News & Stories / Mycology & Art News Fungi of Quail Hollow Ranch Thanks to Adam Ryzska of the Fungus Federation of Santa Cruz, Quail Hollow Ranch is getting the attention it deserves with regards to fungi. Christian Schwarz • December 2, 2011 Adam Ryzska mobilizing the collecting cadre. Thanks for organizing this great event, Adam! Photo by Richard Lyness Bob Wynn cooking up the edibles, with assistance of fellow foodies. Thanks to all!. Photo by Richard Lyness After a number of visits from local macrofungal taxonomists and two larger, coordinated forays supported by volunteer surveyors, a preliminary list of macrofungi occurring in the park has been compiled. The list so far stands at 69 species, but it is clear that this will grow rapidly with more intensive surveying effort. The park is unique and truly remarkable to mushroom taxonomists because of its sandhill and Ponderosa pine habitats, as well as its older live-oak groves. It has been a pleasure to visit so far, and begs for continued research and documentation. The mycota of the sandhills is unique and, like the sandhills, highly restricted. Some of the fungi associated with this habitat are likely endemic to the tiny chain of suitable habitat islands found in Santa Cruz county. A list is included on the next page with brief comments on species of interest. Those interested in knowing more about these fungi, or about volunteering for surveys should contact Adam Ryzska or Christian Schwarz. Christian Schwarz Science Advisor Macrofungi of Quail Hollow Ranch as of 23 November 2011 Compiled by Adam Ryzska, Henry Young, and Christian Schwarz. Agaricus cupreobrunneus - uncommon and declining locally Agaricus aff. summensis - quite uncommon to rare locally Amanita calyptroderma Amanita franchetii sensu Thiers Amanita gemmata group Amanita novinupta Amanita phalloides Amanita sp. (Lepidella) Amanita vaginata Armillaria mellea Astraeus hygrometricus Aureoboletus citriniporus Aureoboletus flaviporus* Boletus barrowsii Boletus eastwoodiae Boletus ‘marshii’ - formally undescribed Boletus regineus Cantharellus californicus Chlorophyllum rachodes Chroogomphus pseudovinicolor - locally very estricted Clitocybe nebularis Clitocybe odora** - formerly fairly uncommon, recently increasing Conocybe sp. Cortinarius regalis Cortinarius sp (Myxacium) Cortinarius spp. Cortinarius trivialis Cortinarius xanthodryophilus*** Entoloma aff speculum - locally quite uncommon Entoloma ferruginans Entoloma sp. Entoloma subsaundersii Ganoderma sp. Gomphidius oregonensis Gymnopus dryophilus Hebeloma crustuliniforme Hohenbuehelia petaloides Hygrophorus hypothejus sensu CA - locally uncommon Hypholoma fasciculare Inocybe sororia Lactarius alnicola Lactarius megacarpus Lactarius xanthogalactus Laetiporus sulphureus Leratiomyces ceres Lycoperdon perlatum Marasmius quercophilus Mycena californiensis Mycena capillaripes Mycena purpureofusca Omphalotus olivascens Pleurotus ostreatus Psathyrella conopilus group Russula albonigra Russula brevipes Russula cerolens Russula cf. basifurcata Russula cyanoxantha Russula nigricans Russula spp. Suillus caerulescens Suillus ponderosus Suillus pseudobrevipes - locally restricted Suillus pungens Trichaptum abietinum Xerocomus chrysenteron Xerocomus dryophilus - locally rare Xerocomus subtomentosus Xerocomus truncatus * Aureoboletus flaviporus – one of our most beautiful boletes, it can be distinguished by the brilliant yellow pores, slimy reddish-brown cap, and whitish-yellow stipe. The cap surface tastes like lemon juice. ** Clitocybe odora – this beautiful species smells strongly of black licorice or anise. *** Cortinarius xanthodryophilus – a recently described species, and a widespread mycorrhizal associate of Coast Live Oak. Members Only Content Login Join FFSC Related Posts Citizen Science - Amateur Ain't a Dirty Word Previous Article All News & Stories Next Article

