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News & Stories / Mycology & Art News Getting Into Inocybe I've recently taken on the study of the genus Inocybe . They’re little mushrooms, often with white gills that eventually go brownish. This began because my inability to identify the many species I find irritates me. John Brown • January 1, 2005 Inocybe sensu latu. © Douglas Smith (from mushroomobserver.org) One of the perks I've gotten from the study is that I'm really finding unidentified species, and I'm good enough at the genus that I have a fair confidence in my work. And let me tell you, a picture is worth a thousand words. I've got word and drawing descriptions of many different species of Inocybe , but Fungi of Switzerland includes color photos. You can match it to macro and microscopic features, but there's nothing quite so rewarding as then being able to look at the photo and know you're close. If you'd like to know a bit more about Inocybe , the name means "fiber head", and the most common variety, sororia , easily fits that picture. More often, the caps are radially fibrillose to squamulose (larger fibrils). Sometimes there's a velipellis, which is like a universal veil, except that it leaves nothing at the base of the stipe, and usually disappears as the mushroom ages. At times the outer layer of the cap abrades away: it excoriates. The spores are some shade of brown to almost black. I didn't look at it this way when I started my study, but my feeling now is that if you really want to know mushrooms, study a genus. It gives focus to your work, and you'll learn a great deal about mycology. Should you gather something that you think may be Inocybe prior to the general meeting or the ID class, please bring it in. I'll want to know its habitat: such as tree(s) found near, was it in open ground away from trees, was it in grass or on wood? And where did you find it, such as: north Santa Cruz County, on a hillside; or under tanoak near madrone. Thanks, - John Brown, Science Minister Members Only Content Login Join FFSC Related Posts Why Study a Genus? D.I.Y. Mycoblitz Previous Article All News & Stories Next Article

Boletus edulis (Jan 2016). Photo by Jonathan O'Bergin New Years Boletus Edulis Jonathan O'Bergin First light is the time to get lucky. B. edulis in January? Camera Nikon COOLPIX S4000 Focal L. 5mm Aperture f/3.2 Shutter Sp. 1/300s ISO 160 Flash Off Photo taken on January 2, 2016 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

News & Stories / Mycology & Art News Why Study a Genus? The answer is very simple: We need experts. Having a monograph is useless if no one knows how to use it. John Brown • September 1, 2005 Why not learn Pholiotina? Pholiotina rugosa. © Darvin DeShazer (from mushroomobserver.org) I have a number of reasons why I decided to study the genus Inocybe : Year after year I find mushrooms which I can’t ID, and using Arora, I never will. A few months into my study I at least knew some of these were Inocybes. The driving reason that gave me my original impetus came from a class on career devel-pment. The instructor simply said: “If you want to be valued within your field, be an expert at something.” The last reason really came after I started the study: The many mushrooms in the genus have repetitive features, both macro and microscopic. Paying attention to your observations gives you a great deal of insight into the whole genus. Some of you are coming back from San Francisco State’s mushroom microscopy class. Chances are, you were overwhelmed by the sheer volume of information. I’m still overwhelmed, despite a second class and a visit last summer. If you study a genus, your information becomes focused, and becomes a great deal more understandable. We need people that understand the various genera. We need them at the Fair. We need them at the ID table on forays. There is too much information for any one person to know it all. Many of the people in the club are good generalists. Some of us have learned to use the monographs in the Agaricales of California , but to my best knowledge, we have the following monographs that no one uses: Mycena , Psathyrella , veiled Hebelomas , Pholiota, Pholiotina , Gymnopilus , Thele phora. If you want a challenge, do Psathyrella . We have lots of them. If you’ve mastered one monograph and would like to try another, you could try the veiled Hebelomas . I have no idea what Thelephora entails, which itself points to the need for someone versed in this genus. We also have books on Suillus and Boletes. John Brown, Science Advisor Members Only Content Login Join FFSC Related Posts Warning: Chanterelle Lookalikes May Cause You to Lose Your Lunch! D.I.Y. Mycoblitz Take a Closer Look at your Black Trumpets Previous Article All News & Stories Next Article

