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Tricholoma Murrillianum (Matsutake) Of all the choice edible mushrooms that occur in our area, none eluded me longer than the matsutake, Tricholoma murrillianum . by Bob Sellers Tricholoma murrillianum (matsutake). Photo by Hugh Smith The name "matsutake" literally means pine mushroom, from the habitat in which it is found in Japan. Formerly called Armillaria ponderosa and Tricholoma magnivelare , our California species is a close relative of the Japanese form. For years I had scoured the mountains looking for my own secret patch of this much esteemed fungus. Every year l would stare with envy at the dozen or so which mystically appeared at each Fungus Fair knowing that they came from some place nearby. The preferred local habitat is tanoak, or so I was told. Yet all my years of searching had failed to turn up any. These must be the best-kept secret in the Santa Cruz Mountains. Why? I didn't want to be forced to drive north to Mendocino Co. just to find my first matsutake. Where were they? While it might be true that tanoak is the preferred habitat, l found my first specimen and subsequent others on Christmas day (nice present. huh?) in the kind of place you would normally pass by for hunting. The kind of place that a jack rabbit or a covey of quail hiding from a larger predator would take refuge in. The kind of place that leaves you with battered shin bones. telltale scratches. and shredded clothing. The kind of place where your progress is measured in feet/ min. rather than feet/sec. There must be square miles of dense impenetrable thickets of manzanita and scrub oak in the Santa Cruz mountains. Throw in a few chinquapins, pines and sandy soil and you'll begin to visualize the habitat l'm describing. Imagine crawling on your belly with barely enough room for you and your basket, or banging your shins against umpteen manzanita burls and you get the idea. Yet this is where they grow and why they had eluded me for so long. The matsutake clan comprises at least 3 species: the white matsutake, T. murrillianum , our local representative; T. caligatum , which has a darker fibrillose cap and occurs east of the Great Lakes and under conifers in the Pacific NW; and T. matsutake , which occurs in Japan and the Orient and closely resembles T. caligatum . Our version of the matsutake is a firm, dense, robust mushroom standing up to 6" tall with a cap as large as 8"-10" in diameter. The cap is initially white, dense and firm, but soon develops cinnamon to brown fibrils. The cap margin is inrolled when young. The gills are white but usually discolor brownish with age. The spore print is white. The stem is l"-2" thick, hard and tough, white above, but scaly below and colored like the cap. There is a thick white veil forming a prominent ring that flares outward from the stem. The most unique feature of the matsutake, however is its odor - what David Arora refers to as "a provocative compromise between 'red hots’ and dirty socks." There is definitely a cinnamon component to it. I thought this odor was unique to the matsutake group but there is another local mushroom I found with the same fragrance but vastly different appearance called Inocybe fraudans (formerly known as Inocybe pyriodora ). Matsutake are highly esteemed in Japan. The demand for these mushrooms is so great that individual specimens command prices as high as $300 (in 1989) depending upon their size and condition. A lucrative export business has developed in the Pacific Northwest for matsutakes which are air freighted directly to Tokyo where there is an ever increasing market for these "exotic" fungi. Last month (December 1988) I saw our local matsutake selling at the Monterey Market in Palo Alto for $27/1b., quite a bargain compared to Japanese prices ! You would expect a special treat from such a high priced mushroom, and the matsutake is probably worth it. It tastes like it smells (without the dirty socks) and keeps its somewhat chewy texture when cooked. It is wonderful simply sliced razor thin and grilled with soy sauce. I also like it finely shredded in a stir fry dish and have used it in small quantities to season white rice. Mushrooms covered: Inocybe fraudans Tricholoma caligatum (false matsutake) Tricholoma magnivelare (American matsutake, white matsutake) Tricholoma matsutake (matsutake, pine mushroom) Tricholoma murrillianum (western matsutake, ponderosa mushroom) Previous Description All Featured Fungi Next Description

