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News & Stories / Field Reports 2006 Albion I Foray Species List There were 107 species identified this year, which is a fairly low number for the December. foray. In comparison, last year was the best year, and 158 species were identified. Douglas Smith • February 1, 2007 Aureoboletus mirabilis. © Douglas Smith (from mushroomobserver.org) Albion I 2006 collections. Photo by Douglas Smith Many people commented that it was an unusual year, the season was off, not quite going just yet. Many species were found this year that haven’t been seen for years. One strange fact is that only 8 new species were found this year. Usually 15-20% of the species ID’d were new species not seen before, but this year there were only a few. Makes me wonder if we are getting close to seeing all the species that are possible up there, but I’m sure that is not true. If we could get better with Ramaria and Cortinarius we could have had a dozen more species on this list. Full species list below. Members Only Content Login Join FFSC Related Posts 2007 Spring Foray Species List Field Reports 2007 NAMA Annual Foray Report Field Reports Previous Article All News & Stories Next Article

CCCCCookies (Candy Cap Coconut Cashew Cookies) This vegan, gluten-free recipe was a hit at one of our Albion forays, with many attendees asking for the recipe. by Maurissa Dorn CCCCCookies Candy Cap Coconut Cashew Cookies. Photo by Megan Simon & Joe Nudell Method Process cashews in a blender or food processor into tiny crumbles (nearly butter). Transfer to large mixing bowl. Process coconut the same way into tiny pieces. Add to bowl. Add brown sugar and the 2 tsp. powdered candy caps to bowl. Sprinkle salt and baking soda over other ingredients. Mix with an electric mixer, making sure to break up any clumps of brown sugar, etc. (An occasional large piece of coconut or cashew is okay!) Add coconut milk, coconut oil, and vanilla. ½ tsp. minced dried candy caps. Briefly mix using "stir" or "low" speed until incorporated (leaving crunchy nut pieces and minced candy caps intact). Form into 1" balls and space 2" apart on an oiled baking tray. Bake at 350° until slightly browned on edges and top (8 to 10 minutes). When they come out of the oven, gently press to half height with a spatula if poofy (will depend on the coconut milk you use). Let cool, and serve! Recipe contributed: January 2023 Thank you all very much for a wonderful weekend in Albion. Everyone was so friendly and welcoming, and I learned so much!! Many of you asked for my cookie recipe, so here it is. Let me know if you make it! I adapted it, including heaping the cashews a bit. I'd love to see pictures/get any feedback you may have. —Maurissa Dorn I sadly didn't make it to Albion, but this recipe looked great, so last night I had a whole mushroom evening and baked a batch (see picture above) while our Cortinarius & porcini dye pots were simmering. Everyone I gave a cookie to really loved it. —Joe Nudell Objective: Dessert Total Time: About 30 mins Yield: 24 to 30 cookies Suggested Mushrooms: Candy cap (Lactarius fragilis, Lactarius rubidus, Lactarius rufulus) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 1 ½ heaping cup whole raw cashews 1 cup raw coconut flakes ½ tsp. minced dried candy caps* 2 tsp. powdered dried candy caps* ⅓ cup brown sugar ¼ tsp. vanilla extract ¼ tsp. baking soda ¼ tsp. salt ¼ cup liquid coconut oil (may need to heat/melt) 2 Tbsp. coconut milk Cookie sheet Blender or food processor (for chopping nuts) Spice grinder (if making your own CC powder) Clean pepper grinder (or sharp knife) Electric mixer (for convenience) * For example, start with about 5 grams (0.18 oz.) of dried candy caps. Use a sharp knife (or a pepper grinder set to coarse) to finely mince a couple mushrooms until they're the size of coarse ground pepper (about 1/16"), and measure out ½ tsp. Then add use a spice grinder to finely powder the remaining bits along with more of the dried candy caps until you have 2 tsp. powder. Previous Recipe All Recipes Next Recipe