Shiitake Mushroom Moussaka with Bolete Béchamel Sauce This rich, very filling dish was served at the Fungus Federation's 2001 Wine and Mushroom Fest last year. by Patria Brown Boletus edulis var. grandedulis. © (CC BY-NC) claredowling (from inaturalist.org, ID 325205056) Method Prepare the Eggplant Slice eggplants 1⁄4” thick. Salt both sides, drain 20 min. in colander over sink. (Meanwhile, make the mushroom tomato sauce below.) Oil baking sheet. Preheat oven to 375. Pat eggplant slices dry and spread on the sheet, in piles if need be. Bake until tender (20 to 25 minutes). (Meanwhile, prepare the mushroom tomato sauce and bolete béchamel .) Mushroom Tomato Sauce Heat oil in large deep skillet. Add onions and salt, cooking over medium heat until onions become translucent (about 8 to 10 minutes). Stir in the shiitake (or cremini or wild mushrooms) and garlic. Cover and cook over medium heat 8 to 10 minutes more. Add tomatoes, tomato paste, spices and herbs, breaking the tomatoes into bite-sized pieces. Bring to boil, lower the heat, simmer uncovered for an additional 12 to 15 minutes. Remove from heat. Stir in parsley, breadcrumbs, and Parmesan. Set aside. Bolete Béchamel Melt butter over low heat in medium saucepan. Whisk in the 4 Tbsp. of flour. Cook several minutes, whisking all the while. Pour in hot milk, still whisking. Stir over low heat till smooth and thickened (5 to 8 minutes). Sift in remaining flour, whisking to prevent lumps, and cook an additional 5 to 8 minutes. Stir in Parmesan, boletes, and nutmeg. Remove from heat. Assembly Preheat oven to 375 (if not already heated from the initial eggplant preparation). Oil large casserole dish or a deep oblong baking pan (at least 9 x 13 inches). Layer half of the baked eggplant slices, then alternate layers of mushroom tomato sauce and the remaining eggplant slices. Spread the bolete béchamel thickly over the top. Lightly dust with the breadcrumbs and Parmesan. Bake uncovered until bubbly and lightly browned on the top (35 to 40 minutes). Serve hot! Recipe contributed: November 2002 Objective: Main course Total Time: About 3 hours Yield: 8 - 12 servings Suggested Mushrooms: Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) Shiitake (Lentinula edodes) 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 medium eggplants salt Mushroom Tomato Sauce 2 t olive oil 2 C onions, chopped 1 1⁄4 tsp. salt 2 lbs. wild mushrooms (or shiitake and cremini), chopped 1 C reduced vegetable broth 5 cloves garlic, minced One 14 1⁄2 oz. can of tomatoes, including liquid One 6 oz. can tomato paste 1 tsp. cinnamon lots of black pepper 1 tsp. dried oregano and basil (more, if fresh) 1 C freshly minced parsley (packed) 1⁄2 C fine bread crumbs, and more for topping 1⁄2 C grated parmesan cheese Bolete Béchamel Sauce 3 T butter or margarine 6 T flour 2 1⁄2 C hot milk (low fat is acceptable) 1⁄2 C grated parmesan, and more for the top 1⁄2 to 1 C pulverized Boletus edulis or rex-veris (or preferred edible bolete) Previous Recipe All Recipes Next Recipe

Wild Mushroom Tapenade Try this recipe with your favorite Agaricus edible, perhaps mixed with Craterellus . (Prepare 1 to 3 days in advance of serving.) by Deb Agaricus augustus. © Samuel Cannon (CC-BY-NC) (from inaturalist.org, obs. 281856683) Method Warm 4 Tbsp. of olive oil in the frying pan. Add the mushrooms, parsley, garlic, salt and pepper to taste, while tossing and stirring continuously until the mushrooms render their juices (about 5 minutes). Stir in the wine, lower the heat slightly, then continue to cook while stirring occasionally until the liquid has evaporated and the mushrooms are tender (about 7 minutes). Cool the mixture to room temperature. Finely chop the mushroom mixture, olives, capers, anchovies, and lemon juice in a food processor. Blend in the rest of the olive oil, until the tapenade thickens but it still has some texture. Place the tapenade in a jar or tightly covered container, and refrigerate for