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Black Trumpets and Soy Sausage on Crispy Angel Hair Pasta A birds-nest disk of noodles, layered with savory sausage and mushrooms. by Bo Letos Craterellus calicornucopioides. © caitlin_f (CC-BY-NC) (from inaturalist.org, obs. 335164379) Method Prep Heat ¼ cup of the cream and ¼ cup water in a small pan until steaming slightly. Submerge the dried Craterellus in the cream bath and let them soak until completely soft (15 to 20 minutes). In the meantime, chop the leeks and basil, and start cooking the pasta (below). When the mushrooms are rehydreated, extract and clean any unwanted debris from the reconsituted mushrooms, and chop. Strain the soaking liquid using a paper towel or paper coffee filter and reserve the liquid, discarding any unwanted debris. Prepare the Pasta Cook pasta according to package directions, then drain. Beat or whisk the eggs and the other ¼ cup of cream together, and the basil. Add the drained pasta and blend well so all strands are coated. Cook the Topping Heat 2 Tbsp. of oil over medium heat, add soy sausage and fry until browned and crisp (about 3 minutes). Remove sausage from pan and set aside to stay crunchy. Add the chopped mushrooms to the pan and sauté until tender (about 5 minutes). Add the leeks, and saute for another 3 - 4 minutes. Pour in the reserved (strained) creamy soaking liquid, the sugar, soy sauce, five-spice powder and salt to taste. Blend well, making sure the liquid coats all the mushrooms. Turn the heat to low while you create the pasta pancakes (nests). Create Pasta Pancakes Place 2 Tbsp. oil in a large cast iron skillet and heat until a drop of water "dances" on the surface (about medium-high.) With a pair of tongs, pull out about ¼ of the pasta/egg mixture and place in the middle of the skillet, flattening it out to look like a pancake. Fry each side until golden brown (about 45 seconds).* Repeat with the rest of the other three portions of the pasta, creating equal discs. While the "pancakes" are frying, stir the cornstarch-water slurry into the simmering mushroom and leeks pan. Stir constantly until thickened to glossy glaze. The mixture should not be runny. Stir in the crispy soy sausage. Place a crispy noodle pancake in the middle of each serving plate, and ladel the mushroom and sausage mix over the top. serve immediately. * To avoid breaking the pancake, make sure the bottom edges are golden brown to ensure there's no liquid egg left. Right before the flip, give the skillet a gentle shake. If the pancake slides around freely as a single unit, it's ready to turn. If it sticks, run a spatula around underneath to fully free it first. Then place the spatula under the pancake, and hold a spoon or tongs on the top to clamp it in place, flip it, and gently lay the other side down. Recipe contributed: March 1999 This recipe was inspired by one of my very favorite cookbooks, Jack Czarnecki's wonderful A Cook's Book of Mushrooms . The recipes, with a few personal vegetarian alterations thrown in, have produced some of the finest meals I've ever had. (The only caveat is that in order to produce such exquisite meals, I seem to end up using almost every pot in the kitchen!) One of the tricks I've learned from the book is that Mr. Czarnecki uses three ingrediants in almost every one of his recipes: sugar, soy sauce, and salt. Since I started doing the same in my fungal feasts, my meals have improved immensely. In my house, we use a 4 star rating system to judge each recipe. Below is one of our own 4⭑ concoctions. Objective: Main course Total Time: 30-45 minutes Yield: 4 servings Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) 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 8 oz. angel hair pasta 2 eggs ½ cup half-and-half ½ cup fresh basil, finely chopped Sea salt Olive Oil 2 med. leeks, sliced into 1" pieces (cut on the bias) ½ cup soy sausage, crumbled 1 cup dried Craterellus calicornucopioides 1 tsp. fructose 1 Tbsp. soy sauce 2 tsp. Chinese five-spice powder 1 Tbsp. cornstarch, mixed in ½ cup cold water Previous Recipe All Recipes Next Recipe

News & Stories / Writings Are You a Real Mushroomer? Following is a guide to determine whether you are really on the path for advancement in the elite society of "Real Mushroomers"—or just a wannabe. Ron Meyers & Bob Roseberry (KVMS) • February 1, 2001 Chlorophyllum olivieri trio. © dindelion (CC-BY-NC) (inaturalist.org, obs. 330540614) Members Only Content Login Join FFSC Related Posts My Mushroom Obsession: The First Thirty Days of a New Life Previous Article All News & Stories Next Article

