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2017 Speaker Schedule : Room 1 2017 Speaker Schedule : Room 3

Creamy Mushroom Penne Alfredo The tubular penne pasta traps the heavy cream, butter and Parmesan sauce, creating a luxurious canvas for wild mushrooms. by Rene Seltzer Hydnum washingtonianum. © Sadie Hickey (CC-BY-NC) (from inaturalist.org, obs. 184796380) Method Start boiling the water in a large pan. In the meantime, chop mushrooms to an appropriate size and sauté in 2 Tbsp. butter until tender and golden (5 to 8 minutes). When the water is boiling, cook the pasta (as directed on package) until al dente, then drain (do not rinse). While pasta is cooking, melt 2 Tbsp. butter in saucepan or casserole (about 1 minute), then add the cream and the Parmesan and simmer gently over medium heat so the cheese melts and the sauce thickens (3 to 5 minutes.) Stir in the sautéed mushrooms, including any accumilated juices, and salt and pepper to taste (about 1 minute). Add the drained pasta and chopped parsley to the sauce. Fold the pasta and sauce together over low heat until the pasta is coated evenly (1 to 2 minutes). Transfer pasta to plates, grind more black pepper over the pasta, garnish with the extra chopped parsley, and serve immediately (before the sauce cools). Note : If you use dried mushrooms, you can strain the soaking liquid and use it to deglaze your pan and/or add a few tablespoons into the cream sauce. Recipe contributed: February 2001 Try a robust species with savory flavors to slice through the richness of the creamy sauce without getting lost, such as porcini, hedgehog, chanterelle, or yellowfoot. If you use Agaricus (such as A. bisporus , A. lilaceps , or A. croceolutescens ), note that mature specimens may turn your beautiful white cream sauce a muddy brown; whereas younger specimens with pale pink gills might stain less. Be sure to lock in their almond aroma by caramelizing them on the edges before mixing with the cream! If using oyster mushrooms, try sautéing them until their edges get nice and crispy before adding them into the sauce. Black trumpets can change the cream sauce to an interesting speckled grey-black color. Bite-sized clumps of cauliflower mushrooms hold pockets of cream sauce beautifully—just be sure to clean them well. Objective: Main course Total Time: About 20 minutes Yield: 3 to 4 servings Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) Cauliflower mushroom (Sparassis americana, Sparassis crispa, Sparassis radicata) Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Giant cypress Agaricus (Agaricus lilaceps) Hedgehog (Hydnum olympicum, Hydnum repandum , Hydnum umbilicatum, Hydnum washintonianum) 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 12 oz. dried penne (or similar dried pasta) 4 Tbsp butter 1 ¼ cups heavy cream 8 oz. or more wild mushrooms ⅔ cups grated Parmigiano-Reggiano cheese (or your preferred Parmesan, as available) 1 tsp. finely chopped flat-leaf parsley, plus extra for garnish Salt and freshly ground pepper Previous Recipe All Recipes Next Recipe

Cheese and Tomato Stuffed Portobellos This stuffed portobello recipe can be served as a first course or as a meatless main course. by Vince Viverito Agaricus bisporus caps. © Scott Greubel (CC-BY-NC) (from inaturalist.org, obs. 284955392) Method Preheat oven to 375°F. Wipe mushrooms clean and dry. Remove mushroom stems from caps, then dice and saute the stems in 1 Tbsp. of oil for 5 minutes and set aside. Lightly brush both sides of each mushroom cap with oil. Arrange gill side down on a baking sheet. Bake for 10 minutes, turning once. Meanwhile, in a small bowl, combine spinach and tomato sauce. In another small bowl, combine dried tomatoes, green onions, red pepper, and the sautéed mushroom stems. Set aside. Remove mushroom caps from oven (they should be gill side up now, since you turned them once). Spoon spinach mixture into the mushroom caps, dividing evenly. Top with an equal amount of the dried tomato and mushroom stems mixture. Sprinkle each stuffed cap evenly with cheese. Return to oven and bake at 375°F until the cheese begins to melt and the mushrooms are heated through (about 5 to 8 minutes.) Serve with additional tomato sauce, if desired. Recipe contributed: November 1998 Portobellos are a variety of Agaricus bisporous and are readily available in almost every supermarket produce section. The firm texture and full flavor of this fungal delicacy can be enjoyed on its own or in most recipes calling for Agaricus . One ofmy favorites is this cheese and tomato stuffed portobello recipe I picked up somewhere a while ago. A cold glass of beer goes great with these .... Enjoy! Objective: Side or first course Total Time: About an hour Yield: Serves 4 Suggested Mushrooms: 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 8 medium or 4 large portobello mushroom caps ½ cup portobello stems diced ¼ cup olive oil 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry ⅓ cup chunky tomato sauce ⅓ cup dried tomatoes, packed in oil, drained and chopped ½ cup diced green onions ¼ tsp. crushed red pepper 3 oz. Fontina cheese, shredded (about 1 ½ cups) Previous Recipe All Recipes Next Recipe

