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News & Stories / Don't Forget Mushrooms Just Because It’s Summer! It was the middle of July. We had an unseasonable rain - just a sprinkle. I went to my Inocybe spot: nothing up. John Brown • September 1, 2007 Cantharellus roseocanus. © Darvin DeShazer (from mushroomobserver.org) On the way out I spotted two Princes ( Agaricus augustus ), both pristine, with gills still whitish. Surprising because the cap diameter of the larger was just under 12”. Last weekend we found a few Hydnum repandum at Point Reyes. And Darvin De Shazer, who spent the day at Salt Point, came back with some Cantharellus roseocanus (rainbow chanterelles). Keep an eye out for big Sulfur Shelfs; because they get their moisture from trees, they come before the rains, usually with overcast skies. And remember your favorite graveyard for Agaricus bernardii ! John Brown Science Advisor Members Only Content Login Join FFSC Related Posts Sierra Boletes in Spring 2007 What are You Doing This Summer? Previous Article All News & Stories Next Article

Join local forays in the Santa Cruz and Monterey Bay areas. Learn while exploring our local woods and fields with like-minded people. During the rainy season FFSC offers guided local mushroom forays, the best way to safely learn about finding wild fungi. Basket of mixed fungi. Photo by Dan Tischler We concentrate on finding, enjoying and learning a bit about some of our local mushrooms. We meet at a forested area in Santa Cruz County or the Monterey Bay area, talk about the types of mushrooms that can grow in the area's habitat, and then begin to hunt. Depending on the location chosen and the type of permit available, there may be some collection allowed; otherwise the goal will be education. If collection is allowed, we may hunt as a group and/or split up for a couple hours and then meet back together to show each other our fungal finds. The foray leader(s) will do our best to help you identify what you found, answer questions, and share knowledge. Always a fun family activity! The exact location is sent out to registered participants a couple of days before the foray. Please do not share the location with others. Occasionally some local forays may also include tailgate cooking (bring your own food and beverages) and tasting of any edibles collected. This will be announced in the foray's description. What to wear Layered warm clothing, sturdy footwear for hiking, and Tecnu if you get poison oak! Gloves for moving branches aside may also be useful. Activity level Some locations are relatively flat; others may involve steeper mountain roads or trails. When we collect as a group, we usually move fairly slowly while looking for and discussing mushrooms. If we split up, you can hike at your own pace. What to bring Basket or bucket to hold mushrooms, a knife and perhaps a small trowel. Waxed paper or brown paper bags to hold mushrooms (plastic bags are not recommended). A field guide if you have one (David Arora's All That The Rain Promises and More is a good choice for our area). Bring your own water or beverage to stay hydrated. Snacks are optional. What to read Before joining any foray, we ask that you read and follow FFSC's mushroom collection ethics and etiquette guidelines , to ensure that we continue to be welcome at foray locations. Beginners are welcome You don't need prior experience. That said, if you've never taken a mushroom ID class , we also encourage you to read FFSC's Learn about Wild Mushroom ID pages. Log. Photo by Dan Tischler Local Forays Join local forays in the Santa Cruz and Monterey Bay areas. Learn while exploring our local woods and fields with like-minded people. Past Local Forays December 6, 2025, 9:00 AM – 12:00 PM December Local Foray November 1, 2025, 9:00 AM – 1:00 PM Local Fungus Foray-Nov 1, 2025 December 7, 2024, 9:00 AM – 12:00 PM Local Foray, December 2024 March 3, 2024, 9:00 AM – 12:00 PM Local Foray, March 2024 December 2, 2023, 9:00 AM – 12:00 PM Local Foray, December 2023 November 19, 2022, 9:00 AM – 12:00 PM Local Foray - Habitat Walk, November 2022 Load More No events at the moment Scheduled Local Forays