News & Stories / Stewardship Sudden Oak Death — Sensible Measures in the Woods Fungi are finally fruiting, a compelling reason to get out into the woods. Do you think about Sudden Oak Death much, other than to look at the dead trees and think “How sad”? But it’s all around us, and we have responsibilities as users of the forests and as environmentalists. What can we do to prevent spread? Deb • January 1, 2009 Humboldt tanoak mortality (from suddenoakdeath.org) David Rust spoke about Phytopthora ramorum , the fungus causing SOD, at our September meeting. The dismaying news is that it’s virtually endemic in our woodlands, infecting seemingly healthy hosts such as Bay Laurel, a frequently encountered tree in our forests. So what can we do to prevent spread? Familiarize yourself with the symptoms of Sudden Oak Death on oaks and tanoaks and the leaf spot symptoms on California bay laurel, blackberry bushes, fir, chinquapin, fern, maple, manzanita, and other plants. You’ll then be able to avoid or be prepared to recover from heavily infested areas. https://www.suddenoakdeath.org/ If possible, remove all soil from shoes, boots, tires, or other conveyances prior to leaving an infested site. If this is not feasible, stop as soon as possible and wash soil from vehicles. Use Lysol® or a bleach solution to disinfect shoes and boots after cleaning. If you are frequently in and out of infested sites, consider committing footwear for use in that environment only. Remove and clean the footwear before leaving the area. Clean tools in a similar manner. It’s a good idea to change clothes, bagging your old clothes before leaving the site. Wash at home. In all cases make sure that you remove all plant material (needles and leaves) from your body,vehicles, animals, tools, or other containers before leaving the infested site. This is required under State regulations. Members Only Content Login Join FFSC Related Posts Oak Woodlands: Threatened by a New Fungus Dying Oaks: News for Homeowners Previous Article All News & Stories Next Article

Gomphidius in the Rain (spike cap). Photo by Jim Austin Gomphidius in the Rain Jim Austin More about Gomphidius: Gomphidius , Wikipedia Spikes (genus Gomphidius) , iNaturalist Camera Nikon D5300 Focal L. 48mm Aperture f/10.0 Shutter Sp. 1/200s ISO 1000 Flash Off Photo taken on December 6, 2014 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Paul Stamets Speaker, author, mycologist, medical researcher and entrepreneur Paul Stamets, speaker, author, mycologist, medical researcher and entrepreneur, is considered an intellectual and industry leader in fungi: habitat, medicinal use, and production. He lectures extensively to deepen the understanding and respect for the organisms that literally exist under every footstep taken on this path of life. His presentations cover a range of mushroom species and research showing how mushrooms can help the health of people and planet. His central premise is that habitats have immune systems, just like people, and mushrooms are cellular bridges between the two. Our close evolutionary relationship to fungi can be the basis for novel pairings in the microbiome that lead to greater sustainability and immune enhancement. Paul’s philosophy is that “MycoDiversity is BioSecurity.” He sees the ancient Old Growth forests of the Pacific Northwest as a resource of incalculable value, especially in terms of its fungal genome. A dedicated hiker and explorer, his passion is to preserve and protect as many ancestral strains of mushrooms as possible from these pristine woodlands. His research is considered breakthrough by thought leaders for creating a paradigm shift for helping ecosystems worldwide. Paul Stamets with keynote speaker badges (2019) Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Past Santa Cruz Fungus Fair Talks

Britt Bunyard Publisher of Fungi Magazine Britt Bunyard is the founder, Publisher, and Editor in Chief of the mycology journal Fungi which has the largest circulation of any mycological publication in North America. He also has worked as a full-time Biology professor in Ohio and Wisconsin, teaching a broad range of undergraduate and graduate courses in Evolution, Microbiology, Mycology, Invertebrate Zoology, Biochemistry and Environmental Science. The main focus of Britt’s research interests has centered on the coevolution of macrofungi and Diptera, the true flies. Scholarly achievements include publication of scientific papers in 16 different international research journals, two book chapters, one patent, articles in popular science magazines, and one full-length book of travel essays from living in Southeast Asia. Britt has served as Editor-in-Chief of NAMA’s journal McIlvainea and newsletter The Mycophile , and as a Subject Editor for the Entomological Society of America’s journal Annals of the Entomological Society of America . Britt gives several invited lectures in North America and abroad each year and regularly takes part in many mycological events and forays. He is married and has three children, plus assorted livestock roaming around the farm. Britt Bunyard Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Mycorrhizotopia: fungi are the puppet masters of the universe Friday, January 11, 2013 3:30 PM - 4:30 PM Room 3 From Aflatoxins to Zombies: weird weird weird fungi Sunday, January 13, 2013 11:00 AM - 12:30 PM Room 3 Amazing Mushrooms Friday, January 13, 2017 3:45 PM - 4:45 PM Room 1 Edible Mushrooms of California and Their Lookalikes Saturday, January 14, 2017 10:30 AM - 11:30 AM Room 1 Past Santa Cruz Fungus Fair Talks Edible Mushrooms of California and Their Lookalikes Santa Cruz Fungus Fair Saturday, January 14, 2017 10:30 AM - 11:30 AM Room 1 Amazing Mushrooms Santa Cruz Fungus Fair Friday, January 13, 2017 3:45 PM - 4:45 PM Room 1 From Aflatoxins to Zombies: weird weird weird fungi Santa Cruz Fungus Fair Sunday, January 13, 2013 11:00 AM - 12:30 PM Room 3 Mycorrhizotopia: fungi are the puppet masters of the universe Santa Cruz Fungus Fair Friday, January 11, 2013 3:30 PM - 4:30 PM Room 3

