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Mycology students are welcome to submit applications for funding for specific projects, classes or assistance. If you're an FFSC member who needs financial assistance to take special mycology classes or outside workshops, or to attend regional or national forays, you can also submit an application for assistance. Scholarship information and application forms for larger and smaller scholarships and grants can be found in the PDF document below. Those applying for smaller grants (books, microscopes, workshops) do not need to fill in the "Education" section of the form. Apply for a Scholarship or Grant FFSC Scholarshop and Grant Application .pdf Download PDF • 261KB To submit your request: Online : Use the Contact form at the bottom of the Contact FFSC page, choose "Scholarship Application" and then upload your PDF. Paper Copy : Mail your completed application to: Attn: FFSC Education Minister PO Box 82 Santa Cruz, CA 95063-0082 Past Funding Recipients Quotes from a couple of our past scholarship recipients: Julien Pometta Julien Pometta "I received my scholarship during my sophomore year of college at UC Santa Cruz. I applied for it because I was starting a project that attempted to capture a snapshot of the macrofungal diversity within the UCSC Arboretum. I documented observations on iNaturalist, collected specimens that are stored at the Norris Center for Natural History on campus, and even managed to sequence 25 of those specimens. At the end of the project, I compiled my findings into a book, Mushrooms of the UCSC Arboretum, An Annotated Checklist , which also served as my senior exit requirement for my major. "The scholarship made working on this project much more accessible; I was able to purchase the necessary equipment to properly collect specimens and towards the end, it helped cover the costs of publishing and printing copies of my book. Aside from the financial aid of the scholarship, it made me feel encouraged about my project at a time when I was still figuring out how I would get everything done. I am very grateful that I was able to pursue a project like this during college, the experience it gave me applies to many different types of environmental jobs. The sequencing experience helped me land at my current job where I work as a lab technician in a molecular ecology lab at UCSC." Peter Vahlberg Peter Vahlberg "I am happily studying Computer Science at Gonzaga University, and I’m hoping to get a PhD in a similar area of study. Despite my interest in technology, I’m still captivated by the world of fungi, and most other kinds of nature. Getting the scholarship meant a lot to me, particularly because it meant that I was taken seriously at a relatively young age. I feel like I was able to contribute something real to science, and I learned a lot from it. Just the other day I spied a Coprinellus (the genus that I studied) while driving, and I just had to go and see it." More examples: FFSC Scholarship Awarded to Christian Schwarz FFSC Scholarship Awarded to Alison McGregor FFSC Scholarship Awarded to Kristopher Hennig FFSC's mission statement also includes an outreach to the community here in Santa Cruz. To this end we are exploring the purchase of mycology books to be donated to the Santa Cruz Public Library; and we periodically donate resources to the library at UCSC. We also helped to fund their herbarium and several different fungal studies. "Now that's a hedgehog". Credit: Unknown Scholarships & Grants To aid in promoting education about mycology, we offer full and partial scholarships to members needing financial aid or who express a deep interest in mycology; students pursuing an interest in fungi; and grants to local educational institutions.

