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News & Stories / Stewardship Season Headlines from Our CEO As another mushroom season approaches, I look forward to a great reason to escape the ills of our economy and the world. There are a couple of new things to announce to our members. Mark Gillespie • September 1, 2002 Boletus edulis var. grandedulis. © Guy Prudhomme (CC-BY-NC) (from inaturalist.org, ID 312373981) Members Only Content Login Join FFSC Related Posts From the Incoming CEO, 2001 Previous Article All News & Stories Next Article

News & Stories / Asco Workshop Recap 2012 If you are strictly a foodie, or are in process of eating a meal while you read this, maybe you shouldn’t. Debbie Viess • May 1, 2012 Sporormiella spores and asci. Photo by Debbie Viess Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Mycology & Art News King Stropharia Cultivation Success How Sweet it is…. The King Stropharia grown in our San Jose research garden, that is. We finally achieved success with the Garden Giant, Stropharia rugosoannulata after attending several lectures by Ken Litchfield of the MSSF. Jim Maley • September 1, 2010 Jim Maley with a cultivated Stropharia Now, Ken cultivates mushrooms in the damp weather of SF and the East Bay, but our San Jose summers are warmer and drier. After some meager attempts to cultivate various mushroom types in the summer garden, we asked “Why not grow mushrooms in a Winter Garden?”, and that we did. Stropharia bed. Photo by Jim Maley In November of 2009, we started a winter garden using a raised bed in one of our Master Gardener research facilities, which included cauliflower, cabbage and lettuce. In December, we acquired a 6 lb. bag of King Stropharia grain spawn from Mushroom Harvest of Athens, Ohio and were off with reckless abandon using memory notes from Ken and some phone consultation with the supplier. The first thing we did was to dig a trench in the center of the bed about two feet deep and about five feet long. In the bottom of the trench we added a layer of pasteurized alder wood chips and straw. Stropharia cultivation process. Photo by Jim Maley This pasteurization approach (90 minute water bath at 160°F) was indicated to be not absolutely necessary by our supplier, but was thought to give us an initial “leg up” on mold competition. We then added a layer of about 1.5 lbs. of spawn and covered it with more warm straw and chips. Two weeks later, we added another substrate layer of chips, straw and some leaf compost (unpasteurized), and another 1.5 lb. layer of spawn. Two weeks later still another layer of substrate was added, this time with no spawn. At this point we could see expansion of white mycelia. An estimated total of three pounds of spawn was in our trench. From then on we just waited, letting the ample rains of Santa Clara County keep the mushroom winter garden hydrated. With eager eyes, in March we looked for fruiting bodies to no avail. It was beginning to look like we would have a fine garden of winter vegetables, but no mushrooms. On April 10th it happened! Some small wine colored caps were appearing and it was an exhilarating feeling after previous fail-ures. They soon started getting bigger and coming up over the entire trench. I had heard of these getting up to three pounds or so. Maybe in moist climates, but we have harvested most of our mushrooms at between a half and three quarter pounds. They proved quite popular and delicious with a mild, sweet taste. At this point, we continue to feed “the giant”, this time with oak shavings and hydrating with drip irrigation. These mushrooms are very meaty and clean and well worth the effort. The King Stropharia is one of the most beautiful mushrooms I have seen. These mushrooms certainly live up to the name Wine Cap Stropharia, as they sometimes call it in the Midwest. King Stropharia (wine cap stropharia). Photo by Jim Maley Members Only Content Login Join FFSC Related Posts A Tale of Ozark Shiitake Growing Mycology & Art News Ain't No Cure for the Summertime Blues Mycology & Art News Previous Article All News & Stories Next Article