Four Dry Season Mushrooms At the beginning of the season, while we wait patiently for the fall rains to arrive, there are still some interesting sporocarps lurking in our local outdoor spaces. by Dan Tischler Two Princes Oyster mushrooms ( Pleurotus ostreatus ) and the Prince ( Agaricus augustus ) often fruit in the summer fog season, and Dead Man’s Foot or the Dyers Puffball, ( Pisolithus arhizus ) pops up unexpectedly in dry meadows and sandy trails with hardly any moisture. Oysters ready for shucking Almond overdose (prince) Puffballs for potluck, from Lisa Leung. Photo by Katherine Elvin But one of the most spectacular dry season fungi is the Hardwood Sulfur Shelf, Laetiporus gilbertsonii . Chicken roosting In our area, L gilbertsonii is found on eucalyptus, oak, and other hardwood species. It can grow on logs, stumps, or on dead or living trees and can fruit in inland valleys during the driest part late summer without any sign of nearby moisture. It first appears as a small blob, expanding into broad semicircular shelves that can form rosettes or impressive clusters with overlapping layers. The main body is a striking salmon pink to orange color with bright lemon yellow or sulfur yellow pores on the undersides of the tips. When fresh, the colors are vibrant and the texture is soft and spongy. (Members can view photos of a Time Lapsed Laetiporous for examples of this growth.) With age, the fruiting body slowly turns lighter in color and becomes harder and more brittle, eventually turning dull white. Crumbly remnants can persist for months before slowly weathering away. Laetiporus is a brown rot fungus, a type of saprobe which breaks down the cellulose in dead wood. The affected wood will often appear brown, cracked, and shrunken with a soft brittle texture. It is also parasitic, so living trees can be hollowed out and drop large branches or break in strong winds, so you have reason for concern when you find this fungus on that old oak tree that is shading your house. But on a more positive note, when fresh and tender, Laetiporus gilbertsonii is a prized edible, commonly referred to as “chicken of the woods.” It is one of the “foolproof four” wild edible mushrooms recommended by Clyde Christianson in his book Common Edible Mushrooms , first published in 1943. Along with the giant puffball, ( Calvatia gigantea ), morels ( Morchella sp. ), and the shaggy mane ( Coprinus comatus ), “chicken of the woods” was considered to be a choice edible that was both abundant and distinctive enough that a prudent beginner could easily identify it without risk of confusion with any dangerous species. But of course nothing is completely foolproof. Christianson’s “chicken of the woods” was Laetiporus sulphureus , which has since been divided into at least eight distinct species including our L. gilbertsonii and another western species L. conifericola , which not surprisingly grows on conifers. Most of the species are so similar, that they cannot be differentiated by macroscopic or microscopic physical characteristics alone. Looking at the species of wood they are growing on, location on the tree, and region where they are found provides some clues, and DNA sequencing is ongoing to clarify the definitions of this group of similar species. Luckily, all seem to be relatively safe edibles. What is meant by relatively safe, you might ask? Just like chicken, chicken of the woods should be cooked thoroughly. Though it is not fatal, people have been sickened by eating raw or undercooked Laetiporus . Only tender young fruiting bodies or the tender outer tips of older specimens should be eaten. There are reports of gastric upsets caused by fungus harvested on eucalyptus, though many people (including the author) have eaten L. gilbertsonii from eucalyptus without any ill effects. Still it is best to eat just a bit the first time to make sure you don’t have a bad reaction. L. conifericola is equally edible and should be treated with the same precautions. And again, don’t forget to cook it thoroughly. But when well cooked, this mushroom does make a good chicken or meat substitute. With its firm flakey texture and a bit of imagination, some people claim it tastes just like chicken (or snake or turtle etc). There are about as many ways to cook this mushroom as there are to cook chicken. Here is one recipe to start with, Curried Green Beans with Sulphur Shelf . Mushrooms covered: Agaricus augustus (The Prince) Laetiporus gilbertsonii (western hardwood sulphur shelf) Pisolithus arhizus (dead man's foot, dyer's puffball) Pleurotus ostreatus (oyster) Previous Description All Featured Fungi Next Description