News & Stories / Stewardship Salt Point State Park Closed to Mushroom Gathering Mushroom collecting has been suspended until the rains come. Katherine (Kitty) Elvin • September 27, 2015 Slime mold (Salt Point). Photo by Katherine Elvin Due to the ongoing drought, the lead biologist at https://www.saltpoint.org/ has determined that tromping through the woods could be permanently destructive. Members Only Content Login Join FFSC Related Posts Jackson Demonstration State Forest Permit Changes Previous Article All News & Stories Next Article

News & Stories / Faces of FFSC – Phil Carpenter In an effort to introduce our newer members to some of our more established members, I’ll be profiling a few FFSC members. I begin with Phil Carpenter, who is teaching our new mushroom ID classes. Wendy Wells • October 1, 2009 Phil Carpenter Phil Carpenter is a long-standing member of FFSC. He says, with a smile, that he only missed the first three meetings of the Federation when it began twenty-five years ago. He has served as a minister in most capacities and used to organize the Echo Summit foray. What event started your interest in mushrooms? Mushroom hunting and identification began during Phil’s Illinois childhood when the entire family would foray for morels each Spring. During this time he also developed a lifelong joy of being in the woods. After relocating to California he took a mushroom ID class from David Arora in 1978 (5 years before FFSC began). He has also attended Dennis Desjardin’s summer class that emphasizes microscopy (Spring Fungi of the Sierra Nevada). His lifelong commitment to learning includes making sure he learns new mushrooms each year. What prompted you to offer a mushroom ID class? Phil discussed his eagerness to share his myco-knowledge and visions for the class. He plans to provide an approachable learning environment that will build on the cumulative knowledge learned from the prior class. He wants to introduce terminology and help students develop a systematic approach using solid identification skills. Phil emphasized the importance of time commitment and self-study to benefit most from the classes. During our conversation, I mentioned my difficulties in keying out a mushroom by spore color, especially when the color choices are similar, like peach, salmon or apricot. I was surprised to discover Phil is color-blind. He reinforced that color is only one of many defining characteristics. Learning all the characteristics is equally important. He can always consult with foraging friends regarding color definitions. Do you have a favorite mushroom? Hmmm. The list was long and includes morels, boletes, shaggy parasols and black trumpets. He expressed a fondness for shaggy parasols. Aside from being very flavorful, they were the first mushroom he ate when he arrived in California. Why do people attend events, forays and meetings? We discussed the value of attending events, forays and meetings, not only for information, but for the camaraderie of enjoying people with similar interests. Group participation and sharing of knowledge are high on Phil’s list of priorities. He values the long-term friendships he has developed with other FFSC members. He enjoys all the forays but has a fondness for camping events, like the spring foray to Pipi Valley. The camping forays tend to eliminate the ‘intimidation factor’ that many newer members sometimes have about their limited expertise. He shared that interactions, foray jaunts, cooking and give-and-take around a camping environment bring fond memories and develop friendships. Who is your favorite foray partner? Why, that would be Henry Young, of course. Phil mentioned that Henry shares his joy of foraging and has a similar outlook on enjoying the fun of the hunt. Members Only Content Login Join FFSC Related Posts Faces of FFSC – Adam Ryszka New Illustrator in the FFSC Fold – Angela Mele Spring Fungi of the Sierra Nevada - 2026 Recap Previous Article All News & Stories Next Article

News & Stories / Mycology & Art News Forager's Feast Photo Album Chef Bob Wynn, Forager-in-Chief Sue Labiste and the FFSC Culinary committee, led by Margaret Carpenter, cooked up a truly wild event this year featuring foraged foods. Katherine (Kitty) Elvin • October 13, 2015 Foragers Feast table setting with menu Wild mushrooms complemented by an array of indigenous foods, thanks to our intrepid foragers, preppers and Fall Mushroom Dinner planners Bob, Sue, Fred Molnar, Cat Gunderson, Bill and Annie Lang and Debbie Johnson. As you can see by our happy faces. Thanks to Vellany Pierce for taking pictures. Editors Note: This article previously linked to a photo album on Google Plus, which Google no longer supports. If you have photos from this event, share them in our Google Group, Facebook Group, or Discord server and we'll be happy to link to the album! Members Only Content Login Join FFSC Related Posts A Very Mushroomy Halloween To You, Too! Previous Article All News & Stories Next Article