News & Stories / Writings How I Spent My Summer Vacation I officially retired in Oct 2024 and after the end of our club season this year, I suddenly had more time to go foraging. Katherine (Kitty) Elvin • November 10, 2025 2025 Calabria gang My allergies are the opposum and fish I headed down to Mexico and joined Chad and Rose Hyatt in Oaxaca with Zachary Hunter of TheFungivore.com . I signed up for the MyComida Rupestre - Forage & Feast. For those who know me, what I love almost more than hunting mushrooms, is traveling and eating. This tour was to explore the foods of Oaxaca with a fungal bent. All my three loves in one tour. It was a culinary feast: mole, squash blossoms, corn many ways, insects, mezcal and much more. Unfortunately, the rains arrived 2 days before we were done, but we still found many mushrooms, flowers, plants and insects to entertain us. We were up in Sierra Norte Mountains at around 7000 - 8000'. We found Boletus edulis , Amanita ceasarea , and at Monte Alban inside a tree trunk Volvariella bombycina flaviceps which Chad got really excited. This mushroom was on his bucket list. This area is part of the cloud forest and we found orchids, air plants and carnivorous plants. Definitely worth visiting. Josepha and Ken Hendry. That's a lot of Chicken of the Woods in their Maine neighborhood I headed to Maine to visit with Josepha and Ken Hendry (FFSC members) in Windham Maine and was joined by Phil and Margaret Carpenter who happened to be on the East Coast for the Nama foray. This coastal part of Maine has elevation which was much lower than Oaxaca and more like here in the Bay Area. We hiked around many lovely lakes. I found my first Velvet Foot ( Flammulina velutipes ). We found chicken of the woods and was gifted a large fresh hen of the woods from a member of the Maine mycological club. Josepha managed to get us invited to a local foray nearby. One surprisingly delicious mushroom was the Aborted Entoloma ( Entoloma abortivum ). The current thought is this mushroom is a parasite of Armillaria species. My favorite find was the ghost pipes ( Monotropa uniflora ), this parasitic plant of Russulaceae species. While in Maine, I enjoyed eating lots of lobsters, the crustacean type and not the fungal type. Very much appreciated the hospitality of the Hendry's for putting us up and planning our forays into the woods. What's Cookin Calabria group picture I finished my summer vacation by heading to Italy. I was joining my favorite mushroom tour group, What's Cookin and this time we were visiting Calabria. I have gone on about 5 tours around Europe and parts of Italy with this group led by mycologist Britt Bunyard. Their tours cover my 3 loves: travel, food and fungus. Calabria is famous for their chili and sweet onion and we definitely got to taste those offerings. We hiked amongst conifers and chestnut trees checking out the fungal offerings. Again, I was skunked by the lack of rains and although we had some rains earlier, things were looking a little dry. We found Boletus edulis , chanterelles and many others. I got to eat a soft polypore, call goats foot which was pickled and delicious. What I love about these tours is we have a local mycologist on our foray along with Britt. I love traveling and foraging in different areas. I get to try eating different mushrooms prepared differently from us. I learn that in spite of the differences, I see many similar mushrooms and characteristics. I am a newbie in their woods and with my newbie eyes, I pay more attention and relearn to stop and look deeply. I remember why I love foraging for mushrooms and the best part is even if I don't manage to collect anything, the beauty of the woods is more than enough so I breathe and live. Kitty (Apprentice newbie of the woods) FFSC Long Distance Foray Minister Enjoy the Trip! Members Only Content Login Join FFSC Related Posts My Adventures in Telluride Colorado Field Report - 2021 NAMA Foray Grandby CO Previous Article All News & Stories Next Article

News & Stories / Mushroom Heaven, a Restaurant in Beijing Not far from the Gate of Heavenly Peace (Tiananmen) Square in Beijing is the gate to Mushroom Heaven. Here, in the center of Beijing, is a restaurant specializing in fresh wild mushrooms from all over China. Cliff Warren • April 1, 2002 Morchella esculenta. © (CC BY-NC) by Louisa Z. Riedel (from inaturalist.org, ID 132324429) Upon entering the restaurant a few weeks ago, I was immediately confronted with 46 different kinds of wild mushrooms. All were laid out on a table, already cleaned, sliced and in their own bowl of water(?). Each was priced separately and sold by weight. Prices ranged from about $2 to about $4 per 100 grams. We chose boletus edulus , matsutake, morel and 3 others from among the 46 varieties. Fortunately, I had brought along a beautiful picture book of Chinese edible mushrooms, which I had