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! October 20, 2026, 6:00 – 9:00 PM October Speaker | Save the Date : Details TBD Check back at the beginning of the season to learn about our October monthly speaker. 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 / Field Reports Sierra Boletes in Spring 2007 Memorial Day weekend found me in the Sierras on a hikers’ holiday. Actually, I went to find my treasured Inocybes , and the area was too dry. John Brown • September 2, 2007 Boletus rex-veris. © Alan Rockefeller (from mushroomobserver.org) Members Only Content Login Join FFSC Related Posts Spring Musings with Bill McGuire What are You Doing This Summer? Ain't No Cure for the Summertime Blues Previous Article All News & Stories Next Article

News & Stories / Don't Forget Mushrooms Just Because It’s Summer! It was the middle of July. We had an unseasonable rain - just a sprinkle. I went to my Inocybe spot: nothing up. John Brown • September 2, 2007 Cantharellus roseocanus. © Darvin DeShazer (from mushroomobserver.org) On the way out I spotted two Princes ( Agaricus augustus ), both pristine, with gills still whitish. Surprising because the cap diameter of the larger was just under 12”. Last weekend we found a few Hydnum repandum at Point Reyes. And Darvin De Shazer, who spent the day at Salt Point, came back with some Cantharellus roseocanus (rainbow chanterelles). Keep an eye out for big Sulfur Shelfs; because they get their moisture from trees, they come before the rains, usually with overcast skies. And remember your favorite graveyard for Agaricus bernardii ! John Brown Science Advisor Members Only Content Login Join FFSC Related Posts Sierra Boletes in Spring 2007 What are You Doing This Summer? Previous Article All News & Stories Next Article

News & Stories / Mycology & Art News Starting to Think About Rain Those who ventured into the Sierras in the late spring were fortunate to find a good harvest of morels, if they were in the right place for that brief, shining moment. Boletes were more abundant as the weather warmed, fruiting well into summer in many areas. Deb • September 2, 2007 Morchella. © Douglas Smith (from mushroomobserver.org) Members Only Content Login Join FFSC Related Posts September Seasons and October Rains Mycology & Art News 2013 Sierra Scouting Report Mycology & Art News 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 26 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 26 pages Go Go Go Go Go Filter by Category Fair News Field Reports Mycology & Art News Stewardship Writings Reset