Wild Mushroom Tapenade Try this recipe with your favorite Agaricus edible, perhaps mixed with Craterellus . (Prepare 1 to 3 days in advance of serving.) by Deb Agaricus augustus. © Samuel Cannon (CC-BY-NC) (from inaturalist.org, obs. 281856683) Method Warm 4 Tbsp. of olive oil in the frying pan. Add the mushrooms, parsley, garlic, salt and pepper to taste, while tossing and stirring continuously until the mushrooms render their juices (about 5 minutes). Stir in the wine, lower the heat slightly, then continue to cook while stirring occasionally until the liquid has evaporated and the mushrooms are tender (about 7 minutes). Cool the mixture to room temperature. Finely chop the mushroom mixture, olives, capers, anchovies, and lemon juice in a food processor. Blend in the rest of the olive oil, until the tapenade thickens but it still has some texture. Place the tapenade in a jar or tightly covered container, and refrigerate for at least 24 hours. Bring the tapenade to room temperature, and serve it with (or on) bread, toasted pita, or crackers. This tapenade can be made up to 3 days in advance. Recipe contributed: November 1995 Revised : This dish was inspired by a recipe in The Mushroom Cookbook by Michael McLaughlin (Chronicle Books, 1994). The book is out of print, but still available online at thrift booksellers. Objective: Appetizer Total Time: About 45 mins, plus 24 hours to set Yield: About 24 servings (2.5 cups) Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) Giant cypress Agaricus (Agaricus lilaceps) Horse mushroom (Agaricus arvensis, Agaricus osecanus) Meadow mushroom (Agaricus campestris) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) The Prince (Agaricus augustus) 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 6 Tbs. extra virgin olive oil 1 Lb. fresh mushrooms (e.g., The Prince, and perhaps some black trumpets) 1 Tbsp. minced parsley 1/4 tsp. fine sea salt (to taste) 1/2 tsp. freshly ground black pepper 1/2 Cup dry red wine 1/2 Lb. (about 39) brine-cured Kalamata olives, pitted 2 Tbsp. small capers, drained 5 oil-packed anchovy filets, drained 2 1/2 (2.5) Tbsp. fresh lemon juice Food processor Frying pan Previous Recipe All Recipes Next Recipe

Agaricus arvensis. © Christie Greening (CC-BY-NC) (from inaturalist.org, obs. 201056826) Classes & Workshops Gain more knowledge and hands-on experience with our classes and workshops covering mycology, art, and culinary topics. Cooking, Art, and More We offer demos, talks, and workshops on a variety of topics, such as cooking demos, mushroom cultivation, and (as of 2026) newer topics like fermentation with fungi. We also share knowledge about basic mushroom dyeing and other crafting and art skills. Check our Upcoming Events page periodically for session announcements. Be sure to also check out the activities and sessions at the Santa Cruz Fungus Fair , when posted. Learn Mushroom ID Note : We offer local ID classes when conditions permit: The location must allow foraging, and it must offer a good variety of beginner-level mushrooms (with sufficient quantities available for everyone to collect). Whether eating mushrooms or simply studying them (the science of mycology), it all comes down to mushroom identification. You don’t want to eat a poisonous mushroom! ID Classes: The Start of a Long, Safe Collecting Career You (or nowadays even your phone) might recognize the genus of a mushroom, but only learning mushrooms to genus can result in grave consequences. For example, the genus Amanita contains not only the most deadly mushrooms in the world, but some of the best edibles. Know the difference! FFSC offers in-person classes in systematic methods of mushroom identification. Our knowledgeable instructors will guide you in how to develop your own ID skills. No prior knowledge of mycology or mushroom identification is required. Any FFSC member with a serious interest in learning how to ID mushrooms can participate! This is a hands-on class, so you will get as much out of the class as the effort you put in. This class will not turn you into an instant mushroom expert, nor enable you to effortlessly identify every mushroom in the forest. Rather it will give you an introduction to a systematic approach for identifying your finds and give you a foundation you can build your ID skills on. Typical Mushroom ID Class Agenda In the morning, you'll meet other participants in a forested area for a class overview and a short local foray. You'll collect specimens on your own and then bring them back to the classroom, where you'll learn to identify them yourself. See Local Forays for what to expect for the collection portion of this class. After a break, you'll meet the group again in a classroom downtown, and spend the rest of the afternoon learning and practicing how to identify your findings to genus and species. Past students have expressed that taking two or more sessions really builds those skills. We usually