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Toni with a baked dish Food & Fun From tailgate tastings and potlucks to chef dinners, our foodie fun events are scattered throughout the year. Is it a coincidence that "FFSC" also stands for F un and F ood in S anta C ruz ? (Yes, but we'll take it!) We get together for tailgate tastings, potluck* dinners, and sit-down dinners; as well as demonstration-style cooking programs. Organized foodie fun events are scattered throughout the year. Some recurring favorites are listed below, and we announce others on a case-by-case basis. Not sure what to bring to a mushroom potluck? Explore some of our members' recipes for inspiration! Also see our tips on how to clean and store mushrooms , from drying to salt-preserving to freezing and more. * For all FFSC potlucks, any wild mushroom dish must adhere to the species list for potlucks, serve at least 10 people, and be labeled with a descriptive tag. See our Potluck Essentials page for details. Popular FFSC Culinary Events Learn more about some of our most popular culinary events below, and see the schedule lower on this page for a schedule of upcoming culinary events. Wine & Mushroom Event Our annual Wine & Mushroom Fest is a phenomenal early Spring evening of sampling wonderful wines and fabulous homemade food. This member-only event is always fantastic and is the highlight of our culinary activities. Event Overview Fermentation Friday workshop Shane Peterson, Master Fermentologist of Farmhouse Culture fame, will be our fearless leader. He’ll do a demo, share tastings, and instruct us in creating a few of our own ferments to take home. Join us and bring a friend! Event Overview Beer and Mushrooms Picnic As our stories turn to morel hunts and spring kings, we gather for a co-op potluck picnic with the Central Coast Zymurgeeks , a local homebrew group. (Wouldn't you go just to say you had MET a "Zymurgeek"??) Event Overview Fall Mushroom Dinner Join us in celebrating each new season! As Autumn beckons and we await or enjoy the first fungal fruitings, Chef Bob Wynn and the FFSC Culinary Committee welcome FFSC members and their guests to celebrate the season with our much-loved Fall Mushroom Dinner. Event Overview Members Holiday Potluck A Festive Gathering for Members and Their Guests Spend a delicious evening in the company of the great cooks of the FFSC at our annual members' Holiday Potluck! Event Overview Santa Cruz Fungus Fair After Hours Dinner On opening night of the Santa Cruz Fungus Fair each January, we indulge in a multi-course prix fixe meal crafted by a celebrity chef. Event Overview Foray Potlucks After a day of foraging in Mendocino, Tahoe, and farther afield, create an amazing gourmet potluck feast as you share tales of the hunt around a warm campfire. Event Overview No events at the moment Scheduled Culinary Socials Past Culinary Socials May 16, 2026, 11:30 AM – 3:30 PM 2026 Beer and Mushrooms Picnic May 1, 2026, 5:30 – 8:30 PM Fermentation Workshop, May 2026 April 14, 2026, 6:00 – 9:00 PM April 2026 Ministers Meeting and potluck April 11, 2026, 5:30 – 8:30 PM 2026 Wine and Mushroom Fest February 10, 2026, 6:00 – 8:30 PM February 2026 Ministers Meeting and Potluck January 9, 2026, 5:30 – 9:00 PM 2026 Santa Cruz Fungus Fair After Hours Dinner Load More

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 1, 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

Coprinus comatus -- What Is Going On With That Inky Cap? Learn about the fascinating and at times powerful liquification scenario known in biological terms as deliquescence or auto-deliquescence , one of the key morphological characteristics associated with this long-appreciated edible mushroom. by Cass Fuentes Coprinus comatus (from Google search) "Their moss rotted off them flake by flake Til the thick stalk stuck like a murderer’s stake, Where rags of loose flesh yet tremble on high Infecting the winds that wander by." --from The Sensitive Plant , Percy Bysshe Shelley - circa 1820 Imagine this – you’re a young and growing mushroom fruit-body. In a short amount of time, you’ve been triggered to grow and burst forth from the ground with enough force to break through solid concrete. Once in the atmosphere you’ve been designed to seek, additional triggers create a wave of spores to be released from the bottom of your column-shaped cap. Now, in a seemingly bizarre move, you begin to breakdown the very fibers of your being, turning your once firm cap into a melting mass of black