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Risotto con Fungi "Diablo" Richard Kozicki was our Minister of Archives when he shared this devilishly spicy dish. by Richard Kozicki Boletus edulis. © Ethan Ramsey (CC-BY-NC) (from inaturalist.org, obs. 321976982) Method Sauté the mushrooms until fully cooked and browned (5 to 8 minutes). Melt butter in a heavy 3 quart pot. Dice onions, garlic, and chili peppers and add to the melted butter, along with 1 Tbsp. freshly ground pepper. Sauté lightly for 3 minutes. Add dry Arborio rice and continue to sauté for 3 more minutes, stirring frequently. Stir in the sautéed mushrooms. Add one cup (or ladle) of chicken broth (or chicken broth plus reserved mushroom liquid). Wait for the rice to absorb the liquid and begin to thicken, then add the next cup of broth, continuing this process for about 25 minutes. Stir the rice frequently and taste for doneness. When done, the texture should be creamy with some broth still present. Fine wine (such as Black Diamond Run Zin or Cab) will enhance this dish greatly. Homemade ale or porter wouldn't hurt either. —Richard Recipe contributed: January 1996 You can use any mushrooms for this, though some may work better than others. For example, porcini is a classic pairing with risotto, and highly recommended. Chanterelles provide a lovely color contrast. Agaricus augustus can also hold up well in risotto. On the other hand, portobello may turn the color a darker grayish-brown and some feel it tastes a little metallic. More delicate or nuanced species like morels, black trumpets, or yellowfoot may have their flavors drowned out by the garlic, butter, and peppers in this dish, and be better served elsewhere. Objective: Side or first course Total Time: 45 mins Yield: 2 mains or 4 sides Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) The Prince (Agaricus augustus) 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. unsalted butter* 1 medium yellow onion 3 cloves of garlic 6 fresh Thai chili peppers** Fresh ground black pepper 3/4 lb. Arborio rice 1/2 lb. fresh wild mushrooms (or 1 oz. dried mushrooms rehydrated in water for one hour prior to use, reserving the liquid) 6 Cups low-sodium chicken broth*** * Do not substitute margarine for butter — it will change the entire flavor of the dish. (If you do, then don't use my name in context with your aberration.) ** Jalapeño, serrano, or arbol peppers (chile de árbol) will light your fire also. ** If you rehydrate dried mushrooms, reserve the liquid and strain it, which should leave you around 1 to 1.5 cups of the flavorful liquid. Use this liquid in place of the equivalent portion of the chicken broth. Previous Recipe All Recipes Next Recipe

Curried Green Beans with Sulphur Shelf Enjoy this tasty treatment for sulphur shelf mushrooms in coconut curry. by John Brown Laetiporus time lapse Day 11. Photo by Phil Carpenter Method Melt a little fat in a heavy frying pan and thoroughly cook the mushrooms. If you are lucky, the'll sauté up orange, looking kind of like pieces of salmon. These need to be cooked for quite a while. Some people are allergic** to it when insufficiently cooked. In the meantime, break green beans into another pot. Add potatoes and 1 1/2 cans of chicken broth. Save the other half can to add as needed. Cover an cook until veggies are tender. Add 1 Tbs curry powder, about 1/4 can coconut milk (to taste) and the sautéd mushrooms. Serve! * "Deep" brand, my favorite, is available in some Indian food stores. ** Exercise caution. Some people are allergic to certain varieties of sulphur shelf. If the sulphur shelf you found is new to you, try only a little bit. If you're serving this dish to others, make sure they are aware of which variety you're using, and that they understand the risks if they've never had it before. Recipe contributed: October 2006 The West Coast has two varieties of sulphur shelf: One is associated with hardwoods such as eucalyptus and oak ( Laetiporus gilbertsonii ). The eucalyptus variety is said to cause stomach upset for some people; and some have trouble with the oak variety. The other ( L. conifericola ) associates with conifers. Note: Traditional Chicken of the Woods ( Laetiporus sulphureus ) isn't found in California. Objective: Main course Total Time: "Quite a while" Yield: TBD Suggested Mushrooms: Sulphur Shelf (Laetiporus cincinnatus, Laetiporus gilbertsonii, Laetiporus sulphureus) 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 Tbs curry powder * 2 c chicken of the woods ** (just the tender tips, in 3/4 to 1" pieces 2-14oz cans of chicken broth small red potatoes, diced (as many as you like to compliment the green beans) 1 lb fresh green beans 1 can coconut milk Fat of your choice. Coconut oil would be good. Previous Recipe All Recipes Next Recipe

