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Festival Goose with Porcini and Grape Sauce The U.S.A. has a long festival season, beginning with Halloween and ending with the Super Bowl. Here's a recipe for this festive time of year. by Shea Moss Boletus edulis. © Damon Tighe (CC-BY-NC) (from inaturalist.org, obs. 318810706) Method Render the Fat Goose fat is wonderful for sautéing mushrooms, potatoes, liver, nuts, etc. Prick the goose all over with a fork. Place on a rack in a large covered kettle. Add water to just below the rack ( do not allow the goose to touch the water). Steam the goose for 1 to 1½ hours. Watch the water level and add water as needed. Do not allow the fat to scorch. Editor's Note : The following section of the recipe has been modified a bit. Nowadays, the USDA and FDA recommend that you minimize the time that uncooked or partially cooked poultry is allowed to sit betwen 40°F and 140°F. So, here are a couple of options: Option a) Hold the Goose above 140°F Preheat your oven to between 170°F to 200°F (a standard "warm" setting). Pour the hot fat and all liquid from the goose into a heat-safe jar (or other vessel). Submerge the bottom of the jar into a larger bowl filled with a 50/50 mix of ice and water so that it chills quickly. (This is faster than placing the jar in a refrigerator.) In the meantime, keep the steamed goose in the firmly covered roasting pan, and place it inside the warm oven. As long as the oven is between 170°F to 200°F, it should keep the internal temperature of the uncooked goose above 140°F until you're ready to stuff it (which could be several hours). In the meantime, stir the goose liquid in the Mason jar occasionally, to bring the hot center to the cool edges. Replenish the ice as needed. Within 20-30 minutes, the fat should form a hard, solid white disk on top. Extract and break up the hardened fat into rough 1-inch cubes. Place the cubes in a freezer baggie and freeze for later use. Drain the liquid from the jar into another vessel, and immediately use it to reconstitute the boletes (see below). Do not remove the hot goose from the oven until you're ready to stuff it. Note: Goose holds a lot of internal fat, so plenty of fat should remain inside the meat fibers to keep it moist at this temperature for a couple hours. Option b) Split into 2 Days After steaming the goose, transfer the hot goose to a clean tray and immediately place it in the refrigerator overnight. Pour all the goose drippings (fat and liquid) from the pan into a jar (or other vessel) and place in the refrigerator. Allow the fat to harden and rise to the top overnight. The next day, extract and break up the hardened fat into rough 1-inch cubes. Place the cubes in a freezer baggie and freeze for later use. Drain the liquid from the jar into another vessel, and immediately use it to reconstitute the boletes (see below). Keep the goose in the refrigerator until you are ready to stuff it. Option c) Traditional Approach Disclaimer: This approach allows the uncooked poultry to sit at room temperature for longer. You might mitigate this by placing it in uncovered in the refrigerator to cool instead. You need to use your own judgement here. FFSC is not responsible for how you choose to prepare your food. Remove the goose from the pan, and allow it to cool to the touch on a rack. Pour all the goose drippings (fat and liquid) from the pan into a jar (or other vessel) and place in the refrigerator. Allow the fat to harden and rise to the top (which might take a few hours). Extract and break up the hardened fat into rough 1-inch cubes. Place the cubes in a freezer baggie and freeze for later use. Drain the liquid from the jar into another vessel, and use it to reconstitute the boletes (see below). Infuse the Boletes Place the dried boletes in a quart jar, add in the liquid that you reserved when rendering the goose fat, and fill the remaining space with clean water, leaving 1 inch of space in the jar. Cover tightly with leakproof lid. Turn the jar upside down, and allow the mushrooms to reconstitute for 30 minutes. (While you wait, you can roast the onions below, then come back to these steps.) Turn the jar right side up, and continue to reconstitute for 30 minutes. Extract the boletes and squeeze them dry, reserving all the liquid once again. Roast the Onions Preheat an oven to 375°F. Roast 2 Lbs of unpeeled red onions for 30 minutes. Cool, peel, and chop. Turn the oven down to 325°F. Make the Stuffing Sauté garlic and boletes in 1 Tbs goose fat (or olive oil), until garlic is soft but not browned and the boletes are fully