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

News & Stories / Field Reports Albion II 2003: Foray Recap and Species List Horst told us we had a small crowd. Phil Carpenter told me that I was the only ID person going. Now that was a little alarming... John Brown • April 1, 2003 Amanita novinupta. © Debbie Viess (from mushroomobserver.org) Unlike Phil and Henry, my memory window is pretty small: I like to have the book right in front of me, even for easy species. It sounded like we’d get 20 species ID’d. After Saturday night’s dinner, Richard Lyness asked for a show of hands for first timers. He asked for those attending 4 or more forays. He asked for people who had come from far away. And in asking for these, brought into our focus some interesting perspectives, and really made us more aware of one another. After dinner, I went to the ID table. Pretty soon, Bill White and Bill Moller were there, helping. We were at it for quite a while when I looked up and realized that there was another ID table: Doug Smith and Takeo Hamada. Putting names on all those mushrooms wasn’t impossible after all. Bill White and I were last to leave, about 1:30am. And, except for a few really difficult ones (and the polypores, which I had pointedly ignored), we ID’d everything. Friday night was incredibly warm. It rained most of Saturday while we collected. But ... we’re mushroom hunters. I won’t say we weren’t daunted by the rain, but most of us got thoroughly soaked before going back for the potluck. Dinner was just wonderful, and Sunday morning was sunny and beautiful. FFSC members can login to read more about the event, and for the species list. Members Only Content Login Join FFSC Related Posts Albion II Foray Species List: January 23-25, 2004 Albion II Foray Species List — January 21-23, 2005 Previous Article All News & Stories Next Article

News & Stories / Field Reports Whats Up, March 2003 At the March General Meeting Ted Lorek was nice enough to show us how prolifically his spot was producing chanterelles and craterellus . John Brown • March 1, 2003 Black Trumpet (Craterellus sp.). Photo by Yevgeny Nyden The following weekend Dennis Nolan came back with two grocery bags, each the size of Ted’s haul, and reports that Craterellus , though in bad shape, were up in his spot, too. Besides these prime edibles, here is a species list from the March meeting: Clitocybe gibba Lactarius rubidus Lactarius thiersii Amanita gemmata Phylloporus rhodoxanthus Marasmius plicatulus Helvella maculata Agaricus semotus Inocybe geophylla Nolanea subcapitata Clitocybe deceptiva Panus conchatus Cystoderma cinnabarinum Clitocybe squamulosa Tricholoma terreum Nolanea latifolia Well, you get the picture. The season here is probably closing, but lots of stuff is still up. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Morel Cultivation Ken Litchfield of the Mycological Society of San Francisco shared the following article on morel cultivation. Ken spoke to us earlier this season about the ongoing cultivation project he coordinates at the Randall Museum 's Mushroom Garden. Sue Willis • May 1, 2003 Morels. Photo by Yevgeny Nyden Members Only Content Login Join FFSC Related Posts What are You Doing This Summer? A Tale of Ozark Shiitake Growing Ain't No Cure for the Summertime Blues Previous Article All News & Stories Next Article

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. ... Pleurotus ostreatus. © Alan Rockefeller (from mushroomobserver.org) The really nice thing about this tart is that it has intense mushroom flavor with clean cilantro and tangy caper overtones, but contains very little egg to mute the flavors. Objective: Main Course Total Time: 1 -2 hours (varies by crust) Yield: Varies by slice size Suggested Mushrooms: See code Ingredients 1 lb oyster mushrooms sliced or chopped as desired 1 egg 1/4 cup bread crumbs 1 medium bunch cilantro, coarsely chopped 1 small jar capers, drained Butter (as needed for sauté) Boletes, etc. to taste/availability Salt and pepper to taste Method Bake a bottom pie crust (recipe of your choice), and then let it rest for 5 to 10 minutes to firm. Sauté all the mushrooms in butter till soft, remove heat and allow to cool slightly. Add the rest of the ingredients to the cooled mushrooms, mixing well. Pour mushroom mixture into the baked bottom pie crust (recipe of your choice). Bake for 25+ minutes at 375 degrees until firm (no jiggle and egg binding passes the knife test). Enjoy! Previous Recipe All Recipes Next Recipe

