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Hygrocybe miniata gp. Photo by Hugh Smith Hygrocybe Miniata Group Hugh Smith It takes a sharp eye to find this little waxy cap, especially for those of us that are color-challenged! Hygrocybe miniata , or those in that group differing in minute ways, are very colorful little mushrooms that grow in a variety of habitats including rotting wood and moss, as these were. These were fresh since they are still quite red. As they age, they frequently fade to dull orange to yellow, which often leads to mis-identification when found in this state... Camera Canon EOS REBEL T3i Focal L. 50mm Aperture f/32.0 Shutter Sp. 1/2s ISO 100 Flash Off Photo taken on September 14, 2013 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Chef Maurice Dissels Executive Chef, Birks Restaurant Executive Chef Maurice Dissels’ first childhood memory of his grandmother, in the hope of making him a good Cajun cook, is feeding him a taste of her spicy chili sauce. He remembered crying in his high chair. But he is smiling today as he works on the latest stage of his culinary development as the Executive Chef of Birk’s restaurant. An American Grill located in the heart of the Silicon Valley, Birk’s has been the leading force in South Bay power dining for over 18 years. The area’s movers and shakers know that Birk’s well-executed menu of salads, pastas and sandwiches for lunch, as well as, USDA prime steaks, chops and seasonal fresh fish along with Petaluma poultry for dinner features top-notch ingredients served in a lively atmosphere that resonates the vibrancy of life in the valley. Birk’s has a well stocked bar featuring an impressive array of single-malt scotch, microbrews on tap and excellent wines both by the glass and bottle. Maurice has traveled a long way to reach his current post as the Executive chef of Birk’s. Born in South America, he is a native of British Guyana. He formally studied culinary arts with a strong background in Cajun/Caribbean cuisine and food science. Chef Maurice (Moe) Dissels Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Cooking Demonstration with Wine Pairing Executive Chef Maurice Dissels of Birks Restaurant and Assistant Winemaker, Meredith Miles of Fenestra Winery will conduct a cooking demonstration and wine pairing. Sunday, January 13, 2013 3:00 PM - 4:30 PM Room 3 Past Santa Cruz Fungus Fair Talks Cooking Demonstration with Wine Pairing Executive Chef Maurice Dissels of Birks Restaurant and Assistant Winemaker, Meredith Miles of Fenestra Winery will conduct a cooking demonstration and wine pairing. Santa Cruz Fungus Fair Sunday, January 13, 2013 3:00 PM - 4:30 PM Room 3