News & Stories / Field Reports 2007 NAMA Annual Foray Report A large contingent of FFSC members attended the mid-August NAMA foray in West Virginia. We stayed at McKeever Lodge in Pipestem State Park, situated near the top of a ridge over-looking the Bluestone River gorge. David Rust • September 2, 2007 Scutellinia scutellata. Photo by Debbie Viess At night, the river valley filled with fog, and at dawn, bats combed the balcony alcoves. On the grass below, a woodchuck prowled the grounds for whatever food was tossed his way. Judging from his girth, he’s very well fed. Debbie Viess and I took a couple days before the foray to explore the area. We met Coleman McCleneghan, one of many professional mycologists at this year’s foray. She arranged a canoe trip on the Shenandoah River for us, and then Debbie and Coleman went off to Virginia while I attended meetings at Pipestem. Part of the fun of a NAMA foray is being in a beautiful new place with totally different mush-rooms, and trying to capture the “lay of the land.” Then once you find something, figuring out what the heck you’re looking at. The forest in and around Pipestem was mixed conifer and-hardwood, with many unfamiliar trees. I arrived a day early and ended up going on a pre-foray just outside the park. As I walked among some stumps, I spotted a unfamiliar cauliflower mushroom. Sparassis spathulata is shaped like an Elizabethan ruffed collar, unlike our West Coast species Sparassis crispa , that looks more like a neatly stacked pile of egg noodles. I ended up going to that same foray location three times, because the property was situated at a low elevation with streams and springs, damp soil and shaded forest — one of the most productive areas for fleshy fungi. It had been unusually hot with no rain for a few weeks and most of the local forests were sparse picking. Phil Carpenter, Coleman McCleneghan, Debbie Viess and Henry Young. Photo by David Rust One of the highlights of any NAMA foray is the wide range of presentations by the nation’s best professional mycologists. Pipestem was no exception. On the first full day, the program included “Mushroom Taxonomy…” with Rytas Vilgalys, “Mushrooms of the West Virginia High Country” by Walt Sturgeon, and an excellent intro to the “World of Myxomycetes” by renowned slime mold expert Steve Stephenson. Because this foray was dedicated as a memorial to Orson Miller, many of his former graduate students gave talks and participated in a tribute. Coleman McCleneghan gave an excellent talk on “Southern Appalachian Species of Pholiota , Stropharia , and Hypholoma .” Pat Leacock and Tom Volk. Photo by David Rust Other speakers included Tom Volk, who lec-tured on mushroom myths, and foray chief mycologist Bill Roody, who gave an enticing tour of the mushrooms of Spain. (Perhaps the Pyrenees should be our next long-distance foray destination?) On Sunday morning, Rytas Vilgalys wrote out the names of mushroom families on large sheets of paper and set out representative exam-ples from the collecting tables, which he used to illustrate the new direction of fungal taxonomy. Starting with the simplest forms, the yeasts, molds and rusts, he explained how fungi may have evolved over the millennia, developing different reproductive strategies such as pores, teeth and gills, and how modern science using Rytas Vilgalys discusses clades. Photo by David Rust DNA techniques, is expanding our knowledge about the relationships between mushrooms. His extemporaneous talk amazed the 50 or so people who stood around the table. You could almost see the wheels turning inside people’s heads as they struggled to supplant their older taxonomic knowledge with the new order. The final tally, including slime molds, lichens and a large array of polypores, was 330 species from Pipestem State Park and environs. Not bad for dry conditions and very challenging collecting. Next year’s NAMA foray will be held in McCall, Idaho. Hope to see you there! David Rust NAMA Region 11 Trustee Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Writings Stories from the April 1, 2008 Issue of Duff It's that time of the year again, when members share their latest towering tales and alternative facts... Rick & Ella Schwartzi • April 2, 2008 Take a walk on the wild side. Photo by Hugh Smith Value of Spring Valley Foray Questioned Boletus rex-veris . © Douglas Smith (from mushroomobserver.org) FFSC Ministers voted to ban the collection of “Spring Kings” at this year’s Spring Foray since the fungus was recently put on the endangered species list. Some members have questioned this decision. Spod Tanier, long known for his passion for Spring Kings, is not deterred by this decision. “I know where there are plenty of kings,” says Tanier. Member Debbie Viess has no regrets, however. “They’re bland. Why bother? I’m so over eating mushrooms anyway,” said Viess. She suggested that instead of picking mushrooms, people should just go have a good snowball fight and get over it. Soquel Demo Forest Closed to Mushroom Hunting and Everything Else Craterellus cornucopioides . © Douglas Smith (mushroomobserver.org) Rumors abound that recent staff cuts in Santa Cruz County Road Maintenance Division led to the demise of access to the Soquel Demonstration State Forest. It is unclear how logging will continue there without a viable road. Tom Sutfin, Forest Manager, says “I’ll rebuild the road if I have to do it one shovel full at a time.” Sutfin has applied for funding for a helicopter pad to be installed near park headquarters. “With the road out, the only way in or out is by air,” says Sutfin. For now, black chanterelles can now grow in peace without fear of being plucked and sautéed. Did Someone Ignore the Suggested Species List?? Extreme behavior was the hallmark of this year's Fungus Fair Reception. Science Advisor John Brown and Minister of Culinary Events Vernetta McGuire mounted an urgent investigation to determine if a mushroom toxicology issue was responsible. “People really need to stick to the suggested species list and fill out their dish tags!” said McGuire, clearly exasperated. Opinions were divided as to cause: hallucinogenic mushrooms, Two Buck Chuck toxicity of the white whiners, or simply good spirits. Brown, an analytic chemist, is still working on the matter. Stay tuned for more. Help Has Arrived. April is here and Craterellus is fruiting furiously in the forests. You all love the challenge of trying to get your eyes tuned to seeing them and the thrill of actually finding them; but then when you arrive at your domicile with your basket bulging with Nature’s bounty you are faced with the daunting task of getting them clean enough to eat. After plowing through plantations of poison oak, many times the cleaning seems to be the toughest part of the whole endeavor. Well folks, fret no more! Now there is an easy way to deal with your gritty load of fungal freebies from the forest. Just bring them by Gary’s Craterellus Cleaning Center . Ale-addled technicians will clean your Craterellus to perfection. That’s right, just bring them to GCCC and I will clean them all; then I get half and you get half . No muss, no fuss. Once you bring your mushrooms to me you will know you have been... serviced. And for a limited time only on all orders over 15 pounds I will deliver the cleaned goods to your door. What more could you ask for? Customer satisfaction is guaranteed! If for any reason you are not completely satisfied with the cleanliness of your “Trumpets of Death,” simply return the uneaten portion to Gary’s Craterellus Cleaning Center and we can just forget about the whole deal. What more could I ask for? — Gary Milburn *Offer void during August and September. Spring Mushroom Cookoff Gyromitra esculenta . © Fred Stevens (from mykoweb.com ) This year’s Mushroom Cookoff will feature Gyromitra esculenta , says foodie Vernetta McGuire. Esculenta is Latin for delicious! Sometimes known as the beefsteak morel, recipes for this fungus abound in mushroom lore, and McGuire and her team of tasters will judge which cook turns out the tastiest dish. Longtime MSSF member Larry Stickney was quick to volunteer as a taster, citing his many years of eating this exotic fungus. “Just don’t stand too close to the cook pot,” says Stickney, “and you won’t inhale the monomethylhydrazine.” As a precaution, exhaust fans have been installed for the stoves where the contest takes place. To read more about this mushroom, visit Tom Volk’s webpage: http://botit.botany.wisc.edu/toms_fungi/may2002.html Caution : This is the April Fools issue, and eating this mushroom, if you haven't figured it out by now, is NOT encouraged. Members Only Content Login Join FFSC Related Posts Stories from the April 1, 2009 Issue of Duff Stories from the April 1, 2010 Issue of Duff Previous Article All News & Stories Next Article

