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Savory Clafoutis with Black Trumpets Craterellus seems to be in abundance this year. Pair it with tomatoes and basil, or vegetables of your choice to create a savory clafoutis for breakfast, brunch, or a light dinner. by Rene Seltzer Craterellus calicornucopioides. © Trash Panda Permaculture (CC-BY-NC) (from inaturalist.org, obs. 330662921) Method Preheat oven to 350°F. Clean the Craterellus gently with a dry brush or damp towel to remove dirt, then sauté in a not pan with a small pat of butter or olive oil until their moisture evaporates and they turn tender (3 to 5 minutes). Set aside to cool. Butter the baking dish. Mix the bread crumbs and 2 Tbsp. Parmesan, and sprinkle around the baking dish. Beat eggs, then add flour and whisk only until it is just combined and smooth. Slowly pour in the milk while whisking gently, then stir in 4 Tbsp. Parmesan and cayenne pepper until the mixture is uniform. Gently fold in the basil, garlic, sautéed black trumpets, and tomatoes until evenly distributed. Place batter in the buttered baking dish. Sprinkle with remaining Parmesan, and bake at 350°F until set*** and the crust is golden (20 to 30 minutes). *** The clafoutis will rise in the oven like a soufflé, and then deflate and indent a little as it cools. (This is intentional.) Don't open the oven during the first 15 minutes; otherwise it may deflate prematurely before it sets. Don't over-whisk the batter, as too much whisking makes the batter puff drastically in the oven and then collapse into a rubbery texture. Recipe contributed: May 2001 At the last long distance foray in Mendocino, we stopped at the Husch Winery. Now, I have a predilection for red wine. However, I was overwhelmed by how many of the white grape varietals I enjoyed at Husch. In particular. I loved their 1999 Mendocino Chenin Blanc: a touch on the sweet side, but fruity and light. I wish I had bought more. This is a fantastic wine, which pairs well with this savory clafouti*. * A savory clafoutis ("klah-foo-TEE") is a crustless baked custard with seasonal vegetables, herbs, and cheese. Unlike a quiche, a clafoutis has no pastry crust; it uses wheat to give the custard structure. You can swap the wheat with the same amount of a gluten-free baking blend, cornstarch, or almond flour. Objective: Main course Total Time: About an hour Yield: 4 to 6 servings Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) 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 Tbsp. whole wheat bread crumbs, toasted 8 Tbsp. Parmesan cheese, grated 3 eggs ⅓ cups whole wheat pastry flour 2 cups milk Cayenne pepper 3 Tbsp. fresh basil, finely chopped ½ tsp garlic, chopped ½ cup fresh* black trumpets 2 or 3 cups cherry tomatoes (if plum tomatoes, remove seeds)** A shallow 10" to 12" baking dish * Our other recipes often suggest using dried black trumpets for a more concentrated flavor; but when baked inside a delicate custard like clafoutis, dried black trumpets can sometimes become chewy or rubbery, while fresh ones stay tender and velvety. Try it both ways and decide which you like better. ** Tomatoes are juicy, so you may need to use fewer tomatoes (1½ to 2 cups) for the custard to set more firmly. Previous Recipe All Recipes Next Recipe

News & Stories / Bedbugs Banished by Beauveria Bassiana Just when those creepy little bloodsuckers seemed to become resistant to all pest control options, in comes the mycological equivalent of Buffy the vampire slayer, Nina Jenkins and colleague Matthew Thomas. Cortinarius • May 12, 2014 Grasshoppers killed by B. bassiana (on wikimedia.org) In truth, the real heroine is an arthropod-killing fungus, Beauveria bassiana . Jenkins and her team are pursuing research and development on a new bio-pesticide utilizing powdered fungal spores of B. bassiana. Initial bioassays show promise. Invading bedbugs marching through the dust appear to be highly susceptible, going belly-up within 6 days. Although this is a novel approach to bed bug infestations, B. bassiana is already in use as a bio-pesticide for termites, thrips, whiteflies, aphids and some beetles. Nina Jenkins is working at Penn State in the Thomas Lab where her work centers on the development of bio-pesticides derived from fungi. Development includes strategies for mass production of fungal conidia, its enhancement and long term stability. For more, visit [a copy of] the original article: https://web.archive.org/web/20140926020643/http://www.huck.psu.edu/about/news-archive/thomas-bedbug-control/ Members Only Content Login Join FFSC Related Posts Microscopy of Gilled Mushrooms Could a Stropharia Filter E. Coli Bacteria From Drinking Water? Previous Article All News & Stories Next Article