FFSC News & Stories Field reports, member stories, and mushroom-related news, from newest to oldest. (Visit FFSC Events for upcoming club activities.) Cookeina tricholoma (Mont.) Kuntze (2014, Yukatan). Photo by Yev Nyden More Finds Featured Fungi Mushroom Photos Recipes Events of 35 pages Go Go Go Go Go More Finds Featured Fungi Mushroom Photos Events Recipes Fair News FFSC News July 7, 2026 Santa Cruz Fungus Fair Logo Design Contest 2027 It's that time again! Submit your entries for the 2027 Santa Cruz Fungus Fair logo design contest by 10pm on August 31, 2026. The Grand Prize is $500 plus other perks! Category Writings FFSC News July 3, 2026 Earth Stars — Astreas Hygrometricus I went to Yuba County to hunt for Earth Stars. Although they are curled up and dry during the summer months, they aren’t too hard to find once you find a few older stray ones. The grass isn’t tall and it’s dry as well. Category Mycology & Art News FFSC News June 18, 2026 Spring Fungi of the Sierra Nevada - 2026 Recap Each spring, the retreat of the snowpack provides a unique ecological window of opportunity for “snowbank fungi”, a group of mushrooms that (as the name suggests) grow in and around snowbanks. As spring gives way to summer, curious mycophiles from around the world gather at a rustic campus in Tahoe National Forest to study these fascinating fungi. Category Writings FFSC News May 20, 2026 FFSC 2026 Ministers Elections-Results Welcome our new slate of FFSC ministers elected at May 19, 2026 general meeting. Category Stewardship FFSC News March 10, 2026 FFSC Bylaws 2026 Revision We are revising our club bylaws. FFSC members are encouraged to review the changes before the April 2026 members meeting. Category Fair News FFSC News January 20, 2026 2026 Santa Cruz Fungus Fair: Our Mission in Action The Fungus Federation of Santa Cruz exists to expand the understanding and appreciation of mycology through education; and to assist the public, institutions, and partner organizations in advancing that goal--and keeping the FUN in fungi. The 2026 Santa Cruz Fungus Fair brought all of these groups together to make high-quality mycological education accessible to thousands of people, while producing real scientific output and supporting local arts, culture and economic development. Category of 35 pages Go Go Go Go Go Filter by Category Fair News Field Reports Mycology & Art News Stewardship Writings Reset

Learn about mushrooms, both deadly and delicious, at the 2026 Santa Cruz Fungus Fair, brought to you by the Fungus Federation of Santa Cruz and the Santa Cruz Museum of Natural History. View hundreds of regional species, have your mushroom finds identified, and explore the secrets of the fungal kingdom. Mushrooms fascinate us! They're ubiquitous and mysterious, delicious and sometimes deadly. They're among the oldest living things on earth. Excited to learn more? You might be a fungiphile! Learn About Fungi Explore the World of Fungi Join us as we hunt mushrooms for scientific interest and for the table. Learn to create art with fungi. Spend time outdoors and share your fungi finds with friends! Explore All Events We Keep the "fun" in fungus! Our mission is to foster and expand the understanding and appreciation of mycology among our members and the general public. And to always keep the “fun” in fungus! Why Join FFSC? Previous Next Fungus Federation of Santa Cruz "An eating and drinking club with a mushroom problem" -- Henry Young January 9-11, 2026 Santa Cruz, CA Thanks for visiting! Fungus Fair Fungus Fair Fungus Fair Fungus Fair The 2026 Santa Cruz Upcoming FFSC Events August 29, 2026 at 3:00 PM – September 6, 2026 at 11:00 AM Alaska Long-Distance Foray, September 2026 Save the date for our fantastic journey in Alaska! Explore the Alaskan Kenai peninsula and be amazed by the wildlife, fjords, glaciers and of course mushrooms. September 15, 2026, 6:00 – 9:00 PM September Speaker | Liv Fragiacomo : Organic Strawberries - Bio Alternatives to Plastic Join us for our first monthly speaker of the 2026-2027 season! Come explore the rhizosphere strawberries, compare mulching practices, microbial inoculants, and systems of growing. October 20, 2026, 6:00 – 9:00 PM October Speaker | Maya Elson : Megafires, Floods and Fungi With the rise of catastrophic megafires and flooding, we look to fungi and other microbes as nature’s mediators between fire and water. Join FFSC in a discussion with Maya about how to organize and integrate inoculants into land tending practices, as well as how to contribute to community science. Explore All Events Recent News & Stories More Articles Santa Cruz Fungus Fair Committee July 7, 2026 at 7:46:30 PM Santa Cruz Fungus Fair Logo Design Contest 2027 It's that time again! Submit your entries for the 2027 Santa Cruz Fungus Fair logo design contest by 10pm on August 31, 2026. The Grand Prize is $500 plus other perks! Pinned to top Hugh Smith July 