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News & Stories / Website Review: James Arthur — Wisdom or Balderdash? Flaky? Really flaky? Compelling? It's hard to deny that his ideas are thought-provoking... Larry Payne • March 1, 2000 Pleuroflammula subsulphurea. © Alan Rockefeller (CC-BY) (from inaturalist.org, obs. 395496334) It may be that the first time you check out his website you might find it a little flaky. Then again, it may be that after reflecting on what this guy has to say, after giving yourself enough time to digest his theory, you may just come away thinking the site is really flaky. Or, you may find it compelling. But no matter how you feel, it would be hard to deny that his ideas are thought-provoking. The website* is the home of James Arthur .. . James Arthur ... James Arthur .... (There, now you get an idea how the website begins. I felt like I was listening to one of those old Saturday Night Live Al Franken bits where he kept repeating "Hi, I'm Al Franken.") However, once you can get past all the self promoting (though his resume does sound pretty impressive) you finally arrive at the real purpose of the website, James Arthur's commentary on the theory that mushrooms played a vital role in the development of early religion and social development. Be prepared to take a good hour or two pondering James Arthur's wisdom or balderdash, depending on your take of his presentation. My own reaction was this: Deep (whether in thought or manure I'll leave for you to guess), tedious, nice pictures. * The original website link was compromised, so you can preview James Arthur's book on Google Books if you're curious: https://www.google.com/books/edition/Mushrooms_and_Mankind/qSL9jRTzXx4C?hl=en Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Avoid the Forest After Dark. Photo by Dan Tischler Avoid the Forest After Dark Dan Tischler With Halloween just around the corner, be extra careful when you go into the forest at night. Camera Olympus TG-4 Focal L. 10mm Aperture f/3.5 Shutter Sp. 1/200s ISO 100 Flash Off Photo taken on January 19, 2022 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Porcini Barley Soup Porcini are such wonderful mushrooms. Their nutty aroma and flavor can be used to enhance so many dishes. by Bob Sellers Boletus edulis var. grandedulis. © forage_cali (CC-BY-NC) (from inaturalist.org, obs. 324723020) Method If using dried boletes, reconstitute them in warm water until soft (about 20 minutes). Strain the water and reserve to use as part of the ½ qt. water ingredient below. Dice the boletes thickly. Boil and mash the potato (you'll use it as a thickener). Pour the ½ qt. water and the beef or chicken stock into the mashed potatoes, and add all other ingredients into a pot. Bring to a boil for 15 minutes. Reduce to a simmer for 45 minutes. If you used bay leaves, remove them before serving. Serve piping hot. I suggest serving with toasted sesame bread sticks and your favorite wine. Recipe contributed: October 1998 Here is a recipe from our own Bob Sellers that I have served to dinner guests, as a first course, and received many compliments. Thank you Bob for this tasty soup. The recipe can be found in Marjorie and my cookbook From Duff to Dinner , under the name Boletus Barley Soup. It has been modified by me to provide 4 to 6 servings. You can make this dish a day ahead and reheat before serving. I think the flavors blend better if this is done. Enjoy! —Vince Viverito, Minister of Culinary Affairs (1998) Editor's note: From Duff to Dinner is out of print, but it can still be found in online thrift bookstores. Objective: Soup Total Time: About 2 hours Yield: 4 to 6 bowls Suggested Mushrooms: 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 1½ cans (22 oz.) beef, chicken, or vegetable stock ½ qt. water 1½ large yellow onions, diced 4 to 5 cloves garlic, peeled and crushed ⅔ dup pearl barley ¾ tsp. thyme ¾ cup dried Boletus edulis (or 2 cups fresh, diced thick) 4 stalks celery, with tops diced 2 bay leaves (optional) 1 large potato Previous Recipe All Recipes Next Recipe

