Search this site

News & Stories / Mushrooms and Cooking in Oaxaca Last March we learned of a 5-day/5-night foray with cooking demonstrations and classes to be held in the mountains north of the 5000' high city of Oaxaca in July. Phyllis Cole • October 1, 2004 Lactarius indigo (Indigo milk cap). © Jenny Rhea (from inaturalist.org - ID 12549140) The co-organizers were Mark Thomsen (member of the Mycological Society of San Francisco), and American Susana Trilling, a chef who has lived in Mexico for 17 years. Susana's cooking school ( seasonsofmyheart.com ) and family are located 30 minutes west of Oaxaca. We signed up immediately! Tour members included Susana, Mark, our extraordinary driver, Joaquin, a resident of NC living in Cuernavaca for a couple of years, and four FFSC members, the Yamacoles (us), Dan Bava from Stockton and his friend Joanie from Salinas. Mountains of the Zapotec north of the city of Oaxaca. Photo by Lee Yamada Most of the tour was in and around small towns in the steep mountains north of Oaxaca, whose residents are descended from the Zapotec Indians. Many of the towns are "mancomunales" - run collectively - and usually only people born in a village are able to own land. Each year people are elected to hold various annual positions; all positions are considered an honor, even if it is to be in charge of keeping streets clean. We met the Presidente of one town and several Cocineras (head cooks). Susana had made friends with all the hoteliers, restaurateurs and foragers we met. As a result, all those we met were uniformly friendly, excited to learn more about mushrooms, and generous with their time. The Tour We started with Wednesday dinner at Susana's cooking school, where we ate a wonderful meal prepared by those attending Susana's daylong cooking class. Thursday morning we visited Sierra Viva, a project in Oaxaca run by residents of small. mancomunales in the mountains north of Oaxaca. Sierra Viva buys, dries, sells, packages and locally markets a variety of wild mushrooms. These include Boletus edulis (porcini), Lyophyllum decastes (the "fried chicken group") Lactarius salmonicolor (presumably a salmon-colored lactarius), L. indigo (the indigo milk cap), Russula brevipes (short-stemmed Russula), Hypomyces lactiflourum (lobster mushroom), Tricholoma magnivelare (matsutake), Cantharellus cibarius (chanterelle), Morchella esculenta (morel), and Amanita caesarea (Caesar's mushroom). Amanita caesarea of the Oaxacan mountains. Photo by Lee Yamada We found that the Oaxacan A. caesarea were as common as the LBMs (little brown mushrooms) we find locally and looked like those we found in Italy, unlike those found on the USA's East coast. A note from Mushrooms of Northeastern North Americ a, A. Bessette, A. Bessette, & D. Fischer, 1997, p. 62: "North American collections of A. caesarea are often called A. umbonata , A. jacksonii or A. hemibapha ; the group needs more study." Next we drove north to El Punto, visiting woodworkers who turned a single piece of wood on a lathe to create molinos (mills), whose rings turned freely to whip chocolate into froth! Although a cabinetmaker, Lee had to work hard to complete even the first step. At the next village famous tortilla makers demonstrated their style - we were not successful in making tortillas, but we did well at eating them. We stopped briefly where oyster mushrooms ( Pleurotus ostreatus ) had been grown in a dirt-floored hut. Due to a fly infestation, the day before our visit the building had been cleaned up, so no mushrooms were present. We then met our first local forager, Telly, to forage in a private campground owned by his brother. We found Lactarius indigo , Russula brevipes , Amanita caesarea , plus several other Amanitas and lots and lots of Russulas . We returned to Telly's restaurant where we were served the first of many moles, complex sauces requiring more than a dozen ingredients to be individually prepared. We ate both a mole amarillo with commercially grown oyster mushrooms, and a mole coloradito with Caesar's mushroom. After lunch we drove to Itzlán, home of Benito Juárez (Mexico's Lincoln), checked into our hotel, and went to Lulu's, a local restaurant. Lulu and her family (all friends of Susana's) were delighted to see us and graciously allowed us to use their kitchen for a mushroom tasting - we were far too full for a meal! Lee and Mark cooked up a variety of mushrooms, including Lactarius indigo , Russula brevipes , Amanita caesarea and Lepiota procera (parasol mushroom). Friday morning we drove higher into the mountains before arriving at Capulapan, where local foragers and biologists took us hunting in a protected area. We took our finds to the local Concinera, where we had lunch. We drove on to a school of herbal medicine for massages before a traditional Zapotec sweat lodge with herbs. Returning to Itzlán, we spent the