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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

Beauty lies in the eye of the beholder--Plato. Photo by Mike Slavers Beauty Lies in the Eyes of the Beholder - Plato Mike Slavers "Remember how in that communion only, beholding beauty with the eye of the mind , he will be enabled to bring forth, not images of beauty, but realities (for he has hold not of an image but of a reality), and bringing forth and nourishing true virtue to become the friend of God and be immortal, if mortal man may." - Plato I have been photographing mushrooms in the Corte Madera Park hiking area for two years. This is photo is the first I saw and started my fascination with the life form. The park is on Skyline Drive about half way between Hwy 92 and Woodside Road. All of the mushrooms I have photographed, I have left them as they were when I found them. Beauty. Photo by Mike Slavers Beauty. Photo by Mike Slavers Beauty. Photo by Mike Slavers Camera Canon EOS Digital Rebel Focal L. 73mm Aperture f/5.6 Shutter Sp. 1/200s ISO 100 Flash Fired Photo taken on January 1, 2014 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Lycoperdon perlatum. © Alan Rockefeller Lycoperdon perlatum Alan Rockefeller Common Puffball Lycoperdon perlatum , iNaturalist Camera Canon EOS 60D Focal L. 100mm Aperture f/14.0 Shutter Sp. 1/200s ISO 640 Flash Fired Photo taken on July 1, 2012 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Champagne Champignons This dish by past FFSC president, Ed Aguilar, was a hit at FFSC's third annual Wine and Mushroom dinner. by Ed Aguilar Agaricus bisporus © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 2619999) Method Preheat the oven to 425 degrees. Melt butter in a sauté pan and cook the mushrooms uncovered (4 minutes). And champagne and cook another 4 minutes. In a small bowl, combine renaiing ingredients, except cheese and parsley, and add the mushrooms. Simmer 1 minute and pour mixture into a glass baking dish. Top with cheese and parsley and bake for 10 to 15 minutes. Recipe contributed: February 1987 After the dinner (held in December 1986), Ed's dish was noted by Malcolm Hébert, a cookbook author and former San Jose Mercury News and Chicago Tribune food and wine editor. Objective: Side or first course Total Time: About 30 minutes Yield: Serves 4 to 6 Suggested Mushrooms: 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 2 Tbsp. butter 1 lb mushrooms, sliced 1/4 cup champagne 1/3 cup sour cream 1/2 tsp. ground nutmeg 1 Tbsp. flour 1/2 cup Swiss cheese, shredded 1/4 cup parsley, chopped Previous Recipe All Recipes Next Recipe

Hungarian Mushroom Soup Jim brought this spicy soup to an FFSC Holiday Potluck. It was outstanding! by Jim Maley Hypomyces lactifluorum. © samzanita (CC-BY-NC) (from inaturalist.org, obs. 188533088) Method Sauté onions in 2 Tbsp. stock, and salt lightly. Cook until translucent and soft (add stock or water if needed, so the pan doesn't go dry). Add mushrooms, 1 tsp. dill, ½ cup stock or water, garlic, paprika, and the cooking sherry. Cover and simmer 15 minutes. Melt butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly until the roux turns a light golden color and develops a nutty aroma (2 or 3 minutes). Add milk. Cook, stirring frequently, over low heat until it is thick enough to coat the back of a spoon (about 10 minutes). Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes. Just before serving, taste and adjust with salt, pepper, lemon juice, sour cream, and if desired extra dill (1 tsp). Serve garnished with parsley. Recipe contributed: January 2006 Hungary is the focal point for peppers in Eastern Europe. In Eastern and Central Europe, dried red pepper powder is called paprika . Like most Eastern Europeans, Hungarians also love wild mushrooms. Hungary is one of the few countries that traditionally mixes sweet paprika with wild mushrooms. I have used various Hungarian paprika varieties in the soup, but Pride of Szeged Hot Paprika works out well and is readily available. This powder allows you to carefully upgrade heat at the end to provide a lot of zest, but at a level adjusted to prevent overpowering the mushrooms. I have learned (the hard way) that many do not like the spice in this soup, or in any recipe for that matter. Stirring in paprika powder in individual cups to suit tastes seems to work well and puts the onus on the user to get the right level of heat. Too much heat wipes out the flavor of the mushrooms. Lately I also let people add their own room temperature sour cream to the soup, as many want to avoid excess fat. Remember though, strong mushrooms, heat, sour cream and lots of dill are key to this recipe variation! Use strong and earthy mushrooms to stand up against hot paprika. I like to use mushrooms with good texture, like lobsters, and some nice strong ones such as boletes. Honey mushrooms work well, shiitake mushrooms are a good bet, too. For this recipe, I was originally inspired by a Hungarian Mushroom Soup recipe in Moosewood Cookbook by Mollie Katzen, which is also quite good. Objective: Soup Total Time: 1 hour Yield: Serves 4 Suggested Mushrooms: Lobster mushroom (Hypomyces lactiflourum) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) 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 12 oz. lobster or porcini mushrooms, sliced 2 cups onion, chopped 2 to 4 tbsp. butter (as needed) 3 tbsp. flour 1 cup skim milk 1 - 2 tsp. dried dill weed (or ½ cup fresh) 1 Tbsp. paprika (see note above) 1 Tbsp. crushed garlic 1 tsp. salt 2 cups stock (e.g., vegetable broth and/or strained liquid from rehydrated mushrooms, if using dried mushrooms) 2 Tbsp. cooking sherry 2 tsp. fresh lemon juice ¼ cup fresh parsley, chopped (for garnish) Fresh ground black pepper to taste ½ cup sour cream Previous Recipe All Recipes Next Recipe