News & Stories / Boletes are Up! Here is a photo of the boletes I found today (November 22) in my local patch. Phil Carpenter • December 1, 2008 Local Boletes. Photo by Phil Carpenter Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Field Reports Echo Summit 2015 Foray Report Another great Echo Summit Foray is in the history books. Anne Stockel • September 21, 2015 Lisa finds a Ganoderma tsugae (North American Hemlock Reishi) at Echo Summit (2015) Members Only Content Login Join FFSC Related Posts 2013 Echo Summit Foray Recap Previous Article All News & Stories Next Article

Support FFSC Website Accessibility Efforts An accessible website allows visitors with disabilities to browse the site with the same or a similar level of ease and enjoyment as other visitors. To make this website accessible, we rely on the capabilities of the system on which the site is operating, tools which help us determine where the site might not be compliant, and our evolving understanding of WCAG guidelines. Accessibility Adjustments on this Website When building this website, we have: Used various tools to determine font size and color contrast ratios for text and neighboring elements. Used our web platform's Accessibility Wizard to find and fix potential accessibility issues Set the language of the site to US Attempted to maintain consistent heading structures on all of the site’s pages Implemented text and background color combinations that meet the required color contrast in WCAG 2.1 guidelines, to at least a level of AA. In 2025 we will also be working to: Set the content order of the site’s pages Add alternative text to images Make videos and audio files on the site accessible (e.g., with audio transcripts available) Avoid looping motion effects Prevent videos from playing automatically when our system permits it, and/or allow users to stop video effects Test the website with assistive technologies such as screen readers and keyboards Areas of Partial Compliance with the Standard The accessibility of certain pages on the site may vary, depending on two main factors: We sometimes use applications that belong to external platforms (ticketing, shopping, video, etc.) which own and manage their own user interfaces, and we have no direct control over certain features. We are a volunteer-run organization. Over time, some volunteers who contribute content to this website might not consistently follow the standards. We don't always have volunteers available to fix such content in a timely manner. (If you're an FFSC member with expertise in website accessibility, and you're interested in volunteering to assist with such maintenance, please let us know!) Requests, Issues and Suggestions If you are personally affected by an accessibility issue on this website, or if you need further assistance, you are welcome to contact our website volunteers via any of the methods on our Contact FFSC page, or come to one of our Minister Meetings to chat in person. We'll do our best to address or mitigate such issues. FFSC Accessibility Statement This statement was last updated on August 12, 2025. We at the Fungus Federation of Santa Cruz are working to making the ffsc.us website accessible to people with disabilities.

News & Stories / Field Reports Setas Silvestres in San Sebastian During a four-week house exchange in the city of Tudela (not far from Pamplona, Spain), we explored San Sebastian on the north coast. Ernie Hudson • November 1, 2004 Pleurotus eryngii. Photo © Uriah Resheff (from inaturalist.org: ID 5037135) Wandering the streets of that elegant city, we spotted a produce stand with fresh, reasonably priced boletes and chanterelles, both from the province of Zamora. They also had a variety of packaged dried mushrooms: Marasmius oreades , Cantharellus lutescens , and a Calocybe . We bought some of the fresh mushrooms to take back to Tudela but couldn’t decide about the dried ones. At lunch we resolved to go back and buy all the dried varieties available. But the shop did not open after the siesta—and we had to leave that day! We searched for a similar selection in other Basque towns we visited but found nothing comparable. We were able to locate a 150-gram jar of dried Cantharellus lutescens to bring back—delicious! In a visit to the province of Soria (source of many of the dried mushrooms), we learned of the seta del cardo (mushroom of the thistle), which our hosts consider the most delicious mushroom of all. We were amazed to learn that it’s Pleurotus eryngii (King Oyster or Thistle Mushroom). Other highlights of the trip: the pilgrimage route to Santiago de Compostela (with present-day pilgrims walking and cycling) and the wine route through Rioja. And the Basque chefs do live up to their reputations! Diana Chase and Ernie Hudson FFSC Secretary and Consort Members Only Content Login Join FFSC Related Posts Reports from Italy in 2007 Adventures in Austria Previous Article All News & Stories Next Article