News & Stories / Notes from the CEO — March 2001 O craterellus You are hidden in plain sight One, two, then many! Deb • March 1, 2001 Stereum hirsutum. © Lisa Tesler (CC-BY-NC) (from inaturalist.org, obs. 341611905) I hope everyone has gone out and returned with full baskets at least once so far. The season has been a bit erratic In the rain department and we may not have had a great variety of species, but bolete, chanterelle and craterellus hunting have certainly been good. FFSC's second annual Black's Beach Cafe dinner on February 6th was a huge success! Chef Robert Morris orchestrated a great menu and the courses just kept on coming. Bob Wynn again made wonderful arrangements for the evening, and Marilyn Fenn (our official culinary concierge) handled the reservations beautifully. Bob Sellers observed that it's rare to be served a dish in which you find more craterellus than broccoli. Of course, Bob picked much of it himself! Many thanks to Bob Sellers. Bob Wynn. Phil Carpenter and Fred Chin, who donated fresh craterellus, hedgehogs, chanterelles and dried boletes. And thanks to our Minister of Culinary Events, Rene Seltzer, for her support and good cheer. The Albion II foray was a great success. Rain came down In buckets prior to the foray. While the Bay Area was being drenched, we happily picked mushrooms and basked in the sun. Horst Kuhlmann worked hard to maximize available spaces for the foray, which was again a sell-out. Well done, Horst! Don't miss the upcoming General Meetings. Phyllis Cole has arranged an outstanding slate of speakers, including Nancy Weber from Oregon State University speaking about "Mushrooms Around the House" for the March meeting; Ernst Both discussing Boletes in April; and Tom Volk covering fungal systematics in May. Meetings are also a good time to see what's coming up in the area and get an ID consult on mushrooms you've found. See you at the meeting, Debbie Johnson, CEO Members Only Content Login Join FFSC Related Posts Notes from the CEO — April 2001 Previous Article All News & Stories Next Article

News & Stories / Mycology & Art News Stephen Axfords Macro Lens Photography This other-worldly view of fungi from New South Wales, Australia should not be missed. Cortinarius • May 20, 2014 These specimens look like oysters holding silver pearls. This image is hosted on www.dailymail.co.uk . © Stephen Axford/Hotspot Media Axford’s work is 12 years in the making, and worth a look. Much of his work allows us to see structure and detail otherwise invisible. The images are jaw dropping, crisp and colorful. Some are even glow-in-the-dark. For more, visit the website below. http://www.dailymail.co.uk/sciencetech/article-2630349/Now-theyre-magic-mushrooms-Amazing-images-reveal-glow-dark-fungi-lighting-forests-alien-like-toadstools.html Members Only Content Login Join FFSC Related Posts Forager's Feast Photo Album Mycology & Art News Mushroom Photo Exhibition Mycology & Art News Previous Article All News & Stories Next Article

News & Stories / 2000 Fungus Fair Better than Fair Congratulations all around once again for a Fair which was, of course, a great deal better than fair. It was wonderful! Deb • February 1, 2000 Crucibulum laeve. © Christina Woolf (CC-BY-NC) (from inaturalist.org, obs. 19576780) Though conditions were dry, we did find mushrooms for display, with the final species count at 234. As usual Lee Yamada orchestrated a great event, with assistance from the Fair Committee md the FFSC and Museum Association memberships. The opening night reception was a treat for all, as was the mushroom art exhibit, a new feature this year coordinated by Marjorie Young and hung with the able assistance of Rene Seltzer and Henry Young. The public can view the beauty of mushroom art for the month of January. The FFSC has once again done a wonderful thing, and I'm honored to be a part of such a group. You're the greatest! Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Thea Chesney Naturalist Thea Chesney is a lifelong Sierra Nevada foothill resident and naturalist. She has had an interest in mushrooms (and plants, and the rest of the natural world) since early childhood, which gradually became an obsession. She holds a B.S. in forestry from UC Berkeley. During her time at Berkeley, she spent plenty of time working and hanging out in the Berkeley mycology labs. She worked on a mushroom survey crew around Mt. Shasta for several seasons, which allowed her to become intimately familiar with the fungal inhabitants and ecology of the area. Since then, she has worked a variety of field jobs, primarily as a botanist. She teaches occasional workshops in mushroom and plant identification. Her fieldwork and her own studies of plants and fungi are centered in the Sierra Nevada and other mountains of California. Thea Chesney Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Mushrooms of the Sierra Nevada Mountains Saturday, January 12, 2019 1:30 AM - 2:30 AM Room 1 Snowbank Lovers and Fire Followers. Spring Mushrooms of the Western Sierra. Saturday, January 11, 2020 1:30 PM - 2:30 PM Room 1 Montane Biomes on the Brink Exploration of various at-risk ecosystems in California's mountains from a fungal perspective, informed by the work of the California Fungal Diversity Survey and other… Show More Sunday, January 14, 2024 12:30 PM - 1:30 PM Room 3 Fungal Range Maps How We Build Them and Why They Matter Understanding where an organism lives, and why, is an essential part of understanding its life history and ecology, yet we have been lacking in… Show More Sunday, January 12, 2025 1:00 PM - 2:00 PM Room 3 Past Santa Cruz Fungus Fair Talks Fungal Range Maps How We Build Them and Why They Matter Understanding where an organism lives, and why, is an essential part of understanding its life history and ecology, yet we have been lacking in data for the geographic distribution of many fungi in our rapidly changing world. We will discuss the historical and current state of knowledge, as well as recent efforts to improve these data and discoveries that are both helping and sometimes confounding our understanding of fungal species distribution. Santa Cruz Fungus Fair Sunday, January 12, 2025 1:00 PM - 2:00 PM Room 3 Montane Biomes on the Brink Exploration of various at-risk ecosystems in California's mountains from a fungal perspective, informed by the work of the California Fungal Diversity Survey and other conservation efforts. I will discuss current conditions, historical context, and future directions for research and conservation. Santa Cruz Fungus Fair Sunday, January 14, 2024 12:30 PM - 1:30 PM Room 3 Snowbank Lovers and Fire Followers. Spring Mushrooms of the Western Sierra. Santa Cruz Fungus Fair Saturday, January 11, 2020 1:30 PM - 2:30 PM Room 1 Mushrooms of the Sierra Nevada Mountains Santa Cruz Fungus Fair Saturday, January 12, 2019 1:30 AM - 2:30 AM Room 1

Come to the Santa Cruz Fungus Fair to learn fascinating and fun facts about beautiful and diverse species of mushrooms! View remarkable mushroom arts and crafts, taste unusual and exceptionally good fungal fare, and experience FFSC's overriding mission: "We keep the fun in fungus!" Fungus Fair Santa Cruz Santa Cruz Fungus Fair General Information The next Fair is scheduled for January 8-10, 2027. Check back in November 2026 for the new list of vendors and speakers! Did you know that without fungus, we’d have no bread, cheese, beer, or wine? Or that anti-cholesterol medicine was developed from mushrooms? Come to the Santa Cruz Fungus Fair to learn fascinating and fun facts about beautiful and diverse species of mushrooms! View remarkable mushroom arts and crafts, taste unusual and exceptionally good fungal fare, and experience FFSC's overriding mission : "We keep the fun in fun gus!" This unique Santa Cruz area tradition draws thousands of visitors each year. Exhibit table at the 47th Santa Cruz Fungus Fair. Photo by Hugh Smith Keeping the FUN in FUNgus at the Santa Cruz Fungus Fair. Photo by Hugh Smith A Forest of Fungi One of the highlights of the fair is the Great Hall, where visitors explore the shapes and scents of wild mushrooms in a recreated woodland habitat. Fair volunteers collect hundreds of species of local fungi in the days leading up to the Fair, and carefully identify and label each one. Found while collecting mushrooms for a past Fair. Photo by Katherine Elvin