3, 2026 at 4:45:00 PM Earth Stars — Astreas Hygrometricus I went to Yuba County to hunt for Earth Stars. Although they are curled up and dry during the summer months, they aren’t too hard to find once you find a few older stray ones. The grass isn’t tall and it’s dry as well. Pinned to top Lisa Tesler June 18, 2026 at 9:13:00 PM Spring Fungi of the Sierra Nevada - 2026 Recap Each spring, the retreat of the snowpack provides a unique ecological window of opportunity for “snowbank fungi”, a group of mushrooms that (as the name suggests) grow in and around snowbanks. As spring gives way to summer, curious mycophiles from around the world gather at a rustic campus in Tahoe National Forest to study these fascinating fungi. Pinned to top Follow @scfungusfed on Instagram

News & Stories / Porcino, Porcini: Recap of Our Celebration of Pork and Boletes Too bad if you missed it! Close to 60 lovers of the bolete gathered for an evening of food, wine and fun. Margaret Carpenter • November 2, 2011 Bill Lewis brought a friend with chanterelles (instead of boletes) to the 2011 Porcini and Pork dinner The food was great and the company was unbeatable. Menu Various hors d’oeuvres Bolete Broth with Thyme Flan Soup Proscuitto-Wrapped Roast Pork Loin with Apples and Porcini Caraway-Juniper Sauerkraut Vegie Porcini Meatballs Roasted Haricots Verts, Fennel and Shallots Green Salad Polenta Candy Cap Apple Tarts Assorted chocolates Bob Wynn and Debbie Johnson preparing dinner at the Porcini and Pork Dinner. Photo by Margaret Carpenter Special thanks from the Culinary Committee to Deb Johnson who not only suggested the event, but helped plan, organize and make it happen, and prepared the Bolete Broth with Thyme Flan Soup and the Prosciutto-Wrapped Pork Loin. Although a lot of people helped with this event, she was instrumental in making it happen. Thank you Deb for your vision and energy to make the wonderful dinner happen. Thanks to Bob Wynn for his unfailing excellence, support and magnificent foccacia! And thanks, too, to Bill Lewis for helping us put a little more pork into the evening by bringing along a friend. He would have eaten fresh boletes had they been available, but he settled for chanterelles! Login as an FFSC member to see more acknowledgements below. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Field Reports Echo Summit Foray Report: September 9-11, 2011 Hoping for the early rains that had proven true in past years, the Echo Summit foray was again planned for early September rather than the usual late September date. Phil Carpenter • November 2, 2011 Echo Summit 2011. Photo by Hugh Smith Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Quick Red Pepper Tomato Soup with Hummus and Smoked Chanterelles Richard Lyness shares another of his ongoing culinary experiments with us... by Richard Lyness Red Pepper Tomato Soup with Hummus and Smoked Chanterelles. Photo by Richard Lyness Objective: Soup Total Time: Quick! Yield: Varies by bowl size Suggested Mushrooms: Cantharellus sp. (chanterelle) Ingredients 2 C of boxed tomato/red pepper soup 1/2 C garlic humus 1/4 C smoked, sautéed chanterelles (save a few for garnish) Smoked and fresh chanterelles. Photo by Richard Lyness Method Blend in blender. Microwave 2 minutes on high. Garnish with a sprig of tarragon and a few sautéed chanterelle slices. Enjoy! Pereparing Red Pepper Tomato Soup with Hummus and Smoked Chanterelles. Photo by Richard Lyness Previous Recipe All Recipes Next Recipe

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 Quick Red Pepper Tomato Soup with Hummus and Smoked Chanterelles ... Richard Lyness shares another of his ongoing culinary experiments with us... Triple Mushroom Strudel ... This strudel recipe uses mushrooms commonly available in markets, or you can modify it with your favorite wild mushrooms to bring out a unique flavor profile. It pairs well with an aromatic white wine, like Gewürztraminer. Mushroom Potato Pancakes ... These pancakes are like cheesy latkes (but not cheesy in the silly way). They can be served hot or cold! Shiitake Mushroom Moussaka with Bolete Béchamel Sauce ... This rich, very filling dish was served at the Fungus Federation's 2001 Wine and Mushroom Fest last year. Cauliflower and Mushroom Pasta Sauce ... This pasta sauce works well on penne pasta! Triple Mushroom Soup ... A variation of this recipe was served at FFSC's December, 2002 Holiday potluck. Wild Mushroom Ragout ... FFSC member Mandy Brown adapted this tasty salsa-style ragout. It makes an excellent accompaniment to mesquite-broiled New York steak. 