just bought, which listed both the Latin and Chinese names for the various mushrooms. So, it was rather easy to choose the mushrooms and then match the picture or the Chinese characters to the displayed mushrooms. Alternatively, you can simply point to each mushroom you would like to have, the price is listed next to each bowl. Before sitting down at our table, and after choosing the mushrooms we liked, we then were asked which of two ways we would like to cook them at our table: stir-fried or boiled in consommé (similar to shabu shabu in Japan). We chose to boil, and so, very soon after sitting down, a large wok was placed in the center of the table over a built-in single burner stove. A natural gas tank under the table provided the fuel, which ultimately boiled the liquid. Once seated, we were asked what additional vegetables and type of meat we wanted (beef, pork, lamb or chicken). We chose a variety of green vegetables as well as both beef and lamb. In addition to the fresh mushrooms on the table, there were at least six large bottles of mushroom-infused liquor made from "baijiu," a kind of Chinese grain alcohol, each made from a different mushroom. We stayed with beer (non-infused). Extremely aromatic, the boiling liquid turned out to be a mushroom consommé made, I was told, from more than 40 mushrooms. Besides smelling great, it tasted delicious, even by itself. Our small group (3) had chosen 6 different mushrooms and these were brought to the table along with the vegetables and meat (lamb and beef). My Chinese hosts wanted the two kinds of meat! One by one, we cooked each type of mushroom in the boiling consommé. Each had its own unique taste and texture. Cooking them ourselves, we were able to control the degree of doneness and monitor the effect each was having on the consommé. Simply stated, they were very delicious, especially the morel, which was quite succulent and tender. When the raw meat came, we had to choose which sauce to dip it in. Choices were: sesame, soy sauce or hot sauce. We each took a different one, but the hot sauce was the best. Both the meat and vegetables were added to the boiling water and again we were able to control the cooking time of each. In between, we often sampled the bouillon. Finally, when all the mushrooms, vegetables and meat were consumed, noodles were added to the still boiling liquid to make the final soup. The resulting mixture of flavors was intoxicating; so aromatic, so complex and so wonderful, it is impossible to describe. At that moment, I knew I had reached nirvana, I was truly in mushroom heaven. Mushroom Heaven business card, 2002 Members Only Content Login Join FFSC Related Posts Mushrooms in Chongqing China Setas Silvestres in San Sebastian Previous Article All News & Stories Next Article

Chanterelle and Cheese Pancakes Debbie Johnson and her sister, Lynn, served their now famous Chanterelle and Cheese Pancakes at the Wine and Mushroom Dinner. Here is the much-requested recipe. by Deb Cantharellus californicus. © Nathan Wilson (from mushroomobserver.org).jpg Method Pancake Batter Pour milk over bread in a medium bowl. Soak 3 minutes. Strain liquid through a fine sieve, pressing gently with the back of a spoon. Discard milk. You should have 1/3 cup bread. Return bread to bowl. Sauté mushrooms in a bit of clarified butter until liquid has almost evaporated. Blend soaked bread and egg with a fork. Mix in cheese and add chanterelles. Season with salt and pepper to taste. May be prepared and refrigerated up to three hours ahead. Pancakes Heat a large skillet over medium heat, brush lightly with clarified butter, and spoon batter into skillet by tablespoonfuls. Cook a few minutes on each side until brown. Serve immediately, unadorned as a side dish or topped with herbed butter or onion topping as an hors d’oeuvre. Onion Butter Topping Cook onions slowly in a little bit of butter until nicely caramelized. Finish with a splash of brandy, cook off moisture and alcohol, and cool. Blend with softened butter in food processor. Add parsley or red pepper for color, salt and pepper if desired. Recipe contributed: March 2010 This recipe was inspired by a recipe in Mushrooms – Over 100 Tantalizing International Recipes , by Rita Rosenberg. Fisher Books, © 1995. Objective: Appetizer Total Time: About an hour Yield: 12 (2-inch) pancakes 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 Pancakes 1⁄2 C milk 1 1⁄4 C dry 1⁄2 inch white bread cubes 4 Tbl. clarified butter 1⁄2 C coarsely chopped fresh chanterelles 1 egg, lightly beaten 1⁄2 cup shredded mild cheese such as Fontina or Monterey Jack Salt and pepper to taste Onion Butter Topping 2 yellow or white onions, thinly sliced Splash of brandy 1 stick butter Italian parsley or sautéed red pepper Salt and pepper as desired Previous Recipe All Recipes Next Recipe

