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Photography for ID Purposes When you can't bring in actual mushrooms for our taxonomists to ID, shown below are some tips on photographs and observations to send us, which will help the identifier answer your "what is this" question. Clitocybe odora. Photo by Christian Schwarz Perhaps you’ve noticed some mushrooms growing in your yard, or while you were on a hike? Maybe you were foraging for chanterelles and ended up with a few mystery mushrooms in your basket? Whatever you’ve found, our taxonomists will be happy to help you identify them, where possible. In the past few years, instead of bringing specimens to us in person, a growing number of people are taking cell phone photos for the purposes of mushroom identification. In general, it's more difficult for us to identify mushrooms solely from photographs. Often the taste, odor, staining reactions, tactile and/or other features and tests (as well as habitat details not visible in close-up photos) are often needed to correctly identify many species. Here are tips on how to take photographs for mushroom ID purposes, as well as observations to include with your photos. (These observations are also helpful when you bring certain specimens to us in person!) Photographs to Take in the Field When you first see a mushroom in the wild, even before you dig up the mushroom (or if you're in an area that doesn't permit collection), here are a few photos and observations to capture. Note: Your photos don't need to be beautiful. For identification, the more details we can see, the easier it will be for our taxonomists to identify distinguishing features. It may help if you support your camera on a tripod or a rock, or brace your body against something solid. Consider using a flash or a flashlight to illuminate darker areas if possible (without blowing out the image). If you'd like more tips on how to take better quality photos, check out our "Tem Tips for Taking Better Mushroom Photos" in our free FFSC Online Learning area. Show Us the Habitat Many mushrooms grow on or near specific trees or plants, at certain elevations, in certain temperatures, etc., or they tend to fruit at the same time as certain other plants. Take a few photos of what the mushroom is growing on, and the immediate area surrounding the mushroom(s), such as: The leaves, twigs, grass or dirt immediately surrounding it, or the log or tree (or leaf or bug) it's growing on Nearby trees (including burned or charred trees) One or two photos of the broader habitat, such as trees and plants in the general area Examples of immediately surrounding and broader habitat Try to photograph multiple examples of the same mushroom species that are nearby (or look-alikes if you're not sure). Show different age groups (some old-looking ones, some young-looking ones, etc.) Show us nearby mushrooms that seem similar, of different sizes If you're in the area for a few days, another option is to photograph the same mushroom(s) over time to show how it ages. Examples of the same mushrooms photographed over time Show Us Different Angles If you can't collect the mushroom, take close-up photos of it, and then move your camera to get shots of different sides of the mushroom. Set your camera on the ground to get low angles too. This helps our taxonomists examine the underside of the cap and the features of the stem. Low angles help the taxonomists see cap and stem features Show Us the Entire Mushroom If the area permits collection, dig up a specimen of the mushroom so that you can take photos of the entire mushroom. Take close-up photos (as clear/sharp as you can) showing: The whole top of the mushroom cap The bottom (underside) of the cap. Features of the stem, including the very bottom of the stem. Scratch or cut through the cap, to see if there are any color changes, and photograph what you see. Show Us the Mushroom's Size To help the identifier understand the size or dimensions of the mushroom, you can include another object, such as nearby pine needles, your shoe (keep it on), hand or fingers, or anything (or anyone) else with a recognizable size near the mushroom. (This can be done in the field or after collecting the specimen.) Photos that convey the relative size of a mushroom Observations to Include with Your Photos Many county and government-managed parks and forests do not permit mushroom collection, or you'll need to buy a collecting permit. Be sure to check the location's policies before digging up any mushrooms. Take Detailed Notes If you're not able to collect a specimen (or it won't survive until you're able to bring it in), write down (or photograph) the following details while in the field, and include them when you send in your mushroom photos: The habitat where your mushroom is growing. Is the mushroom on wood or the ground? If on wood, what kind? What tree species is it growing on (or what’s nearby)? (Nowadays