News & Stories / Field Reports Postcards from the Field — Summer 2007 Many thanks to all who sent in articles, information, photos and tidbits over the summer. Your contributions keep it interesting. They make some of us envious, too! Deb • September 2, 2007 Wouldn't this be a great stamp? (Gomphus foccosus photo © Taylor Lockwood) Members Only Content Login Join FFSC Related Posts Don't Forget Mushrooms Just Because It’s Summer! What are You Doing This Summer? Previous Article All News & Stories Next Article

News & Stories / Field Reports Reports from Italy in 2007 We can find wild mushrooms everywhere! This month a few of our members share recent fungi finds in restaurants and markets in Italy. Deb • November 1, 2007 Amanita caesarea. © Alan Rockefeller (from mushroomobserver.org) Members Only Content Login Join FFSC Related Posts Foray to Mexico Adventures in Austria Previous Article All News & Stories Next Article

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! ... Boletus edulis. © Darvin DeShazer (from mushroomobserver.org) Objective: Soup Total Time: About 2 hours Yield: Serves 8 Suggested Mushrooms: See code Ingredients 3/4 cup whole grain wild rice 1 tbsp. salt 1 oz. dried boletes (or 3/4 oz. dried boletes and 1/4 oz. dried Craterellus ) 5 tbsp. softened butter, divided 4 oz pancetta, finely chopped (or quality bacon) 8 oz. fresh Agaricus bisporus (e.g., buttons), finely chopped 1 leek (cut in half, rinse, and thinly slice both the white and light green parts) 2 tbsp. flour 1/2 cup dry white wine 4 cups reduced-sodium chicken or vegetable broth 3 tbsp. minced flat-leaf parsley 1/2 tsp. freshly ground black pepper 2/3 cup heavy whipping cream Method Prepare the Rice Combine the wild rice, salt, and 8 cups of water in a medium pot. Bring to a boil, lower heat and then simmer until the rice is tender (about 45 minutes). Drain and set aside. Prepare the Soup Base While the rice is cooking, put the dried mushrooms in a small bowl, and pour in 1 1/2 cups boiling water. Allow the mushrooms to soften (about 15 minutes). Meanwhile, in a large pot, cook 1 tbsp. butter and the pancetta over medium-high heat until the meat renders some of its fat and turns a lighter pink. Add the A. bisporus and leeks to the pot. Cook, stirring occasionally, until the mushrooms give off their liquid (about 10 minutes). Lift the softened boletes from their liquid with a slotted spoon and set the liquid aside (reserve it to use later). Chop the boletes finely, and add them to the mushroom and pancetta mixture. Sprinkle the mixture with flour and continue to cook, stirring constantly until the flour starts to stick to the bottom of the pot (scrape it up as much as possible while stirring). Add wine and chicken (or veggie) broth to the pot. Strain or slowly pour the reserved bolete liquid into the pot (leaving any grit behind). Bring to this soup base to a boil, then lower heat to maintain a steady simmer (cook another 15 minutes). Prepare the Parsley Butter Shortly before serving, combine the remaining 4 tbsp. butter, the parsley, and the pepper. Set this aside. Finish and Serve Add the prepared wild rice to the soup base, and cook for 10 minutes. Stir in cream and cook for about a minute until the soup is hot again. As you pour each bowl, add dollop of the parsley butter on top! Note : Vernetta adapted this from a recipe she found in Sunset Magazine . Previous Recipe All Recipes Next Recipe