goo. Eventually, nothing is left of your white and scaly brown button but ghostly tatters of dripping, oozing black that flail from a defiantly upright and bony looking stipe… Such is the scenario for the Coprinus comatus mushroom. It is a fascinating and at times powerful scenario known in biological terms as deliquescence or auto-deliquescence, and is one of the key morphological characteristics associated with this long-appreciated edible mushroom. Auto-digestion has also been used as a defining feature within mycological taxonomy and in part made this fungus the center of recent debate and shifts in categorization. Deliquescence So what’s happening when Coprinus comatus turns itself into a puddle on a stick? Deliquescence happens when animal or vegetable tissue liquefies itself through the release of various enzymes that interact with moisture, and is observed as a function of necrosis. These enzymes are known as hydrolytic enzymes. In the case of Coprinus comatus , it is a group of enzymes known as chitinase that break down the complex sugar chitin; Chitin is found in both mushrooms and shellfish and gives them their structure and sturdiness. When the deliquescing process is done, all that is left of the cap is an oozing black liquid dripping from the stipe (or stem) which remains in-tact; Chitinase is produced in the gills and cap only and not within the stipe. [i] C. comatus busts through asphalt. Photographer unknown Moisture in the atmosphere not only plays an important role in the process of deliquescing. It seems to be a driving factor in another one of the C. comatus mushroom’s dramatic feats; Growing with such force that it will burst through solid concrete (see picture). As the Coprinus comatus mushroom is being triggered to grow, it absorbs moisture from the atmosphere and gradually expands, in part creating great force. [ii] On the flip side, if there is not enough moisture in the air, deliquescence will not occur and a C. comatus will simply shrivel or show only slight signs of inkiness once fruited. Morphology C. comatus gill shot (2011). Photo by Malcolm Storey The process of auto-deliquescing can be a key morphological feature when identifying mushrooms, and is exhibited in several mushroom genera. These genera now include Coprinopsis , Coprinellus and Parasola . Mushrooms with this characteristic have been dubbed “inky caps” due to their melting properties, and the shaggy brown scales found on C. comatus gave rise to its nickname “shaggy mane” and “shaggy ink cap”. The presence of a melting, inky black cap is arguably one of the characteristics that landed this mushroom in Clyde Christensen’ “Foolproof Four” in 1943. It is also reported that liquefied Coprinus comatus was used as writing ink in George Washington’s day. [iii] The morphological feature of auto-digestion clashed with DNA analysis not long ago, creating somewhat of a stir in the world of mycological taxonomy. As a result, a genus was redefined while creating new ones. The name Coprinus comatus first appeared in 1797, and it was long held that the Coprinus genus, which stemmed from the Coprinaceae family, contained well over 100 species. [iv] However, DNA testing in the 1990s showed that most species in the Coprinus genus were in fact not related to Coprinus . Eventually, the Psathyrellaceae family was created to contain three newly erected genera: Coprinopsis , Coprinellus , and Parasola . Coprinus comatus became the type species for the genus Coprinus . DNA analysis found it to be related to the Agaricaceae family, and so the Coprinus genus was moved here. Coprinaceae lost status as a family of its own, becoming a synonym for Agaricaceae , and Coprinus was whittled down to three members: C. comatus , C. sterquilinus , and C. spadiceosporus . [v] Collection & Preservation C. comatus when edible (2011). Photo by Cass Fuentes As mentioned previously, Coprinus comatus is considered a very good edible, and is worth preserving or consuming shortly after picking as the auto-digesting process will continue once plucked. It has been widely observed that when in season, the fruit bodies appear rather quickly after a rainfall and will have liquefied its cap within 24 hours (given enough moisture in the atmosphere). It is considered edible and choice when the mushroom is still firm and not yet black. David Arora suggests dipping young caps in egg wash then breadcrumbs and frying for a tasty treat. [vi] It is reported that Larry Stickney, another renowned California