cooked. Soak pita breadcrumbs in the reserved bolete liquid for 5 minutes, drain and press dry, once again reserving any remaining liquid. Combine bread, roasted onions (now peeled), sautéed boletes, sage, parsley, nuts, pepper, and (if used) sausage, to create the stuffing. Wet your palms slightly and dip your palms in salt. (If you're working with a hot goose, wear kitchen gloves.) Give the goose a good salt rubbing all over, inside and out. Loosely stuff the goose with the porcini mixture, and sew closed with kitchen twine. Place in a roasting pan on a rack, and cook at 325° F until tender (about 15 to 22 minutes per pound). Slow cooking is the key to a flavorful, moist goose. Editor's note : Use your own judgement here. Even with precooked stuffing ingredients, the goose can still seep uncooked poultry juices into the stuffing. The FDA recommends that the thickest part of the thigh and the center of the stuffing register 165°F before you remove the goose from the pan. When done, remove goose from pan and let stand while you make the sauce. Grape Sauce Take some drippings out of the roasting pan and sauté the grapes in the drippings until the grapes begin to steam and bubble (about 5 minutes). Add veal stock. In a bowl, make a paste of the flour and ¼ cup of the reserved liquid (from when you infused the mushrooms and dipped the bread). When paste is smooth, add one more cup of reserved liquid to the paste and blend smooth again. Add the paste to the grape sauté and allow the mixture to thicken. Add lime juice and a little brandy to the sauté, if desired. Take the stuffing out of the goose, and slice the goose. Serve the goose, stuffing and sauce separately, allowing each person to taste and combine as desired. Recipe contributed: December 1990 This recipe was originally shared by Shea (former Minster of Culinary Affairs) in the December 1990 issue of Duff . As a bonus, she also included how to render the goose fat for later use in other dishes. In 1997, Vince Viverito (that season's Minister of Culinary Affairs) added suggestions for those who prefer to use oysters instead of sausage. In 2026, we updated the recipe with suggestions for those newer to preparing this type of dish. Objective: Main course Total Time: About 8 hours Yield: 3 to 5 servings Suggested Mushrooms: 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 large 6-10 Lb. goose Water Stuffing 1 Cup dried boletes* 2 pounds of unpeeled red onions 3-4 Tbs garlic, minced 5 c. pita bread, shredded 1/4 c. fresh sage leaves, or 3 Tbs dried whole leaves 6 Tbs fresh parsley, minced 1 Tbs black peppercorns, crushed (or freshly ground pepper) 1/2 cup chopped hazelnuts* (optional) 1 or 2 sweet Italian sausages*, cooked to a light grey, and diced. Grape Sauce 1 c. red seedless grapes, crushed 1/4 c. veal stock, warmed 2 Tbs flour 1 Tbs lime juice Brandy (optional) Suggested Equipment A large roasting pan** with a tight-fitting lid 1 quart jar (e.g., Mason jar) Kitchen twine Trussing needle or skewers * If you use oysters (the shellfish, not the mushroom) instead of sausage in your stuffing (as some in New England and Chesapeake Bay do), I suggest you use chanterelles and walnuts instead of boletes and hazelnuts. — Vince ** For example, 14" to 16" long and at least 3" inches tall, with a V-rack or roasting rack and a thick, stove-ready base. Allow room for the goose to sit on the rack with 0.5" to 1" of clearance underneath to hold the water and rendered fat. Previous Recipe All Recipes Next Recipe

Chanterelles and Mussels, Alive, Alive O This recipe idea started at Lion’s Market on Saratoga Boulevard in San Jose. Walking along a frozen seafood case, I saw a package of New Zealand Green Mussels, half shelled and pre-cooked at $3.99 a pound. by Richard Lyness Cantharellus californicus. © Alan Rockefeller (from mushroomobserver.org) Method Start with a stove-top casserole pan and melt a half stick of butter on medium heat. Add 6-8 quartered large shallots and 1or 2 teaspoons of minced garlic. Once that’s beginning to simmer add a bottle of lager. Or, knowing the FFSC audience, something you’ve brewed yourself – again supporting the “eato-loco” movement). Sauté all. Chop your chanterelles (or, in a pinch, use King Oyster mushrooms) into large pieces comparable to the shallot pieces. Add to the mix and sauté for 5 – 10 minutes. In the meantime, toast sourdough bread to create croutons. Add cheese melted on top and then add the croutons to the mix in the casserole dish. Stir to incorporate the simmer juices into the croutons. Toss the thawed, cleaned mussels into the simmering