Amanita muscaria (fly agaric) at the Fair. Photo by Larry Volpe Science advisors and experienced FFSC members are available to answer questions about the mushroom exhibits throughout the event, and to identify any wild mushrooms you’ve found yourself. Science advisors Noah Siegel and Phil Carpenter ID mushrooms at a past Santa Cruz Fungus Fair Christian Schwarz educating visitors at the Santa Cruz Fungus Fair. Photo by Hugh Smith Advisors and authors answer questions at the Santa Cruz Fungus Fair. Photo by Hugh Smith Found a mushroom but can't bring it with you? Visit our Photography for ID Purposes page for tips on taking photos that will help us answer your "what is this?" question. Expert Speakers Nationally and locally renowned speakers present talks on a wide variety of topics each year. Sessions sometimes also include short hands-on workshops. Many talks are FREE with your purchase of a Fair Admission ticket, and you can also purchase tickets to larger sessions (Room 3 headliner talks) for a modest additional fee. Check out the schedule of speakers for the 2026 Santa Cruz Fungus Fair. Make, Eat, and Shop Create fun mushroom art, sample gourmet foods made with mushrooms, and take home beautiful mushroom-themed crafts, books, and more. Create your own mushroom art at the Santa Cruz Fungus Fair! Try dyeing fabric swatches, get your face painted and more. Fun for all ages! Make Fungi Art Tasty food, beautiful artwork, mushroom-dyed silks, jewelry and more can be found throughout the venue on Saturday and Sunday. Vendor Areas Presented By The Santa Cruz Fungus Fair is organized by the Fungus Federation of Santa Cruz and the Santa Cruz Museum of Natural History. Fungus Federation of Santa Cruz The Fungus Federation of Santa Cruz actively promotes the study of mushrooms, and is dedicated to encouraging an avid interest in the fungal kingdom. We hunt mushrooms for scientific interest and for the table. We encourage a sense of wonder with regard to one of the least understood segments of our global environment. We are fungiphiles, and you just might be one, too! See our mission page and member benefits for more information about FFSC. Santa Cruz Museum of Natural History The Santa Cruz Museum of Natural History is a 501(c)(3) nonprofit organization governed by a board of directors. It was the first museum in Santa Cruz, dating back to 1905 with the founding collection of Santa Cruz lighthouse keeper and naturalist, Laura Hecox. The museum has been connecting people to the wonders of nature for over 100 years. The museum served as one of the original locations of the annual Santa Cruz Fungus Fair. See the museum's About page for more information about its mission.

Salt Pickled Mushrooms We are fortunate to have the following instructions for salt-preserving mushrooms come from Galina Plizga, a talented and experienced mushroom preserver. by Galina Plizga Salt Pickled Mushrooms (stock photo) Galina has generously shared her salt-preserved bounty over the years at some of our long-distance forays, and now we can make our own. Thank you, Galina! Advantages Doesn’t require freezer space. Mushrooms are pre-seasoned and ready to use as an appetizer or in recipes. Disadvantages Not suitable for more fragile, delicate fungi. May require refrigeration in warmer areas. Objective: Storage/Prep Total Time: 10 days Suggested Mushrooms: No mushrooms listed. Equipment and/or Ingredients Ingredients 3 – 4 pounds fresh mushrooms, cleaned and stems cut short Kosher or pickling salt* ( not table salt) 6 – 10 juniper berries, crushed (optional) 10 black pepper berries, whole 1 big bunch of fresh dill with flowers 20 gloves of garlic smashed Horseradish leaves or radish leaves Raspberry leaves or blackberry leaves Oak leaves Sour cherry leaves *Please bear in mind that pickling salt is the means of preservation here, so it isn’t a good idea to skimp here. Make notes as you proceed and you’ll soon be able to adjust ingredients to your own preferences! Method Boil the mushrooms in salted water for 5 minutes. Drain and let them cool. Place a clean plate or other top on the mushrooms and weigh it down. I use a quart Mason jar filled with water. Let