News & Stories / Stewardship What Made the 2012 Wine and Mushroom Event Extraordinary? Was it the spectacular showing of gigantic chocolate mushrooms, the surprise door prizes, the fantastic wines, delicious food or good companionship? All of that and more! Margaret Carpenter • April 1, 2012 FFSC Wine and Chocolate 2012. Photo by Mary Lindsay Pouring at the Wine and Mushroom dinner. Photo by Mary Lindsay Jeff Emery of Santa Cruz Mountain Vineyards organized some exceptional Santa Cruz Mountain Appellation wineries to share their wines. We were given the opportunity to enjoy excellent wines from Ahlgren Vineyard, Muns Vineyard, River Run Winery, Santa Cruz Mountain Vineyard and Silver Mountain Vineyard. And Osocalis Distillery poured alambic brandy! Everything was outstanding. And we couldn’t forget the food: the table groaned with a wonderful array. There were no long lines, just people mingling around the numerous tables munching on food and sipping wine. One comment overheard from a first time attendee was, “I can’t believe that there are so many ways to fix appetizers.” Chef Bob Wynn produced several fresh-baked mushroom foccacia breads. Our new wineglass plates, courtesy of Dawn Engel, made the food and wine balancing act a snap. Our chocolatiers-extraordinaire , Fred Molnar and Debbie Johnson, demonstrated just how many mushrooms can be made from 30 pounds of chocolate (quite a few, as it turns out). The display of chocolate mushrooms they produced was amazing (see main photo). We heard people expressing disbelieve that the mushrooms were actually chocolate; they looked so real. Mushroom door prizes were awarded at the end. This was an exceptional evening of gastronomic gluttony! Chocolate truffle basket, Wine and Mushroom 2012. Photo by Mary Lindsay Many thanks are due to the volunteers that came early to help transform the Community Center into a gala party room. The facility was bright and cheery and decorated for a party. Thanks to Vernetta McGuire for spearheading the decorating of the tables, Barbara Hanson for organizing the lighting effects and Rene Barone for setting up the beverage table. Needless to say, as with most of our events, we could not have done this without our willing volunteers who help before, during and after the event. You transformed the room for a gala party event and cleaned it all up afterward. Thank you yet again! Queens of All Things Culinary Margaret Carpenter & Dawn Engel Members Only Content Login Join FFSC Related Posts Another Year, Another Great Wine and Mushroom Gala! Stewardship The Wine and Mushroom Experience was Phenomenal Stewardship Previous Article All News & Stories Next Article

Shrimp Russula and Seafood Quiche A light main dish for breakfast, brunch or lunch, perhaps accompanied by a crisp green salad. by Gregg Ferguson Russula xerampelina. © Douglas Smith (CC-BY-SA) (from mushroomobserver.org, obs. 90495) Method Prepare the Dough Whisk flour and salt in a large bowl. Add butter to flour and work it until the mixture looks like coarse crumbs with some pea-sized bits of butter. Drizzle in 3 Tbsp. ice water. Stir gently with fork until dough clumps. (Add another Tbsp. ice water if needed.) Gather dough into a ball, flatten into a smooth disk, wrap tightly in plastic wrap, and refrigerate for at least an hour. Prepare the Filling Preheat oven to 400°F. Clean mushrooms and slice. In a skillet on medium heat, sauté mushrooms and onion in butter until the onion is tender and translucent but not browned, and the mushroom moisture evaporates (8 to 12 minutes). Remove from heat and cool mixture to room temperature. In a separate bowl, mix the eggs, cream, and milk to make a custard. Season with salt and pepper. Set aside. If the crab or shrimp isn't already cooked, cook it and then allow to cool. Bake the Crust On a lightly floured surface, roll dough into a 12" circle. Transfer to pie pan, press to bottom and sides, then trim or crimp edges. Line raw crust with parchment paper, fill with pie weights or dried beans, and bake at 400°F for 15 minutes. Remove weights and paper, prick bottom with fork, and bake until lightly golden (about 5 minutes). Drop oven temperature to 365°F. Move crust to a wire rack on the counter, and allow to cool for a few minutes. Bake the Quiche Preheat oven to 365°F (if you haven't already). Place cooled mushroom mixture in the bottom of the crust. Layer the cooked crab or shrimp over the mushrooms and onions. Pour the custard over the seafood layer. Cover with the cheese (enough to keep seafood from drying out while baking). Bake at 365°F until the center of quiche reaches 165°F (to make sure the seafood is heated through, 35 to 40 minutes). When jiggled, the edges should be set and the center should slightly jiggle (not slosh). Poke center with a knife or fork to confirm it comes out clean and warm. Recipe contributed: October 1986 Objective: Main course Total Time: About 2 ½ hours Yield: 6 to 8 servings Suggested Mushrooms: Shrimp russula (Russula xerampelina) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients Quiche Crust 1 ¼ cups all-purpose flour ½ tsp salt ½ cup (1 stick) unsalted butter, cold and cubed 3 to 4 Tbsp. ice water Filling ½ lb. fresh Russula xerampelina 1 medium onion, chopped ½ lb. cooked crab or shrimp 2 Tbsp. butter 4 eggs, beaten ¾ cup heavy cream 1 ¼ cups milk ½ lb. Swiss cheese, grated 9" pie plate (or 10" pie/tart pan) with 2" deep sides Previous Recipe All Recipes Next Recipe