liquid and heat through for 1-2 minutes (no longer, as frozen green mushrooms are pre-cooked). Remove the mussels from the shells at this point (they should just slide off the half shell). Continue to simmer for a few minutes before serving. Enjoyably tasted with a cold dark beer! Possible Variations The second time I made this I found it interesting to omit the croutons, add 2-3 tablespoons of Mae Ploy Sweet Chili Sauce and serve over rice or noodles. More broth is probably helpful (perhaps requiring a little more beer). I also wonder about using chopped or whole garlic cloves rather than minced garlic. Or possibly other root vegetables like small finger potations or carrots. Fennel is another possible variation that blends well with mussels. Recipe contributed: December 2009 I’m sure variants of the recipe that follows would similarly work with fresh green mussels or fresh local mussels (the latter adding to a sense of the foray and “eato-loco” discipline — to which I subscribe when possible). But the frozen Green Mussels (24 to a package) made this a remarkably easy dish. Objective: Main course Total Time: Under an hour Yield: Varies by preference Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) 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 package of green mussels (24 pack) on the half shell, thawed and rinsed 1/2 stick of butter 6-8 quartered large shallots 1or 2 teaspoons of minced garlic Bottle of lager or Oktoberfest beer Chanterelles or King Oyster mushrooms (about the same amount as the shallots) Loaf of sourdough bread* Your favorite tasty cheese * When I cheat I use pre-sliced Trader Joe’s Four Cheese or Trader Joe’s Cheese and Cheddar Sourdoughs, and toast before chopping into large croutons. If I were doing this for you, I’d certainly use a homemade sourdough from my 100-year old sponge, with appropriate cheeses and herbs, baked a few hours before your arrival and toasted. Previous Recipe All Recipes Next Recipe

Escargot Stuffed Mushrooms A rich escargot appetizer, with Parmesan and/or Romano cheese. One can also substitute shrimp for the escargot. by Vince Viverito Agaricus arvensis. © juliamf (CC-BY-NC) (from inaturalist.org, obs. 100376418) Method Preheat oven to 350°F. Place butter or margarine in a microwave safe dish. Melt in microwave. Add chopped garlic, bread crumbs and cheese to the melted butter or margarine, and mix with a spoon until well blended (not too thick or too watery). Place each mushroom in the mini muffin pan, and place 1 escargot in each cap. Top with the garlic, breadcrumb and cheese mixture. Bake at 350°F until the mushrooms are cooked through and the cheese is golden brown on top (15 to 25 minutes). You might want to put the muffin pan on top of a pizza pan or tinfoil, to prevent having to clean your oven because of spills. (Alternatively, try partially sautéing the mushroom caps first, to evaporate some liquid before baking the final dish.) Recipe contributed: April 1997 This recipe comes from a cousin of mine in Chicago, Josephine Eliadis. Objective: Appetizer Total Time: About 45 minutes Yield: 2 or 3 servings (or 12 potluck tastes) Suggested Mushrooms: Giant cypress Agaricus (Agaricus lilaceps) Horse mushroom (Agaricus arvensis, Agaricus osecanus) Pavement mushroom (Agaricus bitorquis) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) Slippery jack (Suillus brevipes, Suillus luteus, Suillus pungens) 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 12 large-capped mushrooms, stems removed* 1 can escargot (12 escargot), rinsed and strained 6 cloves fresh garlic, finely chopped 4 Tbsp. butter or margarine 1/2 cup bread crumbs 1/2 cup Parmesan cheese (or 1/4 cup Parmesan plus 1/4 cup Romano for a stronger taste) Nonstick mini muffin pan * Feel free to save the stems to use in another recipe, such as a Beurre Composé aux Champignons . Previous Recipe All Recipes Next Recipe

Richard Lyness Walk softly in the woods. FFSC TITLE: Minister emeritus MEMBER SINCE: 1995 Former FFSC President, Richard Lyness was a relatively recent convert to being partisan of mushrooms and fungus. He discovered FFSC 20 years ago, learning that most partisans appreciate good wine, value good food, and walk slowly through the woods. Richard has been our Program Minister and a partisan of the Culinary Committee. In his other life, Richard was a career counselor, executive coach, and an expert witness on vocational issues in Family Court. He also was an avid partisan in Chefs Lounge. 1948-2021 R.I.P. Richard Lyness Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Past Santa Cruz Fungus Fair Talks