this sit in a cool, dark place for 10 days. Refrigerate if it is hot. After the first day, check to ensure that the mushrooms are submerged in their own brine. If not, boil 1 pint of water with 2 tablespoons kosher salt and let it cool. Pour over the mushrooms and continue fermenting. If there is too much salt*, soak the mushrooms in water for a few minutes. Try periodically to see if they taste “done”, then stop soaking once you are satisfied. After 10 days taste, and start eating! I usually makes a lot, so I freeze in ziplock bags whatever I won’t use within the next 2 months. Serving Suggestion: Salad Boiled potatoes, onion, fresh dill and cut salted mushrooms. Combine the night before and refrigerate. Take out a couple of hours prior to serving. Previous Technique All Techniques Next Technique

Mushrooms have sparked all sorts of creative works, leading to some fantastic art depicting mushrooms, and in some cases using mushrooms as part of the craft. Artists love to play around with the cool shapes, colors, and textures that mushrooms offer. Mushroom Photography Lentinus (Polyporus) arcularius. Photo by Cathy Welch Mushrooms are fun to photograph, due to their intricate details and variety of forms. They can also be challenging to capture when they grow in dark and/or hard-to-reach places--especially when your photography setup is minimal (to make room for carrying your collecting gear!). Photographers love to capture mushrooms from different points of view: Fruiting in habitat: Beauty shots, specimen studies, and quick snaps of mushrooms in forests, fields, and lawns show them off in their natural habitat. Browse our Mushroom Photo Gallery for some examples. Macro and microscopic photos: Close-ups that highlight the tiny details of mushroom caps, textures, spores and structures. We occasionally post examples on this website, such as in our free FFSC Online Learning programs, and you can browse the Web for thousands more! Life cycle changes: Some people document how mushrooms change through their life cycles, and/or how patches change across seasons. Check out this Time Lapsed Laetiporous article in our News section for an example. If you have an interesting life cycle series to share with us, let us know! Mushroom-Themed Art and Crafts If you're looking at this website, you might already have a few of these in your closet or cupboard or on your walls! Crafts: Some of us depect our favorite mushrooms in pottery and tiles, glass, clothing and jewelry, gift cards and stickers, wall hangings and more. Paintings: Artists paint mushrooms, depicting them in the wild or reimagined in abstract ways. Sculptures: Some talented folks craft mushrooms in 3D, using clay, wood, glass, or metal. Illustration : Check out the beautiful mushroom-themed illustrations we've commissioned for our Santa Cruz Fungus Fairs in our Fungus Fair Posters archive. Explore the works of local artisans in the vendor areas of the Santa Cruz Fungus Fair for some examples. Mushroom-Based Pigments Besides looking cool in artwork, mushrooms are also a wonderful source of natural pigments for creating art. Eco-Friendly Dyes: Mushroom dyes are a green alternative to synthetic ones, perfect for eco-conscious creators. Unique Color Palettes: Different kinds of mushrooms create a range of colors, from earthy browns to bright reds and yellows. Textile Techniques: Artists use various dyeing methods, like immersion or tie-dyeing, to create unique patterns and effects on fabrics. Browse our Arts menu for links to more information and some tips on how to get started with with mushroom dyes. Or visit the Craft Room at our annual Santa Cruz Fungus Fair and volunteers will show you how! (Or, if you already have experience with this art form, you can become a Fair volunteer and help others learn, too!) Craft room at the 47th FFSC Fungus Fair (2024). Photo by Hugh Smith Mushroom dyed silk at the 44th Fungus Fair. Photo by Hugh Smith (cropped) Myco Art Some people come for the food; some are driven by an interest in the science; and some come for the sheer beauty and/or bizarreness of certain mushrooms. If you're in the latter camp (or have toes in each), we have you covered!