night and had dinner at Lulu's, where Lee and Mark again did a tasting of our finds. Saturday morning we visited a trout farm (one of two in the area) before driving higher into the mountains to Lachatao, where Lilia, supervisor of several natural resources in the area, and her assistants took us on a foray. We found lots of Amanitas and Russula brevipes , but only 1-2 matsutake. Enthusiasm for the habitat took us to a second site before we returned to town and cleaned the mushrooms. In the equivalent of a small, open-air town kitchen beside the town hall, the local Cocinera demonstrated various ways to cook over the traditional Zapotec wood-burning stove. After some wonderful chats with the cordial and hospitable Presidente, we took two quick side trips to check out some shiitake logs - they were not fruiting. In Cuajimolojas, Doña Lucia at her traditional Zapotec wood-fired stove. Photo by Lee Yamada By now, rain was falling and it was getting dark: we can-celed a 4-hour hike on a pre-Hispanic path. Instead we piled into our van: Joaquin safely drove us on narrow dirt roads in steep mountains through pouring rain. Our destination was Yolanda's small restaurant, which doubled as the kitchen of her home; it had a dirt floor and the traditional Zapotec stove. Here for the first time we had squash-vine soup, rice served with sautéed plantains and a foil-baked whole trout stuffed with beans, carrots, and shiitake. After dinner we traveled a bit further to rustic cabins heated by fireplaces in Cuajimolojas, a small village in the cloud forest. Following a delicious breakfast we met Joel, our guide for the day. Alas, the only porcinis on our foray were in the hands of a family of foragers. We ooh-ed and ahhh-ed over their finds and somehow fit the family into our van to give them a lift back to town. Back at the restaurant we had a wonderful meal: including two different moles, rice, and special local potatoes, all with wild mushrooms. We celebrated Joel's birthday with songs in both English and Spanish and presented him with small mushroom-related gifts. Joaquin then drove us back to Oaxaca, where we checked into our hotel, and then met for an excellent farewell dinner at a restaurant chosen by Joaquin, our underground gourmet. Mushrooms in Oaxaca Oaxaca and Chiapas are the poorest two states in Mexico. While select wild fungi can help small poor villages augment diet and meager incomes, the local people have few ways to learn about edible mush-rooms. In our brief visit to a half-dozen towns, we introduced some residents to new edible mushrooms: an almond-scented Agaricus , A. subrufescens , (local residents had not previously eaten any Agaricus ), and Lepiota procera . Hunting and commercially raising mushrooms are limited because of lack of knowledge. Perhaps NAMA's Education Committee or another group might consider "mycological outreach", e.g., teaching local people how to identify other edible mushrooms and how to produce shiitake spawn. Members Only Content Login Join FFSC Related Posts Setas Silvestres in San Sebastian Foray to Mexico Mushrooms of Australia and New Zealand Previous Article All News & Stories Next Article

News & Stories / Stewardship Elections 2013: Wednesday May 15th Cast your vote and celebrate with a sparkling wine toast! Isn’t democracy great? In fact, if you’re mulling over taking on a position but are still undecided, a glass to help you decide can be arranged before voting... Phil Carpenter • May 1, 2013 General Meeting The FFSC Bylaws call for election of Club Ministers (Officers) every two years. We are now at the end of the current two year term and re-election of Ministers will be conducted at our last regular meeting of this mushroom season in May. Our bylaws also call for a slate of Ministers nominated for the next season to be announced in the April and May issues of the DUFF . At the April general meeting, the Ministers nominated were announced and additional nominations from the floor were taken. The slate to date is printed below. Duties of the various Ministers can be seen in the bylaws. This notice is a call for nominations for the elected Minister positions. If you are interested in doing some interesting and rewarding work, please notify me regarding the position you are interested in. While some Ministers have graciously consented to continue their positions for another two years, all positions noted below are open for nomination (volunteering) and election. We would welcome the chance to have two people vying for a position! As someone who has been a Minister for most of the 25+ years that the FFSC has been around, I can attest that it is a lot of fun (the monthly Minister’s meetings alone are worth it!) and a great group of which to be a part. Consider joining us! Phil Carpenter Prime Minister Members Only Content Login Join FFSC Related Posts FFSC Minister Elections 2013 Previous Article All News & Stories Next Article