Morel Gratin with Oloroso Sherry This recipe was road-tested by Vernetta McGuire on a scouting foray to Loon Lake. Fingers and plates were licked, it was that good! by Vernetta McGuire Morchella Snyderi. © Dean Lyons (CC-BY-NC) (from inaturalist.org, obs. 219151532) Method Trim morels, clean and cut in half from top to bottom. (Reconstitute first if using dried morels). Melt butter in a large frying pan over medium heat. Sauté shallots and stir often until limp (about 5 minutes). About a minute before they look ready, add the minced garlic and sauté for another minute. Add mushrooms and cook, stirring often, until juices released by mushrooms have evaporated and mushroom begin to lightly brown (5 to 10 minutes if morels are fresh). Add sherry and increase heat to medium-high. Boil until sherry is reduced by half (about 3 minutes). Add cream and boil, stirring occasionally, until sauce thickly coats mushrooms and is reduced by two-thirds (about 5 minutes). Remove from heat. Stir half of the Manchego into the hot cream and mushroom mixture, so that it melts into the sauce. Spoon mushroom mixture into a shallow 3- to 4-cup ceramic baking dish, the scatter the remaining half of the Manchego over the top. Broil 4" to 6" from heat until cheese is melted and bubbling (about 2 minutes). Serve with toasted slices of bread. Recipe contributed: September 2004 This dish could be made with dried morels instead of fresh, or whatever mushrooms you have on hand. Only four morels were found during the Loon Lake trip, but boletes and Calvatia sculpta (a.k.a., sculpted puffball or Sierra puffball) rounded it out nicely. Oloroso is a dry wine made from Palomino grapes, aged without yeast, giving it a dark color, nutty flavor, and higher alcohol content. If you don't have Oloroso available, you could try a dry Amontillado sherry or a Madeira (or a 4:1 mixture of beef broth and red wine vinegar for a non-alcoholic substitute). Vernetta is a past FFSC Minister of Culinary Affairs. She was inspired to create this recipe after trying a similar recipe in Sunset Magazine . Objective: Appetizer Total Time: 45 minutes Yield: 4 servings Suggested Mushrooms: Morel (Morchella sp.) 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. fresh morels (or substitute 2 oz. dried morels) 3 Tbsp. butter ⅓ cup minced shallots 2 Tbsp. minced garlic ½ cup Oloroso sherry 1 cup heavy whipping cream* 1 cup finely shredded Manchego cheese** 8 oz. crusty artisan-style bread, sliced and toasted to serve with the gratin A shallow 3- to 4-cup ceramic baking dish * Half-and-half is also an option, though it may curdle and separate when combined with Oloroso and heated, instead of emulsifying smoothly. ** If you can't find Manchego cheese, you can use Asagio, Zamorano,another sharp-flavored, aged white cheese such as Aged White Cheddar or Dry Jack. Previous Recipe All Recipes Next Recipe

2017 Speaker Schedule Visitors attended fascinating talks by distinguished and up-and-coming mycologists at the 2017 Fair. You can also browse the list of speakers for the Fair, and visit their bios to learn more about them. Include room(s): All Room 1 Room 3 Fair days Friday Saturday Sunday Mushroom Toxicity (Saturday) Henry Young ... ... Friday, January 13, 2017 1:15 PM - 2:15 PM Room 1 Friday Meet the authors of "Mushrooms of the Redwood Coast" Christian Schwarz Noah Siegel ... Friday, January 13, 2017 1:30 PM - 3:00 PM Room 3 Friday An Introduction to Mushroom Identification (Friday) Phil Carpenter ... ... Friday, January 13, 2017 2:30 PM - 3:30 PM Room 1 Friday Cooking and Foraging Langdon Cook Chef Bob Wynn ... Friday, January 13, 2017 3:30 PM - 4:30 PM Room 3 Friday Amazing Mushrooms Britt Bunyard ... ... Friday, January 13, 2017 3:45 PM - 4:45 PM Room 1 Friday An Introduction to Mushroom Identification (Saturday) Phil Carpenter ... ... Saturday, January 14, 2017 10:30 AM - 11:30 AM Room 1 Saturday Edible Mushrooms of California and Their Lookalikes Britt Bunyard ... ... Saturday, January 14, 2017 10:30 AM - 11:30 AM Room 1 Saturday Mushroom Medicine: Foraging for the best and most potent local California species Dr. Christopher Hobbs, Ph.D., L.Ac ... ... Saturday, January 14, 2017 11:00 AM - 11:30 AM Room 3 Saturday Wild Mushroom Cookery: A primer on fungi from patch to plate. Langdon Cook ... ... Saturday, January 14, 2017 11:00 AM - 12:30 AM Room 3 Saturday An Introduction to Mushroom Cultivation Vellany Pierce ... ... Saturday, January 14, 2017 12:00 PM - 1:00 PM Room 1 Saturday California: Land of the year round mushroom forage. Noah Siegel ... ... Saturday, January 14, 2017 