News & Stories / Writings Haikus Celebrating the Secret Life of Fungi FFSC President Richard Lyness challenged the membership to come up with our own haikus based on the 2016 Fungus Fair theme, "The Secret Life of Fungi". Katherine (Kitty) Elvin • December 17, 2015 Albion Finds. Photo by Zachary Hunter Haiku is a Japanese poetry form. A haiku uses just a few words to create an image in the reader's mind. Traditionally the haiku is written in 3 lines: Five syllables Seven syllables Five syllables Here are haikus our members came up with. "The Secret Life of Fungi" Fungus fair haiku mycellium duff spores rain creative and fun -- Richard Lyness "Fall" Fall is upon us The secret life of fungi Soon to be revealed - -Kathy Welch "Untitled" Cleaning chanterelles Golden glow beneath the mud My, that’s a big one! --Deb "Mushroom haiku" What mushroom are you? Small brown job or something more? Rain drops light your top. --Shea "Red drops" Little red drops peek Hiding in the fuzzy duff Yellow lips glisten --Shea "Mushroom Haiku" First-rain scent rising Moss-quiet expectation Pathless, perfect woods --Susan Labiste "Mushroom Haiku" Matsutake bride In deep humis lies the mate holds her threaded veil --Susan Labiste "haiku" hyphae intertwine beneath the moist duff and soil primordia grow --Marjorie Young Share More Poetry You can share your haikus or other poetry on the FFSC Google Group, FFSC Facebook group, and/or (as of 2025) our new FFSC Discord channel! Join our conversations your favorite way. Members Only Content Login Join FFSC Related Posts 40th Fungus Fair: Time lapse of the Island setup A Short History of the Fungus Fair Previous Article All News & Stories Next Article

Coprinus comatus -- What Is Going On With That Inky Cap? Learn about the fascinating and at times powerful liquification scenario known in biological terms as deliquescence or auto-deliquescence , one of the key morphological characteristics associated with this long-appreciated edible mushroom. by Cass Fuentes Coprinus comatus (from Google search) "Their moss rotted off them flake by flake Til the thick stalk stuck like a murderer’s stake, Where rags of loose flesh yet tremble on high Infecting the winds that wander by." --from The Sensitive Plant , Percy Bysshe Shelley - circa 1820 Imagine this – you’re a young and growing mushroom fruit-body. In a short amount of time, you’ve been triggered to grow and burst forth from the ground with enough force to break through solid concrete. Once in the atmosphere you’ve been designed to seek, additional triggers create a wave of spores to be released from the bottom of your column-shaped cap. Now, in a seemingly bizarre move, you begin to breakdown the very fibers of your being, turning your once firm cap into a melting mass of black goo. Eventually, nothing is left of your white and scaly brown button but ghostly tatters of dripping, oozing black that flail from a defiantly upright and bony looking stipe… Such is the scenario for the Coprinus comatus mushroom. It is a fascinating and at times powerful scenario known in biological terms as deliquescence or auto-deliquescence, and is one of the key morphological characteristics associated with this long-appreciated edible mushroom. Auto-digestion has also been used as a defining feature within mycological taxonomy and in part made this fungus the center of recent debate and shifts in categorization. Deliquescence So what’s happening when Coprinus comatus turns itself into a puddle on a stick? Deliquescence happens when animal or vegetable tissue liquefies itself through the release of various enzymes that interact with moisture, and is observed as a function of necrosis. These enzymes are known as hydrolytic enzymes. In the case of Coprinus comatus , it is a group of enzymes known as chitinase that break down the complex sugar chitin; Chitin is found in both mushrooms and shellfish and gives them their structure and sturdiness. When the deliquescing process is done, all that is left of the cap is an oozing black liquid dripping from the stipe (or stem) which remains in-tact; Chitinase is produced in the gills and cap only and not within the stipe. [i] C. comatus busts through asphalt. Photographer unknown Moisture in the atmosphere not only plays an important role in the process of deliquescing. It seems to be a driving factor in another one of the C. comatus mushroom’s dramatic feats; Growing with such force that it will burst through solid concrete (see picture). As the Coprinus comatus mushroom is being triggered to grow, it absorbs moisture from the atmosphere