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

Chicken Filets with Cèpes (Porcini) Cream Sauce In the next two months, gangs of eagle-eyed boletivores will be scouring the hills and dales between the beachland forests and the high Sierra, prodding every earthly mound with pointed sticks and feathery rakes. by Shea Moss Boletus edulis © FunGuy Nate (FunGuyNate) (CC-BY-SA) (from mushroomobserver.org ID 600655) Method Lightly flour each piece of chicken and sauté in butter over moderate heat for 30 seconds on each side. Remove chicken from pan and set aside. To the same pan add the glaze and the two wines and reduce by half. Turn the flame down to simmer, and add in the powdered and sliced Boletes, and gently cook for 3 or 4 minutes. Turn the flame down to low, add the cream, and let the sauce warm and thicken slightly. Add back the sautéed chicken breast filets, and add in and correct the seasonings to taste. When you serve the filets, garnish with freshly chopped parsley, and place one slice of B. edulis on each filet. Eat! Recipe contributed: October 1984 Many will be returning to their seasonal shrines, the locations of which are a well-guarded secret. If you happen to pass one of these shrines in the wild, you can easily identify its inhabitants: When the boletivore is standing up, they typically will tell you you've lost your way and where you want to be going is 600 yards in the opposite direction. If they are down on their knees in the duff, they will typically tell you they are searching for their pet 100-foot long python who is "hiding somewhere around here." Being a boletivore yourself, you will either nod understandingly, smile your sad sigh, and vacate the area like a gentleman to find your own shrine; or you will grin wolfishly, point at your socks and jump in to find the python first. After collecting your prizes, you may wish to try the following recipe... Objective: Main course Total Time: About 45 minutes Yield: 2 chicken filets 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 2 half breasts of chicken, skinned, boned and filleted 1/4 inch each in flour 6 oz white glaze (made from 2 cups chicken stock, greatly reduced) 4 oz marsala wine or sherry 1 Tbs. dried and powdered Boletus edulis 6 thin slices of fresh or rehydrated B. edulis Chopped parsley (to taste) Sweet, unsalted butter (for sautéing) 5 oz, of a good dry white wine 1 cup heavy cream Salt and white pepper (to taste) Previous Recipe All Recipes Next Recipe

Mushroom and Potato Tart This savory tart is rich with butter and cream, making a filling side dish or appetizer. Use cremini, porcini, morel, or other robust mushrooms. by Bo Letos Boletus edulis. © invisible (CC-BY-NC) (from inaturalist.org, obs. 323752319) Method Make the Top Crust In a large bowl, whisk the flour and salt. Cut in the cold butter cubes (rub the butter cubes into the flour until it looks like coarse crumbs with some pea-sized pieces of butter left). Sprinkle 4 Tbsp. ice water over the mixture, and stir with fork until the dough begins to hold together. Only add another tablespoon of water if the dough is too dry. Shape the dough into a flat rectangle about 1/2" to 3/4" thick, wrap it tightly in plastic wrap and refrigerate for about 1 hour. Prepare the Mashed Potatoes Peel potatoes and cut into 1-inch cubes. In a pot, cover the potatoes with 1" water, and a little salt. Boil for 12-15 mins until fork-tender. Drain completely, then return to the pot and let sit for 2 minutes to evaporate steam. Mash with a fork or potato ricer. Melt 6 Tbsp. butter and coat the potatoes. Warm 1/3 cup of heavy cream and whip it into the potatoes, adding salt and pepper to taste. Prepare the Filling Sauté mushroom caps (or slices) in butter. During the last 2 minutes of the sauté, dust 2 Tbsp. of all purpose flour over the mushrooms, and then stir it in to coat the mushrooms. Splash in 1/4 cup of veggie stock, dry sherry, or white wine. Simmer until it forms a glaze and binds*** the liquid (about 1 minute). Season to taste with salt and pepper. Line a 9" x 12" shallow rectangular baking dish with the mushrooms. Spread the mashed potatoes over the mushrooms. Cool the mushrooms and mashed potatoes to room temperature (or chill in the refrigerator for about 20 minutes). Note: Alternatively, you can place the mashed potatoes underneath the mushrooms. However, this sometimes causes the layers to slide around, making the pie a little messier to serve. Assemble and Bake the Pie Beat the egg yolk with 3 Tbsp. of cream, and set aside. Roll out the pastry dough to fit the top of your pie, and lay it over the cooled filling. Make a vent in the top of the dough, and brush with the egg and cream mix. Bake at 400°F for 25 to 30 minutes, allowing the pastry to bake all the way through. (Or, if you use a store-bought pastry sheet or dough, follow its instructions.) The pastry should puff up evenly across the entire surface (the center should not be lower than the edges). You can tell the filling is hot when you see it bubbling in the vent. *** Optionally, you can omit the flour and sherry. The binding process is mainly to keep the mushroom liquid from overflowing the edges of the pie while baking. Recipe contributed: November 1993 Objective: Side or first course Total Time: About 2.5 hours Yield: 6 to 8 servings Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Morel (Morchella sp.) 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 A 9" x 12" rectangular baking dish (typically 2" deep). Filling 3 medium russet potatoes 9 Tbsp. unsalted butter, divided into 6 and 3 Tbsp. 1/2 cup plus 1 tablespoon heavy cream 3/4 tsp. fine sea salt (adjust to taste) 1/4 tsp. black pepper (adjust to taste) 2 lb. mushroom caps (or slices)* 2 Tbsp. all-purpose flour 1/4 Cup vegetable stock, dry sherry, or white wine 1 egg yolk chopped parsley (garnish) * Feel free to use cremini or portabello if that's what you have on hand. Alternatively, chanterelles can hold their shape nicely and retain their bright flavor amidst the butter and cream. Black trumpets, while thin, should still stay chewy, and add a darker color to the pie. Porcini provide a satisfying bite and natural umami. Morel ridges may deliciously trap the butter and cream, while adding the deep, woodsy flavor of a meat pie. Puff Pastry Crust** 1.5 cups all-purpose flour 1/2 cup unsalted butter, ice-cold and cubed 1/2 tsp. fine sea salt 4 to 5 Tbs. ice water ** Or use a store-bought puff pastry sheet or dough, sized to cover the top of your rectangular baking dish. If your baking dish is a different size, you may need to recalculate the crust ingredients accordingly. Previous Recipe All Recipes Next Recipe