1:00 PM - 2:30 PM Room 3 Saturday Slaying the dragon for the love of the forest Christian Schwarz ... ... A vision for phasing out draconian anti-mushroom forgaging laws Saturday, January 14, 2017 1:00 PM - 2:30 PM Room 3 Saturday The Mushrooms Of Los Trancos, A Local Open Space Area Douglas Smith ... ... Saturday, January 14, 2017 1:30 PM - 2:30 PM Room 1 Saturday Amanita Toxins: Deep Analysis and Mythbusting Debbie Viess ... ... Saturday, January 14, 2017 1:30 PM - 2:30 PM Room 1 Saturday Introduction to Wild and Edible Mushrooms David Rust ... ... Saturday, January 14, 2017 2:45 PM - 3:45 PM Room 1 Saturday Mushroom Toxicity (Sunday) Henry Young ... ... Saturday, January 14, 2017 3:00 PM - 4:00 PM Room 1 Saturday Cooking Demonstration & Wine Pairing Todd Spanier ... ... Saturday, January 14, 2017 3:00 PM - 4:00 PM Room 3 Saturday Cooking Demonstration Chef Wall ... ... Saturday, January 14, 2017 3:00 PM - 4:00 PM Room 3 Saturday Amanitarita’s Freaky and Fabulous Fungi Debbie Viess ... ... Saturday, January 14, 2017 4:00 PM - 5:00 PM Room 1 Saturday

Saturday Habitat Hike Sat, Oct 24 Hello fellow Fungiphiles, foraging season is about to begin and I’d love for you to join us for a Habitat Hike! Details FFSC Calendar We have a lot of fun foraging, learning, and socializing from September to May. Many of our events are open to the public, and you can join FFSC for more! Note: We schedule local forays , ID classes , and culinary events on relatively short notice, based on location availability and habitat conditions. You can also visit or subscribe to the FFSC Google Calendar, and/or download an iCal file for other calendar applications. October 2026 Today Sun Mon Tue Wed Thu Fri Sat 27 28 29 30 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 6:00 PM October 2026 Speaker | Maya Elson : Megafires, Floods and Fungi 21 22 23 24 9:00 AM Saturday Habitat Hike 25 26 27 28 29 30 31 1 2 3 4 5 6 7 Calendar View FFSC Calendar Grid View

Support FFSC Website Accessibility Efforts An accessible website allows visitors with disabilities to browse the site with the same or a similar level of ease and enjoyment as other visitors. To make this website accessible, we rely on the capabilities of the system on which the site is operating, tools which help us determine where the site might not be compliant, and our evolving understanding of WCAG guidelines. Accessibility Adjustments on this Website When building this website, we have: Used various tools to determine font size and color contrast ratios for text and neighboring elements. Used our web platform's Accessibility Wizard to find and fix potential accessibility issues Set the language of the site to US Attempted to maintain consistent heading structures on all of the site’s pages Implemented text and background color combinations that meet the required color contrast in WCAG 2.1 guidelines, to at least a level of AA. In 2025 we will also be working to: Set the content order of the site’s pages Add alternative text to images Make videos and audio files on the site accessible (e.g., with audio transcripts available) Avoid looping motion effects Prevent videos from playing automatically when our system permits it, and/or allow users to stop video effects Test the website with assistive technologies such as screen readers and keyboards Areas of Partial Compliance with the Standard The accessibility of certain pages on the site may vary, depending on two main factors: We sometimes use applications that belong to external platforms (ticketing, shopping, video, etc.) which own and manage their own user interfaces, and we have no direct control over certain features. We are a volunteer-run organization. Over time, some volunteers who contribute content to this website might not consistently follow the standards. We don't always have volunteers available to fix such content in a timely manner. (If you're an FFSC member with expertise in website accessibility, and you're interested in volunteering to assist with such maintenance, please let us know!) Requests, Issues and Suggestions If you are personally affected by an accessibility issue on this website, or if you need further assistance, you are welcome to contact our website volunteers via any of the methods on our Contact FFSC page, or come to one of our Minister Meetings to chat in person. We'll do our best to address or mitigate such issues. FFSC Accessibility Statement This statement was last updated on August 12, 2025. We at the Fungus Federation of Santa Cruz are working to making the ffsc.us website accessible to people with disabilities.