News & Stories / Stewardship FFSC Bylaws 2026 Revision We are revising our club bylaws. FFSC members are encouraged to review the changes before the April 2026 members meeting. Dan Tischler • March 10, 2026 Amanita. Photo by Dan Tischler The Fungus Federation of Santa Cruz is a group of diverse of individuals with various interests, skills, and levels of commitment. To minimize entropy, the FFSC Bylaws outline our organization's purpose and goals and provide the structure needed to achieve them. We are revising the bylaws in 2026 to consolidate some ministers' positions, refine duties, and better reflect how we operate. The new document is being reformatted for improved readability and easier future updates. There will be no changes to our core purpose and goals. We encourage FFSC members to review and comment on the bylaws before the April 2026 club meeting . Logged-in members can find more details below. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Collection Ethics and Etiquette We share these pointers to promote fungal fruiting and maintain harmony in the mushrooming community. Agaricus campestris. Photo by D. DeShazer Respect private property: One person can cause collecting privileges for the entire mushrooming community to be revoked. Don’t pick every mushroom you see: Leaving very young and very old mushrooms, along with a few in their prime may allow them to sporulate and reproduce. Don’t leave trimmings and broken mushrooms around: Bury your trimmings in the depression in the duff and cover with more duff. This keeps the mycelium healthy, prevents that “ravaged” look and vastly improves the aesthetics of a walk in the woods. (Cutting mushrooms and leaving the bottom exposed does not help the mycelia to regrow a mushroom as some people think.) You’ll know you’ve done a good job when you stumble across the area again and hunt it twice! Respect personal space: When collecting with a group, be respectful of your neighbors’ personal space. That said, if you found a huge bonanza, share a few of your findings with those less skilled or fortunate. It will come back to you! Review event policies: Each FFSC event includes a few policies for the safety and well-being of all participants, cancellation policies, and/or policies defined by the facilities we use. Be sure to read the policies carefully before registering and before attending each event. For long-distance forays, please also read Must Know to Participate in Long-Distance Forays . Members Only Content Login Join FFSC

Aureoboletus (Boletus) mirabilis, Puget Sound. Photo by Yevgeny Nyden Aureoboletus mirabilis Yevgeny Nyden Aureoboletus (Boletus) mirabilis , commonly known as the admirable bolete, the bragger's bolete, and the velvet top, is an edible species of fungus in the Boletaceae mushroom family. ( Wikipedia ) I took this photo in the Olympic National Park, Washington when I was visiting the Puget Sound Wild Mushroom Show. Camera Samsung SGH-M919 Focal L. 4mm Aperture f/2.2 Shutter Sp. 1/700s ISO 1000 Flash Off Photo taken on October 13, 2013 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Purple Mycena at FFSC's Santa Cruz Mycoflora Foray (2018). Photo by Michelle Torres-Grant Purple Mycena Michelle Torres-Grant Michelle C. Torres-Grant took this picture attending our 2018 Santa Cruz Mycoflora Foray. We had some rain so we were focused on the small and tiny. Glad we did. Camera (Not provided) Focal L. Aperture Shutter Sp. ISO Flash Photo taken on December 15, 2018 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

News & Stories / Species List for February 2000 Local Foray We recorded 29 species during this local foray. Ken Sommers • May 1, 2000 Omphalotus olivascens. © Emma (CC-BY-NC) (from inaturalist.org, obs. 196145770) Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Oyster Mushrooms, Red D'Anjou Pears, Fig Balsamic Vinegar on Toasted Brioche This delightful dish was prepared for us by Jeff Kramer at a 2003 Fungus Fair Culinary Demonstration. by Marje Young Pleurotus ostreatus. © Debbie Viess (from mushroomobserver.org) Method Brioche Slice the brioche into 1⁄4 inch thick sections, then take a round cookie cutter (about the size of a silver dollar) and cut about forty rounds (or however many you would prefer). In a sauté pan heat the oil slowly, add the cut round brioche slices and toast them lightly golden brown. Place them on paper towels to absorb the oils and keep them in a warm place, covered. Oyster Mushrooms In a large sauté pan, slowly sauté the oyster mushrooms with butter until the mushrooms have caramelized. Add the pears, cook for a few minutes and then deglaze the pan with the fig balsamic vinegar. Reduce until almost thick then add some more butter to finish the sauce. Add chopped parsley and season with salt and pepper to taste. Assembly On top of each toasted brioche round, place a small amount of the carmelized oyster mushrooms and slice of pear with some of the sauce. Arrange around a platter and serve! Recipe contributed: March 2003 This recipe will serve up to 10 people as a first course, or more if served as an hors’ d'oeuvre. Objective: Side or first course Total Time: About an hour Yield: 10 or more Suggested Mushrooms: Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 1 loaf brioche or other good-quality white bread olive oil 1 to 2 lbs oyster mushrooms 1⁄2 C fig balsamic vinegar 1or 2 red D’Anjou pears 1⁄2 lb butter 1 bunch parsley salt & pepper to taste Previous Recipe All Recipes Next Recipe