Must-Know to Participate in Long-Distance Forays Please review these tips before participating in our long-distance forays. Amanita muscaria on the Kenai Peninsula, Alaska. Photo by Ron Bader FFSC Long Distance forays are open to FFSC members only. All trips require appropriate physical conditioning. If you have special medical requirements or any condition that might affect your ability to participate in the trip, it is your responsibility to inform the trip leader before departure. If you must cancel a reservation, inform the leader promptly. The deposit or reservation requirements and refund policy of each trip are available from the trip leader. Please obtain and review them prior to making your deposit or reservation. Please note that the leaders of our trips are FFSC members who serve in a volunteer capacity and assume no responsibility above that of trip organizer. While our trip leaders are not paid professionals, they are encouraged to participate in training to increase their mushroom ID and mycology skills. All outings officially begin at the trailhead. Planning for Your Trip Remember to verify any listed dates with the trip coordinator before you make long-range vacation plans. Sometimes dates initially selected have to be changed. The payment of a reservation or a deposit does not necessarily confirm you as a member on the trip. Participants must be approved by the trip leader. After you register for a trip, the leader will notify you of your acceptance in a timely manner. The trip cost normally covers lodging, camping and park fees, and club administrative overhead. The trip leaders are volunteers. Food and camping gear are to be supplied by the participants. Please note that when trip prices are listed before tickets become available, the prices may be tentative. You should understand that activities on this trip (or any trip of this nature) contain inherent risks, including injury, illness, and potentially death. Those who participate in forays assume all of the risks and will hold the FFSC, its agents, and leaders harmless from any and all responsibility, negligence, actions, or suits of any kind or nature whatsoever, for loss or damage to property or personal injuries sustained during these outings. The Foray Ministers, a volunteer committee that governs the Long Distance Forays program, regrets the need for this requirement. Participants make their own carpooling arrangements if desired. Generally a note posted on the FFSC Google Group is effective. FFSC does not provide insurance for carpooling arrangements and assumes no liability for them. Carpooling, ride sharing or any similar activity is strictly a private arrangement among the participants. Participants assume the risks associated with this travel. Members Only Content Login Join FFSC

Savory Tarts with Loose Morels A rich and seductive mille-feuille with the inviting allure of wild mushrooms. by Rick & Ella Schwartzi Morchella snyderi. © Damon Tighe (CC-BY-NC) (from inaturalist.org, obs. 286601217) Method Prepare the Filling Combine broth and vermouth in a small saucepan and bring to boil. Add the dried morels, then remove from heat and soak for 30 minutes. Remove morels from broth mixture and squeeze out excess liquid. Slice and set aside the morels. Strain the soaking broth through a paper towel or paper coffee filter, and set aside. (Discard debris.) Slice the remaining fresh mushrooms, and set aside. (The oyster mushrooms will shrink more, so slice them thicker than the morels and chanterelles.) Heat 3 Tbsp. of butter over medium heat in a large sauté pan and add the reconstituted morels. Sauté 1 or 2 minutes. Add remaining sliced mushrooms and continue to cook (stirring often) until the pan goes dry, the edges turn golden brown and they look plump and caramelized (about 5 minutes). Stir in the chopped shallots and garlic, the wine, and the reserved soaking broth. Bring to a boil, then reduce heat to low and simmer uncovered. Set a timer for about 12 minutes, and in the meantime start preparing the pastry layers (see the next section below). After about 12 minutes, make sure the mixture has reduced to a thick, syrupy glaze. (If you scrape the bottom with a spoon, the liquid should part a seam and slowly fill back in like syrup.) Stir in the cream to coat the mushrooms, and let it cook another minute or so to thicken. Season to taste with salt and pepper. Turn off the heat, and cover the pan to keep warm until the pastry finishes baking. Prepare the Pastry Layers Preheat oven to 375°F. Mince the chervil, tarragon, thyme, and Italian parsley. Lay one sheet of phyllo on a cutting board, and brush it lightly with olive oil. (Keep remaining sheets covered with a damp cloth or damp paper towel, to keep them pliable.) Sprinkle the phyllo sheet with about 3 Tbsp. of the breadcrumbs and about 2 rounded teaspoons of the minced herbs. Add another sheet of phyllo over the first, and another layer of breadcrumbs and herbs. Continue alternating the layers, with the 6th phyllo sheet on top. Cut the layered phyllo rectangle into 8 equal pieces, and transfer each piece to an ungreased baking pan.