many naturalist apps, websites, and even your phone's AI can help you identify trees based on their leaves.) Write down any distinctive aroma you notice while the mushroom is fresh – “mushroomy” is NOT a good descriptor! Create a spore print if time permits. It's easy! The sooner you can start the process, the better. See Part III of our free Learn about Wild Mushroom Identification tutorial for how to create a spore print, or search the Internet for similar tips. Do not eat an unidentified mushroom. If a mushroom ID specialist asks you to taste a mushroom to help them ID it remotely, just take a tiny bite and then spit it out and do not swallow any of it. Some people also prefer to rinse their mouth after tasting a mushroom for ID purposes. Bring Specimens in Person if Possible The most reliable way for our advisors to identify a mushroom is to see, touch, smell, and potentially taste it in person. If you’re coming to an FFSC event in person, we recommend that you store your specimens in a loose, breathable container, such as paper or wax paper bags (not plastic or glassine bags). You can place them on an ID table in a wicker basket, cardboard egg crate, or on a paper plate. People often bring specimens to our Monthly Speaker events , which are free and open to the public, and to our annual Santa Cruz Fungus Fair in January. Photos of specimens in baskets, on paper, etc. Members Only Content Login Join FFSC

Sparassis americana (American cauliflower mushroom), Pisgah, North Carolina. Photo by Judy and Bobb Lipp Sparassis americana in North Carolina Judy Lipp Roaming the East Coast in our RV. Pretty dry out here until we went into the Pisgah National Forest near the North Carolina Arboretum. It's practically a rain forest there. Must have seen over 50 species without looking hard and literally thousands of mushrooms. It was hard to ever be out of sight of at least 5 species at a time. Fun to see so many different species that are different or uncommon to the West Coast. Used the Audubon Guide on my iPhone and kept popping up familiar names on the photos such as Debbie Viess and Noah Siegel. Thanks guys! (David Rust helped with the ID.) Learn about this mushroom: Cauliflower Tales , NAMA Camera (Not provided) Focal L. Aperture Shutter Sp. ISO Flash Photo taken on August 15, 2016 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

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. by Sue Willis Brushing a mushroom 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: No mushrooms listed. 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

Crab and Parmesan Stuffed Morels There are so many ways to stuff morels! Here's an approach we enjoyed at one of our Wine & Mushroom dinners. by John Lang Morchella snyderi. © RHMorrison (CC-BY-NC) (from inaturalist.org, obs. 359683855) Method Preheat oven to 375°F. Slice morels in half vertically, and clean out any grit inside. In a medium bowl, gently combine the precooked crab meat, mayonnaise, and Parmesan cheese to taste, being careful not to break up the crab lumps much. (Feel free to add lemon juice, chives, or seasonings.) Fill morel halves with the crab filling. Place the stuffed morels on a rimmed baking sheet, then bake at 375°F for about 12 to 15 minutes. The morels should be fully tender, piping hot all the way through, and the filling should be lightly browned on top. Let cool for a minute, and serve. Editor's Note : Alternatively, you can try steaming the morels before stuffing them, and then baking them after stuffed. Just ensure the morels are fully cooked before serving them. Recipe contributed: March 1995 Objective: Appetizer Total Time: About 30 mins Yield: 12 stuffed morels Suggested Mushrooms: Morel (Morchella sp.) 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 12 large fresh morels (or 12 dried morels, reconstituted and patted dry) 8 oz (1 cup) precooked lump crab meat (picked over for shell fragments) 3 to 4 Tbsp. mayonnaise (to bind the crab) 1/4 Cup grated Parmesan Cheese (plus a little extra) Previous Recipe All Recipes Next Recipe

News & Stories / Sand Rock Farm Fungi Dinner was Exquisite! Our first Fungi Dinner of the season was on November 1 at Lynn Sheehan's Sand Rock Farm Bed & Breakfast . The dinner was exquisite. The company was superb. Rene Seltzer • December 1, 2001 Western Bellybutton Hedgehog (Hydnum oregonense). © Peter Vahlberg (CC-BY-NC) (from inaturalist.org, ID 339838251) I absolutely love the ambiance, the fireplace, overstuffed chairs, long dining room table, the right background music. Oh, and did I mention the wines brought by Jerold O'Brien and David Bruce and the Riesling from Lynn's cellar. We started with the Silver Mountain 1998 Chardonnay; next a 1998 Vin D'Alsace Riesling Domaine Zind-Humbrecht; then my favorite of the evening a 1969 Domaine Docteur Marion Chambertin Clos de Beze; a 1972 Clos De La Roche Domaine Ponsot and finishing with a 1998 Pinot Noir David Bruce Russian River Valley. Thanks for the members and non-members who participated in the kick-off dinner of 2001-2002. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