News & Stories / Albion I Foray 2007 – Species List There was a medium turn out for the foray, with only 30 people there, but there were lots of mushrooms of all kinds. The big one for the weekend was the matsutake, which many people found in profusion. Douglas Smith • January 1, 2008 Galerina in Mendocino. © Douglas Smith (from mushroomobserver.org) I would assume the market has collapsed on matsutake, and you can now find them as the common mushroom they are, instead of the rare, over-picked, 'shroom they've been. There was much more diversity than what is reported here. I think the number of edibles up there made people spend most of their time harvesting, instead of hunting small maybe interesting things. Members Only Content Login Join FFSC Related Posts 2008 Spring Foray Species List Albion I 2008 Recap Previous Article All News & Stories Next Article

Mushroom Recipes Our FFSC members love to share recipes! Whether you're looking for something new to try at home or for one of our potlucks, here are some tasty recipes to experiment with. Mushroom Bisque in a Teacup. Photo by John Spaur Filter by Mushroom Close Wild Rice and Bolete Soup by Vernetta McGuire 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 by Cecilia Stipes Thanks to Cecilia Stipes for another great recipe! Paula's Chanterelle Soup by John Brown Overcooked chanterelles taste remarkably like canned mushrooms. For this reason, the mushrooms are cooked separately and added last. Chanterelle Quiche by Richard Lyness We are on the front end of our mushroom season, the “beginning of the beginning”. Meanwhile, here is another chanterelle moment... Quick Mushroom Tempura by Richard Lyness 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 by Richard Lyness 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 by Richard Lyness 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 by Vernetta McGuire 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 by Hensl Lise This can be served as a main course, side dish, or appetizer depending on how you slice the pie. You Want Fries with That?? by Dennis Nolan 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 by Marje Young 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 by Deb 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 by Bo Letos A warm dish for late fall along the coast or in the spring after the snow melts. Breaded Bolete Caps by Bo Letos When the Echo Summit foray is only a few weeks away, thoughts of delicious boletes are on everyone’s mind. Almond Candy Cap Cookies by Marje Young 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 by Jeff Broadbent 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 by Cecilia Stipes Adapted by Cecilia Stipes from a soup recipe that she once found in a magazine. Morels and Asparagus by Chef Zachary Mazi A simple dish of baked or grilled asparagus, topped with morels and sage. Roasted Mushrooms, Spring Onions, and Pea Shoots by Chef Zachary Mazi This versatile dish can be served as a topping on bruschetta or Eggs Benedict, or standalone as a salad. Chanterelle Phyllo Cup Appetizers by Chef Zachary Mazi Try this tasty appetizer for party or a potluck! Snow Peas, Leeks, and Shiitake Mushrooms by Chef Zachary Mazi A quick and delicious Asian inspired vegetable dish. Chef Mazi's Perfect Rice by Chef Zachary Mazi 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 by Chef Zachary Mazi A special request from the flu-inundated doctors of Santa Cruz Naturopathic Medical Center. Chanterelle Pancake Crepes by Annie Lang Fresh from the forest and down on the table, a delicious chanterelle recipe, contributed by Annie Lang. Black & White Truffle Cheese Fondue by Todd Spanier Todd Spanier's cooking demonstration at the 2012 Fungus Fair included this very yummy Truffle Fondue. Mushroom Piroshki by Bo Letos Have fun improvising, by alternating different combinations of ingredients. Crab Stuffed Morels by Phil Carpenter Here is a morel recipe from Phil Carpenter. This stuffing can be used on cap-type mushrooms also! Turkey Bacon Dip by Maria Tanase Maria Tanase made this dip for the FFSC Holiday Potluck. It was a big hit with the participants. Crab and Mushroom Chowder by Richard Lyness 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 by Deb Thai-style recipe. Fritters can be served warm or at room temperature as an appetizer or side dish. Mushroom Bisque by John Spaur 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 by John Brown Enjoy this tasty treatment for sulphur shelf mushrooms in coconut curry. Porcini Soup by Robin Morris Robin Morris shared this wonderful Porcini soup recipe. Enjoy! North African Pork and Beans with Candy Cap Mushrooms by Deb We most often think of the Candy Cap in a sweet context; this recipe provides a delectable savory alternative! Pasta Porcini by John Muñoz and Deb Gulluzzo This Northern Italian recipe comes from the year Deb taught school in Trieste, Italy. Savory Mushroom Clafouti by Richard Rammer 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 by Cortinarius Spread on a baguette or crackers, or use it as mushroom duxelles to enliven a variety of dishes. Candy Cap & Sage Pork Tenderloin by Bernard Glim This savory Candy Cap dish delighted members at one of our long-distance foray dinners. Morel Crusted Ahi Tuna by Judy Lipp This one went super fast at one of our Wine & Mushroom gatherings!