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. by Douglas Smith Mushroom collecting basket. Photo by Susan Labiste Visit our free Online Learning section to start this challenge: FFSC Online Learning Mushrooms covered: Agaricus campestris (lawn mushroom, meadow mushroom, field mushroom) Boletus aereus (queen bolete) Boletus edulis (porcini, penny bun, king bolete, cèpe) Cantharellus californicus (California golden chanterelle, mud puppy, oak chanterelle) Cantharellus cibarius (golden chanterelle) Cantharellus formosus (golden chanterelle) Cantharellus sp. (chanterelle) Cantharellus subalbidus (white chanterelle) Coprinus comatus Craterellus calicornucopioides (black trumpet, black chanterelle, horn of plenty) Hydnum repandum (hedgehog) Hydnum umbilicatum (depressed hedgehog) Lactarius rubidus (candy cap) Morchella elata (black morel) Morchella esculenta (yellow morel) Morchella sp. ( morel) Pleurotus ostreatus (oyster) Tricholoma magnivelare (American matsutake, white matsutake) Previous Description All Featured Fungi Next Description

Tender Chanterelle Salad Here's a dish you can make with those small, fresh chanterelles that you find in the vegetable aisle. by Deb Tender Chanterelle Salad. © Debbie Johnson Method In a medium saucepan (off the heat), whisk olive oil, vinegar, Dijon mustard, sliced shallot, and minced garlic until well combined. Season with salt and pepper to taste. Place cleaned chanterelles into the saucepan, toss thoroughly until evenly coated in the aromatic mixture. Place the saucepan over medium-low heat and cover tightly with a lid. Let the mushrooms simmer gently for 12 to 15 minutes, releasing their liquid to blend with the oil and aromatics. Remove the lid. If still watery, turn the heat up to medium and simmer uncovered until the sauce slightly thickens and clings to the mushrooms (2 or 3 minutes). Remove the pan from heat. Stir in the chopped parsley and a generous squeeze of fresh lemon juice. Transfer the mushroom mixture to a shallow bowl. Let marinate at room temperature for 20 to 30 minutes. Season to taste with salt, pepper, and more lemon juice, if desired. **The original Bon Appétit recipe suggested placing the chanterelles in a steamer basket over a pot with 1" gently simmering water, and only steaming for about 5 minutes before beginning to marinate them. The FDA and USDA now consider that method undercooked. Instead, you can either dry sauté the mushrooms and then sear them with the aromatics before the marinade step; or braise them (as this recipe does) to achieve soft, plump, deeply infused mushrooms. Recipe contributed: September 2011 I found some beautiful small, fresh chanterelles the other day at Shopper’s Corner, after an interesting recipe had popped up in the September issue of Bon Appétit . It called for steaming the chanterelles, a new approach for me. I had tried raw shaved chanterelle salad in the past (I know, not a good idea. Raw chanterelles can be quite peppery, and we now know undercooked chanterelles can cause GI issues... Just call me McIlvaine*!) The Bon Appétit recipe turned out to be a nice, light accompaniment. But the mushrooms need to be small and fresh; our local large C. californicus wouldn’t be quite so delicate! The recipe below uses a braising approach, rather than steaming the mushrooms.** * Charles McIlvaine, a late 19th–early 20th century American mycologist, was known for his very personal inquiries into the edibility of various species, hence the name “Old Ironguts”. We are in his debt! Objective: Salad Total Time: 45 mins to 1 hour Yield: 4 to 6 servings Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 1 lb. fresh chanterelles, brushed clean and trimmed (halved or quartered if large) 3 Tbsp. extra-virgin olive oil 2 Tbsp. white wine vinegar 2 tsp. Dijon mustard 1 small shallot, thinly sliced 1 small garlic clove, minced ½ tsp. kosher salt (plus more to taste) ¼ tsp. freshly ground black pepper 2 Tbsp. chopped flat-leaf parsley Fresh lemon juice Previous Recipe All Recipes Next Recipe