2026 Speaker Schedule Visitors attended fascinating talks by distinguished and up-and-coming mycologists during the 2026 Fungus Fair in January. You can also browse 2026 Fair Speakers by name. The Fungus Fair has two lecture venues: The London Nelson Multipurpose Room ( Room 3 ) is where you'll find our headliners. To attend these talks you will need to buy a separate ticket for each talk , in addition to your general admission ticket. This year we will be selling the majority of these tickets online, in advance of the fair. Though we will continue to sell a few tickets at the door for procrastinators, it is highly recommended that you buy your ticket ahead of time if there is a particular speaker whom you are very motivated to see. Talk tickets for 2026 went on sale in December, along with general admission tickets to the Fungus Fair. A smaller lecture room ( Room 1 ) will have informative and educational talks given by local, or not so local, knowledgeable mycologists. These talks are free, but you must have a Fungus Fair general admission hand stamp to get in, and please note that seating (and standing room) is limited and first-come, first-served. Include room(s): All Room 1 Room 3 Fair days Friday Saturday Sunday Tips and Techniques for Cooking With Mushrooms Chef Bob Wynn ... ... Friday, January 9, 2026 2:30 PM - 3:30 PM Room 1 Friday Revealing Fungal Secrets: Apps and Programs for Mushroom Discovery Alan Rockefeller ... ... In this talk, Alan Rockefeller will demonstrate powerful Android and iPhone apps, websites, and computer programs that help mushroom enthusiasts, researchers, and… Show More Friday, January 9, 2026 2:30 PM - 3:30 PM Room 3 Friday Introduction to Mushroom Identification Phil Carpenter ... ... Friday, January 9, 2026 4:00 PM - 5:00 PM Room 1 Friday The Underground Internet, 30 Years Later Christian Schwarz ... ... By now, almost everyone's heard of "Wood Wide Webs" — invisible forest networks through which trees, fungi, and other organisms communicate and… Show More Saturday, January 10, 2026 9:30 AM - 10:30 AM Room 3 Saturday The Top Ten Edible and Poisonous Wild Mushrooms Douglas Smith ... ... Saturday, January 10, 2026 10:00 AM - 11:00 AM Room 1 Saturday Truffles: The Egos, Ecology, and Economics of Cultivating and Hunting Nature’s Nuggets of Gold Stephanie S. Jarvis, MSc ... ... Because these fungi are far more than gourmet ingredients — they’re ecological power players, political lightning rods, and the ultimate test of… Show More Saturday, January 10, 2026 11:05 AM - 12:05 PM Room 3 Saturday Getting Started with Cultivation Vellany Pierce ... ... Saturday, January 10, 2026 12:00 PM - 1:00 PM Room 1 Saturday Fungi in Art Through Space and Time Jason Raiti ... ... A continent-by-continent exploration of the role the fungi have played in art from 10,000 years ago with petroglyphs, to medieval southeast Asian… Show More Saturday, January 10, 2026 12:40 PM - 1:40 PM Room 3 Saturday Introduction to Mushroom Identification Phil Carpenter ... ... Saturday, January 10, 2026 2:00 PM - 3:00 PM Room 1 Saturday Fungal Sporecasting: From Continental to Local Spore Drifts and Constraints on Fungal Dispersal Andrew Ratz ... ... Fungi are vital ecosystem drivers, along with delectable and wondrous organisms, yet their dispersal via microscopic airborne spores remains a challenge to… Show More Saturday, January 10, 2026 2:15 PM - 3:15 PM Room 3 Saturday Medicinal Mushrooms Traditional Usage in Chinese Medicine and Modern Scientific Research Dr. Bill Schoenbart ... ... Medicinal mushrooms have a long history of use in traditional Chinese medicine. They have also been the subject of numerous scientific studies… Show More Saturday, January 10, 2026 3:50 PM - 4:50 PM Room 3 Saturday Poisonous Mushrooms Henry Young ... ... Saturday, January 10, 2026 4:00 PM - 5:00 PM Room 1 Saturday Truffles in the Wind: Unexpected Airborne Pathways for Underground Fungi Andrew Ratz ... ... While most mushrooms cast their spores to the wind, truffles have evolved to stay underground. They release strong scents and can mimic… Show More Sunday, January 11, 2026 9:30 AM - 10:30 AM Room 3 Sunday Question And Answer Session about Identifying and Cooking Wild Mushrooms Chad Hyatt Phil Carpenter ... Sunday, January 11, 2026 10:00 AM - 11:00 AM Room 1 Sunday Sea Islands, Sky Islands, and Dry Islands: the Biogeography of Macrofungi Christian Schwarz ... ... Making maps of the distributions of organisms is one of the most fascinating topics in all of natural history. The theory of… Show More Sunday, January 11, 2026 11:05 AM - 12:05 PM Room 3 Sunday DNA Sequencing for the Fungus Federation Douglas Smith ... ... Sunday, January 11, 2026 12:00 PM - 1:00 PM Room 1 Sunday The Mystery of Amanita phalloides Jason Raiti ... ... A deep dive into the literature in an accessible form, to tell the story of the invasive fungus Amanita phalloides. This is… Show More Sunday, January 11, 2026 12:40 PM - 1:40 PM Room 3 Sunday Commercial Mushroom Cultivation Kyle Garrone ... ... Sunday, January 11, 2026 2:00 PM - 3:00 PM Room 1 Sunday Mushroom Cooking Demo with Tasting and optional Wine Pairing Jeff Emery Chad Hyatt ... Chef Chad Hyatt will demonstrate his cooking techniques and his creations will be paired with exquisite wines provided by vintner Jeff Emery… Show More Sunday, January 11, 2026 2:15 PM - 3:25 PM Room 3 Sunday Energetics of Medicinal Mushrooms in Traditional Chinese Medicine: How they Work Along with Herbs to Treat Various Conditions Dr. Bill Schoenbart ... ... Sunday, January 11, 2026 4:00 PM - 5:00 PM Room 1 Sunday What You Need to Know About Poisonous Mushrooms Henry Young ... ... Explore the intersection of poisonous mushrooms and people who accidentally or purposefully eat them. Toxic fungi from the deadly to the lose… Show More Sunday, January 11, 2026 4:00 PM - 5:00 PM Room 3 Sunday

Henry Young FFSC Science Advisor Foray and ID Specialist | Willamette Valley Mushroom Society Henry moved to Salem, Oregon in 2016 from Santa Cruz. He is active with the Willamette Valley Mushroom Society teaching a mushroom ID class for members and leading forays. Henry is an amateur mycologist who has collected and studied fungi for over 40 years. He started by taking identification classes with David Arora. He joined the Fungus Federation of Santa Cruz in 1986 and has been a board member since 1987. Henry attended the San Francisco State University “Spring Fungi of the Sierra Nevada” course taught by Dr. Dennis Desjardin and several other workshops and classes dealing with various aspects of mycology. He has been a contributor to mushroom identification for the Willamette Valley, Santa Cruz and San Francisco Fungus Fairs. His name is on the NAMA call list to help identify mushrooms in poisoning cases. In between giving classes at the Fair, he works at the identification table helping to identify mushrooms. Besides a general interest in all types of fungi Henry has a particular interest in poisonous mushrooms, ascomycetes and lichens. Henry is also a member of the Cascade Mycological Society, BAMS and NAMA and has attended several national forays. 2026 Henry Young 2026 Santa Cruz Fungus Fair Talks Buy Tickets Poisonous Mushrooms Saturday, January 10, 2026 4:00 PM - 5:00 PM Room 1 What You Need to Know About Poisonous Mushrooms Explore the intersection of poisonous mushrooms and people who accidentally or purposefully eat them. Toxic fungi from the deadly to the lose your lunch… Show More Sunday, January 11, 2026 4:00 PM - 5:00 PM Room 3 A Discussion of Poisonous Mushrooms Saturday, January 11, 2025 11:30 AM - 12:30 PM Room 1 What You Need to Know About Poisonous Mushrooms We will explore the intersection of poisonous mushrooms and people who accidentally or purposefully eat them. Toxic fungi from the deadly to the lose… Show More Saturday, January 11, 2025 4:30 PM - 5:30 PM Room 3

News & Stories / Mycology & Art News Agaricales of California I’m working on Excel spreadsheets for the genera presented in the Agaricales of California. Those of you who have used these know that they get technical, real quick. John Brown • December 1, 2003 Russula xerampelina. © Darvin DeShazer (from mushroomobserver.org) I usually only go into these when I have problems in Arora, but the spreadsheets will sort and order each genus of mushrooms by their features. I’ll have Agaricus and the Hygrophoraceae done for Albion I. It works quite simply. Measure the cap size, the stipe thickness at the apex, or the cap’s color(s). Go to a spreadsheet with one of these features, and match your mushroom to its choices. It will give all listed features, but because of the size of the spreadsheet, it was easiest to print it out over three pages. The sorting, however, only