News & Stories / Mycology & Art News Algae and Fungi Team Up--and They're Lichen It... A bit of lichen-laden poetry (with apologies to Robert Burns) as intro to the upcoming Bioblitz at the Golden Gate National Recreation Area. Deb • March 2, 2014 Fungi and lichen. Photo by Nick Wagner We turn to National Geographic for poetic lichen, as we get ready for the upcoming Bioblitz at the Golden Gate National Recreation Area -- virtually your back yard --March 28-29, 2014, enjoy. Check out the poetry here: https://web.archive.org/web/20140226235002/http://newswatch.nationalgeographic.com/2014/02/25/algae-and-fungus-team-up-and-theyre-lichen-it/ Find out about the Bioblitz, organized by the National Parks Service and National Geographic: https://web.archive.org/web/20140303211118/http://www.nationalgeographic.com/explorers/projects/bioblitz/golden-gate-california-2014/ Members Only Content Login Join FFSC Related Posts Will Mushrooms Make Styrofoam Obsolete? Previous Article All News & Stories Next Article

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. Members Only Content Login Join FFSC

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. Fall Mushroom Dinner 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 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 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 25 days to the event Fall Mushroom Dinner, 2026 Nov 15, 2026, 6:30 PM – 9:30 PM Capitola, CA, USA Come together to celebrate the autumn harvest at our annual November potluck. Details 53 days to the event Holiday Potluck, 2026 Dec 13, 2026, 6:30 PM – 9:30 PM Capitola, CA, USA As the December rain brings up our favorite fungal treasures, it’s time to gather around the table and celebrate the season's bounty together. Details 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 / November 2009 Local Foray On Saturday, 22 November, the Fungus Federation held a local foray. Because Sunset Magazine featured FFSC in it’s November issue and publicized the foray, a larger than usual group was expected and realized. Margaret Carpenter • December 1, 2009 Talk at the Nov 2009 Local Foray. Photo by Margaret Carpenter Members Only Content Login Join FFSC Related Posts 2015 January Local Foray Wrap Up 2016 February Local Foray Field Report Previous Article All News & Stories Next Article

Chef Jozseph Schultz Chef/Proprietor, India Joze Restaurant in Santa Cruz Jozseph Schultz, speaker, educator and former chef-proprietor of India Joze restaurant, has been a long-time fixture at the Santa Cruz Fungus Fair. His Jozeness creates intensely-flavored dishes from many countries. Published in 1993, the India Joze International Mushroom Cookbook is an incredible resource for adventurous mycophiles. You will love Jozeph’s food and his enlightening commentary about food and culture. Chef Jozseph Schultz Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Cooking demonstration by Chef Jozseph Schultz Sunday, January 12, 2014 3:00 PM - 4:00 PM Room 3 Past Santa Cruz Fungus Fair Talks Cooking demonstration by Chef Jozseph Schultz Santa Cruz Fungus Fair Sunday, January 12, 2014 3:00 PM - 4:00 PM Room 3