Sorry, it's a Suillus "Look at all these Boletes!" As an eager beginner, you spend an hour in the woods collecting what you think is going to be the meal of the year.... Sorry… it's a Suillus . It's the culinary equivalent of a wet sponge, and a maggot riddled one at that! by Adam Ryszka Suillus luteus (from scmycoflora.org) One of the most common remarks I get from eager beginners in the fall and winter is, "look at all these Boletes!" Excited that they have just hit the mother load of culinary excellence, I remark (as many before me), "sorry… it's a Suillus ". As what a Suillus is and why it is not on par with a "true" Bolete is explained, you can see the disappointment set in. Just one of those mushroom "rights of passage" we all have to go through. You spend an hour in the woods collecting what you think is going to be the meal of the year, only to find out you have the culinary equivalent of a wet sponge, and a maggot riddled one at that! With a little time and experience however Suillus is one of our easier local fungi to ID at the genus level simply by sight. Suillus pseudobrevipes . Photo by Christian Schwarz Suillus in generic terms is a Bolete, a common reference for pored terrestrial mushrooms in our area. In scientific terms they are in the order Boletales , defacto making them a Bolete. However Suillus is not only in a different genus, they are now in their own family Suillaceae . So what do they have in common with the mushrooms in the genus Boletus that trip people up? A few things: overall stature, pores instead of gills, habitat, color (sort of) and wishful thinking… When you see literally 20lbs of light-brown capped, pored mushrooms poking through the duff in a stand of pines the mushroom fever kicks in, and what in actuality is Suillus pungens , for a few frenzied moments is the greatest haul of Boletus edulis ever. Someone once said if you listen closely you can actually hear the mushrooms laughing at you… So what makes a Suillus a Suillus and not a Boletus , Leccinum, Aureoboletus , Buchwaldoboletus , Chalciporus , Tylopilus , Xerocomellus or Xerocomus ??? Lots of things, but here are a few stand-out macro characteristics that can be applied quickly in the field. First off, commonness and sheer quantity. Suillus outnumbers Boletus by what at times seems to be a billion to one. That epic patch you just stumbled on is not Boletus , it's Suillus . If it seemed too good to be true, that is because it is. The mushroom world plays by those rules as well. Also, Suillus will fruit fall through spring, whereas the prized edible Boletes tend to in fall and early winter, and normally only for a few weeks at best. Next is the slime! With the exception of one species in Aureoboletus , none of the "Boletes" even remotely come close to the cap slime, stickiness or goo of Suillus . Those pesky glandular dots! These always confuse people, so the simplest description I can give is small, dark dots or blotches on the stem that are greasy to the touch. None of the other Boletes have these (scabers on Leccinum are more bumpy and hard). Another characteristic I go with is smell. Suillus tends to have a very fresh, almost fruity aroma. It is very pleasant and reminds people of frozen orange juice or coniferous trees. And finally the "close, but not enough" characteristics of size and color. Suillus can be big mushrooms, but Boletus are normally bigger. Suillus caps tend to be brownish, but not as brown or brick red as Boletus caps. Suillus have pores, but they are not quite like Boletus . Really after an exhaustive survey of both genera one sees there is little in common when observed at a more objective, granular level. Here is a "scientific" description we have put together on the Santa Cruz Mycoflora Project website, for those that need a bit more: Suillus is a large and cosmopolitan genus, present throughout the world (in some places due to introduction). Recognition of the genus can take some time (since they are quite variable and intergrade to some degree with other bolete genera). The fruitbodies are usually medium-sized boletes. The caps are variably colored and show many different textures (smooth and extremely viscid to dry and scaly or hairy), but most have an easily-peeled skin (unlike many other boletes). The pores are often angular or slightly irregular and sometimes radially-arranged. Inspection of the stipe is important, as almost all species show either a partial veil or greasy glandular dots (the latter trait is unique to the genus). All are mycorrhizal, occurring in