changes with the feature, and each row begins first with a page in Agaricales , and then the species name. The spreadsheets will be in a green-covered, spiral bound (plastic ringed) notebook. Agaricus is printed on gold paper to distinguish its sections; the Hygrophoraceae uses apple green. See you at the ID table. If you notice errors, write a note on the spreadsheet. I did edit the structure, but when I tried to re-read and compare the transcribed features, I found that my mind rebelled. Agaricus has been separated by whether it stains reddish when cut or rubbed, or yellow with application of a NaOH (sodium hydroxide) or KOH (potassium hydroxide) solution. I use an 8% solution of NaOH. You definitely want to wipe up spills, and wash off anything that gets on you. Skin feels slippery? Skin is soluble in NaOH. That’s your skin dissolving. It takes awhile, which is the point of washing it off immediately. Apart from this, I would like to draw your attention to Agaricales ’ treatment of the Russulas . Harry Thiers makes his separations based on easily observed features: Is the mushroom acrid; are its spores yellow or white; do its gills fork; is the cap particularly dense and hard; do the small gills and the big gills regularly repeat themselves? Nothing about any of this is hard to follow, once you demystify the big words. He does use microscopic features. I ignore them. I keep written notes toward where I am, as well as any places where I’ve had multiple choices. Four out of five times I will get to a single species without doing any microscopic work. When you get through the key, and the final choice for your alternative is a yellow mushroom, instead of a purple one, you know to go back and check the other choice-if you kept written notes. We had a mystery Russula at Echo Summit. It keyed out to integra . It took about five minutes. The Russulas only require the application of FeSO4 (ferrous sulfate) solution to the stipe (yellow spores, mild taste- p.49), to see if the color becomes dark green to gray. I’ll bring the Iron (II) sulfate; Henry has some too. Simply dissolve a small pinch in a few drops of water and apply it to the stipe. This is the Xerampelina complex, and it’s your lucky day. If you wonder why you find so few of these, they, like the boletes, are early risers. Arora is up here on Thanksgiving weekend. Rain allowing, I expect his group is better placed toward their harvest. - John Brown, Science Advisor Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

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. Santa Cruz Mountain Winery table at the 2025 Wine and Mushroom potluck The Wine & Mushroom Fest is a matchless co-op gathering alongside several Santa Cruz Mountain appellation wineries, put together by FFSC Culinary Minister Bob Wynn and Jeff Emery of Santa Cruz Mountain Vineyard/Quinta Cruz. The mushrooming crowd brings the food (potluck). The winemakers bring their best, and we all have a great time! Where and When This dinner is usually held in April. We announce the date and location to FFSC members (and applicable winemakers) in February or March. The next Wine and Mushroom Fest will be on April 11, 2026! Tickets are on sale now . This event often sells out in advance. Join our Google Group and/or follow our social media and this website to be one of the first to find out when reservations open each year. Cost We charge a modest fee to cover the venue rental, tablecloths, decor and related costs with additional discounts for members. Appetizers table at the 2025 Wine and Mushroom potluck. Photo by Deb Each FFSC member and guest is expected to bring appetizers, hors d’oeuvres, finger food or desserts for at least ten people. Really! We are also feeding the winemakers and we all have healthy appetites. This is an appetizer and dessert extravaganza. The food should be finger food, small items similar to tapas. No main courses, soups, etc. Think something you can nibble with, at most, a fork! Not sure what to bring? Check out our mushroom recipes for ideas, and make one of them your own! The kitchen usually isn't large, so plan to bring your food completely prepared. We can provide last-minute heating prior to service. For those using wild mushrooms, please check the species lists on the Potluck Essentials page for a list of acceptable mushrooms to include in your dishes, as well as labeling requirements, zero waste recommendations, and more. Members Only Content Login Join FFSC

