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News & Stories / New Mushroom Identification Class As announced this spring, Phil Carpenter has assumed the duties of the Science Advisor for FFSC. One of his duties is to teach identification classes for our newer mushroom hunters who are beginning to learn the fine art of safely identifying edible and toxic mushrooms. Wendy Wells • September 1, 2009 Phil Carpenter examining a specimen Phil has changed the traditional format of the identification classes from a monthly ID class to a series of classes. He is asking interested parties to sign up much the same way that you would sign up for a class in a junior college. That is, you would sign up with the idea that you would com-mit to attend all the classes to get the most out of the course. That will be important, as each class will build upon the knowledge gained in the previous classes. Because of this format, it is not be advisable to just “drop in” on single classes. Classes will still be once a month with two sets of three classes each. The first set will be offered October, November and December. The second set will be offered February, March and April. As in the past, these classes will be held from 7-9 PM on the first Wednesday of the month at the Museum of Natural History in Santa Cruz (the “whale museum”). Therefore, the first classes will be held on October 7, November 4 and December 2 of this year. The second set will be held on February 3, March 3 and April 7 of 2010. In addition, as a culmination of the classes, a field trip (foray) will be held to apply the knowledge gained in the classes. The first foray will be held as part of the collecting effort for the Fungus Fair and will take place on Sunday, January 3, 2010. The second foray will be held on Saturday, April 24, 2010. This is a call to sign up for the classes. The class size is limited to 20 to accommodate the room at the Museum. Members Only Content Login Join FFSC Related Posts Mushroom ID Classes: Fall 2013 Series Previous Article All News & Stories Next Article

Stereum hirsutum in May, Orange Grove on the Forest Floor. Photo by Amanda Timoney The Orange Grove of the Forest Floor Amanda Timoney Camera (Not provided) Focal L. 4mm Aperture f/2.2 Shutter Sp. 1/300s ISO 200 Flash Off Photo taken on January 17, 2016 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Sausage Stuffed Mushrooms A tangy, spicy appetizer for lovers of meat and mushrooms. by Tahoma Mycological Society Agaricus bisporus. © San Diego Mycological Society (CC-BY-NC) (from inaturalist.org, obs. 200640086) Method Fry pork sausage and drain. Combine ground chuck, onion, celery, green pepper and egg with the fried sausage. Add salt, pepper, garlic powder and set aside. Sauté the mushroom caps in a sauce of butter, Worcestershire sauce, vinegar and Tabasco sauce. Arrange caps on a broiler pan. Stuff caps with the meat mixture. Broil till meat begins to brown and is cooked through (about 10 minutes). Serve! Note: What to do with the stems? You could sauté them and combine with the meat filling, or use them to make your own beurre composé aux champignons. Recipe contributed: November 1993 Inky Captions was the historical newsletter of the (now defunct) Tacoma Mushroom Society (TMS). This recipe was originally published in the February 1993 issue of Inky Captions , and was reproduced with permission in Duff in November 1993. Objective: Appetizer Total Time: 45 mins Yield: 5 to 7 servings 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 1/4 lb. pork sausage 20 2" mushroom caps 3/4 lb. ground chuck 1/2 stick (2 oz.) butter 1 small onion chopped fine 2 Tbsp. Worcestershire sauce 1 celery stalk chopped fine 1 Tbsp. vinegar 1 green pepper diced 1/4 tsp. Tabasco sauce 1 egg Salt, pepper and garlic powder to taste Previous Recipe All Recipes Next Recipe