Porcini Chicken Pâté with Chanterelle Sauce This pâté serves equally well as an appetizer or entree. by Marje Young Boletus edulis. © DJ (CC-BY-NC) (from inaturalist.org, obs. 345434064) Method Make the Pâté Soak the porcini in boiling water for 1 hour. Drain mushrooms, reserving the soaking liquid. Squeeze mushrooms to reduce liquid. Sauté in butter for 5 minutes. Chop 1/3 of the mushrooms and set aside. Boil the soaking liquid to reduce to half, being careful not to include any grit from the porcini. Preheated oven to 350°F. Process the chicken breasts, 2/3 of the porcini, egg whites, tarragon, garlic and seasoning until chicken is finely ground. Add cream and 1/2 cup of porcini soaking liquid in a steady stream, processing until smooth. Transfer to a bowl, then stir in chopped porcini and chill 30 minutes. Put in a 1.5 quart mold or loaf pan, and bake at 350°F for about 1 hour or until firm in center and a thermometer registers 165°F. Unmold and slice. Top with chanterelle sauce and fresh tarragon. Make the Sauce Sauté Chanterelles in butter over medium-high heat until moisture evaporates. Stir in chicken broth with dissolved cornstarch. Add wine, stirring constantly until sauce is thickened. Adjust seasoning to taste. Serve chilled with bread, toasted pita, or crackers. Recipe contributed: October 1996 Marje found (or was inspired by) a great pâté recipe in Monadnock Mushroom Cookery , a community cookbook published in 1991 by the Monadnock Mushroom Club (formerly known as Monadnock Mushroomers Unlimited at the time of publication) based in Keene, New Hampshire. The original cookbook is now out of print, but you might still find it in online thrift bookstores. Objective: Appetizer Total Time: About 3.5 hours Yield: 10 to 12 appetizers Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) 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 Pâté 3 oz. dried Porcini 4 cup boiling water 3 Tbsp. butter 1 1/2 (1.5) lbs. boneless skinless chicken breasts 2 large egg whites 1 Tbsp. or more fresh tarragon (marjoram is also quite good) 1 1/2 (1.5) cups heavy cream Salt & pepper to taste At least 1 small clove garlic, pressed. Chanterelle Sauce 2 cups fresh or thawed frozen chanterelles, sliced 1 cup. chicken broth 1 Tbsp. cornstarch 3 Tbsp. white wine Salt to taste 2 Tbsp. butter 1.5 qt. (9"x5") mold or loaf pan Previous Recipe All Recipes Next Recipe

Wild Rice and Porcini Soup A little cream goes a long way in this earthy, comforting soup. Enjoy–it’s even better the next day! by Vernetta McGuire Boletus edulis. © Darvin DeShazer (from mushroomobserver.org) Method Prepare the Rice Combine the wild rice, salt, and 8 cups of water in a medium pot. Bring to a boil, lower heat and then simmer until the rice is tender (about 45 minutes). Drain and set aside. Prepare the Soup Base While the rice is cooking, put the dried mushrooms in a small bowl, and pour in 1 1/2 cups boiling water. Allow the mushrooms to soften (about 15 minutes). Meanwhile, in a large pot, cook 1 tbsp. butter and the pancetta over medium-high heat until the meat renders some of its fat and turns a lighter pink. Add the A. bisporus and leeks to the pot. Cook, stirring occasionally, until the mushrooms give off their liquid (about 10 minutes). Lift the softened boletes from their liquid with a slotted spoon and set the liquid aside (reserve it to use later). Chop the boletes finely, and add them to the mushroom and pancetta mixture. Sprinkle the mixture with flour and continue to cook, stirring constantly until the flour starts to stick to the bottom of the pot (scrape it up as much as possible while stirring). Add wine and chicken (or veggie) broth to the pot. Strain or slowly pour the reserved bolete liquid into the pot (leaving any grit behind). Bring to this soup base to a boil, then lower heat to maintain a steady simmer (cook another 15 minutes). Prepare the Parsley Butter Shortly before serving, combine the remaining 4 tbsp. butter, the parsley, and the pepper. Set this aside. Finish and Serve Add the prepared wild rice to the soup base, and cook for 10 minutes. Stir in cream and cook for about a minute until the soup is hot again. As