Portobello Potato Pancakes These pancakes are like cheesy latkes (but not cheesy in the silly way). They can be served hot or cold! by Rene Seltzer Agaricus bisporus. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 2814540) Method In a large skillet, cover bottom of skillet with olive oil. Heat over medium high heat. Place diced mushrooms in skillet and cook until moisture is removed (about 10 minutes). Add onions and garlic and continue cooking until onions are transparent (about 5 minutes or more). When done, remove immediately. Grate carrots, zucchini, and potatoes. Mix together with the mushrooms. Cover the bottom of a large skillet (ensure it has an oven-proof handle) with olive oil and heat it over medium-high heat. Pour the grated mixture into skillet. Stir and cook for approximately 5-7 minutes. Then flatten the potato mixture into a large pancake with a spatula, but do not stir. Cook for another 6-10 minutes until the large pancake is browned on the underside and almost cooked completely through. Remove skillet from stovetop and sprinkle grated cheese on top of the pancake while in the skillet. Place skillet under broiler until cheese is completely melted and cake is gold brown on topside (about 4 or 5 minutes). Then remove from broiler immediately. Cut into 6 or 8 wedges and serve immediately as a hot dish. This can also be served as a cold side dish. Just wrap each wedge in plastic wrap and refrigerate until needed. Recipe contributed: September 2002 Objective: Side or first course Total Time: About an hour Yield: 6 to 8 wedges Suggested Mushrooms: Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) 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 1/8 cup olive oil 3 large Agaricus bisporus (portabello) or Boletus edulis (porcini), diced 1 large onion, sliced 1 clove minced garlic 2 medium carrots, peeled and grated 2 medium zucchini, trimmed and grated 4 medium potatoes, shredded ½ cup medium cheddar cheese, grated salt and pepper to taste Previous Recipe All Recipes Next Recipe