News & Stories / Echo Summit Foray 2025: A Participants Perspective The hunting was heavenly and the fungus was awe-some at the FFSC’s annual foray up at Echo Summit, just west of Lake Tahoe. David and I had the pleasure of joining with our Santa Cruz friends to hunt mushrooms, dine splendidly and enjoy the beauty and majesty of the mountains in the comfort of Echo Summit Lodge Chalet; gosh, there is life after camping! Debbie Viess • November 1, 2005 Hygrophorus hypothejus. Illustration by Debbie Viess Members Only Content Login Join FFSC Related Posts From the Perpetrators of the 2025 Echo Summit Foray Previous Article All News & Stories Next Article

Seafood Stuffed Shrimp Russula Caps Young shrimp russulas have a mild, nutty taste, and work well with seafood dishes. by Gregg Ferguson Russula xerampelina. © Natalynn Browning (CC-BY-NC) (from inaturalist.org, obs. 35720366) Method Soften cream cheese by leaving it on the counter until it reaches room temperature (30 to 45 minutes). In the meantime, pat shrimp dry with paper towels, then season lightly with salt and pepper. Sauté shrimp in a skillet with 1 tsp. of oil or butter over medium-high heat for 1 to 2 minutes per side, just until opaque and pink. Remove shrimp from skillet immediately and set aside to cool to room temperature. Blanch the scallops: Bring a small pot of salted water to a gentle boil. Drop in scallops and cook for 45 to 60 seconds until they turn opaque and firm up slightly. Immediately transfer scallops to a bowl of ice water to stop the cooking process, then drain well. Preheat oven to 400°F Gently clean shrimp russula caps, and remove the stems. (Save stems to use in other dishes) Arrange caps on baking pan. Finely chop the cooled shrimp, scallops, and crab meat. Squeeze out the excess moisture and discard. Place seafood in a bowl and add the softened cream cheese, eggs, and seasonings. Mix well. Stuff caps with the seafood/dairy mixture. Melt butter in microwave or small saucepan, and drizzle over each cap. Sprinkle each cap with Parmesan cheese. Bake at 400°F for until mushrooms are tender and hot, and cheese is browned (12 to 15 minutes). Recipe contributed: October 1986 Objective: Appetizer Total Time: 1 to 1 ¼ hours Yield: 6 to 8 servings Suggested Mushrooms: Shrimp russula (Russula xerampelina) 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 ½ lb. peeled and deveined shrimp ¼ lb. scallops 2 oz. cooked crab meat 3 oz. cream cheese 2 to 3 Tbsp. butter ¼ cup grated Parmesan cheese (or more, to taste) 1 egg ¼ tsp. garlic powder ½ tsp. dry mustard Pinch white pepper ¼ tsp. salt 20-30 small shrimp russulas Previous Recipe All Recipes Next Recipe

News & Stories / Mycology & Art News Could a Stropharia Filter E. Coli Bacteria From Drinking Water? Paul Stamets has had his ear to the ground when it comes to the role of fungi in bioremediation. Cortinarius • June 3, 2014 Stropharia. Photo by Katherine Elvin Stamets' book, Mycelium Running , published in 2005, made a case for the use of fungi to reduce both bacterial and chemical contamination of runoff water. Now it looks like folks are taking note. After a 2012 research grant from the EPA to study mycofiltration, Stamets has been conducting more testing. Several fungi were studied for their ability to filter out E. coli , a bacteria found in human and animal feces. The results imply a delicious mushroom might consume something…well… not so pleasant, reducing it in runoff water by 20%. To read more, visit: https://truthout.org/articles/portlands-e-coli-scare-how-mushrooms-could-have-helped-prevent-it/ Editor's Note: The photograph of a Stropharia on this page is not the specific mushroom Stamets has studied for mycofiltration. Members Only Content Login Join FFSC Related Posts Algae and Fungi Team Up--and They're Lichen It... Will Mushrooms Make Styrofoam Obsolete? Previous Article All News & Stories Next Article

News & Stories / Follow-Up on a Mushroom Poisoning from Last Season Many of you will recall that there were a number of mushroom poisonings in Santa Cruz County last year. I was consulted about providing identification in several instances. Phil Carpenter • December 1, 2003 Amanita phalloides. © Debbie Viess (from mushroomobserver.org) One case in particular was quite outstanding in that the two people involved had consumed a very large quantity of Amanita phalloides , the death cap. In most instances with such a large dose, death or the need for extreme medical intervention such as a liver transplant is the result. In this case, however, transplant was not required, both people survived and recovery was complete. But there was more to the story. I was curious to see if there had been any lingering problems with liver function or other possible consequences of the poisoning. I called one of the two people involved, and asked him about how his health had been over the past year. His amazing story (told to the attendees at last year’s fungus fair) continues. Neither he nor his friend has had any adverse health issues to date. But there were adverse consequences, but more bureaucratic and financial in nature. Their insurer has balked at covering the $9,800 Life Flight helicopter transport to Stanford Medical Center. They were charged the usual deductible plus shared cost of the expenses. Nothing unusual there, but because the stay started in late December 2002 and extended into January 2003, there was a second deductible and shared cost because of a new policy year. Outside of the original ordeal, these problems have actually caused him much more grief than the poisoning itself. What’s the take home here? Be really sure about the identity of the mushrooms you eat! Get ID assistance if you have any doubt. You could die, or in the best case (see above) spend a couple of weeks in the hospital and in excess of $10,000 a pound for mushrooms that we hear didn’t even taste very good! --Phil Carpenter, Hotline Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

