, I noticed an extremely large cluster of mushrooms along the side of the road. Upon inspection, it turned out to be a true cespitose cluster of "The Prince". That is a most unusual fruiting formation for that species. The individual mushrooms were all unopened buttons and each was at least as large as a softball. The whole cluster was about 2 feet across. I recall that there were 16 caps in the cluster while others recall even more. No matter what the count, everyone went home with a lot of tasty mushrooms to cook. As I recall, I fixed my share in a most yummy sauce that evening.” --Phil Agaricus augustus . Photo by V. Berthelsdorf (from mushroomobserver.org) “On May 27th, while hiking in the forests surrounding the Land of the Medicine Buddha Retreat Center, I spotted a group of A. augustus . I was quite surprised to find these delightful mushrooms just off a hiking trail, yet there they were, at the base of a small cliff, underneath large redwoods. The dry summer weather caught me unprepared; I generally carry specimen bags with me while looking for mushrooms, but as I was taking a relaxed hike and enjoying the quiet, I did not have anything to put them in. I left them beside the trail for someone else to enjoy...” --Beau Agaricus perobscurus . Photo by Susan Labiste “My first encounter with the Prince led to some gender confusion. Temperatures were in the 70s. It was steamy after a solid rain and a warming trend in March. There they were, deep in the forest near UCSC, all luminescent gold and rising from the shade in redwood duff and tanbark leaves. I gasped and my heart jumped. Could it be I had encountered “The Prince”? Who else could it be, so regal, so substantial, so golden, and in my hand so sweetly almond-scented. I gathered them greedily, gratefully and utterly besotted. But as this was a first encounter I decided to check this royal out with someone who knew it better than myself. It turned out that my “Prince” was a “Princess” ( A. perobscurus ). I was crestfallen… but in the pan my Princesses were every bit the culinary royal-equal to The Prince.” --Sue "Here are some photos of a Prince ( Agaricus augustus ) near my driveway. Shaggy stem but no bulb or rings near base. Also skirt-like veil still adhering a bit to outside edge. This one has very light colored gills for an Agaricus , though this is typical of this species when young. When spores mature they will be chocolate brown. Its sister mushroom was already dark gilled when I picked it the day before yesterday. Note the tawny fibrils. The ones I've seen have a lot of gold/yellow color. There is a fairly strong almond odor when cut. It smells heavenly. This specimen is fairly small for a Prince." --Kitty with Sue Morphology The first thing one notices when encountering a “Prince” is the size. Twenty-two centimeters (8.66") and larger in diameter is not uncommon. The cap is marshmallow-shaped before it is fully expanded, then becomes domed to flat or uplifted. The flesh is thick. The surface of the cap has many fibrillose scales, brown or golden-brown in color against a white background. It has a large, skirt-like annulus. The stem is often buried deep in the duff. Look for prominent raised fibrils below the annulus, giving a fluffy look to the stipe. The sweet scent of almonds should be discernable. When the cap is rubbed, it will slowly discolor to a golden yellow. (Please see pp. 337-338 in David Arora’s Mushrooms Demystified for a more complete list of characteristics.) Be sure your “Prince” has no cup or volva. The base should not be bulbous, nor should the base have ridge-like rings or signs of any universal veil remnants. Agaricus augustus . Photo by Christian Schwarz (from mushroomobserver.com) The Prince is a gilled mushroom. True to its genus, Agaricus , the mature gills are chocolate-brown as the spores mature. However, like most agarics, gill color in the button stage is pale. And "The Prince” is slow to change color. Though this mushroom is distinctive, it is possible to mistake a non-edible for this prize. When A. augustus is at its best for the table the gill color is still a buffy-white. This might cause some confusion, as many mushrooms, including some very toxic mushrooms , have white or nearly white gills. Be sure all identifying characteristics are present, and take your specimen to an expert for a back-up ID if this is a new species for you. Remember: When in doubt, throw it out! Avoid poisoning yourself or others. Mushrooms covered: Agaricus augustus (The Prince) Agaricus perobscurus (the princess) Previous Description All Featured Fungi Next Description