mycologist, enjoyed stuffing them with a mixture of white cheeses topped with green onions, then broiling them until browned and crisp. Having absorbed so much moisture through the atmosphere, the mushroom will exude a large amount of water while cooked and is a popular component in soups. One method of preservation is to cook the mushrooms, either by microwaving large quantities or by sautéing them with butter, then freezing them in the accompanying liquid for later use. Another interesting method was mentioned in Fungi Magazine : Store the mushrooms in jars filled with CO2. The deliquescing process cannot occur without oxygen. Preserving them in such fashion has been shown to delay the liquefying process for up to 7 days longer than those left in regular storage. The same article suggests storing the mushrooms submerged in water, preferably in the refrigerator, to keep them from oxygen. [vii] Luckily for the Shaggy Ink Mane enthusiast, C. comatus is a widely distributed mushroom and fairly common when the season is right. This is usually in the fall or winter in the San Francisco Bay Area. It is saprophytic, and can often be spotted lining roadways and paths. They can be found seemingly by the hundreds (ask the author about the Carson-Iceburg Wilderness in October of 2011), in both forested areas and not, growing out of grass beds or soil or through the occasional asphalt. Observations of the fungus on iNaturalist.com and mushroomobserver.org are widely distributed and show sightings all over the world, including in Africa, Australia, Europe and North America. C. comatus . Photo by Fred Stevens (from mykoweb.com ) Though common, the Shaggy Ink Cap exhibits both uncommon and fascinating attributes that truly make it a mushroom worth admiring, black goo and all. The next time you spot a Coprinus comatus that is nothing more than black, dripping tatters from a pale white stipe, please do not be horrified as Percy Shelley may have been. Consider appreciating the fascinating and innovative process that this mushroom shares with other inky cap members within the fungal kingdom. References [i] Hideyo Miyake, Tsuneo Takemaru and Tatsuo Ishikawa (1980). Sequential production of enzymes and basidiospore formation in fruiting bodies of Coprinus macorhizus. Archives of Microbiology , 126 (3), 201-205. [ii] Cornish, Jim. Coprinus Comatus: the Shaggy Mane. Fungi Magazine , Volume 5 – No. 4, Fall 2012 ISSN 1941-4943 [iii] Freedman, Louise. The Mycological Society of San Francisco Cookbook, (1987) Louise Freedman & MSSF http://www.mssf.org/cookbook/shaggymane.html [iv] Wikipedia, http://en.wikipedia.org/wiki/Coprinus_comatus [v] Volk, Tom. Fungus of the Month for May 2004 : Coprinus comatus, The Shaggy Mane, http://botit.botany.wisc.edu/toms_fungi/ [vi] Arora, David. Mushrooms Demystified , (1986) 10 Speed Press [vii] Bunyard, Britt. Preserving Shaggy Manes. Fungi Magazine , Volume 5 – No. 4, Fall 2012 ISSN 1941-4943 Mushrooms covered: Coprinus comatus Previous Description All Featured Fungi Next Description

Alaska Long Distance Foray Our Alaska Long Distance Foray is a joint event between the Fungus Federation of Santa Cruz and Bill White's Alaska Sports Lodge on the banks of the Kenai River in Sterling Alaska. Trip Activities Similar to the Spring Foray, the Alaska Foray is not a formally organized foray. Consider it a loose group of mushrooming friends (FFSC members) traveling and meeting in Alaska. And it’s fun! Campfire during the 2024 Alaska Foray We arrange this trip when conditions permit. We usually hold it in August or September, the rainiest months on the Kenai Peninsula. This timing coincides with the early silver salmon and sockeye salmon runs up the Kenai River. Thus, this trip offers the potential for great mushroom hunting and also great fishing. There is shopping available in the much larger City of Soldotna, 11.5 miles to the South. Getting There Participants are responsible for their own transportation to Bill White's Alaska Sports Lodge in Sterling Alaska. Air flights are available to Anchorage AK (Alaska) and car rentals are also available there. The distance from Anchorage AK to Sterling AK is 137 miles, about 2.5 hrs by car. Lodging The accommodations at the sports lodge are basic yet comfortable. There are three cabins with bathroom, kitchen, 2 bed loft and down stairs a 2 bed room, not to forget an outside deck. There are also 2 rooms below the lodge which has 2 twin beds. There is shopping available in the much larger City of Soldotna, 11.5 miles to the South. A bonus is the Lodge's processing shed with some dehydrators for fungi, vacuum packing equipment and several freezers for preserving your fish. When & How to Sign Up FFSC members can learn more about this trip and how to sign up below. Members Only Content Login Join FFSC