2025 Speaker Schedule Our 2025 Fungus Fair was once again graced by a great lineup of speakers and fascinating talks. We hope to see you next year! If you're interested in learning more about our 2025 speakers, you can view their bios and find more about them online. Include room(s): All Room 1 Room 3 Fair days Friday Saturday Sunday Tips and Techniques for Cooking with Mushrooms Chef Bob Wynn ... ... Friday, January 10, 2025 2:30 PM - 2:30 PM Room 1 Friday Bioluminescent and Fluorescent Fungi Alan Rockefeller ... ... These types of mushrooms are both beautiful and scientifically fascinating. This presentation has hundreds of high quality photos and photography tips for… Show More Friday, January 10, 2025 2:30 PM - 3:30 PM Room 3 Friday An Introduction to Mushroom Identification Phil Carpenter ... ... Friday, January 10, 2025 4:00 PM - 5:00 PM Room 1 Friday The Magic Mushroom Talk Dr. Christopher Hobbs, Ph.D., L.Ac ... ... Psilocybin mushrooms are renowned as spiritual guides and tools for dissolving the ego, helping to overcome trauma, limiting beliefs, and mental blocks… Show More Saturday, January 11, 2025 9:30 AM - 10:30 AM Room 3 Saturday An Introduction to Mushroom Cultivation Vellany Pierce ... ... Saturday, January 11, 2025 10:00 AM - 11:00 AM Room 1 Saturday Fungi of New Zealand The Ecology of a Young Land Christian Schwarz ... ... Aotearoa — the land more commonly known as New Zealand is young in many ways: In recent geologic history, it nearly drowned… Show More Saturday, January 11, 2025 11:15 AM - 12:15 PM Room 3 Saturday A Discussion of Poisonous Mushrooms Henry Young ... ... Saturday, January 11, 2025 11:30 AM - 12:30 PM Room 1 Saturday Top Ten Edible and Poisonous Mushrooms Douglas Smith ... ... Saturday, January 11, 2025 1:00 PM - 2:00 PM Room 1 Saturday Medicinal Mushrooms Science and Traditional Usage Dr. Bill Schoenbart ... ... Medicinal mushrooms have a long history of use in traditional Chinese medicine. They have also been the subject of numerous scientific studies… Show More Saturday, January 11, 2025 1:00 PM - 2:00 PM Room 3 Saturday From Saucepan to Science Foraging Feasting and Phylogeny Shannon Adams ... ... Saturday, January 11, 2025 2:30 PM - 3:30 PM Room 1 Saturday Mushrooms of the Redwood Coast Noah Siegel ... ... From towering redwoods to live oak woodlands, northern California has diverse habitats which host a dazzling array of fungi. From the worlds… Show More Saturday, January 11, 2025 2:45 PM - 3:45 PM Room 3 Saturday An Introduction to Mushroom Identification Phil Carpenter ... ... Saturday, January 11, 2025 4:00 PM - 5:00 PM Room 1 Saturday What You Need to Know About Poisonous Mushrooms Henry Young ... ... We will explore the intersection of poisonous mushrooms and people who accidentally or purposefully eat them. Toxic fungi from the deadly to… Show More Saturday, January 11, 2025 4:30 PM - 5:30 PM Room 3 Saturday Adventures of a Mycohobo Noah Siegel ... ... Ever wonder what mushrooms occur in the jungles of tropical Africa and South America, or the dripping, moss covered Antarctic Beech forests… Show More Sunday, January 12, 2025 9:30 AM - 10:30 AM Room 3 Sunday Decoding the Forest Floor The Art of Mushroom Recognition Alan Rockefeller ... ... Sunday, January 12, 2025 10:00 AM - 11:00 AM Room 1 Sunday Magic Mushroom Microdosing Dr. Christopher Hobbs, Ph.D., L.Ac ... ... Magic mushroom microdosing is gaining global attention, with growing scientific research and personal testimonials highlighting its benefits for cognitive health, brain plasticity,… Show More Sunday, January 12, 2025 11:15 AM - 12:15 PM Room 3 Sunday Medicinal Mushrooms Traditional Usage and Modern Science Dr. Bill Schoenbart ... ... Sunday, January 12, 2025 11:30 AM - 12:30 AM Room 1 Sunday Common Mushrooms of the San Francisco Bay Area Douglas Smith ... ... Sunday, January 12, 2025 1:00 PM - 2:00 PM Room 1 Sunday Fungal Range Maps How We Build Them and Why They Matter Thea Chesney ... ... Understanding where an organism lives, and why, is an essential part of understanding its life history and ecology, yet we have been… Show More Sunday, January 12, 2025 1:00 PM - 2:00 PM Room 3 Sunday An Introduction to Mushroom Identification Phil Carpenter ... ... Sunday, January 12, 2025 2:30 PM - 3:30 PM Room 1 Sunday A Mushroom Tasting with Wine Pairing Chad Hyatt ... ... Chef Chad Hyatt will demonstrate his cooking techniques and his creations will be paired with exquisite wines provided by vintner Jeff Emery… Show More Sunday, January 12, 2025 2:45 PM - 4:00 PM Room 3 Sunday Mushroom Cultivation Kyle Garrone ... ... Sunday, January 12, 2025 4:00 PM - 5:00 PM Room 1 Sunday Two Years of the California Fungal Diversity Study What Have We Learned Christian Schwarz ... ... Over the past two years, the CA FUNDIS organization has undertaken a remarkable effort to get to know the mushrooms of California… Show More Sunday, January 12, 2025 4:30 PM - 5:30 PM Room 3 Sunday

