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Snow Peas, Leeks, and Shiitake Mushrooms A quick and delicious Asian inspired vegetable dish. by Chef Zachary Mazi Shiitake on a log. (wikipedia.org/wiki/Shiitake) Method Heat sauté pan on medium heat and melt coconut oil When oil is hot, add leeks and shiitakes and cook until shiitakes are fully cooked and have released their juices. Add salt and pepper. Add snow peas, and sauté quickly. Add coconut aminos and cover to steam finish the dish. Simply exchange the peas for sliced baby bok choy for a crunchy and delicious alternative. Recipe contributed: March 2013 Objective: Side or first course Total Time: 30 mins Yield: About 4 servings Suggested Mushrooms: 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 1 T coconut oil 1 leek, white part only, washed, quartered and sliced thin against the grain 1 lb. shiitake mushrooms, de-stemmed, and sliced thin 1 lb. snow peas, strings removed 1 t salt 1/2 t pepper 1 to 2 T Coconut Aminos Previous Recipe All Recipes Next Recipe

Chicken (of the Woods) Satay with Hazelnut Romesco This dish features an east coast species of sulphur shelf, Laetiporus cincinnatus . by Rene Seltzer Laetiporus cincinnatus © Megan Kreuser (CC-BY-NC) (from inaturalist.org, obs. 391897259) Method Cover the mushroom cubes with boiling water and leave for 3 minutes to soften. Thread onto bamboo skewers and set aside. Grate the orange zest onto a plate, and squeeze juice into a bowl. Discard seeds, pulp and core. Grind the hazelnuts in a food processor until smooth. Add the bread, oil, broth, cinnamon, honey, and the zest and juice from the orange. Blend, then season to taste with celery salt and pepper. Spoon half of the marinade over the skewered chicken of the woods and set aside at room temperature for at least 30 minutes to allow the nut and citrus flavors to soak in, but no more than 40 minutes (to prevent acids in the orange juice from turning the cubes to mush). Preheat a moderate broiler and cook for 8 minutes to caramelize and warm through, turning once at the 4 minute mark. Serve with the remainder of the marinade in ramekins or a gravy boat at the table. Recipe contributed: November 2001 I didn't attend the NAMA foray* in Minnesota, but Phyllis Cole (FFSC member and President of NAMA) and Lee Yamada did. They brought back Laetiporus cincinnatus ("white-spored chicken of the woods") which is white underneath instead of bright yellow. What a fabulous edible mushroom and now my favorite. It has a wonderful texture and really does 'taste like chicken'. After trying this mushroom my husband and I saw the light! We now understand the importance of joining NAMA (and FFSC members get an "affiliated club" discount)! It's good to broaden your horizon. I suggest you serve this dish with (or on) couscous or rice, and a green salad. Or perhaps quick-seared baby broccoli, blistered cherry tomatoes, or grilled zucchini ribbons. Editor's note: Laetiporus cincinnatus grows in the eastern US and Canada, on the ground or around the base of hardwoods like oaks. Our California species of sulphur shelf are L. gilbertsonii (which grows on hardwoods) and L. conifericola (which grows on conifers). Unlike L. cincinnatus , they have a more sour, lemony flavor, and only the outermost edges are soft enough to eat (similar to L. sulphureus on the east coast). Be advised that our local sulphur shelf species are known to cause gastrointestinal upset for some people, especially when found growing on Eucalyptus. (Some people have said it can last for days!) So only taste a small amount if you have never eaten them before. If you want to try white-spored chicken of the woods, it is sometimes available (dried) through specialty wild food marketplaces online. Alternatively, you may be able to grow it yourself from cultures. If using softer mushrooms instead, skip the preliminary step (boiling in water) in the recipe below. Just put the raw cubes onto the skewer and broil them as described. Suggestions: King oyster mushrooms can withstand being cubed and grilled on skewers. If you use standard oyster mushrooms, only cut the thickest parts of the clusters for the skewers. (Optionally, sauté the thinner scraps separately and use a small portion in the marinade and the rest as a garnish or for another meal.) Shiitake caps can be skewered whole, or halved if they're large. (Optionally, sauté the stems separately and blend into the marinade.) Maitake (hen of the woods) adds a crispy texture to the dish if you pull it apart into large clusters (instead of cutting into cubes) and skewer the clusters. If using puffballs, peel off the tough outer skin, slice the pristine white interior into cubes (discard any yellow or green areas), and skewer. (Make sure you know how to safely ID puffballs!) Note that specimens with higher water content (like porcini, Agaricus , chanterelles, etc.) may turn mushy or crumble on the skewers. * FFSC members are welcome to request an FFSC scholarship to attend a NAMA foray. Objective: Main course Total Time: About an hour Yield: 4 servings Suggested Mushrooms: Maitake (Grifola frondosa) Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) Puffball (Calbovista subsculpta, Calvatia booniana, Calvatia gigantea, Lycoperdon perlatum) Shiitake (Lentinula edodes) Sulphur Shelf (Laetiporus cincinnatus, Laetiporus gilbertsonii, Laetiporus sulphureus) 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 3½ cups Laetiporus cincinnatus , trimmed and diced into bite-sized cubes (1" to 1.5" wide) ½ hazelnuts, toasted 1 shallot, quartered 2 oz. French bread, crustless 2 Tbsp. hazelnut or walnut oil 2 cups vegetable broth, boiling ¼ tsp. cinnamon, ground 1 tsp. honey 1 small orange ½ tsp. celery salt** ¼ tsp cayenne pepper 2 to 4 bamboo skewers ** If you don't have celery salt, you can use 1 part celery seed with 2 parts salt; or a pinch of regular salt plus finely minced celery leaves. Previous Recipe All Recipes Next Recipe