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. Oyster Mushroom Tart ... Weldon & Carol Wong attribute this recipe to Louise Freedman. Louise is a cookbook author, FFSC & MSSF member and a wonderful chef! The tart differs each time it's made, depending upon your choice of mushrooms. Orzo Pilaf with Boletes ... Enhance your favorite orzo with a tasty blend of fresh and dried boletes! Dried boletes add an umami punch, and the fresh boletes provide a meaty texture. Chewy Noels ... What, you may ask, is a Chewy Noel? If you’ve been to a FFSC event (circa 2006), you’ve probably had them: they’re the mysterious chewy, nutty confections John Brown sometimes makes. Wild Rice and Bolete Soup ... A little cream goes a long way in this earthy, comforting soup. Enjoy–it’s even better the next day! Gruyere, Wild Mushroom and Caramelized Onion Pizza ... Thanks to Cecilia Stipes for another great recipe! Paula's Chanterelle Soup ... Overcooked chanterelles taste remarkably like canned mushrooms. For this reason, the mushrooms are cooked separately and added last. Chanterelle Quiche ... We are on the front end of our mushroom season, the “beginning of the beginning”. Meanwhile, here is another chanterelle moment... 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. 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. 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. 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! Portabella Polenta Pie ... This can be served as a main course, side dish, or appetizer depending on how you slice the pie. You Want (Bolete) 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. 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. 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. Breaded Boletes with Tomatoes ... A warm dish for late fall along the coast or in the spring after the snow melts. Breaded Bolete Caps ... When the Echo Summit foray is only a few weeks away, thoughts of delicious boletes are on everyone’s mind. 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! 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. Wild and Creamy Mushroom Soup ... Adapted by Cecilia Stipes from a soup recipe that she once found in a magazine. Morels and Asparagus ... A simple dish of baked or grilled asparagus, topped with morels and sage. 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. Chanterelle Phyllo Cup Appetizers ... Try this tasty appetizer for party or a potluck! Snow Peas, Leeks, and Shiitake Mushrooms ... A quick and delicious Asian inspired vegetable dish. 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. Super Immune Soup ... A special request from the flu-inundated doctors of Santa Cruz Naturopathic Medical Center. Chanterelle Pancake Crepes ... Fresh from the forest and down on the table, a delicious chanterelle recipe, contributed by Annie Lang. Black & White Truffle Cheese Fondue ... Todd Spanier's cooking demonstration at the 2012 Fungus Fair included this very yummy Truffle Fondue. Mushroom Piroshki ... Have fun improvising, by alternating different combinations of ingredients. Crab Stuffed Morels ... Here is a morel recipe from Phil Carpenter. This stuffing can be used on cap-type mushrooms also! Turkey Bacon Dip ... Maria Tanase made this dip for the FFSC Holiday Potluck. It was a big hit with the participants. 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. Morel Corn Macadamia Fritters ... Thai-style recipe. Fritters can be served warm or at room temperature as an appetizer or side dish. 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. Curried Green Beans with Sulphur Shelf ... Enjoy this tasty treatment for sulphur shelf mushrooms in coconut curry. Porcini Soup ... Robin Morris shared this wonderful Porcini soup recipe. Enjoy! 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. 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. Wild Mushroom Duxelles ... Spread on a baguette or crackers, or use it as mushroom duxelles to enliven a variety of dishes. Candy Cap & Sage Pork Tenderloin ... This savory Candy Cap dish delighted members at one of our long-distance foray dinners. Morel Crusted Ahi Tuna ... This one went super fast at one of our Wine & Mushroom gatherings!