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Auriscalpium vulgare. Photo by Dan Tischler Auriscalpium vulgare Dan Tischler The ear-pick or pine cone mushroom is a member of the order Russulales , making it a close relative of Russula and Lactarius species along with Stereum and Hericium . Camera Olympus TG-4 Focal L. 6mm Aperture f/3.2 Shutter Sp. 1/100s ISO 200 Flash Off Photo taken on January 19, 2019 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Porphyrellus (Tylopilus) formosus. © Taylor Lockwood Porphyrellus (Tylopilus) formosus Taylor Lockwood Info about the dark velvet bolete: Dark Velvet Bolete , iNaturalist Camera (Not provided) Focal L. Aperture Shutter Sp. ISO Flash Photo taken on October 18, 2015 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

A Bolete by Any Other Name... Many mushrooms we see in our local woods now have a new name or spot in the myco tree of life. One of our most prized groups of local mushrooms, the boletes, is no exception. Let's look at some name changes that you might need to be aware of if you're using older field guides. by Adam Ryszka Porcini (bolete) found on an Albion foray. Photo by Katherine Elvin As many of you know, the mushroom world has been going through a lot of changes in recent years with the onset of genetic sequencing. One of the main impacts of this has been the renaming or reclassification of not only singular mushrooms, but in some instances whole genera (heck, Suillus got its own family!). It sometimes seems that just about every mushroom we see in our local woods now has a new name or spot in the myco tree of life. And one of our most prized groups of local mushrooms, the boletes, is no exception. With the recent publishing of scientific papers some of their names have changed as well. So let’s dive in on some of the name changes which have impacted our beloved Boletus . A few important notes before we begin... One , I am only going to cover the more common stuff that you would encounter in the woods and would also be found under the genus Boletus in Mushrooms Demystified . Two , these mushrooms have for better or worse worked themselves into different discrete groups, which in turn prompted the creation of new genera. The King Group Queen Boletes (Mendocino 2016. Photo by Katherine Elvin The heavy hitters of Boletus and the ones most are scouring the woods for once the first big fall rains arrive. These mushrooms have remained in the genus Boletus but with some species name changes. Here is what we have: Species Notes Boletus barrowsii The “White King” bolete remains with no changes. Boletus edulis var. grandedulis The “King” bolete got “ var. grandedulis ” appended to its name. We may also have the true European king bolete here growing with imported pine trees, but that will remain speculation until the genetic work is done. Boletus regineus The “Queen” bolete, which used to be Boletus aereus , a misapplied European name. Thankfully the name change did not affect its edibility. The Butter Group Butter Boletes (2017). Photo by Katherine Elvin Here is, in my opinion, the biggest change of them all. The “Butter” boletes have now been moved out of Boletus and into their own genus Butyriboletus . On top of that, we now have three local species instead of the traditional two. Here they are: Species Notes Butyriboletus persolidus Our traditional “Butter” bolete, that beautiful, intense blue staining, rock hard edible bolete found with hardwoods. It used to go by Boletus appendictulatus . Butyriboletus querciregius The “Pink-capped Butter” bolete, aka the elusive cousin of the more common butter bolete. I have still never found this thing.. Butyriboletus autumniregius The new one on the scene is the rosy autumn butter bolete, a.k.a., the “other” pink-capped butter bolete. This one differs from the other both genetically and by preferred habitat. It grows with coastal conifers instead of with hardwoods. This is probably the one that grows with the pine (and matsutake) around the fire roads of upper UCSC campus. The Cracked-Cap Boletes Xerocomellus dryophilu sp. Photo by Martin Livezey (from mushroomobserver.org) These are usually way more common than any of the boletes we have covered thus far. Sometimes called the “Woodland” boletes, they flourish fall through spring in both our live oak and tan oak habitats (they like hardwoods). Identifying down to species can be tough, and we may have undescribed species or members going by European names. Basically, dry caps that crack, often staining blue, often reddish stipes, often parasitized by Hypomyces and even more often not worth eating... So what matters here? For a long time they were in Boletus , then moved to Xerocomus , and now they are in Xerocomellus . Looks like they will stay in Xerocomellus with our one “true” Xercomus , Boletus subtomentosus , moving into its proper nomenclature home. Still with me? Current species: Species Notes Xerocomellus chrysenteron The “Cracked Cap” bolete. Used to be B. chrysenteron . Xerocomellus dryophilus Xerocomellus dryophilus – Probably one you are not familiar with. Really pretty red-capped mushroom that is sporadic in the county, but often common where it does occur. Formally B. dryophilus . Xerocomellus truncatus Xerocomellus truncatus – Macroscopically very similar to X. chrysenteron and often difficult to tell apart. Used to be B. truncatus . Xerocomellus zelleri and Xerocomellus atropurpureus “Zeller's” bolete and supposedly the best edible of the bunch... (But put enough butter, salt and garlic on a piece of cardboard and it too can be the best edible in Office Max. Fifteen glasses of wine prior probably does not hurt either...) Regardless, a really striking mushroom when fresh. Both to be B. zelleri . Xerocomellus atropurpureus is considered the more common of the two. Auroboletus (Oh yeah! Those things!) This change has been around for a while and is pretty easy. The boletes with the neon yellow pores are now in Auroboletus . We currently only have two which grow with local hardwoods (both are edible). Some years they are scarce, some years abundant. During one abundant year we decided to cook them up for some UCSC students. They actually really liked them! Go figure... Species Notes Aureoboletus citriniporus The dry-capped one. Previously Boletus citriniporus Aureoboletus flaviporus The slimy-capped one. Boletus flaviporus Poisonous Boletes Rubroboletus eastwoodiae . Photo by Yevgeny Nyden I guess what could be called the “poisonous” bolete group, these two were in limbo for a while, but have now been reclassified. Species Notes Suillellus amygdalinus No common name that I know of. Orangish pores and intensely stains blue. Grows with hardwoods. Long thought to be poisonous, recent discussions and some unverified taste tests claim it is actually edible. That is NOT an invitation for you to find out for sure. But if you do let me know. Formerly Boletus amygdalinus . Rubroboletus eastwoodiae The North American counterpart to "Satan's bolete" ( Rubroboletus satanas ). The common name is often misapplied here. Formerly known as Boletus eastwoodiae and Boletus satanas . Huge and gorgeous. Some years scarce, some years fruiting in enormous quantities. Easy one to learn. This species is without question seriously poisonous ! So there you have it. The current status on our local boletes, all of which could be wrong by this time next year. See you in the woods... Mushrooms covered: Aureoboletus citriniporus Aureoboletus flaviporus Aureoboletus flaviporus (viscid bolete) Boletus edulis (porcini, penny bun, king bolete, cèpe) Boletus regineus Boletus sp. (bolete) Butyriboletus autumniregius (rosy autumn butter bolete) Butyriboletus persolidus (butter bolete) Butyriboletus querciregius Xerocomellus atropurpureus Xerocomellus chrysenteron Xerocomellus dryophilus (oak-loving bolete) Xerocomellus truncatus Xerocomellus zelleri 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?” by Bob Sellers 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: Agaricus arvensis (horse mushroom) Agaricus californicus (mock meadow mushroom) Agaricus campestris (lawn mushroom, meadow mushroom, field mushroom) Agaricus xanthodermus (yellow stainer) Previous Description All Featured Fungi Next Description

Meet Amanita pruittii: Arora’s Amanita, Anonymous No More! Those of us who are passionate about all aspects of wild mushrooms are a breed apart. As mycophilic outliers to the societal norm, what better focus for our discerning attention than a mycological oddity like the renamed Amanita pruittii ? This mushroom is unimposing, squat and warted, sometimes grows in standing water, and most curiously, is not found with a mycorrhizal partner! by Debbie Viess Amanita pruittii fruiting in a damp field. Photo by Taylor Lockwood (from mushroomobserver.org) What kind of strange Amanita is this??! Amanita pruittii . Photo by Taylor Lockwood (from mushroomobserver.org) David Arora was apparently the first Western mycologist to find and document this amanita in the Santa Cruz area in the early 1970s. He wrote about it in his classic field guide, Mushrooms Demystified , referring to it as the “Anonymous Amanita.” Although he sent collections of this unknown species to Dr. Alexander Smith in Michigan for further mycological analysis, those specimens were apparently never received. A few years later, Ben Pruitt, an 88 year old, keen-eyed naturalist and amateur mycologist in Oregon, discovered a huge fruiting of hundreds of these amanitas, in a flooded field at Fern Ridge Reservoir in the Willamette Valley, a protected Oregon State Wildlife Area as well as an Army Corps of Engineers Research Natural Area. He