Wild Mushroom and Fontina Pizza Over the years Susanne and I have modified this recipe slightly to suite our taste. If you have been to past Wine & Mushroom Fests, you have likely enjoyed this dish, since we have brought it to share. by Vince Viverito Cantharellus californicus. © mpsyllos (CC-BY-NC) (from inaturalist.org, obs. 266053638) Method Preheat oven to 500°F. Heat olive oil in a heavy large skillet over medium-high heat. Add shallots and sauté until tender (about 4 minutes). Add mushrooms and sauté just until tender (about 2 minutes). Add tomatoes, basil, and vinegar and stir to coat. Remove skillet from heat. Season to taste with salt and pepper. Place crust on pizza pan or baking sheet, and top with ¾ of the Fontina cheese. Drain vegetable mixture if very wet, and arrange atop the cheese. Top with remaining Fontina and Parmesan cheese. Bake until cheeses melt (or follow directions on crust package). Cool for 5 minutes, slice and serve. Recipe contributed: November 1997 Objective: Main course Total Time: About an hour Yield: 2 mains or many potluck slices Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) 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 2 Tbsp. olive oil 3 oz. shallots, thinly sliced 6 - 8 oz. wild mushrooms*, trimmed and sliced 3 Roma tomatoes ( or plum tomatoes), seeded and chopped 2 Tbsp. chopped fresh basil 2 Tbsp. Balsamic vinegar or red wine vinegar Salt and pepper A 1 lb. think crust pizza crust (such as Boboli) 10 oz. Fontina cheese, grated ½ cup (about 1½ oz.) freshly grated Parmesan cheese * We typically use a combination of chanterelles, boletes, and Craterellus , but you can use any combination you like.) Previous Recipe All Recipes Next Recipe

News & Stories / Stewardship Staying Found in the Woods Shea Moss wrote this article several years ago and it has enduring value. Shea Moss • December 1, 2003 Huddled somewhere in Jackson Demonstration Forest The Jackson State Demonstration Forest in Mendocino, and particularly the Pigmy Forest, can be very deceiving. Flat terrain on an overcast day with uniform foliage provides few clues as to direction. I often find the bridge to the CSNY song Déja Vu running though my head...”and I feel like I’ve been here before....”. - Deb Remember, whenever you go off trail into the woods you must be prepared to spend a forced night out. Learn to read a topographical map, mark your location and check the map frequently. Memorize your car's compass reading (location). Leave a note on your car dash indicating your direction of travel. Look back at your point of entry, keep checking your surroundings every ten minutes. If every thing looks the same to you, begin trail marking. Mark your turns with stones, sticks, tied branches, etc. Hunt with a partner; stay within voice range or whistle range and make contact frequently. If you carry radios, practice using them frequently. If possible, have everyone change to use the same communication channel. Carry food bars in your pocket Stay alert and listen for falling branches. Watch for crumbling logs. In fire areas tree roots may have burned out underground, leaving a hidden pit to fall into. Keep small children in view at all times. Keep a fanny pack with your mushroom gear. PUT IT ON whenever you hunt off road, even if you are just going out for a quick peek. Have the following items in your fanny pack: Compass and map (and GPS if you have one and know how to use it) Personal medication Candle and lighter (candle shavings make good fire starters) Space blanket 2 light sticks 2 Power Bars Small bottle of water Paper and pencil Small cotton bandanna - large enough to make a sweat band or to cover your head and ears Signal mirror Whistle - a loud one. You should be able to put it in your mouth and hear noise while breathing normally. Here are the FFSC whistle codes (number of chirps): Call Response 1 : Where are you? 1 : Over here. 4: I'm picking mushrooms, leave me alone! 2: Return to the car. 2: Coming now. 3: I need help! 5 (or more): There are so many mushrooms here, come and pick some! Members Only Content Login Join FFSC Related Posts Lost: The Companion's View Reality Check: Dispelling a Myth Previous Article All News & Stories Next Article

Lentinus (Polyporus) arcularius. Photo by Cathy Welch Lentinus (Polyporus) arcularius Cathy Welch This photo comes to us from Kathy Welch who snapped this image while lying under the branch. She says it ( Lentinus (Polyporus) arcularius ) was growing near a monastery in Tibet... a magical place! Thank you, Kathy. Camera Nikon COOLPIX S6100 Focal L. 5mm Aperture f/3.7 Shutter Sp. 1/100s ISO 80 Flash Off Photo taken on July 27, 2012 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