News & Stories / Stewardship 2011 Suds and Shrooms Picnic Rocked! The Suds and Shrooms Picnic on June 11 rocked! The day was warm and sunny—remember how that used to feel? Deb • September 1, 2011 Appetizer at Suds n Shrooms 2011. Photos by Shea and Deb Central Coast Zymergeeks brought the incredible craft brews for which they’re known, and we brought the food, with an emphasis on fungi. The grill was going all day. In fact, pork appeared in at least three forms, inspiring an upcoming event: Porcino, Porcini! on October 15th. Thanks to everyone for your delicious contributions and good cheer! Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Colorado Mushrooms At the beginning of August, Peggy and I went camping in Colorado. We visited Black Canyon of the Gunnison National Park, Rocky Mountain National Park and Grand Mesa. Tony Dewey • October 2, 2011 Hefty specimens in Colorado, 2011. Photo by Tony and Peggy Dewey Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / North to Alaska v.2 Sunrise...again? It just went down! On your mark, get set, hunt! Hugh Smith • September 1, 2011 Tricholoma murrillianum (magnivelare) (matsutake). Photo by Hugh Smith Yes, sunrise again. It rises slowly and in an odd place, south of East. Then it stays up for a long time. A long time! The days are currently 15 hours, 40 minutes, losing 5 minutes per day. And don’t miss the sunset. Oh, but you won’t. It lasts as long as the sunrise. And it sets in an odd place too, south of West. Colorful and glorious. The arc of the sun up here is about the same as the arc of a rainbow, 43 degrees of sky. This is dictated by our position and distance from our sun. Ever wonder why you can’t take a picture of a complete rainbow with any basic lens? Now you know. I was told to buy pepper spray to carry with me in the forest in case of an encounter with Bears. The problem with this idea is everyone has Pepper Spray. This means no one could possibly tell which Bear pile was you. And as for wearing bells... there are so many people with these too, so it sounds like a herd of goats walking through the woods and there’s no way to tell when one of you is missing. Does a Bear and a cask of Amontillado ring any bells? Most of the time I wore a hat. A hat not only keeps your glasses dry but can be very useful for pushing through the bush while keeping your eyes to the ground. There are mushrooms everywhere! Like I said, in the woods where I’m from, the trees are not nearly this close together. Here, you could be pushing through trees constantly. The trees can be 3 feet apart! They are all touching! And, a hat also prevents me from getting Gorbys on my shiny head. The one day I forgot to wear it...got a Gorby. Richard and I were in the woods, staying off trail. It’s like floating through the forest, walking on a two foot thick carpet of plush, undulating Sphagnum Moss. There are mushrooms everywhere! So here comes this small group of people, walking down a trail near us (the forest is so dense, so unlike what we’re familiar with, that just a few feet off the trail you are completely invisible.) Richard and I started grunting and growling. The women in the group immediately turned and ran back from whence they came. We then spoke to them to allay their fears. They said that wasn’t very funny and that they had just seen three bears. Three? That means two cubs. Later, Sandi and I were walking through the woods and this time we were walking ON a trail. There was a noise in the bushes. It grew louder and it was very near. Not being a familiar sound, my hair stood up all over my body and the adrenaline flowed. Richard could no longer compose himself as he watched us scurry about, bumping into each other with terrified looks on our faces, questioning our survival. Actually, though, I wasn’t scared. I was reaching for my camera. On another hunt, we went to a place called Moose Flat. It’s a day use area and it was a Saturday. Not a soul was there. Kind of like a Bolete hunt. Nobody around. As we pulled in to the area, there before us was a mother Moose and her baby. Sandi screeched so loud she scared off the Moose from 50 yards away with the windows up. Can you imagine what it sounded like inside the van? Today it’s raining... somewhere. Not here. We spent the day along a road near a great lake in a vast array of habitats (lots of secret laughing places) and didn’t see a drop of rain. As