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Russian Vegetable Pie Helene served this savory and rich double-crust pie at one of our Holiday Potlucks. by Helene Greenwood Agaricus bisporus. © wesawthis (CC-BY-NC) (from inaturalist.org, obs. 102438940) Method Pastry Sift together the dry ingredients. Cut in 3 Tbs. butter and 4 oz. softened cream cheese, and work it together into the dough. Roll out 2/3 of the pastry, and line a 9" pie dish. Roll out the remaining pastry, and make a circle larger enough to cover the dish. Chill. Filling Shred the cabbage coarsely. Slice the mushrooms. Peel and chop the onion. Melt about 2 Tbsp. of butter in a large skillet, add onion, and allow the onion to change color, becoming transparent. Add the cabbage and allow to wilt. Add herbs and spices, except the dill. Remove from skillet and set aside. Add another Tbsp. of butter to the pan and briefly sauté the mushrooms. (Some people prefer to leave store-bought Agaricus bisporus raw, and allow it to cook in the pie. Others sauté the mushrooms first to prevent the bottom crust from becoming soggy). Bake the Pie Preheat oven to 400°F. Spread 4 oz. softened cream cheese over the bottom of the pie shell. Slice the hard-boiled eggs and arrange the slices in a layer over the cream cheese. Sprinkle generously with chopped fresh dill (less generously if using dried dill). Cover with the cabbage mixture. Divide the mushrooms over the cabbage. Cover the whole pie with the circle of pastry. Press pastry tightly together at the edges and flute. Slash the top in a few places. Bake at 400°F for 15 minutes. Turn the temp down to 350° and bake for another 20 to 25 minutes or until the crust is light brown. Recipe contributed: March 1991 Objective: Main course Total Time: About 2 hours Yield: 6 to 8 servings Suggested Mushrooms: 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 Pastry 1 1/4 (5/4) Cups flour* 1 tsp. sugar 1 tsp. salt 4 oz. softened cream cheese 3 Tbsp. butter Filling 1 small head of cabbage - about 3 Cups shredded 1/2 lb. mushrooms** ( or more) 1 yellow onion 3 Tbsp. butter 4 oz. softened cream cheese 4 to 5 hard-cooked eggs Dill, fresh if available 1/2 tsp. each of basil, marjoram, tarragon(optional) Salt and freshly ground black pepper 9" pie dish * If you like a thicker crust, use 2 cups flour, and increase the butter or cheese (or both) accordingly. People usually use Agaricus bisporus for this pie, because they hold their texture well during the baking process, and the flavor blends easily with the cabbage. That said, some people use Porcini or other mushrooms for a stronger flavor. Previous Recipe All Recipes Next Recipe

2018 Speaker Schedule This schedule covers our headliners, cooking demos, and educational talks. You can also browse the list of speakers for the Fair, and visit their bios for more info about them. Include room(s): All Room 1 Room 3 Fair days Friday Saturday Sunday Mushroom Toxicity (Friday) Henry Young ... ... Friday, January 12, 2018 1:15 PM - 2:15 PM Room 1 Friday Gaps are good: fungi and forest dynamics in Nothern Californa Professor Terry Henkel ... ... Friday, January 12, 2018 1:30 PM - 3:00 PM Room 3 Friday An Introduction to Mushroom Identification Phil Carpenter ... ... Friday, January 12, 2018 2:30 PM - 3:30 PM Room 1 Friday Black Gold - A discussion of tast of the world's most prized mushroom Todd Spanier ... ... Friday, January 12, 2018 3:30 PM - 4:30 PM Room 3 Friday Tips and Techniques for Cooking With Mushrooms Chef Bob Wynn ... ... Friday, January 12, 2018 3:45 PM - 4:45 PM Room 1 Friday Local Edible Wild Mushroom Basics Douglas Smith ... ... Saturday, January 13, 2018 10:30 AM - 11:30 AM Room 1 Saturday Mushroom Medicine: Science and controversies of mushroom products Dr. Christopher