FFSC Ministers Ministers?? To be sure, but in a political rather than a religious sense. Think Prime Minister or Minister of the Exchequer. We have both, and many more ministers, on our board. Winter Chanterelles Bunch. Photo by Yevgeny Nyden FFSC took its name and structure using the “Federation of Planets” model. Instead of a president, vice president, etc, we have a board of Ministers and subcommittees who volunteer their time to plan and run classes, forays, culinary events and other activities to implement our mission. Collage of some current and past FFSC ministers- Its really time to update this photo! FFSC Ministers are a hard-working group of volunteers who plan and run FFSC activities aligned with our mission. Members elect or re-elect ministers every 2 years in May. To get a sense of what is entailed in these positions, see our FFSC Bylaws . The group meets monthly from September through May at 7 PM on the 2nd Tuesday of the month. We're an eating and drinking club, so of course the evening begins at 6 PM with a potluck (often with wine) and social hour! Visit Food and Fun to confirm when the next minister potluck will be held. After dinner, we circle up to discuss and vote on current and future business and to plan forays, classes, and other club activities. Some of the minister duties are quite involved, so each minister may also have a sub-committee of members to help them. If you're an FFSC member, consider volunteering to help a minister! It's is a great way to get involved with the club, learn more, gain leadership experience, and potentially become an FFSC minister yourself one day! Current Ministers Here is the current slate of ministers elected in May 2026: Prime Minister: Vellany Pierce Vice Prime Minister: Peter Mu Scribe: Nerissa Wong-VanHaren Minister of Programs: Peter Mu Minister of Exchequer: Michelle Kinney Ministers of Membership: Richard Rammer Ministers of Propaganda: Suhani Saraswat Minister of Local Forays: Vega Bluem Minister of Long Distance Forays: Kitty Elvin Science Advisors: Phil Carpenter, Christian Schwarz, and Henry Young Minister of Stores: Andrea Wilson Minister of Culinary Events: Bob Wynn Minister of Web: Lisa Tesler Minister of Education: Richard Rammer Ministers at Large: Dan Tischler and Lisa VanBuhler Fungus Fair Coordinator: Peter Mu North American Mycological Association (NAMA) Representative: Phil Carpenter New ministers elected 2026 Members Only Content Login Join FFSC

News & Stories / Field Reports Don't Forget Your Squirrel Permit... Monise and Peter Sheehan attended last year’s Spring Foray and returned the next weekend to continue their, ummmm, squirrel foray? Here is their story, as told by Monise. Monise Sheehan • May 1, 2010 Squirrel. By unknown (Creative Commons License) Yes, we went back up to Eldorado. There were more thunder showers which is great for the mushrooms and bad for the campers. On our way into the campground we stopped along the road and found a bolete or two. It seems as though the rangers are becoming a lot more aggressive about collecting permits. We ran into one while we were eating lunch and visiting with a friend (also from Watsonville). He was up there dirt biking. What were the odds of running into a friend out in the middle of the Sierras? I think he was put there just so that he could watch me tell my tall tale! (Continued for FFSC members below) Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Hygrocybe punicea grp. Photo by Cass Fuentes Hygrocybe Punicea Group Cass Fuentes These Hygrocybe were growing in a mix of mostly Bay Laurel and Oak, in the Santa Cruz Mountains near Los Gatos. Being the first time I encountered the "Scarlet Waxy Cap", I was mesmerized by their beautiful color, and taking pictures of them started my path in mushroom photography. Camera Nikon COOLPIX S220 Focal L. 6mm Aperture f/3.1 Shutter Sp. 1/200s ISO 122 Flash Off Photo taken on February 28, 2010 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Chanterelle Phyllo Cup Appetizers Try this tasty appetizer for party or a potluck! by Chef Zachary Mazi White Chanterelles. Photo by Katherine Elvin Method Create the Cups Lay a single sheet of phyllo on a clean work