we drove back toward the lodge after a short days hunt (only 8 hours) we came into rain. There were sheets of water on the road and hydroplaning was a concern. Gullies had formed in Bill and Geri’s driveway. Who could have guessed only a few miles east of here it never hinted at rain? But... there’s still daylight, so let’s hunt! Can you imagine a King Bolete every 3 feet in every direction in an area the size of a large room? OK, I’m exaggerating. Can you imagine a King Bolete every 4 feet in every direction in an area the size of a large room? And no competition? Difficult to imagine, isn’t it? But if you can, then you’ve probably been to Alaska. I have, so I knew what to expect. And when you go, you’ll know what to expect, too. Expect the unexpected. So many Boletes, so few dryers. Some people were buying them after we got up there. I sent two dehydrators ahead from California so they’d be there when I arrived. Amazon had free shipping and I taped them together as one for the ride home. I ran them 24 hours a day but the last day I didn’t pick any since there was no more time to dry them. There is only one species of Moose (here), two species of Rabbit (here), 1 species of Ice Worm (here), 1 species of Porcupine (here), 2 kinds of music (Country & Western), and 1 species of Human. And although there are very few species of trees on the Kenai Peninsula, the number of mushroom species and even the number of mushroom genera will surprise anyone. Last year we documented 192 species and this year I counted more than 130 not including Cortinarius ! I appeared to be the only one counting, but I could not have found so many on my own. All of those eyes, old and new are most valuable and ap-preciated. 2011 Alaska Foray participants. Photo by Hugh Smith Known edibles (if someone cooks them for you) are numerous as well. If no one cooks, then none are edible. Our group prepared many, including 2 Pleurotus species, 4 Leccinum species, Boletus grand-edulis , Hawk Wings, Gypsies, and Hericium ramosum . The Leccinum , Hericium and Boletus were the best of all. Others that were identified but not prepared were Shrimp Russula ( Russula xerampelina ), Brown Matsutake ( Tricholoma caligatum ), Hedgehogs ( Hydnum umbilicatum ), Chicken of the Woods ( Laetiporus coniferacola ) Man On Horseback ( Tricholoma flavovirens ) and Panaeolus (!). On another one of our many forays, we went in search of Gypsy mushrooms, formerly Rozites caperatus and now Cortinarius caperatus . These are easily identifiable once you have seen the look-alikes. After that, we hunted Kings again. Found another new spot to hunt too, about a mile long. Add one more place to the hunting list, Bill. After this we went to Seward, a port town to the south. Seward sits below the Harding Ice Field, a 500 square mile blanket of ice on top of a mountain range that feeds numerous Glaciers. The most accessible glacier is Exit Glacier. Of course, there are mushrooms at the glacier, and Slime Molds too. It’s impossible to imagine that not too long ago, the areas where we stood and walked were completely covered under a sheet of heavy, grinding ice. No plants, nothing. Only Ice Worms. After getting as close as was allowed to the glacier we then went to the outwash plain. Many people walked right up to the leading edge of the glacier and several of us walked out onto the cobblestone plain to catch some ancient ice. Unlike regular ice, glacial ice is almost free of air bubbles and therefore is perfectly clear. But many other substances can be trapped in this ice and through the eons, inevitably, many things have been. Since this ice is clear, it is only intermittently visible as it flows and tumbles past you in the silt laden fast moving water. This is a fair size river coming out of just this one glacier and ice chunks of all sizes are tumbling down the river, some too large to pick up. Richard held onto me as I attempted to lean out and grab a piece as they rushed by but I was unsuccessful. Bill leaned out to grab one and almost fell in. I said, “Bill, I saw signs everywhere that said children don’t float.” But he managed to get a nice chunk of ice and in it were spots of what appeared to be volcanic ash. The spots were uniform gray and clay-like, not gritty like you might expect. And these spots were throughout the ice rather than in a sedimentary layer. We ate some of this ancient frozen water. Sandi