Hobbs, Ph.D., L.Ac ... ... Saturday, January 13, 2018 11:00 AM - 12:00 PM Room 3 Saturday The value of old growth forest in fungal conservation Professor Terry Henkel Christian Schwarz Noah Siegel Saturday, January 13, 2018 1:00 PM - 2:30 PM Room 3 Saturday Growing Oysters on Toilet Paper Rolls: A Beginning Cultivators's Workshop Cass Fuentes ... ... Saturday, January 13, 2018 1:30 PM - 2:30 PM Room 1 Saturday Mushroom Toxicity (Saturday) Henry Young ... ... Saturday, January 13, 2018 2:45 PM - 3:45 PM Room 1 Saturday Cooking Demonstration and Wine Pairing Frank Virgil Chef John Paul Lechtenberg ... Saturday, January 13, 2018 3:00 PM - 4:00 PM Room 3 Saturday Tales From The Cryptograms: Alternative Lifestyles In The Kingdom of Fungi Christian Schwarz ... ... Saturday, January 13, 2018 4:00 PM - 5:00 PM Room 1 Saturday An Introduction to Mushroom Cultivation Vellany Pierce ... ... Sunday, January 14, 2018 12:00 PM - 1:00 PM Room 1 Sunday Medicinal Mushrooms - Properties and diversity of cooked mushrooms for health Dr. Christopher Hobbs, Ph.D., L.Ac ... ... Sunday, January 14, 2018 1:00 PM - 2:30 PM Room 3 Sunday The Mushrooms of Los Trancos, A Local Open Space Area Douglas Smith ... ... Sunday, January 14, 2018 1:30 PM - 2:30 PM Room 1 Sunday Mushrooms of Mexico Alan Rockefeller ... ... Sunday, January 14, 2018 3:00 PM - 4:00 PM Room 1 Sunday Cooking Demonstration Chef Wall ... ... Sunday, January 14, 2018 3:00 PM - 4:00 PM Room 3 Sunday Common Edible and Poisonous Mushrooms of California Noah Siegel ... ... Sunday, January 14, 2018 10:30 PM - 11:30 PM Room 1 Sunday Fungi as food and drink: ethnomycology of tropical indigenous peoples Professor Terry Henkel ... ... Sunday, January 14, 2018 11:00 PM - 12:30 PM Room 3 Sunday

The Chanterelles One of the first wild mushrooms that beginning foragers seek out is our local golden chanterelle. That is most likely because it is relatively abundant, is easy to recognize and has a reputation for being a good edible. For many years, these mushrooms went by the Latin name Cantharellus cibarius . It was only recently that the various different chanterelle species have been given their own unique names. by Phil Carpenter Chanterelle. Photo by Yevgeny Nyden Cantherellus cibarius grp . Photo by Stan P One of the first wild mushrooms that beginning foragers seek out is our local golden chanterelle. That is most likely because it is relatively abundant, is easy to recognize and has a reputation for being a good edible. For many years, these mushrooms went by the Latin name Cantharellus cibarius . That species, however, was originally described from northern France and our early mycologists used that same name for our local version exhibiting what appeared to be the same characteristics. It was only recently that the various different chanterelle species have been given their own unique names. Cantharellus formosus. Photo by Ron Pastorino (from mushroomobserver.org) Cantharellus roseocanus. Photo by Darvin DeShazer (from mushroomobserver.org). In a paper (2008) written by David Arora (local mycologist, author of the popular field guide, Mushrooms Demystified , and founder of the Fungus Federation) with co-author Susie Dunham, three distinct species of golden chanterelles were described. These were based upon collections from a variety of habitats, including our own local live oak/mixed woodlands. As originally described by Scott Redhead, et. al. (1997), Arora and Dunham’s descriptions confirmed that the chanterelles growing with Tsuga (hemlock) or Pseudotsuga (douglas fir) species in northern California and the Pacific Northwest are Cantharellus formosus . That species is smaller than our local version, has a slender stem, tends to grow upward in the duff rather than deeply buried, and exhibits pinkish