Spinach and Mushroom Noodle Casserole Here's a robust noodle casserole that is pretty quick to make. by NAMA Club Agaricus augustus. © Bill Rodstrom (CC-BY-NC) (from inaturalist.org, obs. 225205234) Method Wilt and Chop the Spinach Set a large skillet or pot over medium-high heat. (Do not add oil or water.) Fill the pan with the spinach leaves, and cover them, opening the cover about every 20 to 30 seconds to toss the leaves with prongs. (If they don't all fit, add them in batches, allowing each batch to shrink before adding more.) Once all the leaves collapse (about 2 or 3 minutes), remove the spinach from the heat and transfer to a colander so it stops cooking and retains its bright green color. Allow to cool to the touch, then wring or squeeze the spinach firmly in a clean towel or cheesecloth to remove excess liquid. Chop the spinach into bite-sized pieces. You should end up with about 2 cups of cooked, chopped spinach. Season to taste with salt, pepper, and a dash of nutmeg. Butter the Noodles Boil the pasta in salted water (1 tsp.) until tender. Reserve 1/4 cup of the starchy cooking water, and drain the noodles. Toss the hot noodles with 2 to 3 tablespoons of butter, a pinch of salt and pepper to taste, and a splash of the saved pasta water until glossy and coated. Prepare the Casserole Preheat oven to 375°F. Butter the casserole dish, and then line it with the spinach. Sauté mushrooms in butter (cut in half or quarters if large). (Some people only use the caps to create a flatter layer, and save the stems for other dishes.) Layer the sautéed mushrooms over the spinach, reserving any butter from the sauté pan. Sprinkle lemon juice, tarragon, salt, pepper and the sauté butter over the mushrooms. Top with the buttered noodles. Sprinkle with the Parmesan cheese. Bake at 375°F for 5 to 6 minutes. Recipe contributed: January 1994 Editor's Note: This recipe was inspired by a recipe in the Michigan Mushroom Hunters Club's November 1992 newsletter. Objective: Main course Total Time: About 30 mins Yield: 4 to 6 servings Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) The Prince (Agaricus augustus) Yellowfoot (winter chanterelle) (Craterellus tubaeformis) 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 to 3 pounds of fresh raw spinach leaves (roughly 24 cups of fresh leaves, or 2 cups of precooked spinach) 1 tsp. salt 1/2 tsp. pepper Nutmeg to taste 1 lb. mushroom caps 1/2 lb. pasta or egg noodles 9 Tbsp. butter (divided as 3 Tbsp. and 6 Tbs.) 2 Tbsp. lemon juice 1/2 Cup Parmesan cheese, grated 1 tsp. dried tarragon Previous Recipe All Recipes Next Recipe

News & Stories / Field Reports 2015 Alaska Foray Report Please forgive my musings. Folks have asked how was it? "It" being the long distance foray up in the Kenai Pennisula in Alaska. Well, this is my 3rd trip, so that pretty much sums it up. It is alway fanastic and I keep swearing this the LAST one, but 2016 is just around the corner. Oh yeah, as long as Bill White offers our club this "Deal of a Lifetime", how can I say NO? Katherine (Kitty) Elvin • September 28, 2015 Exit Glacier Group Photo (Alaska Foray 2015) Members Only Content Login Join FFSC Related Posts 2016 Alaska Foray Field Report Previous Article All News & Stories Next Article