got ash on her tongue. How long ago did this ash fall and from what volcano? Was it an Alaskan volcano? Or was it from Russia or Japan? How many mushroom spores were embedded in this single piece of ice? How many species? Were they still viable? I pondered. What a place. What a planet! The day we left Sterling, we went early and stopped at Girdwood. They were having their 4th annual Fungus Fair. It was Sunday and the fair was winding down. Ryane Snow, Patrick Hamilton and Connie Green were there. I didn’t see them but we saw people from our original group and Henry and Marjorie Young were in attendance, and on their way to Bill and Geri’s to replace us. I feel we were here early this year (mushroom season-wise) and they were prob-ably going to witness a greater abundance than us. But how could that possibly be? The Fungus Fair had 3 tables of mushrooms. If only they could have met up with us. To my knowledge our species lists surpasses theirs from one year alone. Bill and Jerri, thank you so much for making this kind of mushroom foray possible. The forays, Pot Lucks and campfires were such a blast! Toni, remember that bottle of Tequila you brought up there last year? It’s still there along with another bottle. All of the mushroom dishes (cough), the salmon dishes (choke, except for the Filet O’Mac) and the hot dogs (Sphincters, lips and eyelids, yeah!) and S’Mores (hold the Graham Crackers and the Marshmallows please) will never be forgotten. Without you two, we might never have known there could be such a place with such great diversity and abundance. Let’s hunt! Members Only Content Login Join FFSC Related Posts Foraging in Alaska in 2008 The Great Alaska Foray 2010 2009 Alaska Foray Travelogue Previous Article All News & Stories Next Article

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. ... Bolete. Photo by Yevgeny Nyden The adaptation transforms clafoutis, a traditional French dessert made with cherries, into a savory first course or entrée. Boletes may be switched for Black Trumpets, Agaricus species, or other robustly-flavored wild mushrooms. Objective: Main Course Total Time: 1 hour 15 minutes Yield: Serves 6 Suggested Mushrooms: See code Ingredients 3 C (about 1 lb.) bolete buttons, cut into 1 to 1 ½ inch pieces ½ C chopped shallots 1 ½ C half & half or whole milk 3 eggs 2/3 C unbleached all-purpose flour ½ C freshly grated Parmesan cheese plus extra to sprinkle on top 1 tsp grated lemon zest ½ tsp kosher salt Method Preheat the oven to 350°F. Lightly grease a baking dish or pie plate (about 1 ½ inches deep) with butter or olive oil. Sauté shallots in olive oil until transparent. Cool and reserve in bowl. Mix the batter ingredients in a blender and let rest in the fridge for an hour. The batter can be prepared up to a day in advance. In another pan, sauté the mushrooms in butter until lightly browned. Cool and combine with shallots. Combine the clafouti batter with the mushroom / shallot mixture. Pour into the prepared baking dish and sprinkle with cheese. Place in the middle of the oven and bake for about 1 hr. The clafouti will puff up in the oven but will sink a bit when taken out. Serve warm. Previous Recipe All Recipes Next Recipe

You Want (Bolete) 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. ... Boletus rex-veris. © Ron Pastorino (from mushroomobserver.org) Objective: Appetizer/Salad Total Time: About an hour Yield: Varies Suggested Mushrooms: See code Ingredients As many boletes as desired Bottle of olive oil 1/2 stick butter Method Cut bolete(s) into french fry-like pieces. Fill a large skillet with virgin olive oil, to the depth of the thickness of the fries. Add half a stick of butter. Heat oil and butter hot enough so that the fries sizzle when put in the pan. Test the end of a fry by dipping in the pan to see if the oil is hot enough. Do not put fries in pan until oil is hot enough. Cool oil makes greasy fries! Cook bolete fries a few minutes until fries are fork tender. Tips: If you cook the pores separate from the “white meat” of the bolete, save a piece of white meat to cook with the pores so that you can test when it is fork tender (because the pores will test fork-tender at the start). Overcooking the "white meat” will tend to make the bolete fries leathery, but the pores aren’t bad crispy. Dennis Nolan and bolete fries at the 2010 Echo Summit foray Previous Recipe All Recipes Next Recipe