almost any setting as long as there are coniferous hosts in the family Pinaceae present. In our county, these hosts are the true pines and Douglas-fir. The genus is fairly speciose in California, with diversity structured around host and habitat specialization. Many species likely are undescribed or go by misapplied names. Fruitbodies found under non-native pines should be compared directly against European references, a number of Eurasian Suillus have been recorded in other parts of the state." -- Genus: Suillus , the Santa Cruz Mycoflora Project All jokes and remarks aside, what about actually eating them? I have read in Europe they are regularly eaten and in some areas, mainly Slavic countries, they are a prized edible. Locally they are typically shunned in favor of the "real" Boletes, chanterelles, Amanitas , etc. I have eaten a few of the local species and admittedly they were not that bad. Only fresh, firm buttons were used and the cap skin and slime was pealed off. If you can, remove the pores as well. They were fried in light butter and salt and eaten by themselves. One time they were added to a basic soup. Suillus pungens in my opinion is the best tasting one, but as fate would have it is also the most slimy one! S. pseudobrevipes was not too shabby and both S. caerulescens and S. fuscotomentosus were palatable. Since during our mushroom season you are literally almost guaranteed to find Suillus at any given time, it is worth giving them a shot as an edible. If you like them you will never be out of mushrooms again! Suillus actually are an interesting fungi to study as they have a very strict preference for mychorhizal hosts and apparently have very strict parasitic companions as well. Years of field work are showing that fungi in the family Gomphidiaceae parasitize Suillus on an intimate level. If research is correct literally each species of Suillus lives with only one type of conifer and is in turn parasitized by a specific species in Gomphidiaceae ! That is pretty specialized stuff! If you pay attention in our local woods you can witness this behavior for yourself. But alas, this is knowledge just for the science geeks amongst us, and at the end of the day for the average forager Suillus will remain the mushroom world's consolation prize in the sweepstakes for Boletes. Mushrooms covered: Suillus caerulescens (fat jack, douglas-fir suillus) Suillus fuscotomentosus (poor man's slippery jack) Suillus pseudobrevipes ( veiled short-stemmed slippery jack) Suillus pungens (pungent slippery jack) Suillus sp. Previous Description All Featured Fungi Next Description

Oyster Mushroom Tart Weldon & Carol Wong attribute this recipe to Louise Freedman. Louise is a cookbook author, FFSC & MSSF member, and a wonderful chef! The tart differs each time it's made. by Weldon & Carol Wong Pleurotus ostreatus. © Alan Rockefeller (from mushroomobserver.org) Method Bake a bottom pie crust (recipe of your choice), and then let it rest for 5 to 10 minutes to firm. Sauté all the mushrooms in butter till soft, remove heat and allow to cool slightly. Add the rest of the ingredients to the cooled mushrooms, mixing well. Pour mushroom mixture into the baked bottom pie crust (recipe of your choice). Bake for 25+ minutes at 375 degrees until firm (no jiggle and egg binding passes the knife test). Enjoy! Recipe contributed: May 2003 The really nice thing about this tart is that it has intense mushroom flavor with clean cilantro and tangy caper overtones, but contains very little egg to mute the flavors. Objective: Main course Total Time: 1 -2 hours (varies by crust) Yield: Varies by slice size Suggested Mushrooms: Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) 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 1 lb oyster mushrooms sliced or chopped as desired 1 egg 1/4 cup bread crumbs 1 medium bunch cilantro, coarsely chopped 1 small jar capers, drained Butter (as needed for sauté) Boletes, etc. to taste/availability Salt and pepper to taste Previous Recipe All Recipes Next Recipe

News & Stories / Habitat Walk Summary - 2013 To open the 2013 - 2014 mushroom season the Fungus Fed of Santa Cruz held a habitat walk on the west side of Santa Cruz on the morning of Saturday, September 28th. Though significant amounts of rain had yet to fall, the event was well attended by an enthusiastic group of around 20 fungiphiles. Cass Fuentes • September 29, 2013 2013 foray / habitat walk Members Only Content Login Join FFSC Related Posts November 2014 Habitat Walk Foray and Habitat Walk March 2015 Previous Article All News & Stories Next Article