News & Stories / Faces of FFSC – Kerry White The Fungus Federation isn’t a ginormous organization; it comprises about 200 households. It is large enough that it’s hard to know everyone. That’s too bad, because we have a really interesting membership. With that in mind, we hope to not only put names to faces, but to bring out a bit about the person and what we all have in common. Deb • September 1, 2008 Kerry White Say hello to September’s Fungiphile of the Month, Kerry White. Kerry is a fine example of the diversity of the Fungus Fed membership. Photo by Kerry White I anticipated hearing about favorite choice edibles or maybe an area of special taxonomic interest. Instead, I found that Kerry works with fungi to enhance soil health and to promote sustainable agriculture. And the image to the left shows one of his fun-gis! Member since : 2008 Born in : New Zealand Lives in : Gonzales What was your first wild mushroom experience? It was illegal — but not the way you’re thinking! I collected meadow mushrooms on private property on the North Island of New Zealand. Taxonomy or Gastronomy? Neither — fungal remediation. Do you have mushroom dreams? No, but non-fruiting fungi are a big part of my life. I see images of them on the wall first thing in the morning and last thing before I go to sleep. Your honest feelings about Portabellas? I don’t care for them, because they collect toxins. And I’m off button mushrooms since working in Las Vegas on golf courses. Favorite quote: "The world will not evolve past its current state of crisis by using the same thinking that created the situation”—Albert Einstein Members Only Content Login Join FFSC Related Posts Faces of FFSC – Phil Carpenter Faces of FFSC – Adam Ryszka Previous Article All News & Stories Next Article

News & Stories / Shrooming at 60 MPH Just last week, Robert and I went to visit his brother in Minnesota. Well, as every shroomer knows, Minnesota is mushroom country. Sally Lyon • October 1, 2011 Birch polypores in Minnesota. Photo by Sally Lyon Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Mushroom Dye Resources Has your artistic curiosity been piqued by the idea of mushroom-based pigments? Here are some resources to get you started with this fascinating process. Dyeing fabric with mushroom pigments at the Santa Cruz Fungus Fair One of our members has put together this short "how to" for beginners: Intro to Dyeing with Mushroom Pigments Below are some other resources you can use to learn more about dyeing with mushroom pigments. Books Mushrooms for Dyes, Paper, Pigments & Myco-Stix (Fungi Perfecti) By Miriam Rice and Dorothy Beebee The Rainbow Beneath My Feet: A Mushroom Dyer’s Field Guide (Amazon) by Arlene and Alan Bessette (Best feature IMO: Dye Duds section) The Mushroom Color Atlas: A guide to Dyes and Pigments Made from Fungi (Amazon) by Julie Beeler Websites IMDI – International Mushroom Dye Institute Mycopigments website by Alissa Allen Alissa Allen's beautiful and useful Facebook page Shroomworks Bloom & Dye The Mushroom Color Atlas (free online color guide) by Bloom & Dye Regional Palettes: A Closer Look at Northern California Dye Mushrooms Supplies Maiwa Natural Dyes Dharma Trading Company Members Only Content Login Join FFSC

Chef Cal Stamenov Executive Chef Cal Stamenov has created an innovative culinary concept for Bernardus Lodge featuring California country cuisine in the main dining room, Marinus at Bernardus Lodge. Wickets the bar and bistro, features bistro-style cuisine in a light and casual setting. Upon graduating from the California Culinary Academy, Stamenov began his career in 1982 at New York’s famed Four Seasons restaurant. He is steeped in the European tradition of culinary artistry and has spent years in the most demanding kitchens of the world’s most renowned chefs. His stellar credits include working with Alain Ducasse of the three-star Michelin restaurant, Louis XV at the Hotel de Paris, Monaco; Pierre Gagnaire in St. Etienne, France; Masa Koboiashi at Masa’s Restaurant in San Francisco; Jean-Louis Palladin at Restaurant Jean-Louis in Washington D.C.; and Michel Richard at Citrus Restaurant. Stamenov worked as Executive Chef for the Highlands Inn in Carmel, and served as Chef de Cuisine of the highly regarded Domaine Chandon Restaurant in Napa Valley. Chef Cal Stamenov Upcoming Santa Cruz Fungus Fair Talks Buy Tickets Cooking Demonstration Saturday, January 12, 2013 3:00 PM - 4:00 PM Room 3 Past Santa Cruz Fungus Fair Talks Cooking Demonstration Santa Cruz Fungus Fair Saturday, January 12, 2013 3:00 PM - 4:00 PM Room 3