Wild Mushroom Ragout FFSC member Mandy Brown adapted this tasty salsa-style ragout. It makes an excellent accompaniment to mesquite-broiled New York steak. by Mandy Brown Lentinula edodes. © lostcoastmike (CC BY-NC) (from inaturalist.org, obs. 192297106) Method If using fresh mushrooms, wipe clean and cut in half. Otherwise, if using dried mushrooms: Place them in a small bowl, cover them with water, and let soak until soft (about 15 mins). Drain, and then reserve (set aside) the soaking liquid. Slice the mushrooms in half. Heat olive oil in small skillet over medium-high heat until hot, but not smoking. Add the sliced mushrooms and sauté until lightly browned, (about a minute). If you used dried mushrooms, strain the reserved mushroom-soaking liquid over the sautéed mushrooms, bring to a boil, and cook until pan is dry once more. Continue to sauté until mushrooms are browned (about 5 minutes). Put the mushrooms in food processor with chiles, tomatoes, garlic and cilantro. Pulse until chopped coarsely. Do not puree. Scrape into a bowl and stir in the water and salt. Season to taste. The ragout will keep for about three days in the refrigerator, if tightly covered. Recipe contributed: February 2003 Objective: Sauce / topping / stuffing Total Time: About an hour Yield: 4 to 6 servings Suggested Mushrooms: 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 1/2 oz. dried shiitake* or 1/4 pound fresh 1 tbls olive oil 2 red serrano chiles 2 plum tomatoes 3 medium cloves garlic 1 sm bunch fresh cilantro 1/2 cup water 1/8 teaspoon kosher or sea salt * Or try your favorite sturdy mushroom! Previous Recipe All Recipes Next Recipe