tones in its coloration. Also confirmed in Arora and Dunham’s work was the species C. cibarius, var. roseocanus , originally described by Redhead, et. al. (1997) as an associate of Picea (spruce) species in the Pacific Northwest.This species, now referred to by most as just C. roseocanus , exhibits an intensely pigmented yellow hymenium (the spore-bearing surface). Cantharellus californicus . Photo by Ken Stavropoulosthe (from mushroomobserver.org ) Of more immediate interest to us here in central California, the last distinct golden chanterelle Arora and Dunham isolated from the DNA studies conducted on their collections was the large one we find in our local live oak ( Quercus agrifolia ) and mixed evergreen woodlands. At that point this species, shown to be distinct from other species, was unnamed. The authors named it C. californicus . As our luck would have it, that species is considered one of, if not, the largest species in the world, some specimens weighing in over one kilogram (2.2 pounds)! Although live oak is the primary ectomycorrhizal host of C. californicus , it also associates to a lesser extent with tanbark oak ( Lithocarpus densiflorus ), madrone ( Arbutus menziesii ), Manzanita ( Arctostaphylos spp. ) and several oaks found in the Sierra Nevada mountains (Shreve oak ( Quercus parvula, var. shrevei ), interior or Sierra live oak ( Q. wislizenii ) and black oak ( Q. kelloggii )). Cantharellus cascadensis . Photo by Christian Schwarz (from mushroomobserver.org ) Although not a local central California species, another golden chanterelle is C. cascadensis , a species described by Dunham, et. al. (2003) from the Douglas fir forests of the Cascade Mountains. That species has the familiar yellowish coloration on the cap surface but its hymenium is very pale, essentially white. The feature common to the inclusive group of mushrooms termed “chanterelles” is the presence of the thick, blunt, shallow and decurrent gills. With some possible exceptions, most are considered edible. They also come in a range of colors besides the golden discussed earlier: white, black, red and blue. Cantharellus subalbidus. Photo by David Rustcome (from mushroomobserver.org). Craterellus cinereus. Photo by Shane (from mushroomobserver.org) Craterellus cornucopioides. Photo by Ron Lawrence (from mushroomobserver.org) Cantharellus cinnabarinus. Photo by Christian Schwarz (from mushroomobserver.org) Polyozellus multiplex. Photo by Sava Krstic (from mushroomobserver.org) The white chanterelle, C. subalbidus , is a common species growing with tanoak or in Manzanita mixed with knobcone pine. In my experience, it is more common north of San Francisco than locally. The black chanterelle ( Craterellus cinereus ) grows locally in mixed oak habitat solitary or in scattered groups or clusters. Personally, I have only found it when picking black trumpets ( Craterellus cornucopiodes ) especially in a tanoak habitat. It closely resembles the black trumpets in characteristics and taste but is solid versus tubular and has the shallow blunt gills versus a smooth hymenium. Neither the tiny red chanterelle ( C. cinnebarinus ) nor the blue ( Polyozellus multiplex ) grows locally so no more than this mention will be featured here. Craterellus (Cantharellus) tubaeformis . Photo by Ryane Snow (from mushroomobserver.org ) Another chanterelle worth describing is the “winter chanterelle” or “yellow foot” since we often find many of these growing on our forays to the Mendocino area north of San Francisco. These mushrooms are relatively small, have a deep funnel shape (infundibuliform) in the cap, brown to dark brown to dingy yellow-brow cap color, and a thin, flattened, orange-yellow to yellow stem. It is normally found in mossy areas, on old rotting logs and in