News & Stories / Fair News Fungus Fair Raffle sends FFSC Member to Todd Spanier Weekend One of the highlights of the Fungus Fair is our Raffle with many awesome items raffled off during the two day event. Rene Barone • February 1, 2011 Our new poster series, a cooperative effort by Erin Page Blanchard, Christian Schwarz, Noah Siegel, and Marje Young. Photo by Hugh Smith This years raffle included many generous donors (listed below). The Grand Prize was a trip to Todd Spanier’s Anderson Valley Culinary Weekend – won this year by FFSC Member Austin Stowell. A special thank-you also to Monterey Mushrooms for their generous donation of mushrooms utilized during the cooking demonstrations. Raffle Donors Carpenter’s Custom Cutlery FUNGI Magazine Gelato Massimo India Joze JustMushroomStuff.Com King of Mushrooms La Posta Restaurant Light Energy Glass Lucy Martin Art Angela Mele Ma Maison Restaurant Fred Molnar Shea Moss Monterey Mushrooms Jeannine Niehaus Oswald Restaurant Brian & Ruth Salisbury Nate & Erika Seagraves Gale Lee Still The True Olive Connection Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Mycology & Art News Oak Woodlands: Threatened by a New Fungus Picture a coastal oak forest in the Bay Area on a typical summer day. A steady, cooling wind blows off the ocean. In the rising air currents, a steady stream of lemon-shaped spore sacs deposit a fine dust on the leaves of the oak trees. David Rust • September 1, 2000 Bleeding canker from sudden oak death. © Karlyn H. Lewis (CC-BY-NC) (from inaturalist.org, obs. 329045262) Later in the day, fog whips over the tops of the tallest trees. Moisture collects on the leaves, the fungal spore sacs break apart and deposit their offspring in the crown of the tree. Tiny zoospores with twin flagella swim in the fogdrip and begin feeding on the outer layer of bark. The fungus penetrates the outer bark layer, its enzymes break down the circulatory system, and very soon the tree is dead. This is not science fiction, but it is a horror story, and it is happening in our coastal oak woodlands from Santa Barbara to Humboldt County. The coastal oaks of California are dying. Phytophthora ramorum. © Thomas Everest (CC-BY-NC) (from inaturalist.org, obs. 255814434) Phytophthora ramorum. © scion882 (CC-BY-NC) (from inaturalist.org, obs. 323944148) Phytophthora ramorum. © Amy Balkin (CC-BY-NC) (from inaturalist.org, obs. 116928285) Researchers have just named the culprit, a fungus in the genus Phytophthora (pronounced Fi- TOF -thor-uh), but have yet to devise a strategy to slow its path of destruction. First documented on tanoaks in 1995 by Marin County Horticultural Advisor Pavel Svirha, the disease has killed thousands of trees in Marin County and Santa Cruz County. The fungus is currently affecting three species of trees: Tanoak ( Lithocarpus densiflorus ), coast live oak ( Quercus agrifolia ) and black oak ( Quercus kelloggii ). The California Department of Forestry has paid little attention to the epidemic since tanoaks are of little timber value. UC Davis plant pathologist David Rizzo, who identified the rare fungus, released his findings at the end of July to raise public awareness before the start of the rainy season, when the danger of spore dispersal through human actions will be at its highest. While it is possible that this species of Phytophthora is being dispersed by air, the spores are most likely spread by hikers' shoes and animals' feet, bicycle and car tires, infected firewood, and soil moved in construction areas, according to Rizzo. Preventing the movement of soil and wood will be critical to slowing the spread of the fungus to other oak woodlands, he said. Obviously, mushroom hunters who travel frequently to different forests should be especially careful to clean off their hiking boots and tires after visiting coastal woodlands. Since so little is known about the biology of this organism, the research team recommends taking these extra precautions, based on how other Phytophthora species are disseminated. Phytophthora is related to the fungus that caused the Irish potato famine. but Rizzo says it does not match any of the 60 known Phytophthora species anywhere in the world. How it came to Mill Valley remains a mystery. This new Phytophthora appears to like the cool, wet conditions typically found along the California coastline. In petri dishes in the laboratory, its colonies resemble clusters of cotton fiber, and can produce thousands of offspring in just twenty-four hours. The offspring, called zoospores, are released from tiny lemon-shaped sacs called sporangia. The sporangia may become airborne in wind and active with moisture, so fog and moderate summer temperatures are ideal for its reproduction and dispersal. Once in the tree, Phytophthora produces enzymes that dissolve the dead outer and living inner layers of