News & Stories / An Appeal for Help on FFSC History I'm writing a history for FFSC, and need some input. John Brown • March 1, 2000 Dacrymyces stillatus. © Damon Tighe (CC-BY-NC) (from inaturalist.org, obs. 264976555) Bill McGuire suggested a letter in the Duff. I had to turn that suggestion a bit, to fit my need. His suggestion related to past newsletters. I've already got those. Bill has a set, so does Larry Payne. And Shea Moss is working on a possible loan. What I need is your experiences. Specifically, who or what made FFSC special, and why. I look through the Duffs, and they're really interesting. But Shea Moss wrote a piece on Brad Beebe, and when I see his name in a newsletter, I get enthusiastic. The articles in the Duff can't give me your enthusiasm. And remember, FFSC started in 1984, with our first general meeting on September 19th. People have a way of being there for a while, then falling into the background. Stick it in a letter. Don't forget to sign it, and add your address. If I can't get you to fess up to writing it, I won't use it. There's probably a thousand pages of newsletters, for substance and substantiations. But I may need your review, or clarification. A lot of things aren't said in the newsletters. Really, this is nothing more than my mushroom collecting and ID'ing compulsion turned to history. Thx, JB Oops: John Brown Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Drying Mushrooms Did you know that mature boletes, craterellus, candy caps, morels, and several other mushrooms can actually taste even better after being dried and then reconstituted? by Deb Member drying freshly picked wild mushrooms while camping. Photo by Katherine Elvin Advantages of drying mushrooms Doesn’t require freezer space. Some mushrooms actually improve with dehydration. For example, drying is good for mature boletes, craterellus, Suillus spp ., candy caps, pine spikes (yes!), winter chanterelles, Russula spp ., Marasmius oreades , and morels. Disadvantages of drying mushrooms Can be detrimental to quality and texture of certain mushrooms. For example, drying is not so good for chanterelles, oysters, lobster mushrooms, and amanitas. Objective: Storage/Prep Total Time: Suggested Mushrooms: Boletus sp. (bolete) Chroogomphus sp. Craterellus calicornucopioides (black trumpet, black chanterelle, horn of plenty) Lactarius rubidus (candy cap) Marasmius oreades (fairy ring mushroom, fairy ring champignon, Scotch bonnet) Morchella sp. ( morel) Suillus sp. Equipment and/or Ingredients Dehydrator Vacuum sealable containers Method Drying Directions Slice cleaned mushrooms approximately ¼” thick. Dry in dehydrator at lower temperature (100°-115°F) until potato chip crisp. Cool before packaging for storage. Alternate drying methods include utilizing screens in the sun or over heating vents inside. (A little candy cap aromatherapy, anyone?) Storing Dried Mushrooms Some people like to store dried mushrooms in glass containers on the shelf. Others prefer storing them in the freezer to discourage bugs that may have survived dehydration. Still others pack in Mason jars and vacuum seal with a Foodsaver attachment, effectively suffocating the little buggers. This way jars can be stored on the shelf but insect activity is minimized or eliminated. Dried mushrooms can also be powdered in a coffee or spice grinder for later use. Many favor separating bolete tubes from flesh, then drying and powdering the tubes. Previous Technique All Techniques Next Technique

News & Stories / Field Reports SC Report, February 2014 I've been out 3 or 4 times in the last 2 weeks in a variety of locations. I've seen an abundance of very small mushrooms (<.5" caps), but few of any species any larger. It almost seems like things started to come up and then paused. Yevgeny Nyden • February 26, 2014 Nettles. Photo by Yevgeny Nyden Members Only Content Login Join FFSC Related Posts Collecting Conditions in Mendocino at ACCF 2014 Field Reports Previous Article All News & Stories Next Article

News & Stories / Fair News 2002 Santa Cruz Fungus Fair was a Rousing Success! We topped our previous total for number of species collected at over 280. We also had our largest attendance ever at more than 3000. Mark Gillespie • February 1, 2002 Ramaria sp. exhibit at a Fungus Fair. Photo by Larry Volpe Another milestone set was the largest number of new members signed up at the fair. As always, a huge acknowledgment of thanks is dueto the entire staff. Lee Yamada has completed his tenth success as Fair Minister. Nathan Wilson lent us his expertise as the lead for our identification crew, and the Santa Cruz Natural History Museum staff insured that the event ran smoothly. There are a tremendous number of people who volunteer their time for everything from set-up to checking the doors. All are due an enormous thank you! One of the most pleasant outcomes from the fair is a large number of new members. Because of this, the general meeting following the fair was dedicated to the basics of identification and was put on by Henry Young and Phil Carpenter. Those in attendance found it very helpful. There will be a beginner's ID class on Feb 6, Wednesday at the Santa Cruz Museum of Natural History from 7-9 pm. This is the perfect place to begin to learn the science of mushroom identification. Henry Young leads the class and makes the process fun and easy to follow. Another great way for beginners to get started and have a great time is to attend the second Albion foray described in this Duff . The food is great and you have an opportunity to sit and ID mushrooms with experienced members. I want to say welcome to all of our new members! Mark Gillespie, CEO Members Only Content Login Join FFSC Related Posts Fungus Fair 2003 Recap Fungus Fair – Well Done! Previous Article All News & Stories Next Article