Sausage Stuffed Mushrooms A tangy, spicy appetizer for lovers of meat and mushrooms. by Tahoma Mycological Society Agaricus bisporus. © San Diego Mycological Society (CC-BY-NC) (from inaturalist.org, obs. 200640086) Method Fry pork sausage and drain. Combine ground chuck, onion, celery, green pepper and egg with the fried sausage. Add salt, pepper, garlic powder and set aside. Sauté the mushroom caps in a sauce of butter, Worcestershire sauce, vinegar and Tabasco sauce. Arrange caps on a broiler pan. Stuff caps with the meat mixture. Broil till meat begins to brown and is cooked through (about 10 minutes). Serve! Note: What to do with the stems? You could sauté them and combine with the meat filling, or use them to make your own beurre composé aux champignons. Recipe contributed: November 1993 Inky Captions was the historical newsletter of the (now defunct) Tacoma Mushroom Society (TMS). This recipe was originally published in the February 1993 issue of Inky Captions , and was reproduced with permission in Duff in November 1993. Objective: Appetizer Total Time: 45 mins Yield: 5 to 7 servings Suggested Mushrooms: Portobello/portabella, champignon, cremini, button (Agaricus bisporus) 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 1/4 lb. pork sausage 20 2" mushroom caps 3/4 lb. ground chuck 1/2 stick (2 oz.) butter 1 small onion chopped fine 2 Tbsp. Worcestershire sauce 1 celery stalk chopped fine 1 Tbsp. vinegar 1 green pepper diced 1/4 tsp. Tabasco sauce 1 egg Salt, pepper and garlic powder to taste Previous Recipe All Recipes Next Recipe

News & Stories / Russulales News – Website for Russula Lovers Is Back Online The Russulales Newsletter, from the 1990s, has been resurrected via the joint effort of an international team of mycologists. Wendy Wells • April 1, 2011 Russula brevipes. Photo by Katherine Elvin You can’t go wrong with 400+ species on the site. Check it out, all you Russula fans: https://www2.muse.it/russulales-news/ For example, see the online synoptic key to the species of Russula in North America https://www2.muse.it/russulales-news/id_kibby_fatto.asp Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / ACCF 2007 — We Kept the Fun in Fungi The All California Clubs Foray in Mendocino held January 26 - 28 was a sell-out, with attendees from Santa Cruz to Clearlake and Humboldt. Deb • March 1, 2007 Gliophorus (Hygrocybe) psittacinus. © Hugh Smith (from mykoweb.com) Our most distant member was from Minnesota; he joined to attend the foray, and found that he likes leaving the snow for a while and collecting mushrooms in relative warmth. Attendees of ACCF 2007 Debbie Dawson served up fabulous food all week-end and the weather gods were accomodating: it rained for the drive up Friday, and Saturday was sunny and clear. Fungi were more abundant than expected, given the preceding dry, cold conditions, and many people cooperated to put names on the collections. See Douglas Smith’s synopsis and species list below. Dr. Terry Henkel from Humboldt State gave a wonderful talk on wood rotters, providing valuable insight into a process we sometimes take for granted. The foray was a joint effort of the FFSC and BAMS. Many thanks to Debbie Viess and David Rust for all their efforts in making the weekend run so smoothly. The last ACCF was held two years ago, so plan to join us for the next one in a couple of years! Thanks to our ace team of identifiers: Dr. Terry Henkel, Phil Carpenter, Henry Young, Douglas Smith, John Brown, Herman Brown, Debbie Viess, David Rust and a special virtual guest appearance by Dr. Dennis Desjardin, who nailed the ID on our “moth-ball” fungus, Camarophyllopsis foetens . For an interesting account of this mushroom, see this Mushroom of the Month article on the Bay Area Mycological Society website. All California Clubs Foray Species List It wasn't that good a year for edibles. Except for candy caps, which were found in abundance, the other edi-bles were scant. But it was a very good year for number of species found and ID'ed. As this was the All-California foray there