at least 24 hours. Bring the tapenade to room temperature, and serve it with (or on) bread, toasted pita, or crackers. This tapenade can be made up to 3 days in advance. Recipe contributed: November 1995 Revised : This dish was inspired by a recipe in The Mushroom Cookbook by Michael McLaughlin (Chronicle Books, 1994). The book is out of print, but still available online at thrift booksellers. Objective: Appetizer Total Time: About 45 mins, plus 24 hours to set Yield: About 24 servings (2.5 cups) Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) Giant cypress Agaricus (Agaricus lilaceps) Horse mushroom (Agaricus arvensis, Agaricus osecanus) Meadow mushroom (Agaricus campestris) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) 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 6 Tbs. extra virgin olive oil 1 Lb. fresh mushrooms (e.g., The Prince, and perhaps some black trumpets) 1 Tbsp. minced parsley 1/4 tsp. fine sea salt (to taste) 1/2 tsp. freshly ground black pepper 1/2 Cup dry red wine 1/2 Lb. (about 39) brine-cured Kalamata olives, pitted 2 Tbsp. small capers, drained 5 oil-packed anchovy filets, drained 2 1/2 (2.5) Tbsp. fresh lemon juice Food processor Frying pan Previous Recipe All Recipes Next Recipe

Jeff Emery Santa Cruz Mountain Vineyard Jeff Emery is the proprietor, winemaker, truck driver, barrel washer, paper pusher and just about everything else for Santa Cruz Mountain Vineyard. He stumbled into this occupation as a teenager in 1979 when he came to Santa Cruz Mountain Vineyard one day to help bottle through a friend of a friend, and then failed to ever look for a “real job”. Jeff has never written a resumé, never filled out a job application, and never worn a tie. He became the owner of the business when his mentor and winery founder, Ken Burnap, retired in 2004, after a 25 year apprenticeship/collaboration together. Jeff has now seen 46 harvests in the Santa Cruz Mountains. Visit the Santa Cruz Mountain Vineyard/Quinta Cruz website at http://www.santacruzmountainvineyard.com Jeff Emery Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Cooking Demonstration Friday, January 11, 2013 5:00 PM - 6:00 PM Room 3 Cooking Demonstration with Wine Pairings Saturday, January 11, 2014 3:00 PM - 4:00 PM Room 3 Cooking Demonstration and Wine Pairing Chef Chad Hyatt pairing with owner and winemaker, Jeff Emery of Santa Cruz Mountain Vineyards. Saturday, January 12, 2019 4:30 PM - 4:30 PM Room 3 Mushroom Cooking Demo with Tasting and optional Wine Pairing Chef Chad Hyatt will demonstrate his cooking techniques and his creations will be paired with exquisite wines provided by vintner Jeff Emery of Santa… Show More Sunday, January 11, 2026 2:15 PM - 3:25 PM Room 3 Past Santa Cruz Fungus Fair Talks Mushroom Cooking Demo with Tasting and optional Wine Pairing Chef Chad Hyatt will demonstrate his cooking techniques and his creations will be paired with exquisite wines provided by vintner Jeff Emery of Santa Cruz Mountain Vinyard. There will be a small extra fee to cover the cost of ingredients. All ages are welcome, but you must be over 21 to taste the wine. Santa Cruz Fungus Fair Sunday, January 11, 2026 2:15 PM - 3:25 PM Room 3 Cooking Demonstration and Wine Pairing Chef Chad Hyatt pairing with owner and winemaker, Jeff Emery of Santa Cruz Mountain Vineyards. Santa Cruz Fungus Fair Saturday, January 12, 2019 4:30 PM - 4:30 PM Room 3 Cooking Demonstration with Wine Pairings Santa Cruz Fungus Fair Saturday, January 11, 2014 3:00 PM - 4:00 PM Room 3 Cooking Demonstration Santa Cruz Fungus Fair Friday, January 11, 2013 5:00 PM - 6:00 PM Room 3

News & Stories / Stewardship Sand Rock Farm Fungi Dinner was Exquisite! Our first Fungi Dinner of the season was on November 1 at Lynn Sheehan's Sand Rock Farm Bed & Breakfast . The dinner was exquisite. The company was superb. Rene Seltzer • December 1, 2001 Western Bellybutton Hedgehog (Hydnum oregonense). © Peter Vahlberg (CC-BY-NC) (from inaturalist.org, ID 339838251) I absolutely love the ambiance, the fireplace, overstuffed chairs, long dining room table, the right background music. Oh, and did I mention the wines brought by Jerold O'Brien and David Bruce and the Riesling from Lynn's cellar. We started with the Silver Mountain 1998 Chardonnay; next a 1998 Vin D'Alsace Riesling Domaine Zind-Humbrecht; then my favorite of the evening a 1969 Domaine Docteur Marion Chambertin Clos de Beze; a 1972 Clos De La Roche Domaine Ponsot and finishing with a 1998 Pinot Noir David Bruce Russian River Valley. Thanks for the members and non-members who participated in the kick-off dinner of 2001-2002. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Monthly speaker showing features of a mushroom Monthly Speakers Monthly talks from mycologists and enthusiasts that inspire and educate. Peruse mushrooms that people bring in, and enjoy refreshments. FREE and open to the public. Join us each month for an engaging evening of tasty treats, camaraderie, interesting fungal finds, and a fascinating talk! When & Where We meet on the third Tuesday of the month from September through May* at the Santa Cruz Live Oak Grange. Our Minister of Programs, Peter Mu, curates a lineup of fascinating speakers each month. Check out the schedule below, and watch videos of past talks at the bottom of this page. Visitors from the general public are welcome to join us at the social and for the talks, and to bring in any mushrooms that you've found! This is a great way to meet us and to find out why it's fun to join our club! Be sure to arrive early to enjoy tasty refreshments, courtesy of our Minister of Culinary Events, Chef Bob Wynn and the Culinary Committee. In between the social hour and the talk, we usually hold a brief meeting to share announcements and occasionally to vote on administrative topics. * Very few mushrooms fruit during the summer in the Santa Cruz area, so our club takes a break during the "off-season". In December, we gather for a holiday potluck in lieu of the monthly speaker and social. Event Price The talk and social are FREE for members and the general public, and no registration or club membership is required. Dinner with the Speaker Before the monthly gathering, attendees are welcome to join us for a casual dinner with the month's featured speaker at a local restaurant. These are "dutch treat" style get-togethers (i.e., order your own food and pay for your own meal). RSVP to any "Dinner with Speaker" you'd like to join, so we can reserve a seat for you. Meet Your Hosts Peter Mu, Minister of Programs & Fungus Fair. Photo by Hugh Smith Chef Bob Wynn, Minister of Sustenance & Culinary Events Scheduled Monthly Speakers November 17, 2026, 6:00 – 9:00 PM November 2026 Speaker | Kennan Mighell : A World of Amanita: Mycological Adventures in Guyana and Cameroon Join mycologist Kennan Mighell for a journey deep into the tropical forests of Guyana and Cameroon, where vibrant mushrooms and extraordinary fungal diversity reveal just how much we have yet to discover about the natural world. January 19, 2027, 8:00 – 11:00 PM January 2027 Speaker | Save the Date : Details TBD Check back at the beginning of the season to learn about our November monthly speaker. February 16, 2027, 7:00 – 10:00 PM February 2027 Speaker | Bill Schoenbart : Deep dive on Medicinal Mushrooms Check back at the beginning of the season to learn about our November monthly speaker. Past Monthly Speakers October 20, 2026, 6:00 – 9:00 PM October 2026 Speaker | Maya Elson : Megafires, Floods and Fungi September 15, 2026, 6:00 – 9:00 PM September 2026 Speaker | Liv Fragiacomo : Organic Strawberries - Bio Alternatives to Plastic May 19, 2026, 6:00 – 9:00 PM May 2026 Speaker | Dean Lyons : A Natural History of Gondwanaland Fungi April 21, 2026, 6:00 – 9:00 PM April 2026 Speaker | Alissa Allen: Color, Craft & Connection: Mushroom Dyeing as a Practice of Presence & Renewal March 18, 2026, 6:00 – 8:00 PM Bonus March 2026 Speaker and Cooking Demo | Olga Tzogas: Mushrooms and Culture of Greece March 17, 2026, 6:00 – 9:00 PM March 2026 Speaker | Damon Tighe : Bioluminescence and UV fluorescence in CA Load More Play Video Play Video 53:27 May 2026 General Meeting - with Dean Lyons New Zealand and South America were once part of the ancient supercontinent Gondwana. As these continents drifted apart, they developed their own ecologies, endemics and unique fungal species. This presentation explores the similarities, differences and beauty of these far southern forests. We explore biodiversity, ecology and evolution through imagery and natural history. About the Speaker: Dean Lyons is a naturalist, botanist, and mycologist from California who is passionate about ecology, biodiversity, and community science. He splits his time between botany fieldwork