and gradually expands, in part creating great force. [ii] On the flip side, if there is not enough moisture in the air, deliquescence will not occur and a C. comatus will simply shrivel or show only slight signs of inkiness once fruited. Morphology C. comatus gill shot (2011). Photo by Malcolm Storey The process of auto-deliquescing can be a key morphological feature when identifying mushrooms, and is exhibited in several mushroom genera. These genera now include Coprinopsis , Coprinellus and Parasola . Mushrooms with this characteristic have been dubbed “inky caps” due to their melting properties, and the shaggy brown scales found on C. comatus gave rise to its nickname “shaggy mane” and “shaggy ink cap”. The presence of a melting, inky black cap is arguably one of the characteristics that landed this mushroom in Clyde Christensen’ “Foolproof Four” in 1943. It is also reported that liquefied Coprinus comatus was used as writing ink in George Washington’s day. [iii] The morphological feature of auto-digestion clashed with DNA analysis not long ago, creating somewhat of a stir in the world of mycological taxonomy. As a result, a genus was redefined while creating new ones. The name Coprinus comatus first appeared in 1797, and it was long held that the Coprinus genus, which stemmed from the Coprinaceae family, contained well over 100 species. [iv] However, DNA testing in the 1990s showed that most species in the Coprinus genus were in fact not related to Coprinus . Eventually, the Psathyrellaceae family was created to contain three newly erected genera: Coprinopsis , Coprinellus , and Parasola . Coprinus comatus became the type species for the genus Coprinus . DNA analysis found it to be related to the Agaricaceae family, and so the Coprinus genus was moved here. Coprinaceae lost status as a family of its own, becoming a synonym for Agaricaceae , and Coprinus was whittled down to three members: C. comatus , C. sterquilinus , and C. spadiceosporus . [v] Collection & Preservation C. comatus when edible (2011). Photo by Cass Fuentes As mentioned previously, Coprinus comatus is considered a very good edible, and is worth preserving or consuming shortly after picking as the auto-digesting process will continue once plucked. It has been widely observed that when in season, the fruit bodies appear rather quickly after a rainfall and will have liquefied its cap within 24 hours (given enough moisture in the atmosphere). It is considered edible and choice when the mushroom is still firm and not yet black. David Arora suggests dipping young caps in egg wash then breadcrumbs and frying for a tasty treat. [vi] It is reported that Larry Stickney, another renowned California mycologist, enjoyed stuffing them with a mixture of white cheeses topped with green onions, then broiling them until browned and crisp. Having absorbed so much moisture through the atmosphere, the mushroom will exude a large amount of water while cooked and is a popular component in soups. One method of preservation is to cook the mushrooms, either by microwaving large quantities or by sautéing them with butter, then freezing them in the accompanying liquid for later use. Another interesting method was mentioned in Fungi Magazine : Store the mushrooms in jars filled with CO2. The deliquescing process cannot occur without oxygen. Preserving them in such fashion has been shown to delay the liquefying process for up to 7 days longer than those left in regular storage. The same article suggests storing the mushrooms submerged in water, preferably in the refrigerator, to keep them from oxygen. [vii] Luckily for the Shaggy Ink Mane enthusiast, C. comatus is a widely distributed mushroom and fairly common when the season is right. This is usually in the fall or winter in the San Francisco Bay Area. It is saprophytic, and can often be spotted lining roadways and paths. They can be found seemingly by the hundreds (ask the author about the Carson-Iceburg Wilderness in October of 2011), in both forested areas and not, growing out of grass beds or soil or through the occasional asphalt. Observations of the fungus on iNaturalist.com and mushroomobserver.org are widely distributed and show sightings all over the world, including in Africa, Australia, Europe and North America. C. comatus . Photo by Fred Stevens (from mykoweb.com ) Though common, the Shaggy Ink Cap exhibits both uncommon and fascinating attributes that truly make it a mushroom worth admiring, black goo and all. The next time you spot a Coprinus comatus that is nothing more than black, dripping tatters from a pale white