News & Stories / Stewardship Phil Carpenter receives Knighton Award at Appalachia NAMA 2023 Phil Carpenter, FFSC Science Advisor, has been awarded the 2023 Harry and Elsie Knighton Service Award by the North American Mycological Association (NAMA) ! Sue Willis • August 3, 2023 Phil Carpenter receiving Knighton Award. Photo credit: Brennon Strnad The Harry and Elsie Knighton Service Award was established by the NAMA Board of Trustees to recognize and encourage persons who have distinguished themselves in service to their local clubs. It is named for the Knightons, whose efforts began the North American Mycological Association in 1967. The annual award consists of: A plaque Publicity for the winner and club in The Mycophile A one-year membership in the organization Rregistration, housing and foray fees for the next NAMA Foray. Each year's recipient is selected by the three most recent recipients of the Award. Every NAMA-affiliated mycological club may nominate one candidate whom it feels has performed meritorious service during the current or preceding year, which has to be described! The North American Mycological Association (NAMA) is a 501(c)(3) non-profit organization of professional and amateur mycologists with over 90 affiliated mycological societies in the United States, Canada, and Mexico. Phil was presented with the award at the 2023 NAMA National Foray in North Carolina, with over 400 amateur and professional mycologists in attendance. Read a summary of Phil's contributions on pages 9-11 of The Mycophile Quarterly (July August September 2023 issue). Phil Carpenter. (Photo credit: Dan Tischler) Congratulations, Phil! Members Only Content Login Join FFSC Related Posts Field Report - 2021 NAMA Foray Grandby CO Stewardship Time Lapsed Laetiporous Stewardship Previous Article All News & Stories Next Article

News & Stories / Mycology & Art News FFSC Scholarship Awarded to Christian Schwarz For all of you who took part in our very successful 2011 Fungus Fair—this is what we do it for! FFSC has awarded a scholarship to Christian Schwarz in support of his pending work on the UCSC Fungal Herbarium Sub-curator and Mass Sequencing Initiative. Marje Young • March 1, 2011 Christian Schwarz Christian is becoming well known and well respected for his mycological knowledge. The project will benefit us locally and members of the Fungus Federation will have access to the herbarium research collection. This is indeed a worthwhile project that we are delighted to be able to fund. Over the past few years, Christian has contributed over 400 micro fungal items to the herbarium collection at UC Santa Cruz. He will be working with the entire fungal collection (approximately 700 items) to move it into proper herbarium boxes; scan and digitize academic collection notes; create database of the text descriptions, with reference to the herbarium specimens; establish and develop a website for collection descriptions, photographs and academic notes (with international access); partner with the UCSC Gilbert Lab and UC Berkeley to obtain DNA sequencing of the collection; and complete an interactive polychotomous key to macro fungi. The herbarium, including its online presence, will be of significant value to the local scientific, taxonomic, and enthusiast communities, as well as state and international researchers. !is will be especially true given that a large proportion of the collections will come accompanied with DNA sequence data. Marje Young and Phil Carpenter Scholarship Committee Members Only Content Login Join FFSC Related Posts FFSC Scholarship Awarded to Alison McGregor Previous Article All News & Stories Next Article

Triple Mushroom Strudel This strudel recipe uses mushrooms commonly available in markets, or you can modify it with your favorite wild mushrooms to bring out a unique flavor profile. by Rene Seltzer Pleurotus ostreatus. © (CC-BY-NC) by emmashelton (from inaturalist.org, ID 330655900) Method Preheat oven to 350°. Prepare the Mushroom Filling Chop mushrooms in food processor. Place mushrooms, shallots, white wine, tarragon, salt, pepper and Sambuca in a heavy pot and cook until all liquid is gone and the mushroom mixture is dry. As the mixture reduces, watch carefully to avoid burning. Let the mixture cool and add salt and pepper to taste. Assemble the Strudel After the mushroom filling is cool, add breadcrumbs until mixture is firm enough to hold together in a ball. Lay out one sheet of phyllo dough on a towel. Brush butter onto that sheet, and then add another sheet. Repeat this process until dough is 6 layers thick. Place half of the mushroom mixture on the edge of the dough and prepare to form a neat log. Roll the dough and mushroom mixture into a log, using a towel to help in folding it over. Using a towel, place the strudel on a buttered cookie sheet, and then butter the outside of the strudel, and sprinkle sugar over the top. Repeat this process to create a second strudel. Bake at 350° until golden brown (about 30 minutes). Slice each strudel into about 7 pieces, and serve! Recipe contributed: April 2002 This strudel pairs well with an aromatic white wine, like Gewürztraminer. Objective: Main course Total Time: 1.5 to 2 hours Yield: 14 pieces (2 strudels) Suggested Mushrooms: Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) Shiitake (Lentinula edodes) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 2 lbs Agarigus bisporus (e.g., cremini or portabello) 1 lb Pleurotus ostreatus (oyster mushrooms) 1 lb Lentinula edodes (Shiitake) 5 Tbsp shallots, chopped 2 cups white wine 1 Tbsp tarragon, fresh & chopped Salt to taste White pepper to taste 2 Tbsp. Sambuca or Pernod* 2 Tbsp breadcrumbs 12 sheets phyllo (filo) dough, thawed ½ cup butter, melted ½ cup sugar Suggestion from the Editor : If you don't have Sambuca or Pernod on hand, you can create a similar anise flavor profile by using dry Vermouth and a pinch of fennel seed instead. Or, if you don't like the flavor of anethole (the aromatic compound which give licorice, anise, and fennel their taste), alternatives like dry white wine or sherry also work well. Just remember to taste, taste, taste (see Pairing and Cooking Mushrooms with Wine )! Previous Recipe All Recipes Next Recipe