* Bake at 375°F until brown and crisp (10 - 15 minutes). Assemble the Mille-Feuille Whisk in the remaining 2 Tbps. of butter into the mushroom filling. Place one phyllo square on a plate, layer the creamy mushroom filling over it, and top with another phyllo square. Repeat for each plate, creating 4 servings. Garnish with minced herbs. ** If you have trouble keeping the phyllo squares flat (or if they end up getting scorched), it may help to place a sheet of parchment paper on the baking pan, lay the phyllo squares on it, then lay a second sheet of parchment paper over the squares. Next, place a lightweight baking sheet on top (like using pie weights) for the first 7 minutes of baking. Remove the top baking sheet and top parchment paper for the final 5 minutes to let the pastry layers brown. Recipe contributed: March 2002 In October 1999, the TBS show Dinner & A Movie aired the movie Earth Girls Are Easy . During breaks, the TV hosts prepared a version of this dish to complement the film, and named it "Terrestrial Tarts with Loose Morels." Thanks to Gloria Woodside, our Minister of Archives, for finding this recipe in the December 1999 issue of the Snohomish County Mycological Society newsletter. As the original recipe is no longer published, we're including a version here for FFSC members . Our culinary minister, Rene Seltzer, suggests that Alloy, Silver Mountain Vineyards' signature Bordeaux style red blend, would be perfect with this mille-feuille ("meel-fwee") recipe. It's well balanced with hints of a floral bouquet, cherry, vanilla and white pepper on the palate. Bon appétit to you and your space guests! A note for the culturally confused Earth Girls are Easy was a 1988 sci-fi musical comedy starring Geena Davis, Jeff Goldblum, Jim Carrey, and Damon Wayans. In the film, confused furry aliens (Goldblum, Carrey and Wayans) make assumptions about women's morals based on seeing hairless females in TV shows and ads. Davis uses Pop-Tarts to feed and befriend the aliens after they land in her swimming pool. The original recipe name is, sadly, copyrighted by TBS. Thus, our recipe uses a different title. savory (sāv-rē): piquantly pleasant to the mind; morally exemplary; pleasing to the sense of taste, spicy or salty without sweetness. Objective: Side or first course Total Time: About 1.25 hours Yield: 4 servings Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Morel (Morchella sp.) Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) 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 Pastry Layers 6 phyllo dough sheets, defrosted ¼ cup olive oil 1 cup breadcrumbs 4 Tbsp. chervil, tarragon, thyme, Italian parsley Mushroom Layer ¼ cup dried morels 2 cups fresh morels, chanterelles, and oyster mushrooms* 2 cups cremini mushrooms 1 cup broth ¼ cup vermouth 6 Tbsp. butter 3 Tbsp. shallots, minced 1 Tbsp. garlic, minced ½ cup red wine 3 Tbsp. whipping cream Salt and pepper to taste A half-sheet pan (13" x 18") 2 sheets of parchment paper (optional) 4 plates, each sized to hold a 4.5" x 3.5" pastry 1 uncomfortably chilled probe * For example, 1 cup of fresh morels, ½ cup oyster mushrooms, ½ cup chanterelles Previous Recipe All Recipes Next Recipe

2014 Speaker Schedule This schedule covers our headliners, cooking demos, and educational talks. We also have other programs during the Fair: We will be conducting a class specifically designed for students to be held from 10:30-11:30 both Saturday and Sunday mornings in the Teen Center at Louden Nelson. Visit the Kid's Room for mushroom activities such as clay sculpture, water colors, face painting, and making mushroom dyed fabric. You can also ask questions about mushrooms you have brought to the fair in the main auditorium at the mushroom identification table, staffed by our best identification experts. Include room(s): All Room 1 Room 3 Fair days Friday Saturday Sunday Mushroom Toxicology (Friday) Henry Young ... ... Friday, January 10, 2014 3:30 PM - 4:30 PM Room 1 Friday Amanitas: From Deadly to Delicious Debbie Viess ... ... Friday, January 10, 2014 3:30 PM - 4:30 PM Room 3 Friday Cooking Demonstration Forest "Farmacy" to Kitchen: The Art of Haute Healing Chef Zachary Mazi ... ... Friday, January 10, 2014 4:30 PM - 5:30 PM Room 3 Friday Cooking With and Use of Mushrooms for Health and Healing Dr. Christopher Hobbs, Ph.D., L.Ac ... ... Friday, January 10, 2014 4:45 PM - 6:45 PM Room 1 Friday Mycology for the Citizen Scientist Christian Schwarz ... ... Saturday, January 11, 2014 10:30 AM - 11:30 AM Room 1 Saturday Exposé': The Secret Sex