cold, damp areas in coniferous forests and bogs. This is another common edible that can grow in large numbers and if frequently purchased by commercial mushroom buyers. For many years, this was called Cantharellus infundibuliformis and Cantharellus tubaeformis , but the name has been changed to Craterellus tubaeformis . Gomphus clavatus. Photo by Mary Smiley (from mushroomobserver.org) Turbinellus (Gomphus) floccosus. Photo by Noah Siegel (from mushroomobserver.org) Two other “chanterelles” deserve mention here since we frequently encounter them on our forays to the Mendocino area. Both are considered chanterelles because of the resemblance of the shallow, blunt gills to the more common species already discussed. Both are in the genus Gomphus . The first, G. clavatus (pig’s ears) is a conifer associate that grows in fused or compound clusters and is typically a light purple to purplish-tan paling in age to olive/yellowish-buff. It is considered an edible species. The other conifer-loving species is Turbinellus (previously Gomphus ) floccosus , the scaly or wooly chanterelle. These tall, trumpet to vase-shaped mushrooms have caps that are orangish to yellowish-orangish often fading in color. The gill surface is creamy, buff or yellowish. This, too, is considered an edible species like G. clavatus , but few people that I’ve met collect them for the table. May other species of chanterelles can be found in the rest of the world and are regularly collected as prime edible species. Only the west coast species have been considered for this article, however. Literature cited: Arora, D. and Dunham, S. M. 2008. A new, commercially valuable chanterelle species, Cantharellus californicus sp. nov., associated with live oak in California, USA . Economic Botany 62 (3); 376-391. Dunham, S. M., O’Dell, T.E., and Molina R. 2003. Analysis of nrDNA sequences and microsatellite allele frequencies reveals a cryptic chanterelle species, Cantharellus cascadensis sp. nov . from the American Pacific Northwest . Mycological Research 107 (10); 1163-1177. Redhead, S. A., Norvell, L.L., and Danell, E. 1997. Cantharellus formosus and the Pacific Golden Chanterelle Harvest in Western North America . Mycotaxon 65: 285-322. Mushrooms covered: Cantharellus californicus (California golden chanterelle, mud puppy, oak chanterelle) Cantharellus cascadensis (Cascade chanterelle) Cantharellus cibarius (golden chanterelle) Cantharellus formosus (golden chanterelle) Cantharellus roseocanus (rainbow chanterelle) Cantharellus sp. (chanterelle) Cantharellus subalbidus (white chanterelle) Craterellus calicornucopioides (black trumpet, black chanterelle, horn of plenty) Craterellus cinereus Craterellus tubaeformis (yellowfoot, winter chanterelle, funnel chanterelle) Gomphus clavatus (pig's ear, violet chanterelle) Polyozellus multiplex (blue chanterelle) Turbinellus floccosus Previous Description All Featured Fungi Next Description

News & Stories / Stewardship Special Edition: Summer Dummer Well, as I'm sure you're aware, the final Duff of the 1999 - 2000 SHOULD have come out several months ago. Larry Payne • May 1, 2000 Rubroboletus eastwoodiae (CA. Satan's bolete). © Amanda Arnesson (CC-BY-NC) (from inaturalist.org, obs. 325827547) Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