were people working the id table from all over California, from Santa Cruz to Humboldt. And I think people spent time in the field looking for little weird guys, since the edibles weren't really coming. Russula stuntzii . © Douglas Smith (from mushroomobserver.org) One of the stars of the weekend were the Hygrocybe psittacina , which are usually rare, but this time every-one brought in a few and there was a pile at the end of the day. Also Russula stuntzii was found for the first time, never found or ID'ed before. But this time almost everyone brought one in. This list has 140 species, the most found for a January foray in the history of keeping lists. There were also about 20 other incompletely identified mushrooms on the list as Genus sp. This list was compiled and com-pared between me ad Debbie Viess, with input from others. As a team effort we were able to get a more complete list. There were 24 new species added to list, which brings us back to 15-20% of species found each time are new to the list. In December only 8% of species found were new. This means were are still not finding a "complete" list of species to find up there, and there is more to find. Which is either good news, or bad news depending on how you look at it. Agaricus hondensis Agaricus subrutilescens Alboleptonia sericella Amanita constricta Amanita franchetii Amanita gemmata Amanita pachycolea Armillaria mellea Auriscalpium vulgare Bisporella citrina Boletus edulis Boletus zelleri Calocera viscosa Camarophyllopsis foetens Camarophyllus borealis Camarophyllus pratensis Camarophyllus russocoriaceus Cantharellus cibarius Cantharellus infundibuliformis Cantharellus subalbidus Caulorhiza umbonata Cholorociboria aeruginascens Clavulina cinerea Clavulina cristata Clavulinopsis laeticolor Clitocybe nebularis Clitocybe nuda Cortinarius alboviolaceus Cortinarius collinitus group Cortinarius luteoarmillatus Cortinarius rubicundulus Cortinarius vanduzerensis Craterellus cornucopioides Crepidotus mollis Cystoderma fallax Entoloma bloxami Entoloma rhodopolium gp. Fomitopsis cajanderi Fomitopsis pinicola Galerina autumnalis Gandoderma tsugae Gomphidius oregonensis Gomphidius subroseus Gomphus clavatus Gomphus floccosus Gomphus kauffmanii Gyromitra infula Hebeloma crustuliniforme Helvella lacunosa Hydnellum aurantiacum Hydnellum peckii Hydnum repandum Hydnum umbilicatum Hygrocybe coccinea Hygrocybe conica Hygrocybe flavescens Hygrocybe psittacina Hygrocybe punicea Hygrocybe singeri Hygrophorus agathosmus Hygrophorus bakerensis Hygrophorus chrysodon Hygrophorus eburneus Hygrophorus erubescens Hygrophorus gliocyclus Hygrophorus hypothejus Hygrophorus pudorinus Hypholoma aurantiaca Hypholoma capnoides Hypholoma fasciculare Hypomyces cervinigenus Hypomyces hyalinus Hypoxylon thouarsianum Inocybe fuscodisca Inocybe geophylla Inocybe lilacina Inocybe pudica Inocybe sororia Jahnoporus hirtus Laccaria amythysteo-occidentalis Laccaria laccata Lactarius argillaceifolius var. megacarpus Lactarius deliciosus Lactarius fallax Lactarius pseudomucidus Lactarius rubidus Lactarius subflammeus Lactarius subvillosus Lactarius xanthogalactus Lenzites betulina Leotia lubrica Leotia viscosa Leptonia violaceonigra Marasmius quercophilus Melanopus badius * formerly Polyporus badius Microglossum viride Mycena californiensis Mycena pura Nidula candida Nidula niveotomentosa Oligoporus chioneus Oligoporus fragilis Omphalotus olivescens Phaeolus schweinitzii Pluteus cervinus Psathyrella gracillis group Psathyrella longipes Pseudohydnum gelatinosum Ramaria botrytis Ramaria formosa Ramaria rasilispora Rhizopogon ochraceorubens Russula abietina Russula amoenolens Russula brevipes Russula brevipes var. acrior Russula cremoricolor Russula cyanoxantha Russula nigricans Russula olivacea Russula sanguinea Russula silvicola Russula stuntzii Russula tenuiceps Russula xerampelina Sarcocypha coccinea Sarcosoma mexicana Sowerbyella rhenana Stereum hirsutum Stropharia ambigua Suillus caerulescens Tapenella panuoides* formerly Paxillus panuoides Thelephora terrestris gp. Trametes versicolor Tricholoma aurantio-olivaceum Tricholoma flavovirens Tricholoma imbricatum Tricholoma saponaceum Tricholomopsis rutilans Tubaria furfuracea Douglas Smith Members Only Content Login Join FFSC Related Posts 2007 NAMA Annual Foray Report Collecting Conditions in Mendocino at ACCF 2014 Previous Article All News & Stories Next Article