Lives of Fungi (Saturday) Tom Volk ... ... Saturday, January 11, 2014 11:00 AM - 12:30 PM Room 3 Saturday Wheel of Fungi (Saturday) David Arora ... ... David Arora founded the Santa Cruz Fungus Fair in 1975. His interests range from mushroom harvest and usage around the world to… Show More Saturday, January 11, 2014 1:00 PM - 2:30 PM Room 3 Saturday Kitchen Farmacy: Common Edible Mushrooms as Medicines Chef Zachary Mazi ... ... Saturday, January 11, 2014 1:30 PM - 2:30 PM Room 1 Saturday Cooking Demonstration with Wine Pairings Jeff Emery Chef Bob Wynn ... Saturday, January 11, 2014 3:00 PM - 4:00 PM Room 3 Saturday Mushroom Toxicology (Saturday) Henry Young ... ... Saturday, January 11, 2014 3:30 PM - 4:30 PM Room 1 Saturday Zen and the Art of Mushroom Hunting Debbie Viess ... ... Sunday, January 12, 2014 10:30 AM - 11:30 AM Room 1 Sunday Exposé': The Secret Sex Lives of Fungi (Sunday) Tom Volk ... ... Sunday, January 12, 2014 11:00 AM - 12:30 PM Room 3 Sunday Introduction to Wild and Edible Mushrooms David Rust ... ... Sunday, January 12, 2014 12:00 PM - 1:00 PM Room 1 Sunday Wheel of Fungi (Sunday) David Arora ... ... David Arora founded the Santa Cruz Fungus Fair in 1975. His interests range from mushroom harvest and usage around the world to… Show More Sunday, January 12, 2014 1:00 PM - 2:30 PM Room 3 Sunday Cancer, Viral Syndromes and Other Immune Disorders: Prevention and Treatment with Medicinal Mushrooms. Dr. Christopher Hobbs, Ph.D., L.Ac ... ... Sunday, January 12, 2014 1:30 PM - 4:00 PM Room 1 Sunday Cooking demonstration by Chef Jozseph Schultz Chef Jozseph Schultz ... ... Sunday, January 12, 2014 3:00 PM - 4:00 PM Room 3 Sunday

Black & White Truffle Cheese Fondue Todd Spanier's cooking demo at the 2012 Fungus Fair included this very yummy Truffle Fondue. by Todd Spanier Tuber oregonense. © Noah Siegel (from Mycoweb.com) Method Prepare the Cheese (Overnight) De-rind cheese, shred into a bowl and macerate overnight in whole milk (i.e., fully immerse the shredded cheese in milk, cover the bowl, and place in fridge.) Prepate the Fondue Melt butter in a heavy bottomed pot over gentle heat. Add wine and whipping cream and simmer for 5 minutes. Reduce heat to low.* Mix shredded cheese with cornstarch and add, stirring constantly, until all of the cheese is melted. Season to taste with black truffle salt and white truffle oil. Before serving, thinly slice enough fresh black and white truffles to cover the surface, and then fold into cheese. Hold over low heat in a double boiler or fondue pot to serve. * Never boil the fondue after the cheese is added (otherwise it will break the sauce). Recipe contributed: February 2012 Todd shared this wonderful recipe with attendees at the 2012 Santa Cruz Fungus Fair. Todd is the owner and founder of King of Mushrooms, one of our long-time Fungus Fair vendors . Objective: Main course Total Time: Overnight prep + 30 mins Yield: Varies by appetite Suggested Mushrooms: Truffle (Leucangium carthusianum, Tuber melanosporum, Tuber oregonense) 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 tablespoon butter 1 tablespoon white truffle oil Black truffle salt to taste 1⁄2 cup white wine 1⁄2 cup whipping cream 1 tablespoon cornstarch 500 gm (about 1 lb.) of Fontina Cheese (Todd recommends Fontina Val d'Aosta cheese from the Italian alps As many freshly sliced black and white truffles as your budget permits. Baguette(s) for dipping. Previous Recipe All Recipes Next Recipe

Lepiota: Dark Brown Eyes in the Woods For me, Lepiota are just the most beautiful mushrooms there are, with perhaps the exception of Marasmius plicatulus . And especially the small scaly species, with the velvety plushy caps and the delicate girdles and flocks on the stipe: little beauties! Those big edibles - I leave them for others! by Else C. Vellinga Lepiota magnispora. © Warren Cardimon (CC-BY-NC) (from inaturalist.org, ID 145543016) The coastal woods of central California are a goldmine for Lepiotas , starting with the group of rubrotincta (now Leucoagaricus rubrotinctoides ) after the first rains, and then, the ones that blush or bleed when you touch them, the lilac and purple ones, the little white powdery species, and the nice dark brown eyes in the woods. Leucoagaricus rubrotinctoides. © Di (direbecca) (CC-BY-NC) (from inaturalist.org, ID 143401786) Lepiota decorata. © Noah Siegel (from mykoweb.com) Leucocoprinus cepistipes. © Bonnie Nickel CC-BY-NC) (from inaturalist.org, ID 137650819) There are not many names around for all these treasures, just a few, and some old names, waiting to be recovered from long forgotten publications. The ones with a striking dark eye in the centre of the cap, and shaggy, woolly stipes hide behind the name Lepiota clypeolaria in American field guides. However, Lepiota clypeolaria proper is a pale brown species, originally described from Europe, though