stipe, please do not be horrified as Percy Shelley may have been. Consider appreciating the fascinating and innovative process that this mushroom shares with other inky cap members within the fungal kingdom. References [i] Hideyo Miyake, Tsuneo Takemaru and Tatsuo Ishikawa (1980). Sequential production of enzymes and basidiospore formation in fruiting bodies of Coprinus macorhizus. Archives of Microbiology , 126 (3), 201-205. [ii] Cornish, Jim. Coprinus Comatus: the Shaggy Mane. Fungi Magazine , Volume 5 – No. 4, Fall 2012 ISSN 1941-4943 [iii] Freedman, Louise. The Mycological Society of San Francisco Cookbook, (1987) Louise Freedman & MSSF http://www.mssf.org/cookbook/shaggymane.html [iv] Wikipedia, http://en.wikipedia.org/wiki/Coprinus_comatus [v] Volk, Tom. Fungus of the Month for May 2004 : Coprinus comatus, The Shaggy Mane, http://botit.botany.wisc.edu/toms_fungi/ [vi] Arora, David. Mushrooms Demystified , (1986) 10 Speed Press [vii] Bunyard, Britt. Preserving Shaggy Manes. Fungi Magazine , Volume 5 – No. 4, Fall 2012 ISSN 1941-4943 Mushrooms covered: Coprinus comatus Previous Description All Featured Fungi Next Description

Chanterelle Pancake Crepes Fresh from the forest and down on the table, a delicious chanterelle recipe, contributed by Annie Lang. by Annie Lang Chanterelle. Photo by Yevgeny Nyden Method Topping Heat oil in a frying pan. Sauté the onions and bacon. Drain most of the bacon fat. Add the mushrooms and continue to cook 10 minutes, until the water from the mushrooms has evaporated. Add the parsley and sour cream and boil down a little, till slightly thickened. Season with salt and pepper. Batter Put the flour in a bowl, mix with salt. Add the eggs. Gradually incorporate the milk until the batter is relatively smooth. Add the finely chopped herbs and mix well. Note : this will be a thin batter. Not like American pancake batter, think crepes. Heat a pan with olive oil. Add pancake batter and cook until lightly golden, flip and cook until the other side is lightly golden. Place pancakes on the plate, top with the mushroom sour cream mixture, roll and plate. Serve with a salad and enjoy! Bonus : These pancakes can also used for soups in place of noodles. Roll the pancakes, slice to the width of linguine. Recipe contributed: March 2012 Objective: Main course Total Time: About an hour Yield: 8-10 pancakes 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 500 g (1 lb.) Fresh Chanterelles, shredded or cut to bite-sized pieces (or you can use any mushroom you like) 125 g (4 oz.) Bacon, diced 2 Onions, diced 1⁄2 bunch Parsley, chopped 200 g ( 3/4 C) Sour Cream check weight/measure Salt, peppr – to taste 300 g Flour (apx. 2 1/2 C) 600 ml (2 1/2 C) Milk 6 Eggs, beaten 1 bunch Chives Previous Recipe All Recipes Next Recipe

News & Stories / Stewardship Culinary Events Wrap Up: May 2000 As our 1999-2000 fungal season comes to an end, let's review our year: it may not have been an exceptional year for fungi, but as for culinary festivities, we reached new heights. Rene Seltzer • May 1, 2000 Cantharellus californicus. © Dean Lyons (CC-BY-NC) (from inaturalist.org, obs. 146451778) Now that this precedent has been established, the culinary committee will strive to maintain the tradition and to set new goals. First, let's review our accomplishments: December 1999 Holiday Pot-luck 1999 Dinner at the Coop February 2000 Dinner at Black's Beach Cafe March 2000 Wine & Mushroom Tasting April 2000 Continental Picnic (Beer & Mushroom) Now, in order to expand this list for next year, three essentials have to happen: mother nature needs to bring more rain wild mushrooms need to fruit members need to collect & donatetheir mushrooms If these three things happen, then the rest of the many details needed to coordinate a culinary event can follow. Generally, November is when the first really good mushroom hunts begin, so tentatively we'll have our first meal then with, perhaps, a Chef's dinner. You know, something to kick off the holidays. One other essential item I forgot to mention is volunteers. At the last Wine & Mushroom tasting, a few members asked about joining the culinary committee, and my motto has always been "never tum down a volunteer," so welcome aboard to those who expressed an interest. I look forward to working with so many talented people. Our first meeting will be in September. Call me for further details. By the way, I am especially looking for someone to photograph our events and submit the pictures for publication in the Duff. Have a great summer! Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article