Maccheroncini alla Boscaiola This is a rustic "woodcutter's" pasta dish, made with short, tubular pasta like rigatoni, penne or macaroni. by Bo Letos Stock photo of pasta Method Detach the stems from the mushrooms and slice both the stems and caps very thinly. In a large sauté pan, sauté the crushed garlic cloves in the olive oil, on medium high. When the garlic becomes colored a deep, golden brown, remove it from the pan. Add the fine ham strips to the pan, stir once or twice, then add the mushrooms and cook at a lively heat for about a minute. Add the chopped parsley, salt, and a few grindings of papper. Stir constantly for about 30 seconds, then add the chopped tomatoes and their juice. Stir well, turn the heat down to low, and cover. Bring 4 or 5 quarts of water to boil. Add a little salt, and when the water boils again add the pasta. Cook the pasta until tender but still firm to the bite (al dente). Do not cook until soft. Drain the pasta well, and add it to the pan with the mushrooms. Raise the pan heat to medium, and stir everything well for about 30 seconds. Add the Parmesan, turn off the heat, and stir until the cheese is distributed well. Notes from the author : I first tried this recipe with Amanita calyptrata (now calyptroderma ). However, I have found since that A. velosa is also very good. It gives a lighter, sweeter, less obvious touch than coccora, but it still shines through the tomato flavor. I still think both are superior to Boletus edulis when used with pasta, though not all would agree. I wonder how many recipes were constructed with coccora in mind, only to have cooks substitute porcini instead. I try all pasta-based recipes at least once with coccora to test the effect. For those who refuse to collect the edible Amanitas for the table, may God bless you. In any event, I think you will find it fast, easy, and very good. Editor's Note: This recipe was originally published in the March 1985 issue of Duff. The name of the contributor was not cited, but it was likely the Duff editor that month (perhaps Luen, David, or Bob?) Recipe contributed: March 1995 Many cooks make this recipe with porcini, or with portabello or cremini mushrooms. Note : The original author used coccora or A. velosa . While these are edible Amanita species, they have toxic and deadly lookalikes, and should thus only be collected by those with the expertise to distinguish them. As a reminder, FFSC does not permit serving any species of Amanita at our events. (See Potluck Essentials for a list of permitted species for culinary events.) Objective: Main course Total Time: 30 to 60 minutes Yield: Serves 2 Suggested Mushrooms: Coccora (Amanita calyptroderma) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Springtime amanita (Amanita velosa) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 1 lb fresh mushrooms 1/3 cup green olive oil 2 peeled, crushed garlic cloves 1/2 cup cooked ham, sliced into thin strips 2 Tbs. chopped parsley 1 cup canned plum tomatoes*, chopped fine with their juice 2/3 lbs. maccheroncini or similar tubular pasta 1/3 cup freshly grated Parmesan freshly ground black pepper to taste Additional parmesan for the table * I have also tried this recipe without the tomatoes, and like it just as much as this version. Previous Recipe All Recipes Next Recipe