Chocolate Truffle Torte Shea's truffle tort recipe was published here by popular request, after members tried it at the Continental Mushroom Hunt. by Shea Moss Stock photo of melted chocolate Method Torte Prepare the Batter Using a double boiler*, cream the sugar with the egg yolks, whisking constantly until the moisture thickens, pales in color, and registers 160°F. Remove the bowl from the heat and let the mixture cool to room temperature. Warm the butter to soften and let it cool enough so that it's warm to the touch. Soften the chocolate in your microwave (or in a clean double boiler). Add the cooled butter to the chocolate and stir thoroughly. Add the chocolate mixture to the creamed yolk-sugar mixture, stir to blend gently and thoroughly. In a clean bowl, whip the pasteurized egg whites to form soft peaks. (Pasteurized whites take slightly longer to whip vs. fresh eggs; some people add a pinch of cream of tartar to help with this.) Gently fold about 1/3 of the whipped whites into the warm chocolate mixture, then another 1/3, then the final 1/3. (This can help to keep the filling light and airy.) Bake the Cake Grease the bottom of the cake pan (not the sides). Put half of the batter into the cake pan, patting and pushing gently to make it level. (Put the remainder of the batter into the refrigerator.) Bake at 325° until the center hits 160°F (about 20 minutes). Try not to let the cake crack, or it will be too dry. Remove the cake from the oven when it is finished, and let it cool completely. Remove the Cake The cake will fall in the center, leaving a ridge stuck against the un-greased sides of the pan. Run a thin, flexible knife around this edge. Open the pan and remove the cake and pan bottom with the cake intact. Run a long knife between the cake and the pan bottom to free the cake from the pan. Using a cake lifter (or jumbo spatula), lift the cake onto a serving dish. Mousse Filling Take the rest of the batter out of the refrigerator and spoon it into the cake, filling the fallen center and spreading the top so it's level. Place the filled torte in the refrigerator to harden and settle (about 4 hours). Frosting You will have to work quickly because the cold torte will try to harden the chocolate frosting before you are finished; and the warm chocolate will try to melt the torte. Melt the chocolate until it runs. Melt the butter and stir into the chocolate. Add the powdered sugar and hot water. Use a spoon and a knife to quickly frost the torte, and a bowl of hot water to keep your knife clean as you go. Place in the refrigerator and let the icing harden. Flavoring Options Some of you may wish to experiment with flavoring the torte. Be sure to add the flavoring only to the unbaked half (the mousse filling). I found it is best to flavor the frosting rather than the torte itself. I found Grand Marnier or Armagnac to be good choices. Some people like to add a layer of apricot or raspberry jam between the torte and the frosting. Serve Ideally, this truffle torte should be served cold and hard before slicing. It can be decorated with chocolate leaves, white chocolate flowers, ground mocha and coffee beans, espresso candy, etc. Have fun, and don't forget to lick the bowls. Recipe contributed: April 1985 Objective: Dessert Total Time: Several hours (plus 4+ hours to chill) Yield: 12 medium slices Suggested Mushrooms: Without mushrooms (non applicabilis, sine fungis) 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 Equipment A 4'' high, 9'' round springform pan (or removable-bottom pan) Microwave oven (for melting chocolate) Double boiler** (preferably a glass one) A cake lifter (i.e., a jumbo spatula which looks like an 8"x10" cookie sheet with only one side for holding; or a pizza transfer shovel) Torte 10 ozs sugar 12 ozs French sweet chocolate 5 egg whites** 10 oz sweet, unsalted butter 9 egg yolks** Frosting 10 oz sweet chocolate 2 egg yolks** 1 cup powdered sugar 4 oz sweet, unsalted butter 2 Tbs hot water * If you don't have a dedicated double boiler, you can place a heatproof bowl over a pot of simmering water, without letting the bottom of the bowl touch the water. ** Those concerned about consuming raw eggs can use pasteurized eggs (in the shell) or liquid pasteurized eggs purchased from a store. Remember that your end product will be as good as the quality of your ingredients! Previous Recipe All Recipes Next Recipe

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

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

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

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

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