widespread, and found throughout North America. In California, it might occur further north; it certainly is found in southern Oregon (close to Eugene for instance), and also in the mid-west. A nice picture can be found in the Swiss book ' Fungi of Switzerland vol. 4' (by Breitenbach & Kranzlin, 1995). So what is the local " L. clypeolaria "? Lepiota clypeolaria, Switzerland. © Bora Çelen (CC-BY-NC) (from inaturalist.org, ID 319453119) Lepiota clypeolaria, Poland. © Jarosław Krogulec (CC-BY-NC) (from inaturalist.org, ID 309201543) Murrill, a mycologist of the New York Botanical Garden at the beginning of the 20th century, came out west in 1911 and traveled from Seattle south to Pasadena; he spent several days in the Bay Area and visited Muir Woods, and the redwoods near La Honda. He collected everything, made short notes on several thousand collections, and sent them back east to be published in subsequent years. He described many new species, one of them being Lepiota magnispora , with the following notes: "With bay eyes and scales. Always about same size and appearance. As expands to plane, eye fades''. His collections are still at the herbarium of the NYBG and in remarkably good condition, despite their old age. Spores and basidia (the cells which produce the spores), and the hairs on the cap are intact, though the sterile cells on the lamella edge have unfortunately faded away. Lepiota magnispora. © R. Scott LaChance (CC-BY-NC) (from inaturalist.org, ID 193454741) Lepiota magnispora. © Damon Tighe (CC-BY-NC) (from inaturalist.org, ID 67261549) Lepiota magnispora cap. © Damon Tighe (CC-BY-NC) (from inaturalist.org, ID 67261549) Lepiota magnispora. © catkatkata (CC-BY-NC) (from inaturalist.org, ID 324759869) All microscopical characters are exactly the same as in our modern specimens! Now we use this forgotten name again, and we need to change L. clypeolaria in our American guide books accordingly (only Phillips' Mushrooms of North America has it right). Lepiota magnispora is just as widespread as L. clypeolaria , with appearances reported throughout North America, Europe, and Asia (China and Japan). There are subtle differences in coloration between the western American and the European collections - the ones here have that very distinct, contrasting brown eye. But besides the real L. magnispora , there are other local yellow-brown caps, with a more gradual eye, often a bit stained, that are actually more similar in appearance to the European L. magnispora , than to our true brown-eyed ones. These distinctive ones have been found only in our area - I have seen them in several places within a radius of 30 miles around San Francisco. Arora depicts them in his ' Mushrooms Demystified ' as Lepiota clypeolaria form " nabiscodisca ". They share the microscopical characters, especially the very characteristic penguin-shaped spores, with L. magnispora . BUT, they differ significantly in the base sequence of a little stretch of DNA. This particular stretch, called ITS, is widely used to distinguish between fungal species, and to compare collections and species. I still have to see the cookies (I only learned this weekend where the name " nabisco disca" came from), but now the form has become a species with its own name: Lepiota spheniscispora , the Lepiota with the penguin spores ( Editor's note: Spheniscidae is the biological family name for penguins). This new species grows under oaks, but does not shun Eucalyptus groves. It is nice that some species do degrade that messy blue gum duff and debris! Lepiota spheniscispora diluted brown eye. © emmashelton (CC-BY-NC) (from inaturalist.org, ID 1464431 Lepiota spheniscispora. © emmashelton (CC-BY-NC) (from inaturalist.org, ID 146443153) Lepiota spheniscispora. © satucker (CC-BY-NC) (from inaturalist.org, ID 37152287) Lepiota spheniscispora penguin-shaped spores. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, So, dark brown eyes in the woods: the western L. magnispora ; diluted brown eyes on a yellow brown background: the local L. spheniscispora . Lepiota magnispora. © Dean Lyons (CC-BY-NC) (from inaturalist.org, ID 255644877) Lepiota spheniscispora. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, ID 3570931) This pattern of a widespread species, with a western American sister species, recurs in other groups: Macrolepiota rachodes (now Chlorophyllum rhacodes ) is found in many places in Europe, and North America, but here in the western states a second species occurs, which has not been found in the wild in Europe; again Arora depicts both. Chlorophyllum brunneum. © Douglas Smith (from mushroomobserver.org) Chlorophyllum molybdites. © Nathan Wilson (from mushroomobserver.org) Chlorophyllum rachodes. © Douglas Smith (from mushroomobserver.org) Similarly, Lepiota cristata is everywhere, especially in urban areas, but in the redwood groves and Monterey cypress stands Lepiota castaneidisca is common, but it has gone unnoticed and was lumped together with L. cristata . Murrill initially described this species as well. Lepiota cristata. © Damon Tighe (CC-BY-NC) (from inaturalist.org, ID 104397751) Lepiota castaneidisca. © Damon Tighe (CC-BY-NC) (from inaturalist.org, ID 115257675) The most amazing part of this story to me is, that there is so much to discover and marvel at! There is lots to do, and with the threat of vanishing oaklands and redwood forests we'd better hurry, and inventory now! Background reading on the above-mentioned Lepiota species: Arora, D., 1986. Mushrooms Demystified . 