surface, and brush to completely coat with clarified butter. Immediately add a second sheet and brush with butter; repeat for a third sheet (to create a 3-sheet stack). Repeat the above steps to create a second three-sheet stack. Using a cookie cutter, cut 3.5” circles out of each stack of dough, trying to waste as little as possible. Gently press each circle into a small muffin tin, not ripping them. Bake at 350° until light golden brown, about 2-4 minutes, but check often to catch them early and prevent burning. Remove from oven and allow to cool. Prepare the Filling Heat clarified butter in a sauté pan until quite hot and add enough chanterelles to create a single layer in the pan (do not overcrowd!). They should sizzle and release their liquid to steam almost immediately. Do not burn. (Chanterelles will turn an unattractive brown if cooked too long. ) Add 1⁄4 cup of the wine and thyme leaves. Repeat as needed, as preparing chanterelles this way can take several batches. The idea is to fry the chanterelle pieces with heat and quickly, leaving much space in the pan to allow for this. After the final batch, add all mushrooms back into the pan, and add the remaining 1⁄4 cup of wine (or all of it if you skipped step 2), and cook it down quickly, tossing in salt and pepper to season. Final Steps Fill cooled phyllo cups 2/3 full and top each with one cheese square. Bake at 450°F for 1–2 minutes to melt cheese. Top with hazelnuts and thyme, and serve. Note : This recipe was originally posted alongside "Relishing Medicinal Mushrooms" by Chef Zachary Mazi in the May 2013 issue of Duff . Recipe contributed: May 2013 Objective: Appetizer Total Time: About 30 minutes Yield: 20 to 40 cups, depending on sheet size Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients Cups 1 pkg. phyllo dough, thawed 1⁄2 C Butter, melted, skimmed and warm 1⁄2 lb. Brie Cheese, cut into small squares, max 1”x 1” Filling Remaining clarified butter from making the phyllo cups 1 lb. chanterelle mushrooms, cleaned, small dice (1/4” cubed) 1⁄2 C White wine, dry 1 Tbl. Honey Salt and white pepper to taste Topping 6 sprigs of thyme, leaves picked 1⁄2 C hazelnuts, lightly toasted and chopped Previous Recipe All Recipes Next Recipe

Morels and Asparagus A simple dish of baked or grilled asparagus, topped with morels and sage. by Chef Zachary Mazi Morchella elata. © Michael Wood (from mykoweb.com) Method Sauté mushrooms in butter until well cooked, then toss in sage leaves, salt and pepper. Set aside. Toss asparagus spears with melted oil, salt and pepper. Arrange spears on a cookie sheet and bake until tender at 400°F (or grill). Arrange asparagus on a serving platter, and top with the prepared morels and whole sage leaves. Note : This recipe was originally posted alongside "Relishing Medicinal Mushrooms" by Chef Zachary Mazi in the May 2013 issue of Duff . Recipe contributed: May 2013 Objective: Side or first course Total Time: About 30 mins Yield: 4 servings 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 Morels 1 Lb Morel mushrooms, cut across to make small circle 2 T Butter 1 T Sage leaves, finely minced 1 t salt 1 t black pepper Asparagus 1 Lb Asparagus, ends trimmed (unless grilling) 1 T coconut oil melted 1 t salt 1 t black pepper Note : If Asparagus is very large, consider blanching for 1.5 minutes in boiling slated water before step 1. If grilling, consider skewering the root ends with a soaked wooden skewer to keep them together on the grill. In this case, remove ends after grilling. Previous Recipe All Recipes Next Recipe

Chanterelle Scrambled Eggs We love a good chanterelle scramble. Here's one approach from a member of the Wisconsin Mycological Society (WMS). by Tula Erskine (WMS member) Cantharellus californicus. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 9401199) Method Melt butter in a large frying pan. Add chanterelles and sauté for 2-3 minutes. Cover and simmer for about 10 minutes (more or less, use judgment). In the meantime, mix milk with flour. Add the milk and flour to the beaten eggs and seasonings. Mix well and pour over the sautéed chanterelles. Stir till not runny (about 5 minutes) Serve over toast or bagels. Recipe contributed: December 1992 The original recipe is still available in the Winter 1992 issue (PDF) of the Newsletter of the Wisconsin Mycological Society . We reproduced this slightly shorter version in October 1993 for FFSC members. Objective: Main course Total Time: About 30 minutes Yield: About 4 servings Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 2 -3 cups Chanterelles, cleaned and cut into 1/ 4" strips 1/2 tsp. sea salt 4 Tbsp. butter or shortening Pepper 1/2 Cup milk Chives, finely cut 1 tsp. flour Parsley, finely cut 6 eggs, well beaten Bread or bagels Previous Recipe All Recipes Next Recipe