2024 Speaker Schedule : Room 1 Friday 2:15 PM Mushroom Cooking Tips and Techniques Chef Bob Wynn Friday 3:30 PM Introduction to mushroom identification (Session I) Phil Carpenter Saturday 10:30 AM A Multi-Generational Hobby Melany Kahn Saturday 1:30 PM Family friendly Kid's Interactive Mushroom Cooking Demo Melany Kahn Saturday 2:45 PM The top ten edible and poisonous wild mushrooms. Douglas Smith Saturday 4:00 PM Introduction to mushroom cultivation Vellany Pierce Sunday 10:30 AM Introduction to Mushroom Identification (Session II) Phil Carpenter Sunday 12:00 PM Intro to Mushroom Identification (Session III) Phil Carpenter Sunday 1:30 PM A Multi-Generational Hobby Melany Kahn Sunday 3:00 PM Mushroom Cultivation: Passive and Active Systems Kyle Garrone 2024 Speaker Schedule : Room 3 Friday 2:30 PM Mushrooms of Sea Islands, Sky Islands, & Dry Islands Christian Schwarz Saturday 10:30 AM The Magic Mushroom Class Dr. Christopher Hobbs, Ph.D., L.Ac Saturday 12:30 PM Mushroom Bioregions of The United States Christian Schwarz Saturday 2:00 PM Medicinal Mushrooms - Traditional Usage and Modern Science (Saturday) Dr. Bill Schoenbart Saturday 4:00 PM Exploring the Unknown: Cryptic Mushroom Diversity In Your Backyard Noah Siegel Sunday 10:30 AM Medicinal Mushrooms - Traditional Usage and Modern Science (Sunday) Dr. Bill Schoenbart Sunday 12:30 PM Montane Biomes on the Brink Thea Chesney Sunday 2:00 PM Mushrooms, Not Just for Breakfast Anymore Chef Chad Hyatt Sunday 4:00 PM California: Land of the Year Round Mushroom Forage Noah Siegel

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

Mushroom and Asparagus Ragù A dense, chunky topping to accompany pasta, rice, baked potatoes, yams, polenta, farro, fish, or an omelet. Use your imagination! by Patria Brown Hydnum oregonense. © lostcoastmike (CC-BY-NC) (from inaturalist.org, obs. 262481768) Method In a large frying pan, melt the butter or margarine. Add the salt and onion. Sauté for about 5 minutes, until onions turn translucent, glossy, and soft with no brown edges. Add the sliced mushrooms, tarragon, and freshly ground black pepper. Cook for 3 to 4 minutes until the mushrooms begin to soften, release their moisture, and take on a deeper, glistening color. Add wine and mushroom broth (scraping up any fond stuck to the bottom of the pan). Turn up heat to high, and cook until liquid boils. Sprinkle in flour evenly over the boiling liquid, and whisk vigorously until it completely dissolves into a velvety liquid that coats the back of a wooden spoon (1 to 2 minutes). Lower heat, cover skillet, and simmer for about 10 minutes (small, lazy bubbles), stirring occasionally. Add minced garlic and cook uncovered until fragrant (about 5 more minutes). Set aside until ready to serve. Steam the trimmed asparagus until just bright green and yields to a fork (but not limp) (2 to 4 minutes). Move asparagus to a colander and run fresh cold water over it until cool to the touch. Drain well and set aside until starch or protein is ready to serve. Prepare your accompaniment (e.g., pasta, fish, polenta, etc.). A few minutes before your accompaniment is done, place the mushroom sauce back over low heat, stirring gently until steaming hot with a glossy sheen. Gently fold the steamed asparagus into the sauce at the very last minute, so they warm thoroughly while staying emerald green. Spoon over the starch or protein, and finish with grated Parmesan, and a little freshly minced herb such as dill. Recipe contributed: April 2003 This recipe was inspired by the Asparagus-Mushroom Sauce recipe in Moosewood Cookbook by Mollie Katzen, published in 1974 and in 2014. Mollie Katzen has authored a number of other delightful vegetarian cookbooks. This recipe should be sufficient to accompany about 1 lb. of pasta, so adjust accordingly based on the starch or protein accompaniment you're using. Objective: Sauce / topping / stuffing Total Time: About an hour Yield: 4 to 6 servings (6.5 cups) Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) Cauliflower mushroom (Sparassis americana, Sparassis crispa, Sparassis radicata) Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Hedgehog (Hydnum olympicum, Hydnum repandum , Hydnum umbilicatum, Hydnum washintonianum) Honey mushroom (Armillaria mellea) Maitake (Grifola frondosa) Matsutake (Tricholoma magnivelare, Tricholoma matsutake, Tricholoma murrillianum) Morel (Morchella sp.) Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) Shiitake (Lentinula edodes) Yellowfoot (winter chanterelle) (Craterellus tubaeformis) 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 ½ lbs. fresh asparagus, trimmed (slender spears work best) 2 Tbsp. butter, margarine, or extra-virgin olive oil 1 ½ cups minced onion 1 tsp. sea salt 1 lb. mushrooms, sliced (e.g., a blend of cremini, shiitake and/or wild mushrooms*) ½ tsp. dried tarragon Freshly ground black pepper, to taste 1 ½ cups dry white wine 1 cup mushroom broth** 1 to 2 Tbsp. all-purpose flour 6 to 8 cloves garlic, finely minced Freshly grated Parmesan cheese and freshly minced dill (or parsley), for serving * Given the asparagus, tarragon, wine, and other ingredients, some wild mushrooms to try in this sauce can depend on the starch or protein you choose. For example: Pasta or rice: chanterelle, morel, oyster, or hedgehog mushrooms Polenta: porcini, yellowfoot, or maitake Potatoes: chanterelle, hedgehog, or black trumpet Yams or sweet potatoes: morel, matsutake, or honey mushrooms Poultry, pork, or white-flesh fish: maitake or cauliflower mushrooms Dark meat or portobello caps: porcini or black trumpet ** Mushroom broth is available in stores in cartons or bouillon paste. Alternatively, drop a handful of dried mushrooms in a measuring cup, fill it with boiling water, and steep for 15 to 20 minutes, then strain the liquid (the broth). The reconstituted mushrooms themselves will lose some flavor in this process, but they can still be added to the ragù or as texture for other dishes. Previous Recipe All Recipes Next Recipe

Hymenoscyphus fructigenus on Acorn. Photo by Anisa Etemadi Mushy Acorn Anisa Etemadi This acorn was found under a decomposing log in the Santa Cruz mountains. The photo was taken by Anisa Etemadi and the acorn was found by Zac Vavoulis. We believe they are Hymenoscyphus fructigenus , a saprobic mushroom found on only certain nuts! Camera Apple iPhone 6s Focal L. 4mm Aperture f/2.2 Shutter Sp. 1/300s ISO 100 Flash Off Photo taken on December 11, 2016 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Chanterelle Quiche We are on the front end of our mushroom season, the “beginning of the beginning”. Meanwhile, here is another chanterelle moment... by Richard Lyness Cantharellus formosus. © Alan Rockfeller (from mushroomobserver.org) Method Preheat your oven to 350°F. Coat a 9-inch pie shaped baking dish with non-stick spray or butter. Arrange the crescent roll triangles in a circle with the tip part hanging over the rim of the dish about 1-2 inches. Press the dough into the bottom and sides of the baking dish to fill in any gaps. Over moderate heat, sauté the shallots in the olive oil about 1 minute. Add the chanterelles, salt and pepper. Cook and stir frequently until the water released from the mushrooms evaporates. Continue cooking until the mushrooms are lightly browned. Taste and season as appropriate. In a separate bowl, gently whisk the eggs until frothy. Combine with the mushrooms and cheese and pour into the baking dish. Fold the crescent roll tips over the top of the mixture. Bake at 350°F for 30-35 minutes until the center of the quiche is firm to touch. Let cool and enjoy. Recipe contributed: November 2009 Objective: Main course Total Time: 1.5 hours Yield: Varies Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 1 8 oz Crescent refrigerated dough roll 2 Tbl olive oil 2 shallots, sliced 1 lb Chanterelle mushrooms, roughly sliced Salt and freshly ground pepper to taste 1/2 C milk 1/2 C heavy cream 3 large eggs 1/2 C Gruyere cheese, grated 1 C Swiss cheese, grated Previous Recipe All Recipes Next Recipe