Chef Chad Hyatt Chef and Author Chef Chad Hyatt, the author of " The Mushroom Hunter's Kitchen ", is an expert forager and classically trained chef who has made a name for himself in northern California and beyond, sharing his delicious spin on wild mushroom cookery. He has cooked in a variety of restaurants and private clubs around the San Francisco Bay area, and these days, freelances. Chad can often be found foraging for mushrooms, putting on wild mushroom-themed dinners, and teaching mushroom-related classes around the United States. He is passionate about cooking approachable comfort food based on local, seasonal ingredients, and, of course, wild mushrooms. www.themushroomhunterskitchen.com The Mushroom Hunter's Kitchen A wild mushroom cookbook that reinvents what you thought possible with mushrooms, and that brings new life to classic comfort foods. Chef Chad Hyatt Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Cooking Demonstration and Wine Pairing Chef Chad Hyatt pairing with owner and winemaker, Jeff Emery of Santa Cruz Mountain Vineyards. Saturday, January 12, 2019 4:30 PM - 4:30 PM Room 3 All you wanted to know about mushrooms and how to cook with them A question and answer session. Sunday, January 13, 2019 1:30 PM - 2:30 PM Room 1 Mushrooms for the Table: Myths, Facts, Culture and Cooking. Saturday, January 11, 2020 10:30 AM - 11:30 AM Room 1 Mushrooms, Not Just for Breakfast Anymore Chad will be demonstrating some of his favorite wild mushroom cooking techniques and recipes, with several samples to taste. Sunday, January 14, 2024 2:00 PM - 3:30 PM Room 3 A Mushroom Tasting with Wine Pairing Chef Chad Hyatt will demonstrate his cooking techniques and his creations will be paired with exquisite wines provided by vintner Jeff Emery of Santa… Show More Sunday, January 12, 2025 2:45 PM - 4:00 PM Room 3 Question And Answer Session about Identifying and Cooking Wild Mushrooms Sunday, January 11, 2026 10:00 AM - 11:00 AM Room 1 Mushroom Cooking Demo with Tasting and optional Wine Pairing Chef Chad Hyatt will demonstrate his cooking techniques and his creations will be paired with exquisite wines provided by vintner Jeff Emery of Santa… Show More Sunday, January 11, 2026 2:15 PM - 3:25 PM Room 3 Past Santa Cruz Fungus Fair Talks Mushroom Cooking Demo with Tasting and optional Wine Pairing Chef Chad Hyatt will demonstrate his cooking techniques and his creations will be paired with exquisite wines provided by vintner Jeff Emery of Santa Cruz Mountain Vinyard. There will be a small extra fee to cover the cost of ingredients. All ages are welcome, but you must be over 21 to taste the wine. Santa Cruz Fungus Fair Sunday, January 11, 2026 2:15 PM - 3:25 PM Room 3 Question And Answer Session about Identifying and Cooking Wild Mushrooms Santa Cruz Fungus Fair Sunday, January 11, 2026 10:00 AM - 11:00 AM Room 1 A Mushroom Tasting with Wine Pairing Chef Chad Hyatt will demonstrate his cooking techniques and his creations will be paired with exquisite wines provided by vintner Jeff Emery of Santa Cruz Mountain Vinyard. There will be a small extra fee to cover the cost of ingredients. All ages are welcome, but you must be over 21 to taste the wine. Santa Cruz Fungus Fair Sunday, January 12, 2025 2:45 PM - 4:00 PM Room 3 Mushrooms, Not Just for Breakfast Anymore Chad will be demonstrating some of his favorite wild mushroom cooking techniques and recipes, with several samples to taste. Santa Cruz Fungus Fair Sunday, January 14, 2024 2:00 PM - 3:30 PM Room 3 Mushrooms for the Table: Myths, Facts, Culture and Cooking. Santa Cruz Fungus Fair Saturday, January 11, 2020 10:30 AM - 11:30 AM Room 1 All you wanted to know about mushrooms and how to cook with them A question and answer session. Santa Cruz Fungus Fair Sunday, January 13, 2019 1:30 PM - 2:30 PM Room 1 Cooking Demonstration and Wine Pairing Chef Chad Hyatt pairing with owner and winemaker, Jeff Emery of Santa Cruz Mountain Vineyards. Santa Cruz Fungus Fair Saturday, January 12, 2019 4:30 PM - 4:30 PM Room 3