News & Stories / Mycology & Art News Mushroom ID Classes: Fall 2013 Series Fall is coming and rains will be starting, so it's a great time to improve your mushroom ID skills! Signups have begun for FFSC's fall mushroom ID classes. The four-class series will be led by Phil Carpenter on the first and fourth Wednesday: October 2, 23, November 6 and November 26 (changed to Tuesday due to proximity to Thanksgiving). You must be a FFSC member to attend this free course. Deb • September 10, 2013 Two Princes Classes will be held at the Santa Cruz Natural History Museum on East Cliff Drive in Santa Cruz from 7-9 pm. We'll be learning how to use the field guide Mushrooms Demystified by David Arora to put names on mushrooms that attendees and the instructor will be bringing in. As in the past, we are taking sign-ups only from people interested in staying for all of the classes, schedules allowing, since many people have expressed interest in the classes and we can only accommodate 20-22 people. If you are interested, please become a member if you are not a member yet and contact Phil Carpenter using a contact link below (visible to members only) stating your interest, how many people you want to sign up and the best email address to use for each person. Class will be filled in order of response. You must be a current (dues paid) member of the Federation in order to take the classes. There is no charge for attending. Note that the last class date will be Tuesday November 26 due to proximity to Thanksgiving. Members Only Content Login Join FFSC Related Posts Mushroom ID Series Cancelled - Spring 2014 Previous Article All News & Stories Next Article

Madeira-Glazed Shrimp with Porcini and Morels This is a simple and delicious recipe inspired by recipes from the Greek island of Santorini. It's good way to use your bounty of porcini and morels from winter and spring. by Rene Seltzer Morchella rufobrunnea. © superjgrover (CC-BY-NC) (from inaturalist.org, obs. 327124847) Method Place the dried porcini and dried morels in 2 medium bowls. Use the 3 cups of hot water to cover them. Let stand until all mushrooms soften (about 30 minutes, depending on mushroom size). Transfer reconstituted mushrooms to clean bowls using a slotted spoon, leaving sediment behind. Strain the soaking liquids with a paper towel or paper coffee filter into clean bowls or jars and reserve. (Sprinkle any remaining dirt and debris around the base of your outdoor plants or in your compost.) Heat oil in heavy, large non-stick skillet over medium-high heat. Add porcini, sauté until a little golden brown at the edges, then add the morels. Continue to sauté until the morels release their liquid and it evaporates. Add shrimp, sauté 1 minute. Add wine and simmer until almost all liquid evaporates (about 1 minute). Add ½ cup of the reserved (strained) mushroom soaking liquid. Combine the liquid to taste.* Sauté until shrimp are just done.** Mix in parsley. Divided among 4 plates. Sprinkle with sesame seeds. * Some people feel the morel liquid has a milder flavor, and the porcini liquid has a more aggressive umami. You can use one or the other or both, and supplement with water to make up any volume difference as needed. ** Raw shrimp are translucent gray and a little mushy when raw. They're done when they are opaque pink on the outside with bright white flesh underneath, and curl into a "C" (and are a little springy when prodded with a spoon). They're overdone when they tighten into an "O" and become hard or rubbery. Recipe contributed: May 2000 I suggest pairing with a David Bruce 1996 Pinot Noir Estate Bottled. A deep intense bouquet of smoke and leather, well balanced, with a wonderful lingering dry chalk to the finish. Bon Appetit! Objective: Main course Total Time: About 45 mins Yield: 4 servings Suggested Mushrooms: Morel (Morchella sp.) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) 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 ½ cups dried porcini (about ½ oz.) ½ cups dried morels (about ½ oz.) 3 cups hot water 2 Tbsp. olive oil 1 lb. large uncooked shrimp, peeled, deveined ½ cup Madeira 2 Tbsp. chopped fresh parsley 2 tsp. sesame seeds, toasted Previous Recipe All Recipes Next Recipe