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News & Stories / Stewardship Letter from the Outgoing CEO As my tenure as the CEO of the Fungus Federation comes to a close, there are a few milestones to note and many people be thanked. Mark Gillespie • May 2, 2003 Mark Gillespie, circa 2003 Over the last two years our web site has been completely revamped by Lisa Tesler. She has done an outstanding job of revising our web site and continues to manage it in a very professional manner. We even have the Duff online now. We are much in her debt. Vernetta McGuire has taken over the culinary committee and is assisted by her husband Bill, Marilyn Fenn and the rest of the outstanding committee. Bob Wynn continues to be one of our most stalwart chefs and a driving force in all of these events. The culinary events have expanded and have gone off very smoothly and successfully. We may have to keep this team on indefinitely. Phil Carpenter has taken over running the Fair and the 2003 event was considered one of our best ever. He took over from Lee Yamada, who did an outstanding job for many years. We don’t have enough ink to thank everyone associated with the Fungus Fair. It is a combined effort of dozens of people. For those I haven’t space to mention here, please forgive me. There are so many people behind the scenes who make these activities the success they are. As I look back, I am very thankful to be part of this group and look forward to spending many years to come with you. Mark Gillespie, CEO Members Only Content Login Join FFSC Related Posts Message From Our Incoming CEO 2009 Demise of the Duff Previous Article All News & Stories Next Article

News & Stories / Echo Summit Foray Species List: September 26th 2003 I’d like to thank everyone for their help, and give special thanks to Phil Carpenter for his excellent memory. John Brown • November 2, 2003 Coprinus comatus. © Alan Rockefeller (from mushroomobserver.org) Members Only Content Login Join FFSC Related Posts 2004 Echo Summit Foray Recap Previous Article All News & Stories Next Article

News & Stories / Fungal Diseases That Must Be Overcome For Thanksgiving Many thanks to Tom Volk for giving us a new perspective on Thanksgiving. This piece (and a whole lot more) was originally posted on his website. Tom Volk • November 2, 2003 Corn smut (Ustilago maydis), on a maize plant. © Jamain (from wikipedia.og) Mycology (the study of fungi) and Plant Pathology (the study of plant diseases) can have a positive effect on everyone's lives. For example, there are fungi that can infect just about every kind of crop plant or animal, even those needed for Thanksgiving dinners. It is one of the jobs of the mycologist or plant pathologist to control or diminish the effects of fungi on these crops. The following list of fungi affecting certain crops highlights some contributions of mycologists and plant pathologists: none of these crops could be grown profitably and be easily available for consumers for their Thanksgiving dinners without these scientists' studies of the fungi and the crop plants. Some of these fungi cause post-harvest diseases, and some infect the crops directly. Most of these diseases are not a huge problem any more under prevailing conditions, mostly due to studies of fungal life cycles and pathogenic properties by mycologists and plant pathologists - but there are always other diseases waiting to take their place! I realize that everyone has their own Thanksgiving traditions, but I have tried to include as many as possible from a wide range of geographical areas. In the list below the italicized fungus name is on the left, and the disease that must be overcome for the Thanksgiving food to be available is on the right. There are many other diseases that affect these crops that are not included - for example there are entire books of just cranberry diseases! Fungus Name Thanksgiving Food Aspergillus flavus, A. parasiticus Turkey-X Disease** Phytophthora infestans Late blight of potato Synchytrium endobioticum Black wart of potato Alternaria solani Early blight of potato and tomato Rhizopus nigricans Soft Rot of sweet potato Bremia lactucae Downy mildew of lettuce Monilinia oxycocci Cottonball disease/tip blight of cranberry Ceratocystis fimbriata, Choanephora cucurbitarum Rot of pumpkin Claviceps purpurea Ergot contamination of cream (through ingestion by the cow) Aspergillus flavus Aflatoxin contamination cream and milk Ustilago maydis Corn smut Colletotrichum lindemuthianum Bean anthracnose Cryphonectria parasitica Chestnut blight Puccinia graminis Wheat rust (rolls & stuffing) Erysiphe graminis Powdery mildew of cereal grasses Penicillium digitatum and many other species Rot of apples and oranges Hemileia vastatrix Coffee rust Ceratocystis adiposa Black rot of sugar cane Aphanomyces cochlioides Rot of sugar beet Trichoderma viride Green mold disease of mushrooms Sclerotinia sclerotiorum Sclerotinia stem rot of soybean, affecting Tofurkey production **Turkey-X Disease deserves a special mention. Aflatoxin was first discovered by observing a "plague" that occurred on many turkey farms, particularly in England in the early 1960's, where the turkeys died rapidly and in great numbers. Since the causal agent for the disease was not known, it was simply called "Turkey X disease." Mycologists later discovered that the turkeys had been fed peanut meal contaminated with Aspergillus flavus and related species. Although aflatoxin is widely known for its carcinogenic properties, under the conditions present at that time these fungi produced aflatoxin in such great quantities as to rapidly kill the turkeys. This is no longer a problem since the peanut meal, if used to feed the birds, is monitored very closely for the fungus. There is no chance of turkey containing aflatoxin today. Happy Thanksgiving! I hope that one of the things you're thankful for now is the work of Mycologists and Plant Pathologists! For further information on plant pathogens that affect many types of crop plants and forests and what plant pathologists are doing about them, you should visit the home page of the American Phytopathological Society - apsnet.org . For further information on what mycologists do, I highly recommend visiting the home page of The Mycological Society of America- MSAfungi.org Members Only Content Login Join FFSC Related Posts Algae and Fungi Team Up--and They're Lichen It... Will Mushrooms Make Styrofoam Obsolete? Previous Article All News & Stories Next Article