Psathyrella sp. Photo by Peter Vahlberg Psathyrella sp. Peter Vahlberg Found at Sanborn County Park under a log. Camera Nikon D5600 Focal L. 60mm Aperture f/25.0 Shutter Sp. 1s ISO 400 Flash Off Photo taken on April 16, 2019 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Pan Roasted Chicken with Chanterelle Gorgonzola Stuffing This is also good with brie, for those that don't like blue cheese. Great served with wild or white rice. by Annie Lang Cantharellus californicus. © Boleslaw Kuznik (Bolek) (CC-BY-SA) (from mushroomobserver.org, obs. 35041) Method Make the Stuffing Place a 12" heavy skillet or wide sauté pan over medium-hot heat, and add the bacon fat. Sauté garlic, shallot and onions until translucent (about 3 minutes). Add chanterelles and continue sautéing until tender, and liquid has evaporated (about 5 minutes). Deglaze with white wine. Simmer until the liquid reduces by three quarters, leaving a thick glaze on the mushrooms. Transfer mushrooms and glaze into a medium mixing bowl. Place the bowl into the refrigerator for 15 to 20 minutes, until the mushrooms are completely cool to the touch. Once chilled, remove bowl from fridge, and fold in gorgonzola, basil, oregano, salt and black pepper. Set mixture aside at room temperature. Stuff and Roast the Chicken Preheat oven to 350°F With a boning knife, butterfly the 4 chicken breast halves. Open the breasts like a book, and lightly season the inside walls with a little salt and cracked black pepper. Stuff center of each breast with ¼ of chanterelle-gorgonzola mix, then tie with 2-3 pieces of butcher's twine to ensure that it stays together. Pat the outside (skin) dry with paper towels, then season the outside with salt and cracked black pepper. Dab out any excess moisture from the the 12" skillet (leaving the tasty stuck-on bits in the pan, scrape loose if necessary). Heat canola oil over high heat until shimmering. Lay each chicken breast in the pan, skin side down. Sear for 1 to 2 minutes until the skin is golden and crisp. Turn over and sear for 30 more seconds. Place the entire skillet into the 350°F oven, and roast until the thickest part of the chicken (and center of stuffing) reads 165°F with a meat thermometer (15 to 20 minutes). Remove chicken from skillet, and place on a warm plate to rest. Tent loosely with foil until ready to serve. (Optional) Make More Pan Sauce You can serve the chicken with the pan juices, or make some extra sauce as follows: Use an oven mitt to place the empty, hot skillet back on the stove over medium-high heat. Pour in ½ cup of chicken stock. Use a wooden spoon to scrape up and loosen all the browned bits (fond) and melted cheese left in the pan. Bring to a boil, and let the liquid reduce by half (about 3 minutes). Turn off heat. Drop in 1 Tbsp. cold butter. Swirl the pan continuously until the butter melts and becomes glossy. Serve the Chicken Snip the twine off the rested chicken. Slice chicken if desired. Spoon the warm pan sauce over the chicken (or in a gravy boat), and serve. Recipe contributed: October 2011 This recipe was inspired by a Food Network recipe by Kent & Kevin Rathbun. Objective: Main course Total Time: 45 mins to 1 hour Yield: 4 servings 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 Stuffing 2 oz. bacon fat 1 Tbsp. garlic, minced 1 Tbsp. shallot, minced 2 oz. yellow onion, minced 4 oz. chanterelles, sliced about ¼" thick ½ cup white wine 4 oz. gorgonzola blue cheese, crumbled 1 Tbsp. basil, chopped ½ Tbsp. oregano, chopped Kosher salt, to taste Cracked black pepper, to caste Chicken 4 boneless chicken breast halves, skin on 1 tsp. kosher salt 1 tsp. cracked black pepper 2 oz. canola oil (for searing) (Optional) ½ cup low-sodium chicken stock (Optional) 1 Tbsp. cold unsalted butter Previous Recipe All Recipes Next Recipe