2nd Ed. Breitenbach J. & F. Kranzlin, 1995. Fungi of Switzerland. Vo. 4 . Agarics 2nd part. Murrill, W.A., 1912. The Agaricaceae of the Pacific Coast II . Mycologia 4: 231-262. Phillips, R., 1991. Mushrooms of North America . Vellinga, E.C., 2000. Notes on Lepiota and Leucoagaricus . Type studies on Lepiota magnispora , Lepiota barssii , and Agaricus americanus . Mycotaxon 76: 429-438. Vellinga, E.C., 2001. Lepiota clypeolaria, I presume? Mcllvainea 14 (2): 41-45. Vellinga, E.C., 2001. Studies in Lepiota III . Some species from California, U.S.A. Mycotaxon 80: 285-296. Vellinga, E.C., 2001. Studies in Lepiota IV . Lepiota cristata and L. castaneidisca. Mycotaxon 80: 297-306. Marasmius plicatulus. © seschmidt386 (CC-BY-NC) (from inaturalist.org, ID 333221913) Marasmius plicatulus. © Sarah Reid (CC-BY-NC) (from inaturalist.org, ID 334434277) Else's other pick for most beautiful mushroom, Marasmius plicatulus Editor's note: This article was originally published in 2002, in the Duff newsletter. Some photos have been added for context, and the genus and species names have been updated for educational purposes. Mushrooms covered: Chlorophyllum brunneum Chlorophyllum molybdites (green-spored parasol, green-spored lepiota, the vomiter) Chlorophyllum rhacodes (Shaggy parasol) Lepiota clypeolaria (shield dapperling) Lepiota cristata (stinking dapperling, brown-eyed parasol, stinking parasol) Lepiota magnispora Lepiota spheniscispora (penguin-spored lepiota) Leucoagaricus rubrotinctoides Leucocoprinus cepistipes (onion-stalk parasol) Previous Description All Featured Fungi Next Description

Mycophagy Challenge: Ten Edibles to Find this Year People come to the love of mushrooms for various reasons, but for most in this club, the main reason seems to be that they are good to eat! By focusing on learning just a few mushrooms really well, you can “pick up” a few new species each year almost effortlessly. by Douglas Smith Mushroom collecting basket. Photo by Susan Labiste Visit our free Online Learning section to start this challenge: FFSC Online Learning Mushrooms covered: Agaricus campestris (lawn mushroom, meadow mushroom, field mushroom) Boletus aereus (queen bolete) Boletus edulis (porcini, penny bun, king bolete, cèpe) Cantharellus californicus (California golden chanterelle, mud puppy, oak chanterelle) Cantharellus cibarius (golden chanterelle) Cantharellus formosus (golden chanterelle) Cantharellus sp. (chanterelle) Cantharellus subalbidus (white chanterelle) Coprinus comatus Craterellus calicornucopioides (black trumpet, black chanterelle, horn of plenty) Hydnum repandum (hedgehog) Hydnum umbilicatum (depressed hedgehog) Lactarius rubidus (candy cap) Morchella elata (black morel) Morchella esculenta (yellow morel) Morchella sp. ( morel) Pleurotus ostreatus (oyster) Tricholoma magnivelare (American matsutake, white matsutake) Previous Description All Featured Fungi Next Description

News & Stories / Mycology & Art News Chanterelle Look Alike Rewriting Evolutionary History This beautiful little mushroom isn't a mushroom at all. It is Dendrogramma enigmaticaI, a newly named organism from the deep seas near Australia and it may be rewriting evolutionary history. Well named...It is in fact an enigma! Cortinarius • September 2, 2014 Dendrogramma enigmaticaI (hosted on nationalgeographic.com). Photo by Jorgen Olesen Found in 1986 but only recently named, this deep sea organism can't be classed in known animal groups. It's relatives could have roamed the seas 540 million years ago. Now, biologists are scratching their heads over the little guy and wondering what it can tell us about evolutionary history. For more information visit: https://web.archive.org/web/20140904222855/http://news.nationalgeographic.com/news/2014/09/140903-evolution-animal-dendrogramma-mushroom-species-ocean/ Thank you Richard Rammer for this news post from National Geographic! Members Only Content Login Join FFSC Related Posts The Wood Wide Web (from the BBC) Previous Article All News & Stories Next Article