and mushroom collecting for the Fungal Diversity Survey (FUNDIS), with the majority of his work focused on the Sierra Nevada mountains. He is also a photographer and sees these art forms as powerful tools for science communication and education. He had been on fungal expeditions to New Zealand and South America and throughout the United States. Play Video Play Video 55:35 April 2026 General Meeting-Allisa Allen Color, Craft & Connection: Mushroom Dyeing as a Practice of Presence & Renewal When life feels like too much, the forest offers something quietly grounding. Join Alissa Allen to explore mushroom and lichen dyeing as a practice of presence, color, and connection. Play Video Play Video 18:46 April 2025 General Meeting- Reagan Peschke: Pt 2 "Novel Discoveries in Santa Cruz County" Fungal Curation and Novel Discoveries in Santa Cruz County Watch part 2 of Reagan's Talk It will showcase several of Reagan’s observations from the past year that had never been recorded in Santa Cruz country. Reagan Peschke is a naturalist and undergraduate at UCSC studying creative writing. Before moving to Santa Cruz, Reagan had almost no exposure to the world of fungi. But during her first winter on campus in 2023, she couldn’t resist taking photos of the colorful waxy caps on the paths between her classes. What started as an interest in photography blossomed into a deep, all-consuming passion for studying, documenting and collecting fungi. Over the past year and a half, Reagan has made nearly 5,000 observations of fungi. She started her own fungarium with more than 600 vouchered samples from across the United States. Reagan leads an internship at the UCSC Kenneth S. Norris Center where she oversees the management of thousands of fungal specimens and she teaches students how to curate fungi. She was also a teaching assistant for the Natural History of Fungi at UCSC led by Christian Schwarz. When she’s not in the field collecting fungi or giving guest lectures, she’s helping people identify mushrooms on platforms like iNaturalist. Reagan hopes to explore the intersection between her passions for writing and fungi by becoming a scientific communicator and publishing field guides. Play Video Play Video 01:18:26 March 2025 General Meeting - Brian Perry “Working with Microscope to Observe and ID Fungi" Working with Microscope to Observe and ID Fungi Working with a microscope to observe and identify fungi is both an art and a science, requiring patience, precision, and a keen eye for detail. By preparing fresh or dried specimens, mounting them on slides with appropriate stains or reagents, and carefully adjusting magnification and lighting, one can reveal the intricate structures that define fungal species—such as spores, hyphae, cystidia, and basidia. Understanding these microscopic features is crucial for accurate identification, often differentiating species that appear nearly identical to the naked eye. With experience, the process becomes a rewarding exploration, unveiling the hidden beauty and complexity of the fungal world. Dr. Brian A. Perry is a Professor of Biology at California State University East Bay, and Director of the HAY Fungarium. He received his Master's Degree from San Francisco State University under the guidance of Dr. Dennis E. Desjardin, and his Ph.D. from Harvard University where he studied with Dr. Donald H. Pfister. Brian has been studying fungi since 1995, and has published over 45 papers in scientific journals. In addition to studying the evolution of fungal bioluminescence, he also conducts research on mushrooms and other fungi of Vanuatu, the assembly and biogeography of island fungal communities, endophytic fungi, and the systematics of Mycena and allied genera. Brian teaches several mycology courses at Cal State East Bay and the Sierra Nevada Field Campus. Video Gallery of Past Monthly Speakers