Wild Mushroom Timbales with Bacon and Arugula Timbales make a substantial first course or a great brunch or lunch. Also a delight for potlucks! by Rick & Ella Schwartzi Craterellus calicornucopioides. © Bria Nathan (CC-BY-NC) (from inaturalist.org, obs. 336658975) Method Prepare the Timbales Preheat oven to 325°F. Heat butter in a large skillet over medium heat. Add the onion, and cook until translucent (about 5 minutes). Add garlic and cook for 1 minute. Add mushrooms and cook for 10 minutes. Set aside to cool. Stir the salt, pepper, lemon zest, parsley, thyme and Parmesan into the cooled mushroom mixture. In a large bowl, whisk together the cream, milk and eggs. Stir in the cooled mushroom mixture. Spray ramekins with vegetable oil. Fill each about ½ to ⅔ with the mushroomy custard, and set in a large roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins, creating a bain-marie to ensure the custard is uniformly set. Bake at 325°F until set (about 55 minutes). Prepare the Sauce and Garnish While the mushroom custard is baking, fry the bacon in a heavy skillet over medium heat until crisp. Drain bacon on paper towels. Pour most of the bacon fat from the skillet and discard. Add the vinegar and demi-glace to the skillet, and simmer over medium heat for 2 minutes, scraping up and mixing in any bacon bits stuck to the pan. Keep warm until the timbales are ready. Crumble bacon. Assemble and Serve Spoon 2 Tbsp. of the sauce onto the center of 8 plates. Mound 1 cup of arugula in the center of each serving plate. Run the tip of a small knife or offset spatula around the inner edge of the ramekins to loosen the custards. Carefully transfer an un-molded* timbale onto the center of the arugula on each plate. Scatter the bacon bits around the timbales and serve immediately. * To un-mold a timbale, you can either: Spoon it out carefully onto the arugula (easiest, though potentially messiest). Place a separate small plate (or large flat spatula) on top of the ramekin like a lid, hold together firmly and quickly flip over to release the timbale onto the plate (tap the bottom of the ramekin if it sticks). Then use a small spatula to carefully slide the timbale onto the arugula. Un-mold the timbale directly onto the center of its serving plate (invert it over the ramekin and then flip as described above) before adding the sauce and arugula, then arrange the sauce and arugula around it. Recipe contributed: April 2004 You can use a mixture of mushrooms or a single species—fresh, dried, or from your freezer. Should you come back from foray (or freezer) with an empty basket, either shiitake or white domestic mushrooms can be substituted. Ideal mushrooms might be porcini, black trumpet, yellowfoot, maitake, or cauliflower mushrooms, as they'll hold up well against the heavy cream and parmesan. Likewise, watercress or a mixture of spicy greens can be used in place of, or in addition to, arugula. This dish can be prepared up to two days ahead of time, then reheated in a slow oven or microwave prior to serving—a great option for a party or an FFSC potluck! Objective: Side or first course Total Time: About 1 ¾ hours Yield: 8 servings Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) Cauliflower mushroom (Sparassis americana, Sparassis crispa, Sparassis radicata) Maitake (Grifola frondosa) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Yellowfoot (winter chanterelle) (Craterellus tubaeformis) 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 Timbales 3 Tbsp. unsalted butter 1 small onion, peeled and chopped 4 cloves garlic, finely chopped 1 ½ lbs. mushrooms, trimmed and sliced into ½" dice 1 ½ tsp. kosher salt Freshly ground pepper to taste 1 tsp. grated lemon zest ¼ cup finely chopped Italian parsley 1 tsp. finely chopped fresh thyme ½ cup freshly grated Parmesan ½ cup heavy cream ½ cup milk 3 large eggs Vegetable oil spray Garnish 8 strips thick-sliced bacon ¼ cup balsamic vinegar 1 cup demi-glace (beef, veal, or duck-and-veal) 8 cups arugula, tough stems removed Plus: 8 ramekins (6 oz. size) Large roasting pan (large enough to hold the ramekins, and at least 2" deep) 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

October 2026 Speaker | Maya Elson : Megafires, Floods and Fungi Tue, Oct 20 With the rise of catastrophic megafires and flooding, we look to fungi and other microbes as nature’s mediators between fire and water. Join FFSC in a discussion with Maya about how to organize and integrate inoculants into land tending practices, as well as how to contribute to community science. Learn more FFSC Calendar We have a lot of fun foraging, learning, and socializing from September to May. Many of our events are open to the public, and you can join FFSC for more! Note: We schedule local forays , ID classes , and culinary events on relatively short notice, based on location availability and habitat conditions. You can also visit or subscribe to the FFSC Google Calendar, and/or download an iCal file for other calendar applications. September 2026 Today Sun Mon Tue Wed Thu Fri Sat 30 Day (2/9) Alaska Long-Distance Foray, September 2026 31 Day (3/9) Alaska Long-Distance Foray, September 2026 1 Day (4/9) Alaska Long-Distance Foray, September 2026 2 Day (5/9) Alaska Long-Distance Foray, September 2026 3 Day (6/9) Alaska Long-Distance Foray, September 2026 4 Day (7/9) Alaska Long-Distance Foray, September 2026 5 Day (8/9) Alaska Long-Distance Foray, September 2026 6 Day (9/9) Alaska Long-Distance Foray, September 2026 7 8 9 10 11 12 13 14 15 6:00 PM September 2026 Speaker | Liv Fragiacomo : Organic Strawberries - Bio Alternatives to Plastic 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 1 2 3 4 5 6 7 8 9 10 Calendar View FFSC Calendar Grid View

News & Stories / Ramaria rasilispora When foraying in the mountains next spring, you might make this mushroom a part of your collection. John Brown • September 1, 2002 Ramaria rasilispora var. scatesiana. © Dean Lyons (CC-BY-NC) (from inaturalist.org, ID 164655987) Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article