Learn About Mushrooms The Fungus Federation of Santa Cruz is all about educating its members and the general public about the dangers and delights of collecting, studying, consuming , and creating art with wild mushrooms. We understand that people learn in different ways. We aim to offer something for everyone! Winter Chanterelles Bunch. Photo by Yevgeny Nyden Join Our Indoor and Outdoor Activities We get together from September through May to learn and share knowledge about mushrooms, while having fun! 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. Monthly Speakers From tailgate tastings and potlucks to chef dinners, our foodie fun events are scattered throughout the year. Potlucks & Chef Dinners Join local forays in the Santa Cruz and Monterey Bay areas. Learn while exploring our local woods and fields with like-minded people. Local Forays Long-distance forays are overnight (or longer) trips farther afield. They carry the allure of new fungal finds, amazing culinary pleasures, and collaborative education adventure. Long-Distance Forays Gain more knowledge and hands-on experience with our classes and workshops covering mycology, art, and culinary topics. Classes & Workshops Explore hundreds of wild species, both deadly and delicious. Create mushroom crafts--fun for all ages! Visit vendors and sample delicious mushroomy treats. Santa Cruz Fungus Fair Join our club for only $25 per household! Why Join FFSC? Online Resources The safest way to learn about mushrooms is to hunt and identify mushrooms with knowledgable people in person. In addition, here are some field guildes, recipes, and other resources that can help you build your knowlede. Stay safe, and have fun learning! Featured Fungi Get background intel on mushrooms you may encounter in your wanderings. Myco Art Mushroom photography, and making art with or inspired by mushrooms. Field Reports Foray stories and species we found. (Available to FFSC members only.) Mushroom Recipes Recipes with mushrooms, and complementary dishes. Try them at home or for an FFSC potluck! Culinary Techniques Bring out the flavors of your edible finds by cleaning and storing them properly Online Learning Advice and self-challenges to build your skills. Scholarships & Grants Scholarship opportunities for students, non-profits, and FFSC members studying fungi. What We're Reading Browse our selection of books and articles on mycology.

Mushroom Fritter Puffs Fun and easy appetizer for potlucks, watching the game, or after a hunt. by Tahoma Mycological Society Agaricus bisporus. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 2814540) Method Mix all ingredients (except the oil) well. Mixture should hold its shape on a spoon, but slide off easily. Drop by teaspoonfuls into hot oil. Fry till brown. Serve warm. How easy is that? Recipe contributed: December 1993 Objective: Appetizer Total Time: About 20 mins Yield: 4 to 6 servings Suggested Mushrooms: 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 1 Cup minced mushrooms 1 tsp. horseradish 2 eggs beaten 1/2 to 1 Cup Bisquick or equivalent 1 Tbsp. mustard Salt and pepper to taste Oil for deep frying Dash of Tabasco sauce Previous Recipe All Recipes Next Recipe

News & Stories / Fair News Fungus Fair – Well Done! Kudos to those who gave their time to volunteer for the Fungus Fair. At least 82 members put in time and effort to make yet another successful fair. Santa Cruz Fungus Fair Committee • February 1, 2008 Exhibit at the Fungus Fair. Photo by Hugh Smith Approximately 2000 people attended the fair. Over 250 species were logged. Thanks to Marje Young for her hard work as Fair Chair and Mushrooms 101 coodinator. Great job! Special thanks go out to the committee chairs who coordinated a lot of activity. Ken Sommers and company slogged through muck and duff to bring specimens for display, and Bill White and the setup crew got it all going. Of course, we all ate well, thanks to the food folks, coordinated by René Seltzer: Bob and Doreen Wynn, Bob Sellers, Jozseph Schultz, Todd Spanier, and Dan Brophy from Oregon. Marilyn Fenn placed the artwork, well, artfully and Vernetta McGuire and the culinary group set the stage for a wonderful Friday night reception. The ID table, under the able leadership of Phil Carpenter, kept it happening, with help from Marilyn Diamond. Dennis Nolan and Monise Sheehan did a great job coordinating Membership and Stores. The Kids’ Room was a great success, thanks to Cathy and Marty Newman. Richard Rammer led the cleanup effort and bagged a one hour record! Bob & Doreen fed the cleanup crew a fantastic dinner once again. Thanks to all of you—if you hadn’t turned out, this event wouldn’t come off. The Fair is a joint effort of the Fungus Fed and the Santa Cruz City Museum of Natural History, and we really do put the fungus in the fair. Apologies if your name was missed below; your efforts certainly made a difference! – The Fair Committee Members Only Content Login Join FFSC Related Posts Santa Cruz Fungus Fair Rocks Fungus Fair 2009 — Better Than Ever! Previous Article All News & Stories Next Article