suspected that they might be some sort of Armillaria species, and also sent his collections to Dr. Smith. Smith determined that they were an unknown species of amanita and proposed naming them after Pruitt. But Smith never described the species. When I attended my very first NAMA foray in 2002 at Diamond Lake, Oregon, I mentioned my ongoing interest in amanitas to other attendees. Local mycologists couldn’t wait to tell me all about a curious amanita that had recently fruited in great numbers at Fern Ridge … without a host tree in sight! This 2002 fruiting, as well as one in 1998, both of which followed prescribed burns, were apparently the first major fruitings of this non-mycorrhizal amanita since the original finds by Ben Pruitt in 1975. My interest was certainly piqued, but the local fruiting was over, and Oregon a long way from home. Fast forward to Menlo Park, San Mateo County, CA in 2007, when FFSC member Doug Smith found what appeared to be an A. pruittii in a treeless field. Other FFSC members started to look hard for this curious mushroom, and Christian Schwarz was rewarded with a Santa Cruz sighting in 2011. 2014 was a banner year for this amanita across its range. Starting our local spate of sightings, Adam Ryzka found a solitary fruit body along a Santa Cruz city street in September 2014, followed by several observers finding it from Marshall Fields to Watsonville to West Cotati through November 2014. The most spectacular Amanita pruittii finds of 2014 were again found at Fern Ridge Reservoir during the month of October. Hundreds of fruit bodies poked their caps above standing water, in a prairie floodplain that had been burned several months prior. Taylor Lockwood obtained many wonderful photos of this phenomenon. All of these A. pruittii observations can be seen on Mushroomobserver.org. In the Pacific Northwest, Jan Lindgren is the go-to gal for all things amanita, and she received from the late Kit Scates Barnhart the original correspondence between Ben Pruitt and Alexander Smith on Amanita pruittii . The official naming of this species was a work in progress for Jan and Rod Tulloss for decades, while other projects took precedence. In October 2014, the name Amanita pruittii was at long last published in the online journal “Amanitaceae.” Its title: “Amanita pruittii, a new, apparently saprotrophic species from US Pacific coastal states,” authored by Rodham Tulloss, Janet Lindgren, David Arora, Benjamin Wolfe and Cristina Rodriguez-Caycedo. Other than its peculiar fruiting habits, this is a rather unprepossessing mushroom, with a dirty white cap, a squat form, and a universal veil (UV) that breaks into warts on the cap, and forms fibrils or squamules on the pointed stipe; all of these UV elements can disappear with age. Amanita pruittii often discolors brown or reddish with age, especially when growing in wet conditions. Like all amanitas, A. pruittii has whitish gills and white spores in mass, and like other members of Amanita section Lepidella , those spores turn blue upon the application of the iodine-based Melzer’s solution. Pruittii can have a variety of odors, from indistinct to earthy, potatoes to brine, and becomes unpleasant smelling in age. Its taste is not distinctive when raw, but is bitter and unpleasant when cooked. Despite this, Ben Pruitt tried four slices from his original collections, and reported no adverse effects. However, eating any member of section Lepidella is not recommended, since this group is often difficult to identify down to exact species, and contains seriously toxic species like Amanita smithiana . Amanita pruittii fruiting in a flooded field. Photo by Taylor Lockwood (from mushroomobserver.org) Heads-up, California and PNW mushroom hunters! Keep your keen eyes peeled for more fruitings of this very curious amanita. It can grow singly or gregariously, and under the right conditions, by the hundreds, especially following a burn. Look for it in lawns, wet meadows and pastures, with poor, exposed soils and even in street tree wells! It most commonly fruits in the fall months, but can also fruit into March and as late as June in irrigated landscapes. It sometimes grows alongside various species of Agaricus , and can be mistaken for that genus. When you next see a “commonplace” field of white mushrooms, assume nothing and check those gills! Who knows, you might be the next lucky person to find this very curious, non-mycorrhizal amanita, Amanita pruittii : Arora’s “Anonymous Amanita” no longer! Debbie Viess aka Amanitarita Mushrooms covered: Amanita pruittii Previous Description All Featured Fungi Next Description

Weathered Morel (2014). Photo by Hugh Smith Weathered Morel Hugh Smith Formerly called Morchella elata (which is now known not to exist in North America). Camera (Not provided) Focal L. Aperture Shutter Sp. ISO Flash Photo taken on May 18, 2014 Mushroom(s) ... Previous Photo Back to Gallery Next Photo