you pour each bowl, add dollop of the parsley butter on top! Note : Vernetta adapted this from a recipe she found in Sunset Magazine . Recipe contributed: December 2007 Objective: Soup Total Time: About 2 hours Yield: Serves 8 Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) 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 3/4 cup whole grain wild rice 1 tbsp. salt 1 oz. dried boletes (or 3/4 oz. dried boletes and 1/4 oz. dried Craterellus ) 5 tbsp. softened butter, divided 4 oz pancetta, finely chopped (or quality bacon) 8 oz. fresh Agaricus bisporus (e.g., buttons), finely chopped 1 leek (cut in half, rinse, and thinly slice both the white and light green parts) 2 tbsp. flour 1/2 cup dry white wine 4 cups reduced-sodium chicken or vegetable broth 3 tbsp. minced flat-leaf parsley 1/2 tsp. freshly ground black pepper 2/3 cup heavy whipping cream Previous Recipe All Recipes Next Recipe

Boletus rex-veris (McCloud). Photo by Hugh Smith Boletus rex-veris Hugh Smith Boletus rex-veris , commonly known as the spring king bolete, is a basidiomycete fungus of the genus Boletus found in western North America Camera (Not provided) Focal L. Aperture Shutter Sp. ISO Flash Photo taken on May 18, 2025 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Chewy Noels What, you may ask, is a Chewy Noel? If you’ve been to a FFSC event (circa 2006), you’ve probably had them: they’re the mysterious chewy, nutty confections John Brown sometimes makes. by John Brown Holiday party dessert table Method Preheat oven to 350° Separate 4 eggs, beat till stiff whites, then yolks, mix together. Add 2 cups white sugar, ¼ cup molasses and 2 tbsp. vanilla, mix. (You may substitute white sugar/molasses with a 1 lb. of brown sugar.) Separately mix ⅝ cups flour (10 Tbsp), ½ tsp. salt, 1 tsp. baking soda, and add to above mixture. Melt ½ cube (2 oz. or 4 Tbsp.) salted butter into a 9"x13" pan. Crumble 2 cups walnuts (12 oz. if weighed) into goo, pour into pan and bake for about 30 minutes. When done, it can be burnt on top & collapsed in middle. Doneness test: toothpick comes out clean, but remember that the bottom of cake is intentionally gooey. Cut around edge of pan while still hot. Cool, remove from pan, cut into pieces & roll in powdered sugar. Recipe contributed: December 2006 I call them "mysterious" because until I read the ingredients, I had always thought they involved dates, or carob, or something, well, mysterious. Nary a mushroom in them, but they’ll be a fine addition to your holiday celebrations. Objective: Dessert Total Time: About an hour Yield: Varies by appetite Suggested Mushrooms: Without mushrooms (non applicabilis, sine fungis) 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 4 eggs* 2 cups white sugar 1/4 cup molasses 2 tsp. vanilla 5/8 cups flour 1/2 tsp. salt 1 tsp. baking soda 1/2 cube (2 oz) salted butter 2 cups walnuts 1/2 cup powdered sugar (for rolling pieces in) * If making a double batch, besides doubling everything add an extra egg. If making a double batch, besides doubling everything add an extra egg. Previous Recipe All Recipes Next Recipe

Double Your Lipitor Polenta Dennis Nolan brought this dish to the Wine & Mushroom Fest and it was outstanding! I tested the recipe, and it's the definition of comfort food. by Dennis Nolan Boletus edulis. © forage_cali (CC-BY-NC) (from inaturalist.org, obs. 325193092) Method Prepare the Polenta In a heavy saucepan, combine the cream, 2 cups stock, 1 tsp. salt, and nutmeg. Bring to a boil over medium heat. Add the polenta gradually, whisking constantly until the mixture thickens (about 2 minutes). Adjust the heat to a bare simmer, and use a wooden spoon to stir often until the polenta is thick, smooth and creamy, and it begins to release from the sides of the pan (about 15 minutes). Add the Parmesan cheese and stir until thoroughly combined. While preparing the topping, keep the polenta warm over low heat, stirring occasionally. (Warm the additional ¼ cup of stock and add as needed, to keep the polenta from getting dry.) Caramelize the Mushrooms Slice mushrooms ¼" to ½" thick. Leave smaller ones whole (or cut lengthwise). In a large skillet, heat the olive oil over high heat until oil shimmers and starts to smoke. Lay mushrooms flat in a single layer. If they don't all fit, divide into batches and repeat separately for each batch : Without stirring , let the mushrooms sizzle until they have caramelized to a deep brown on the bottom (about 2 minutes). Then, turn them over (one time only), and season to taste with salt and pepper. Continue to sear mushrooms over high heat without stirring for about 5 minutes. Remove first batch to a plate, add a little oil to the pan and repeat for next batch. After all batches are seared, combine back into the pan. Add the butter and stir in until it begins to melt and foam. Add the garlic and thyme and cook for about 30 seconds, stirring regularly. Add the lemon juice and continue stirring until the liquid evaporates. Stir in the wine, and simmer until the the sauce reduces and the mushrooms are coated with the glaze (about 3 minutes). Add the parsley, stir, and remove the pan from heat. Assemble and Serve Brush oil into the bottom and sides of the serving platter or baking dish. Pour the polenta into the serving platter. Top with the caramelized mushrooms, and serve immediately. Recipe contributed: April 2008 Really, if you only have a few bites, it's not so extreme. Better to have a little bit of something really wonderful than a lot of mediocre food, right? Dennis was inspired by a recipe from the cookbook At Home with Michael Chiarello: Easy Entertaining , by celebrity chef Michael Chiarello of Tra Vigne in St. Helena. In the cookbook, the chef uses a pastry bag with a ½ tip to pipe about 1 Tbsp. of yellow polenta onto each of about 50(!) spoons, and then places about ½ tsp. of the mushroom mixture on top of each polenta serving. Each spoonful gets only a little bit of mushrooms, so they need to pack a punch, which is why it's important to be patient and caramelize the mushrooms well, without over-stirring. In Dennis' version, he serves white polenta in a single flat pan, and tops it with a layer of the caramelized mushrooms. Feel free to experiment, perhaps using ramekins for each guest. Objective: Side or first course Total Time: 30 to 40 minutes Yield: 4 to 6 servings Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Maitake (Grifola frondosa) 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 White Polenta 3 cups heavy cream 2 cups chicken stock, plus ¼ cup available Coarse, unrefined sea salt ½ tsp. nutmeg (freshly grated is best) 1 cup white polenta (or medium/coarse ground cornmeal) 1 cup freshly grated Parmesan cheese Mushroom Topping 3 tbsp. extra-virgin olive oil ½ lb. mushrooms (e.g., porcini, chanterelle, and/or maitake*) Coarse, unrefined sea salt Freshly ground black pepper 1 tbsp. unsalted butter 1 tbsp. minced garlic ½ tsp. finely chopped fresh thyme 1 tbsp. fresh lemon juice ½ cup dry white wine 1 tbsp. finely chopped fresh Italian (flat-leaf) parsley A 9"x13" baking dish or a large, shallow round serving platter (roughly 10" to 12" diameter with a slight lip) * Supplement with cremini as needed to make up the ½ lb. Previous Recipe All Recipes Next Recipe

2014 Fair Speakers We had a great lineup of speakers for the 2014 Fair. For the list of talks, check out the 2014 Speaker Schedule. Talks: Saturday: Cooking Demonstration with Wine Pairings Chef Bob Wynn FFSC Minister of Culinary and Sustenance Talks: Sunday: Cooking demonstration by Chef Jozseph Schultz Chef Jozseph Schultz Chef/Proprietor, India Joze Restaurant in Santa Cruz Talks: Saturday: Cooking Demonstration Forest "Farmacy" to Kitchen: The Art of Haute Healing Saturday: Kitchen Farmacy: Common Edible Mushrooms as Medicines Chef Zachary Mazi Chef, author, and herbal medicine expert Talks: Saturday: Mycology for the Citizen Scientist Christian Schwarz Research Associate | UCSC Talks: Saturday: Wheel of Fungi (Saturday) Sunday: Wheel of Fungi (Sunday) David Arora Author, "Mushrooms Demystified" Talks: Sunday: Introduction to Wild and Edible Mushrooms David Rust Tagline or Title Talks: Friday: Amanitas: From Deadly to Delicious Sunday: Zen and the Art of Mushroom Hunting Debbie Viess Tagline or Title Talks: Saturday: Cooking With and Use of Mushrooms for Health and Healing Sunday: Cancer, Viral Syndromes and Other Immune Disorders: Prevention and Treatment with Medicinal Mushrooms. Dr. Christopher Hobbs, Ph.D., L.Ac Faculty, University of Massachusetts, Amherst Talks: Friday: Mushroom Toxicology (Friday) Saturday: Mushroom Toxicology (Saturday) Henry Young FFSC Science Advisor, Foray & ID Specialist, Willamette Valley Mushroom Society Talks: Saturday: Cooking Demonstration with Wine Pairings Jeff Emery Santa Cruz Mountain Vineyard Talks: Saturday: Exposé': The Secret Sex Lives of Fungi (Saturday) Sunday: Exposé': The Secret Sex Lives of Fungi (Sunday) Tom Volk Tagline or Title