News & Stories / Dr. Harry Thiers (1919 — 2000) It is with great sorrow that we mark the beginning of a new mushroom season with the loss of an old friend. Dr. Harry Thiers, one of the grand old gentlemen of fungophilia, passed away August 8 at the age of 81. Deb • September 1, 2000 Saproamanita thiersii. © Mandie Quark (CC-BY-NC) (inaturalist.org, obs. 310891913) Word has it that he spent the day mushrooming with his family, and then died peacefully in his sleep. Much of the following biographical information was taken from a tribute to Dr. Thiers written by Dennis Desjardin for the 1998 NAMA Foray. Dr. Thiers was born in 1919 in Fort McKavett, Texas. After serving in the Navy during WWII, he received his Ph.D. at the University of Michigan in 1956, giving his dissertation on the Agaricales of the pine belt in eastern Texas. He taught at Texas A&M for 12 years before moving to California where he taught at San Francisco State University for 30 years, creating an herbarium that includes over 100,000 specimens and has become a National Resource Collection. It is the largest and most important collection west of the Mississippi. Dr. Thiers published 8 books, 50 papers in leading scientific journals, and numerous articles for lay journals. He was recognized worldwide as the leading authority on boletes and an innovator in the research on secotioid fungi. 14 different taxa are named in his honor, including the genus Thiersia. Between the years of 1974 - 1983, Dr. Thiers served in many official roles in the Mycological Society of America, including Councilor, Secretary-Treasurer, Vice President, President Elect, and President. He was given numerous awards and honors throughout his career, including the W. W. Weston Award for Teaching Excellence by the Mycological Society of America, the Outstanding Teacher Award by San Francisco State University, and a Life Membership in the Mycological Society of America. In addition, the Mycological Society of San Francisco established the H.D. Thiers Scholarship, and the Mycological Society of America created the Thiers Travel Award, and awarded him their highest honor, the Distinguished Mycologist Award. Finally, he was awarded the California Academy of Sciences Fellows Medal, the highest award given by this prestigious organization, and the first time it was ever given to a mycologist. With as much as Harry meant to the world of mushrooming, and with as much as he will be missed, I still find it comforting to remember one thing: The very mushrooms that Harry loved so much are nothing more than agents of death and decay. Perhaps Dr. Thiers' passing can serve to remind us that death is a necessary part of life, and this in turn can help us to better enjoy our own brief passage through this world. That being said, I hope you all had an enjoyable summer. Perhaps you found time to head up to the Sierras to hunt Boletes in recent weeks. We certainly hope the upcoming Lake Tahoe area forays are fruitful; in any case we'll have a good time, and maybe raise a cup or two to the memory of Harry Thiers. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

2014 Speaker Schedule : Room 1 Friday 3:30 PM Mushroom Toxicology (Friday) Henry Young Friday 4:45 PM Cooking With and Use of Mushrooms for Health and Healing Dr. Christopher Hobbs, Ph.D., L.Ac Saturday 10:30 AM Mycology for the Citizen Scientist Christian Schwarz Saturday 1:30 PM Kitchen Farmacy: Common Edible Mushrooms as Medicines Chef Zachary Mazi Saturday 3:30 PM Mushroom Toxicology (Saturday) Henry Young Sunday 10:30 AM Zen and the Art of Mushroom Hunting Debbie Viess Sunday 12:00 PM Introduction to Wild and Edible Mushrooms David Rust Sunday 1:30 PM Cancer, Viral Syndromes and Other Immune Disorders: Prevention and Treatment with Medicinal Mushrooms. Dr. Christopher Hobbs, Ph.D., L.Ac 2014 Speaker Schedule : Room 3 Friday 3:30 PM Amanitas: From Deadly to Delicious Debbie Viess Friday 4:30 PM Cooking Demonstration Forest "Farmacy" to Kitchen: The Art of Haute Healing Chef Zachary Mazi Saturday 11:00 AM Exposé': The Secret Sex Lives of Fungi (Saturday) Tom Volk Saturday 1:00 PM Wheel of Fungi (Saturday) David Arora Saturday 3:00 PM Cooking Demonstration with Wine Pairings Chef Bob Wynn, Jeff Emery Sunday 11:00 AM Exposé': The Secret Sex Lives of Fungi (Sunday) Tom Volk Sunday 1:00 PM Wheel of Fungi (Sunday) David Arora Sunday 3:00 PM Cooking demonstration by Chef Jozseph Schultz Chef Jozseph Schultz

News & Stories / 2015 January Local Foray Wrap Up A group of about 30 FFSC foragers descended into the western Santa Cruz area yesterday morning, searching for shrooms... Cass Fuentes • January 26, 2015 Local Foray attendees. Photo by Cassandra Fuentes Members Only Content Login Join FFSC Related Posts Field Report on January 2015 Local Foray Previous Article All News & Stories Next Article

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