Black Trumpet Pâté This has been a banner season for Craterellus . In this recipe, we use fresh cremini along with dried Craterellus for a blend of earthy flavors. by Felicity Christensen Craterellus calicornucopioides. © scissors2kil (CC-BY-NC) (from inaturalist.org, obs. 340954524) Method In a bowl or jar, cover the dried Craterellus in brandy and let sit for about 45 minutes until soft. Clean and roughly chop all of the cremini, and set aside. Extract the reconstituted mushrooms, squeezing the excess soaking liquid (brandy) back into the bowl, and chop. Strain the remaining soaking liquid (brandy) through a paper coffee filter into another bowl or jar, and reserve for later use (discard any dirt and unused solids). Melt the butter in a large skillet over medium heat. Sauté shallots and garlic until soft (about 5 minutes). Add all the chopped cremini and Craterellus , and salt and pepper. Turn up the heat and cook, stirring constantly until the mushrooms' liquid evaporates and the mushrooms brown. Add 3 Tbsp. of reserved soaking brandy* (or 3 new Tbsp. brandy if no liquid was left) and herbs, and cook until all the liquid evaporates. Pour in the cream and stir, reducing until the cream evaporates and the pan is almost dry. Transfer to a food processor and pulse the mushroom and cream mixture until you have a spreadable texture. Add the nuts at the end, and pulse until the mushrooms mixture is fun and the nuts are spreadable but still chunky. Season to taste with salt, and pepper and lemon juice. Mix well and set aside to cool at room temperature. Serve in a crock with crackers or a good baguette. Zero waste tip : If you have any soaking brandy remaining after using the 3Tbs. in this recipe, it will have absorbed the earthy notes from the black trumpets. Don't drink it (even after straining it) because raw bacteria or wild yeast may remain in the unboiled liquid, and brandy's alcohol concentration isn't sufficient to kill them (especially after diluted by reconstituting the mushrooms). Instead, you can filter the reserved liquid a second time and cook it as part of other dishes, such as steak pan sauce, beef stew, mushroom gravy, risotto, etc. It can be stored for up to 2 weeks in the refrigerator ( not at room temperature), or frozen in ice cube trays for longer-term storage. Recipe contributed: April 1998 Susanne and I are going to celebrate our 25th wedding anniversary with a little vacation to Europe. Our Duff newsletter editor, and neighbor Flick, has convinced me that I must see England. If all the ladies are as charming as Flick is, I'm really going to enjoy the country. With Susanne, of course. In the meantime, I thought I would share this recipe from Felicity, which appears in Marjorie Young's and my book, From Duff to Dinner . I hope you enjoy this as much as I do. Bon Appetit! — Vince Viverito, Culinary Minister (1998) Editor's note: From Duff to Dinner is out of print. Copies are still available through online thrift bookstores. Objective: Appetizer Total Time: 2 or 3 hours Yield: 2 cups Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) 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 12 ounces fresh cremini mushrooms ( Agaricus bisporus ) 3 to 4 ounces dried Craterellus cornucopioides 4 tablespoons butter ½ cup finely chopped shallots 2 (or more) chopped garlic cloves Salt and pepper to taste 1 cup of fruity brandy, plus 2 to 3 tablespoons fruity brandy, as needed* 2 tablespoons chopped fresh tarragon (parsley or thyme will do in a pinch) 3-4 tablespoons heavy cream 1 cup walnuts, pecans or hazelnuts Juice of 1 lemon * Only needed if using all fresh mushrooms or there is no liquid left from reconstituting the dried ones. Pear, apple, or plain brandy mixed with triple sec or Cointreau works well. Previous Recipe All Recipes Next Recipe