Portobello Potato Pancakes These pancakes are like cheesy latkes (but not cheesy in the silly way). They can be served hot or cold! by Rene Seltzer Agaricus bisporus. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 2814540) Method In a large skillet, cover bottom of skillet with olive oil. Heat over medium high heat. Place diced mushrooms in skillet and cook until moisture is removed (about 10 minutes). Add onions and garlic and continue cooking until onions are transparent (about 5 minutes or more). When done, remove immediately. Grate carrots, zucchini, and potatoes. Mix together with the mushrooms. Cover the bottom of a large skillet (ensure it has an oven-proof handle) with olive oil and heat it over medium-high heat. Pour the grated mixture into skillet. Stir and cook for approximately 5-7 minutes. Then flatten the potato mixture into a large pancake with a spatula, but do not stir. Cook for another 6-10 minutes until the large pancake is browned on the underside and almost cooked completely through. Remove skillet from stovetop and sprinkle grated cheese on top of the pancake while in the skillet. Place skillet under broiler until cheese is completely melted and cake is gold brown on topside (about 4 or 5 minutes). Then remove from broiler immediately. Cut into 6 or 8 wedges and serve immediately as a hot dish. This can also be served as a cold side dish. Just wrap each wedge in plastic wrap and refrigerate until needed. Recipe contributed: September 2002 Objective: Side or first course Total Time: About an hour Yield: 6 to 8 wedges 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 1/8 cup olive oil 3 large Agaricus bisporus (portabello) or Boletus edulis (porcini), diced 1 large onion, sliced 1 clove minced garlic 2 medium carrots, peeled and grated 2 medium zucchini, trimmed and grated 4 medium potatoes, shredded ½ cup medium cheddar cheese, grated salt and pepper to taste Previous Recipe All Recipes Next Recipe

News & Stories / Echo Summit Foray Report: September 9-11, 2011 Hoping for the early rains that had proven true in past years, the Echo Summit foray was again planned for early September rather than the usual late September date. Phil Carpenter • November 1, 2011 Echo Summit 2011. Photo by Hugh Smith Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Chanterelle Bisque Shea was our Minister of Culinary Affairs when she first prepared this tasty bisque for the third annual Wine and Mushroom dinner. by Shea Moss Cantharellus californicus. © Christin New (CC-BY-NC) (from inaturalist.org, obs. 40643752) Method Sauté the chanterelles in the butter for 5 minutes. Transfer them to a 4-quart saucepan. Over a low flame, add the Bechamel and stock, stirring to blend well. Add parsley. Use a blender or food processor to process the mixture. Make sure the mushrooms are thoroughly pureed and the color is a pale orange. Transfer back to the saucepan. Add sherry, correct seasonings and simmer for 5 minutes. Three minutes before serving, add cream. Do not overcook the cream or it will curdle. Sprinkle ground nutmeg over each portion. Recipe contributed: February 1987 After the dinner (held in December 1986), Shea's dish was noted by Malcolm Hébert, a cookbook author and former San Jose Mercury News and Chicago Tribune food and wine editor. Objective: Soup Total Time: About 45 minutes Yield: Serves 8 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 lb. chanterelles, sliced 1/4 lb sweet butter 4 cups Bechamel sauce (white sauce) 1 qt chicken stock 1 Tbsp. parsley, finely chopped 1/2 cup dry sherry Salt to taste 1 cup heavy cream (whipping cream) Ground nutmeg to taste Previous Recipe All Recipes Next Recipe