News & Stories / Writings My Mushroom Obsession: The First Thirty Days of a New Life A month in the life of a newly minted fungiphile... Marsha Griggs Adlong (CMS) • March 1, 2001 Boletus rubriceps (ruby porcini). © Damon Tighe (CC-BY-NC) (from inaturalist.org, obs. 21274974) Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Fungi for Teachers and K-6 We offer educational support for teachers; and kids are welcome at our forays, ID classes, free monthly talks, and culinary events! Cover image of the Fungus Files, by terraBrie Stewart and Rost Koval, courtesy of NAMA As a teacher, there are many ways you can encourage students to learn about mushrooms, even if you're not an expert yourself. A Free Educational Resource The North American Mycological Association (NAMA) has generously shared an incredible resource with K-6 educators and the public: Image from The Fungi Files by terraBrie Stewart and Rost Koval, courtesy of NAMA The Fungus Files: An Educator’s Guide to Fungi K-6 (Second Edition) , is a newly revised e-book packed with dynamic and diverse activities designed to be easily adaptable to students of all ages, learning styles and ability levels. This publication is the best thing to come along in mushroom education in a decade. Written by terraBrie Stewart and designed and illustrated by Rost Koval, The Fungus Files can be used by anyone teaching about fungi to school groups, science clubs, local nature groups, and any non-specialist audience. Stewart resides in Edmonton, Alberta. Forays and ID Classes Families and teachers are welcome to join any of FFSC's publicly available forays, and to come to our free monthly talks. If you're a teacher, we encourage you to join a foray or take an ID class, and learn the basics about how to collect and study mushrooms safely. You can use what you've learned to help your students examine mushrooms in place while on nature walks (or collect samples for study in the classroom, if permitted). Parents can bring their kids to any of our forays, classes, or other events. Santa Cruz Fungus Fair Our annual Fungus Fair is FREE for kids under 12, and discounted for older students. This event really is fun and educational for the whole family! The Fair opens on Friday afternoon, so school groups can come to check out all the fascinating mushrooms when they're freshest. (Note that the Vendor Areas and Craft Room are only open on Saturday and Sunday.) We do our best to keep the tickets affordable. That said, parents and older students who cannot afford tickets can get in free by volunteering at the Fair . Create an iNaturalist Project While students under 13 years old cannot have their own iNaturalist accounts, some teachers and communities have created iNaturalist projects and posted samples that were found or photographed by students. Here are some examples to explore for inspiration: Star Elementary School 2025 Project PRAIRIE Bioblitz iScience Middle School iNaturalist Projects Saint Edward's School Nature Project Join or Start a MycoBlitz Several organizations and regions run periodic projects to catalog species in a particular location or time frame. Learn more: North American Contentental MycoBlitz iNaturalist Bioblitz Guide Scholarships and Grants FFSC accepts grant requests to help educators and institutions advance the understanding and study of fungi. For example, if you and your students have a special research project in mind, or if your school needs assistance to purchase mushroom field guides or mycology equipment for the classroom, you are welcome to apply. Visit our Scholarships and Grants page to learn about the application process. Members Only Content Login Join FFSC

News & Stories / Mycology & Art News Spring Fungi of the Sierra Nevada, June 2013 Dr. Dennis Desjardin will introduce students to the different kinds of mushrooms and other large fungi that occur in the spring in the Sierra Nevada. Marje Young • May 1, 2013 Morel, the Magnificent Morel (2013). Photo by Hugh Smith Emphasis will be placed on the analysis of macro – and micromorphological features, as well as ecological roles, to aid in the identification of taxa. The daily class routine consists of an 8:00-10:00 am lecture followed by a field trip until approx. 3:00 pm. Transportation on the field trips will be by car pooling. Upon return to the camp, collections will be examined and identified in the laboratory (3:30-6:00 pm) in collaboration with the instructor and a knowledgeable graduate student assistant. All equipment, microscope slides, cover slips and reagents required for accurate determination of specimens will be provided. In the evenings, several lectures and slide shows will be presented, and the laboratory will be open for additional work on collections. If sufficient quantities of edible fungi are collected, they will be prepared for consumption and served to the class by the camp’s chef. Class Schedule: Participants should plan to arrive Sunday afternoon in time to attend an orientation lecture on Sunday evening at 8:00 pm. The last class meeting ends at noon on Friday. Tuition: $348 Accommodation (additional fee) details : http://www.sfsu.edu/~sierra/Accommodations.html Details and registration information can be found online at http://www.sfsu.edu/~sierra/Course_Fungi.html Dues-paying FFSC members interested in an FFSC Scholarship to help fund your attendance should contact Marje Young. Members Only Content Login Join FFSC Related Posts Spring Fungi of the Sierra Nevada, 2014 Previous Article All News & Stories Next Article