Vinegar Pickled Mushrooms Mushrooms that have been properly pickled in vinegar can last for years. They be eaten as an appetizer, or incorporated into other recipes. by Galina Plizga Vinegar Pickled Mushrooms (stock photo) This preservation approach involves pickling with vinegar in boiling water bath. The acidic environment created by the use of vinegar prevents the growth of Clostridium botulinum , the bacterium responsible for botulism. Advantages of vinegar pickling May be stored in pantry if processed in a water bath. Can be flavored with different vinegars, herbs, etc. if desired. Mushrooms are pre-seasoned and ready to use as an appetizer or in recipes Works well for substantial mushrooms such as Bolete buttons, Chanterelles, Russula spp . Works well for mushrooms with bolder flavors. Disadvantages of vinegar pickling Pronounced vinegar flavor can overpower delicate mushrooms. Does not work well for less substantial mushrooms. Objective: Storage/Prep Total Time: Approx. 40 minutes Suggested Mushrooms: Boletus sp. (bolete) Cantharellus sp. (chanterelle) Russula cyanoxantha Equipment and/or Ingredients Equipment Canning pot and rack Sterilized canning jars and lids Ingredients IMPORTANT : The following recipe can be varied with regard to seasoning, but one must strictly observe the quantity of vinegar . Fresh mushrooms (I use very small porcini, chanterelles) boiled in salted water for 5 minutes Pickling Marinade, per liter: 1 liter water ¾ C vinegar 1 Tbl salt 1 tsp sugar Peppercorns Mustard seed Allspice Juniper berries Laurel leaves Method Boil water with vinegar. Add seasonings. Place the hot mushrooms in the hot sterilized jar, and pour the pickling marinade over them while still hot , ensuring that all the mushrooms are covered and leaving ½” headspace. Screw the lid shut. Pasteurize the mushrooms in a hot water canning bath to boil for 10 minutes (see the Ball Blue Book Guide to Preserving if you’re not familiar with canning). Check jars for leakage by turning them upside down on a cloth until the next morning. If any leak, you can eat them in a day or so (keep in the refrigerator), but do not preserve for later . Intact (non-leaking) jars should then be placed in a cool, dark place, where they will keep for years. Special request : If you have pickled your own mushrooms in vinegar, would you be willing to send us a photo of your completed container? We'd love to replace the stock photo at the top of this page with a member's photo! See Showcase a Photo for information about how to submit a photo. Previous Technique All Techniques Next Technique

News & Stories / Stewardship Propagation of Propaganda Perpetuated... We extend our warm thanks to Roxann Hills, outgoing Minister of Propaganda. Roxann assumed editorship of this newsletter last fall and has done a wonderful job. Deb • April 1, 2003 April 2003 Duff Logo She has put in many hours to ensure that we are all up to date and informed. Personal circumstances have dictated that she pass the task along, and she will be missed! Roxann will be most sorely missed by the new propagandist, Debbie Johnson, as she sorts her way though new software and the mysteries of desktop publishing. The new editor asks for your patience and forbearance, as well as your input. In an effort to be Minister of Propaganda rather than of Misinformation, she would like to hear about what you’d like to see more of or less of in the Duff . Opinions, comments and letters to the Editor are most welcome! Members Only Content Login Join FFSC Related Posts Letter from the Outgoing CEO Message From Our Incoming CEO 2009 Previous Article All News & Stories Next Article

News & Stories / Stewardship FFSC Members receive NAMA Awards and Honors in 2009 We're truly fortunate to have people like David Rust and Jennifer Krekes in our midst! Wendy Wells • December 1, 2009 David Rust David Rust, FFSC member and BAMS co-founder, was given the President’s Outstanding Service Award at the annual foray of the North American Mycological Association in Louisiana last month. The award is given to those who have been of outstanding service to NAMA. David follows in the footsteps of Ben Woo and Orson and Hope Miller, last year’s recipients. His biggest project was the complete revamping of the NAMA website, www.namyco.org. Take a look (view the archived version from 2009 ) — he did a fantastic job! Closer to home, David has created site specifically tailored to the Fungus Fair. So David is appreciated across North America, but particularly here in Northern California. Another bit of awards news from NAMA to the Bay Area: Jennifer Kerekes was the recipient of the 2009 NAMA Memorial Scholarship in the amount of $2000. Jennifer is a Ph.D. candidate in the Department of Plant and Microbial Biology at the University of California, Berkeley under the supervision of Dr. Tom Bruns. Her dissertation project is entitled Diversity and ecology of saprotrophic fungal communities in Californian grassland and forest ecosystems . Members Only Content Login Join FFSC Related Posts Phil Carpenter receives Knighton Award at Appalachia NAMA 2023 Stewardship Previous Article All News & Stories Next Article

Chef John Paul Lechtenberg Executive Chef at Hollins House in Santa Cruz Chef JP grew up eating Filipino and German recipes. His multicultural background afforded an interesting view on the “similarities but complete differences” in his first food experiences. Chef John Paul Lechtenberg Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Cooking Demonstration and Wine Pairing Saturday, January 13, 2018 3:00 PM - 4:00 PM Room 3 Past Santa Cruz Fungus Fair Talks Cooking Demonstration and Wine Pairing Santa Cruz Fungus Fair Saturday, January 13, 2018 3:00 PM - 4:00 PM Room 3

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