News & Stories / Stewardship Staying Found in the Woods Shea Moss wrote this article several years ago and it has enduring value. Shea Moss • December 2, 2003 Huddled somewhere in Jackson Demonstration Forest The Jackson State Demonstration Forest in Mendocino, and particularly the Pigmy Forest, can be very deceiving. Flat terrain on an overcast day with uniform foliage provides few clues as to direction. I often find the bridge to the CSNY song Déja Vu running though my head...”and I feel like I’ve been here before....”. - Deb Remember, whenever you go off trail into the woods you must be prepared to spend a forced night out. Learn to read a topographical map, mark your location and check the map frequently. Memorize your car's compass reading (location). Leave a note on your car dash indicating your direction of travel. Look back at your point of entry, keep checking your surroundings every ten minutes. If every thing looks the same to you, begin trail marking. Mark your turns with stones, sticks, tied branches, etc. Hunt with a partner; stay within voice range or whistle range and make contact frequently. If you carry radios, practice using them frequently. If possible, have everyone change to use the same communication channel. Carry food bars in your pocket Stay alert and listen for falling branches. Watch for crumbling logs. In fire areas tree roots may have burned out underground, leaving a hidden pit to fall into. Keep small children in view at all times. Keep a fanny pack with your mushroom gear. PUT IT ON whenever you hunt off road, even if you are just going out for a quick peek. Have the following items in your fanny pack: Compass and map (and GPS if you have one and know how to use it) Personal medication Candle and lighter (candle shavings make good fire starters) Space blanket 2 light sticks 2 Power Bars Small bottle of water Paper and pencil Small cotton bandanna - large enough to make a sweat band or to cover your head and ears Signal mirror Whistle - a loud one. You should be able to put it in your mouth and hear noise while breathing normally. Here are the FFSC whistle codes (number of chirps): Call Response 1 : Where are you? 1 : Over here. 4: I'm picking mushrooms, leave me alone! 2: Return to the car. 2: Coming now. 3: I need help! 5 (or more): There are so many mushrooms here, come and pick some! Members Only Content Login Join FFSC Related Posts Lost: The Companion's View Reality Check: Dispelling a Myth Previous Article All News & Stories Next Article

News & Stories / Follow-Up on a Mushroom Poisoning from Last Season Many of you will recall that there were a number of mushroom poisonings in Santa Cruz County last year. I was consulted about providing identification in several instances. Phil Carpenter • December 2, 2003 Amanita phalloides. © Debbie Viess (from mushroomobserver.org) One case in particular was quite outstanding in that the two people involved had consumed a very large quantity of Amanita phalloides , the death cap. In most instances with such a large dose, death or the need for extreme medical intervention such as a liver transplant is the result. In this case, however, transplant was not required, both people survived and recovery was complete. But there was more to the story. I was curious to see if there had been any lingering problems with liver function or other possible consequences of the poisoning. I called one of the two people involved, and asked him about how his health had been over the past year. His amazing story (told to the attendees at last year’s fungus fair) continues. Neither he nor his friend has had any adverse health issues to date. But there were adverse consequences, but more bureaucratic and financial in nature. Their insurer has balked at covering the $9,800 Life Flight helicopter transport to Stanford Medical Center. They were charged the usual deductible plus shared cost of the expenses. Nothing unusual there, but because the stay started in late December 2002 and extended into January 2003, there was a second deductible and shared cost because of a new policy year. Outside of the original ordeal, these problems have actually caused him much more grief than the poisoning itself. What’s the take home here? Be really sure about the identity of the mushrooms you eat! Get ID assistance if you have any doubt. You could die, or in the best case (see above) spend a couple of weeks in the hospital and in excess of $10,000 a pound for mushrooms that we hear didn’t even taste very good! --Phil Carpenter, Hotline Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article