2019 Speaker Schedule Our 2019 Fungus Fair was graced by a great lineup of speakers and fascinating talks! You can also browse the list of speakers for the Fair, and visit their bios for more info about them. Include room(s): All Room 1 Room 3 Fair days Friday Saturday Sunday California, Land of the Year Around Mushroom Forage Noah Siegel ... ... Friday, January 11, 2019 2:15 PM - 3:15 PM Room 1 Friday Best of mush-roaming's eco-adventures Daniel Winkler ... ... Exploring the world's exotic destinations for medicinal, edible, bizarre and colorful fungi. Friday, January 11, 2019 2:30 PM - 4:00 PM Room 3 Friday An Introduction To Mushroom identification (Friday) Phil Carpenter ... ... Friday, January 11, 2019 3:30 PM - 4:30 PM Room 1 Friday An Introduction into Mushroom Cultivation Vellany Pierce ... ... Friday, January 11, 2019 4:45 PM - 5:45 PM Room 1 Friday Mushrooms of the Sierra Nevada Mountains Thea Chesney ... ... Saturday, January 12, 2019 1:30 AM - 2:30 AM Room 1 Saturday The Top Ten Edible and Poisonous Wild Mushrooms Douglas Smith ... ... Saturday, January 12, 2019 2:45 AM - 3:45 AM Room 1 Saturday An Introduction To Mushroom Identification Phil Carpenter ... ... Saturday, January 12, 2019 10:30 AM - 11:30 AM Room 1 Saturday Herbal Spirit Medicine (Saturday) Dr. Christopher Hobbs, Ph.D., L.Ac ... ... The ancient use and modern scientific research of the benefits of psilocybin and an overview of the genus of Psilocybe mushrooms f… Show More Saturday, January 12, 2019 10:30 AM - 12:00 PM Room 3 Saturday Hallucinogens as Entheogens (Saturday) Michael Beug ... ... How hallucinogens have the potential to make the world a better place. Saturday, January 12, 2019 12:30 PM - 2:00 PM Room 3 Saturday Medicinal Mushrooms of North America Daniel Winkler ... ... Theories of why mushrooms hold great medicinal promise for practical uses. Saturday, January 12, 2019 2:30 PM - 4:00 PM Room 3 Saturday Civilizations' Ten Most Dangerous Fungi Christian Schwarz ... ... Saturday, January 12, 2019 4:00 PM - 5:00 PM Room 1 Saturday Cooking Demonstration and Wine Pairing Jeff Emery Chef Chad Hyatt ... 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 Saturday Mushrooms of the Redwood Coast Noah Siegel ... ... Sunday, January 13, 2019 10:30 AM - 11:30 AM Room 1 Sunday Hallucinogens as Entheogens (Sunday) Michael Beug ... ... How hallucinogens have the potential to make the world a better place. Sunday, January 13, 2019 11:00 AM - 12:30 PM Room 3 Sunday Flavorful, Fancy, and Foul Fungi from Far Flung Forests Daniel Winkler ... ... Sunday, January 13, 2019 12:00 PM - 1:00 PM Room 1 Sunday Longevity Christian Schwarz Noah Siegel ... The life history of Medicinal Polypores Sunday, January 13, 2019 1:00 PM - 2:30 PM Room 3 Sunday All you wanted to know about mushrooms and how to cook with them Chef Chad Hyatt Phil Carpenter ... A question and answer session. Sunday, January 13, 2019 1:30 PM - 2:30 PM Room 1 Sunday Mushrooms of Mexico Alan Rockefeller ... ... Sunday, January 13, 2019 3:00 PM - 4:00 PM Room 1 Sunday Herbal Spirit Medicine (Sunday) Dr. Christopher Hobbs, Ph.D., L.Ac ... ... The ancient use and modern scientific research of the benefits of psilocybin and an overview of the genus of Psilocybe mushrooms f… Show More Sunday, January 13, 2019 4:00 PM - 4:30 PM Room 3 Sunday

Hmmm... We couldn't ID that link (If this were a mushroom, we'd go back to our field guide and start over.) Try a Search Report a Broken Link

Hmmm... We couldn't ID that link (If this were a mushroom, we'd go back to our field guide and start over.) Try a Search Report a Broken Link