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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

News & Stories / Mycology & Art News Mushroom Photo Exhibition An exhibition of Barbara Cordes' amazing fungal photography is on now at Odonata Winery Tasting Room . Deb • March 10, 2014 Odonata winery glass (from odonatawines.com). The exhibition is at 2343 Mission St. in Santa Cruz, March 6th-30th, 2014. I stopped in and I'll tell you, it was such a treat to see all the nice, drippy fruitings I missed this winter! Couple that with Dennis Hoey's delicious wine and you'll be a happy camper. Dennis got his start in winemaking working with Jeff Emery of Santa Cruz Mountain Vineyard and continues as SCMV's Production Manager. Members Only Content Login Join FFSC Related Posts Forager's Feast Photo Album Mycology & Art News Previous Article All News & Stories Next Article

News & Stories / Mycology & Art News Mushrooms of Australia and New Zealand A new illustration from Taylor Lockwood. Can you count how many mushrooms are there? :-) Yevgeny Nyden • March 5, 2014 Mushrooms of Australia and New Zealand (from mushroom.pro). ©2013 Taylor F. Lockwood Members Only Content Login Join FFSC Related Posts Cam Cam by Taylor Lockwood Mycology & Art News Taylor Lockwood's National Geographic Magazine Debut Mycology & Art News Previous Article All News & Stories Next Article

Ling Cod and Honey Mushrooms When sautéed, honey mushrooms cook up slimy yet retain a crunchy texture, and I find they complement stir fry dishes. They are simply superb with poached ling cod. by Bob Sellers Armillaria mellea. © Sarah Wang (CC-BY-NC) (from inaturalist.org, obs. 329293390) Method Wash fish, pat dry, and sprinkle inside with salt. Shape a pan of heavy foil around the fish, and set into a large baking pan. In a separate pan, sauté the onions and honey mushrooms in margarine. Stir in soy, ginger, and salt, then add cornstarch and sherry. Cook until thickened, then pour over fish. Pour 2 cup of boiling water under the foil into the baking pan. Cover all with a tight tent of heavy foil. Bake at 400° for about 7-10 minutes per pound of cod, until the fish is flaky. Recipe contributed: January 1988 If you are deterred by their mucilaginous manners, try drying the honey mushroom caps whole. When reconstituted, they lose their slippery side and become what I refer to as the "poor man's shiitake". Their texture is quite similar to Lentinus edodes (though their flavor is not nearly as strong), and when sliced into thin strips they are an acceptable shiitake substitute in, for example, Chinese dishes such as hot and sour soup. Objective: Main course Total Time: About 2 hours Yield: Serves 6 - 8 Suggested Mushrooms: Honey mushroom (Armillaria mellea) 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 4-6 lb. ling cod, dressed 1/2 lb. honey mushroom caps (sliced into thin strips) 4 green onions, washed and sliced into 2" pieces 1/4 cup margarine 1 tsp. grated fresh ginger 1 Thsp. cornstarch 1/2 tsp. salt Additional salt for the fish Soy sauce 2 Thsp. dry sherry Previous Recipe All Recipes Next Recipe

Risotto Cakes with Wild Mushrooms Risotto is a wonderful accompaniment to almost any poultry or meat dish. Try this recipe with your favorite mushrooms and vegetables. by Vince Viverito Craterellus calicornucopioides. © Shahram Tavakol (CC-BY-NC) (from inaturalist.org, obs. 335143743) Method Preheat oven to 250°F. Sauté shallots in olive oil until translucent. Add garlic and rice and cook for one more minute. Add mushrooms and sauté for an additional minute. Deglaze with wine and cook until the liquid is absorbed. Add 1 cup simmering stock; continue to simmer until liquid is absorbed. Repeat this step two more times. Stir in cheese and butter until well mixed. Transfer risotto to a sheet pan and chill for one hour. Form risotto into six 2 oz. patties of rice, coating all sides with the breadcrumbs. Heat olive oil, and then cook the rice cakes until both sides are a deep golden brown. Transfer to the oven to finish cooking** at 250°F, until the center is hot and the cheese has melted. Keep warm until served. ** This recipe relies on starches in the rice to hold the patties together, rather than using an egg as a binder. If you use any egg, be sure the middle of the patty reaches 165°F before serving. Recipe contributed: October 1997 The only other thing I would add is a glass or two of a fine Cabernet. Objective: Side or first course Total Time: About 2 hours Yield: 6 patties Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) 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 2 Tbsp. olive oil 2 Tbsp. shallots (finely diced) 1 tsp. garlic (finely diced) 1 cup Arborio rice 1 cup assorted wild mushrooms* (finely chopped) ½ cup dry white wine 3 cups chicken stock (simmering on stove) ½ cup Parmesan cheese (grated) 1 Tbsp. butter Seasoned bread crumbs (finely ground) 2 Tbsp. olive oil Half-sheet pan (18"x13") * Use your favorite mushrooms. For example, porcini pairs well with Parmesan. Chanterelles can balance the heavy richness of the cheese and butter. Morels go well with garlic and cheese. Black trumpets could be visually striking against the rice. Alternatively, store-bought cremini or shiitake can also work. Previous Recipe All Recipes Next Recipe

Amanita muscaria on the Kenai Peninsula, Alaska. Photo by Ron Bader Amanita muscaria Ron Bader I took this photo in Sterling Alaska while on the FFSC Alaska Long Distance Foray at Bill White's Alaska Sports lodge on Sept. 1, 2017. Camera Apple iPhone 4 Focal L. 4mm Aperture f/2.8 Shutter Sp. 1/100s ISO 80 Flash Off Photo taken on September 1, 2017 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

News & Stories / Bradley's Secret Spot Today, in the woods, I saw a little lump in the pine needle duff… Bradley Dunbaugh • December 1, 2009 Bolete under dufff. Photo by Bradley Dunbaugh I saw a little lump in the pine needle duff... I wondered, what could it be? A bolete!!! Ahh... happiness! Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article