Tender Chanterelle Salad Here's a dish you can make with those small, fresh chanterelles that you find in the vegetable aisle. by Deb Tender Chanterelle Salad. © Debbie Johnson Method In a medium saucepan (off the heat), whisk olive oil, vinegar, Dijon mustard, sliced shallot, and minced garlic until well combined. Season with salt and pepper to taste. Place cleaned chanterelles into the saucepan, toss thoroughly until evenly coated in the aromatic mixture. Place the saucepan over medium-low heat and cover tightly with a lid. Let the mushrooms simmer gently for 12 to 15 minutes, releasing their liquid to blend with the oil and aromatics. Remove the lid. If still watery, turn the heat up to medium and simmer uncovered until the sauce slightly thickens and clings to the mushrooms (2 or 3 minutes). Remove the pan from heat. Stir in the chopped parsley and a generous squeeze of fresh lemon juice. Transfer the mushroom mixture to a shallow bowl. Let marinate at room temperature for 20 to 30 minutes. Season to taste with salt, pepper, and more lemon juice, if desired. **The original Bon Appétit recipe suggested placing the chanterelles in a steamer basket over a pot with 1" gently simmering water, and only steaming for about 5 minutes before beginning to marinate them. The FDA and USDA now consider that method undercooked. Instead, you can either dry sauté the mushrooms and then sear them with the aromatics before the marinade step; or braise them (as this recipe does) to achieve soft, plump, deeply infused mushrooms. Recipe contributed: September 2011 I found some beautiful small, fresh chanterelles the other day at Shopper’s Corner, after an interesting recipe had popped up in the September issue of Bon Appétit . It called for steaming the chanterelles, a new approach for me. I had tried raw shaved chanterelle salad in the past (I know, not a good idea. Raw chanterelles can be quite peppery, and we now know undercooked chanterelles can cause GI issues... Just call me McIlvaine*!) The Bon Appétit recipe turned out to be a nice, light accompaniment. But the mushrooms need to be small and fresh; our local large C. californicus wouldn’t be quite so delicate! The recipe below uses a braising approach, rather than steaming the mushrooms.** * Charles McIlvaine, a late 19th–early 20th century American mycologist, was known for his very personal inquiries into the edibility of various species, hence the name “Old Ironguts”. We are in his debt! Objective: Salad Total Time: 45 mins to 1 hour Yield: 4 to 6 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 1 lb. fresh chanterelles, brushed clean and trimmed (halved or quartered if large) 3 Tbsp. extra-virgin olive oil 2 Tbsp. white wine vinegar 2 tsp. Dijon mustard 1 small shallot, thinly sliced 1 small garlic clove, minced ½ tsp. kosher salt (plus more to taste) ¼ tsp. freshly ground black pepper 2 Tbsp. chopped flat-leaf parsley Fresh lemon juice Previous Recipe All Recipes Next Recipe

Chawanmushi with Matsutake Chawanmushi is served as a first course, in place of the soup. Sit down in a quiet place and eat it slowly. It's a delicate taste. by Shea Moss Tricholoma murrillianum. © nick (CC-BY-NC) (from inaturalist.org, obs. 199214530) Method Dashi Wash kelp and reconstitute by placing in a saucepan with 6 cups of cold water. Heat water to a rolling boil, and remove the kelp immediately! Add the bonito, let it roll once, then turn off the heat and let it stand until the shavings settle to the bottom. Strain to collect the clear broth (the dashi). Note: Optionally, you can dry the kelp and wrap it in plastic wrap, and use it again for another dish. It's not part of the dashi. Chawanmushi Preheat oven to 350°F. Combine dashi with the eggs, strain through a sieve, then mix in the salt, sugar and shoyu. Divide the matsutake between 6 large Japanese tea cups (or six 8 oz. ceramic custard cups, or six 8 oz. oven-proof coffee mugs — What the hell, this is America). Pour the egg mixture over the matsutake. Cover each cup tightly with aluminum foil. Place in a bain-marie (hot water bath) with the water reaching about 1/2" below the top of the custard cups. Bake for 35 - 40 minutes or until the custard is set; maintaining the hot water level. Cool slightly and serve with a couple of green onion bits on top for garnish. Recipe contributed: January 1989 Objective: Soup Total Time: About 2 hours Yield: 6 servings Suggested Mushrooms: Matsutake (Tricholoma magnivelare, Tricholoma matsutake, Tricholoma murrillianum) 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 Dashi (Soup Stock) 1-4" square kombu (dried kelp) 6 cups water 3/4 cup katsuobushi (shaved dried bonito) 2 whole cloves (optional, goes well with matsutake) Chawanmushi 3 Cups dashi 1 Cup eggs, whipped 1 tsp. sugar 1/4 tsp. salt 1 tsp. shoyu (soy sauce) 3/4 Cups thinly sliced matsutake (paper thin) 1 tsp. green onion, finely chopped Six 8 oz. ovenproof tea cups Previous Recipe All Recipes Next Recipe