bark. Oozing sores result as the cell walls break down and cankers form on the outer bark layer, often the first visible sign of trouble. Phytophthora ramorum. © jellyfishww (CC-BY-NC) (from inaturalist.org, obs. 70475711) Phytophthora ramorum bleeding canker. © jellyfishww (CC-BY-NC) (from inaturalist.org, obs. 70475711) Phytophthora ramorum. © Kerry Wininger (CC-BY-NC) (from inaturalist.org, obs. 105332593) As the disease progresses past the bark, the tree then becomes vulnerable to invasion by bark beetles, originally thought to be the cause of sudden oak death syndrome. Three beetles have been found on affected trees: the Western Oak Bark Beetle, the Oak Ambrosia Bark Beetle, and the Minor Oak Ambrosia Bark Beetle. Through years of studying the progression of the disease, scientists now know that the beetles are not capable of invading healthy trees, but can be very destructive once trees are weakened. Finally, after the layers of bark are destroyed and the beetles have drilled through the wood, another fungus, Hypoxylon thouarsianum (now Annulohypoxylon thouarsianum ) a wood-rotting ascomycete, invades the tree and forms its characteristic small black fruiting bodies on the outer layer. Annulohypoxylon thouarsianum. © Silverado Jim (CC-BY-NC) (from inaturalist.org, obs. 373357688) Annulohypoxylon thouarsianum. © Trish Yoo (CC-BY-NC) (from inaturalist.org, obs. 333819574) Annulohypoxylon thouarsianum. © dahliak123 (CC-BY-NC) (from inaturalist.org, obs. 387004506) Rizzo says the ecological ramifications of Phytophthora are alarming. Coastal oak woodlands provide habitat for many forms of animal and plant life. There are at least one hundred species of mushrooms that grow in oak habitats, including many choice edibles. "I hate to think of a future without live oak and tanbark oak and, of course, without chanterelles, black chanterelles, hedgehogs, Amanita velosa , Boletus aereus (misapplied, now Boletus regineus in California), and the many other oak-loving mushrooms that we cherish" says Mike Boom, former MSSF President. "As we find out about this oak plague, we must do whatever we can to help." Hydnum oregonense. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 16266588) Craterellus calicornucopioides. © Ken-ichi Ueda (CC-BY) (from inaturalist.org, obs. 1452) Amanita velosa. © Rebecca W (CC-BY-NC) (from inaturalist.org, obs. 361767845) Boletus regineus. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 3556320) Tanoaks seem most susceptible to the fungus, but now that it has also been found on black oaks, David Rizzo is concerned that it could cross the central valley and thrive in the black and canyon oak woodlands of the Sierra. So little is known about this new fungus that Rizzo and other members of the research team think immediate action to control it is called for. The scientific team initiated meetings with federal forest officials in August about quarantine gating-off of uninfected forests in the winter during the wet season, the same strategy now being used to protect Port Orford cedar trees in Northern California and Oregon from a similar fungus. Ecological systems change over time, and often change is swift. One thing is known: this species of Phytophthora is in our woodlands, and we will have to adjust. For more information, the UC Berkeley website has current information on research and monitoring activities. The website of the University of California Cooperative Extension Program in Marin County is also a good source of information. Editor's note: The original links have been decommissioned. More recent references are here, as of 2026: California Oak Mortality Task Force https://www.suddenoakdeath.org/about-california-oak-mortality-task-force/ Phytophthora ramorum and sudden oak death in California: III. preliminary studies in pathogen genetics https://research.fs.usda.gov/treesearch/26172 Sudden Oak Death Research, Santa Lucia Conservancy https://slconservancy.org/sudden-oak-death/ Sudden Oak Death Disease Locations and Monitoring, UCCE Humboldt - Del Norte Counties https://ucanr.edu/county/ucce-humboldt-del-norte-counties/sudden-oak-death-disease-locations-and-monitorin g Forest Health, UC Cooperative Extension Marin County https://ucanr.edu/county/marin-county/forest-health This article was simultaneously published with permission in the September 2000 issue of Mycena News and Duff . Some information in this article has been added or updated (such as Latin names, links, and images). Members Only Content Login Join FFSC Related Posts Dying Oaks: News for Homeowners Sudden Oak Death — Sensible Measures in the Woods Previous Article All News & Stories Next Article