Agaricus Reflections When I was a boy, my father, sister and I would pick Agaricus cupreobrunneus, campestris, and sometimes bitorquis . We enjoyed them, by themselves, cooked in a little butter, or with other foods. They were a delicious part of early winter. by John Brown Agaricus californicus. © Noah Siegel (from mushroomobserver.org) I still pick them, but not with the enjoyment I had when little. I don’t know that xanthodermus and californicus weren’t then present, but we never agonized over our IDs. If it was growing in grasslands, had pink to brown gills, then it got collected and eaten. Now, every Fall and Winter, I use the below file, and eating them just isn’t the same. Cooking: my small pan likes 0.2 oz butter, mushroom pan should be covered, cooked on low heat until the juices turn blackish, serve lightly salted. Unwelcome Agaricus All of these have thick, pendant to skirt-like partial veils: californicus , praeclaresquamosus , hondensis , xanthodermus . The xanthodermus veil can be thin, and the ample and skirtlike veiled older caps don’t always yellow when margin is rubbed. If sliced in half lengthwise, the base of the stipe will yellow. Welcome Agaricus 1. Thick, flaring veils: bitorquis , bernardii , lilaceps (sometimes flaring). 2. Growth in fields : campestris (veil thin, variable in appearance), bernardii (veil thick but sheathlike), bitorquis (veil thick and often flaring), cupreobrunneus (veil thin, sometimes flaring): almondy smelling types: arvensis (veil thin, skirt-like), osecanus (veil thin, skirt-like). 3. Growth in manured, or enriched soils : bisporus ; subrufescens is almondy. 4. Growth in forests : brown cap breaking into brown scales is subrutilescens (but the more robust lilaceps is also brown and grows with trees and the collection in “recent experiences”, below, would fall here, too, though it had a pendant veil); augustus , perobscurus , silvicola , albolutescens are all almondy. 5. Almond or anise smelling : augustus , perobscurus , albolutescens , silvicola , arvensis , osecanus , subrufescens . 6. Red-stainers : fuscofibrillosus , arorae , lilaceps , bernardii . 7. Small, rarely in sufficient quantity to welcome collection : micromegathus and diminutivus groups. 8. Others fall under the above species. Resource: Agaricus section of Mushrooms Demystified, p. 310 Recent Experiences I spoke with Rick Kerrigan at the NAMA Santa Cruz conference, and later, at SOMA camp. He said that California has more species of Agaricus than have been described. My feeling: If you’re not comfortable with this, you shouldn’t eat Agaricus . A recent find cooked up with a slight taste of both phenol and iodine. I had a few bites of it, decided I didn’t really need to lose the contents of my stomach and tossed the rest out. But the tastes weren’t overpowering, the mushroom, whatever species it was, really wasn’t objectionable. The few mouthfuls I had produced no stomach distress. And when I later asked Rick Kerrigan, he re-affirmed my beliefs toward Agaricus toxicity: he knew of no one with gastric upset where symptoms lasted more than 24 hours. Mushrooms covered: Agaricus albolutescens Agaricus arvensis (horse mushroom) Agaricus augustus (The Prince) Agaricus bisporus (portobello, portabella, baby bella, cremini, crimini, white button) Agaricus californicus (mock meadow mushroom) Agaricus campestris (lawn mushroom, meadow mushroom, field mushroom) Agaricus diminutivus Agaricus hondensis Agaricus perobscurus (the princess) Agaricus xanthodermus (yellow stainer) Previous Description All Featured Fungi Next Description

News & Stories / Mycology & Art News The Largest Living Organism is a Fungus! Beneath the soil of the Malheur National Forest in eastern Oregon, a fungus that has been slowly weaving its way through the roots of the trees for centuries has become the largest living organism ever found. Madeleine Wyke • January 1, 2001 Armillaria ostoyae. © Fern (CC-BY-NC) (inaturalist.org, obs. 249114389) The Armillaria ostoyae , popularly known as the honey mushroom, started from a single spore and has been spreading its filaments through the forest for an estimated 2,400 years, killing trees as it grows. It now covers 2,200 acres. The outline of the giant fungus stretches 3.5 miles across, and it extends an average of 3 feet into the ground. It covers an area as big as 1,665 football fields. No one has estimated its weight. On the surface the only evidence of the fungus are clumps of golden edible mushrooms that pop up in the fall with the rain. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article