Cedar Plank Roasted Mushrooms Cedar contains natural oils and resins that, when heated, release a sweet smoky aroma into food. Try it with some roasted mushrooms! by Rene Seltzer Agaricus bisporus. © Evan Iverson (CC-BY-NC) (from inaturalist.org, obs. 238297731) Method Hydrate the Plank Submerge cedar plank in water. If ⅜", submerge for 1 hour. If ½" (or very dry or porous), submerge for 2 hours. Weigh it down with a plate or heavy can to ensure it stays fully submerged. (When sufficiently hydrated, it should feel noticeably heavier and water-logged vs. when it was dry; and it should feel uniformly cool, damp, and slightly swollen, with no dry, chalky patches or dusty grain on the surface.) Prepare the Mushroom Rub Combine dried mushrooms in a food processor, and pulse until coarsely ground. Add salt, pepper, thyme, and lemon zest. Pulse until finely ground. Measure out 1 ½ tsp. mushroom rub and reserve (set aside). Transfer remainder (about ½ cup) to a small airtight container, and store for future use in a cool, dark, dry place. (Keeps up to 1 month, and is great for flavoring soup stocks and other dishes.) Roast the Mushrooms Preheat oven to 400°F. Pat the soaked cedar plank dry with a paper towel. Lightly oil the side of the plank where the mushrooms will rest (prevents sticking). Mix the reserved 1 ½ tsp. mushroom rub with the olive oil, lemon juice, garlic, salt, pepper, and herbs. Place the cleaned, fresh mushrooms in a medium mixing bowl. Drizzle the seasoned mixture over the mushrooms and toss to coat. Arrange the seasoned mushrooms in a single layer in the center of the plank, leaving a small border of wood exposed around the edges. If any seasoning liquid remains in the bowl, you can drizzle a few drops over each mushroom. Transfer loaded plank to oven. Bake at 400°F until edges of the mushroom pieces are golden (10 to 12 minutes).* Cool and Serve Transfer plank from oven to a trivet or heat-safe surface, and cool for 3 to 5 minutes. Use the plank as a dramatic, aromatic serving platter. (It will be hot, so place it on a sturdy, heat-resistant trivet on your table.) Garnish with thyme, rosemary, and sage sprigs and lemon slice. * The damp wood will normally release a faint, wispy, white vapor, carrying a clean, aromatic cedar scent. This is the steaming process that flavors the food. However, if you see smoke (thick, gray or heavy white) and accompanied by a sharp, acrid, burning smell, it usually means the oven is too hot, the plank wasn't soaked long enough, or the wood is hanging too close to a heating element. Recipe contributed: March 2000 Northwestern Native American tribes have used cedar planks in their cooking for centuries. The planks were held near the fire, where the heat coaxed the wood into releasing its aromatic essence, which the food absorbed as it cooked. You can make this recipe in your oven, with delicious results. Objective: Appetizer Total Time: 1 to 2 hrs to hydrate plank + 20 mins to cook Yield: 2 to 3 servings Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Morel (Morchella sp.) 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 Wild Mushroom Rub 0.4 oz. (about ¾ cup loosely packed) dried porcini 0.4 oz. (about ¾ cup loosely packed) dried morels 2 tsp. coarse salt ¼ tsp. freshly ground white pepper 1 ½ tsp. dried thyme 1 Tbsp. finely chopped lemon zest Seasoned Mushrooms 6 oz. cremini, halved lengthwise 4 oz. portobello, trimmed and cut into 1 ½" pieces 2 oz. chanterelles, cut into 2" pieces 2 oz. shiitake, stemmed and halved 2 tbsp. olive oil 1 tsp. lemon juice, freshly squeezed ½ small clove garlic, minced ⅛ tsp. coarse salt ⅛ tsp. freshly ground black pepper 1 tsp. thyme, finely chopped ¼ tsp. rosemary, finely chopped ¼ tsp. sage, finely chopped 1 sprig thyme, for garnish I sprig rosemary, for garnish 1 sprig sage, for garnish 1 ½" thick slice lemon, for garnish A 5"x7" or 6"x12" untreated, culinary-grade cedar grilling or baking plank (available at grocery, specialty cooking, or hardware stores) Previous Recipe All Recipes Next Recipe

Chef Brad Briske Executive Chef, Home Restaurant Chef Brad Briske is back where a lot of good things began. Back home. Running a restaurant called Home. It opened on Main Street in Soquel on Nov. 1, 2016. He commuted along Monterey Bay’s curve for a half decade to evolve his gift for earnest presentations of farmers’ market fare, developing a following by way of handmade pastas, whole fried fish and slow-simmered meats. With Briske at the helm, la Balena and its spin-off, il Grillo in Carmel, became the kind of destinations where guests would see more chefs dining than any other restaurants in the area. http://www.homesoquel.com/ Chef Brad Briske Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Past Santa Cruz Fungus Fair Talks