offer basic ID classes to FFSC members at least once a season (or more, in years when wild mushrooms are more abundant). ID Class Costs and Fees We use the classic field guide Mushrooms Demystified by David Arora as the primary class text. Plan to purchase or borrow a copy of the text before the class. New and used copies of the book are available on several websites. (As mushroom classifications continue to evolve due to DNA sequencing, the instructors may also refer you to other optional books and resources.) In order to take the class, you must be a current, paid-up, member of the Fungus Federation of Santa Cruz. The class size is limited to 20 participants. The class fee is typically $20 to $30 to cover costs related to the classroom rental, any shared supplies, and fundraising for FFSC educational programs. The instructors are volunteers. The price for each class will be specified when the tickets go on sale. Mycology Workshops: Forge a Deeper Understanding Mycology workshops are usually one full day long and cover a multitude of subjects, open to suggestion. In the past, our workshops have included beginning to advanced microscopy, which are hands-on sessions on how to use a microscope for mushroom identification. Instructors include both knowledgeable members as well as invited professional mycologists. Other past workshops have included advanced study of specific genera of mushrooms by invited specialists, microscopic study of different types of fungi (e.g. ascomycetes), or in mushroom cultivation techniques. Mycology workshop fees vary based on the venue, instructor, and length. Upcoming Classes & Workshops No events at the moment Past Classes & Workshops May 1, 2026, 5:30 – 8:30 PM Fermentation Workshop, May 2026 February 7, 2026, 10:00 AM – 4:00 PM Mushroom ID Class, February 2026 February 8, 2025, 9:00 AM – 3:30 PM Mushroom ID Class, February 2025 March 2, 2024, 9:00 AM – 3:30 PM Mushroom ID Class, March 2024 February 11, 2023, 9:00 AM – 3:30 PM Mushroom ID Class, February, 2023 March 19, 2022 at 10:00 AM – March 20, 2022 at 4:00 PM 2022 Mycopigments Workshop: Exploring Mushroom Dyes of the Redwood Coast with Alissa Allen Load More

Chanterelle Croissants Just imagine this October to be as abundant with Chanterelles as last year's. Then this recipe would be perfect for lunch or dinner. by Rene Seltzer Cantharellus californicus. © emmashelton (CC-BY-NC) (from inaturalist.org, obs. 263555344) Method Preheat oven as directed on package (or 375°F if not stated), and return dough to refrigerator. Melt the butter in saucepan, add chanterelles and sauté until mushroom liquid releases and dries (about 5 minutes). Add sherry and cream, increase heat and reduce sauce (3 to 5 minutes). Season to taste. Allow the filling to cool to room temperature (about 5 minutes), to avoid melting the butter layers in the dough. Crack egg in a bowl, add 1 Tbsp water (used strained mushroom soaking liquid if you used dried mushrooms) or milk. Beat thoroughly with a fork. Prepare a floured surface to roll out the dough. Remove croissant dough from refrigerator and lay croissant shapes out on the floured surface. Working quickly (to minimize warming the dough), place a heaping tablespoon of cooled creamy filling at the wide end of each triangle. Dip a pastry brush in the egg wash bowl, tap it on the side of the bowl to remove excess liquid. Brush the narrow tip of each dough triangle with the egg wash. Roll up the dough from the wide end towards the tip, enclosing the filling inside the roll. Press the tip of the dough onto the roll to seal. Immediately arrange the croissants on a baking sheet. Dip the brush into the egg wash and gently paint the top and sidesof each croissant, avoiding the base. Bake until a rich, golden brown (10 to 13 minutes). Serve warm. * If you reconstituted dried mushrooms, strain the soaking liquid and use ½ to 1 Tbsp. for beating the egg. ** If you don't have a pastry brush, use the back of a small spoon, a clean paper towel twisted into a point, or your clean fingertips. Recipe contributed: October 2001 If you haven't found chanterelles yet, other firm mushrooms can be used as a filling: Yellowfoot and hedgehog mushrooms can be swapped in, with the same recipe timing and proportions. Porcini, bay bolete ( Imleria badia , an east coast and European species), morel, and oyster mushroom should be cooked until their liquid releases and completely evaporates (to avoid soggy dough). Saffron milk cap can add a grainy, brittle texture (and turn the cream filling a bright orange!) Meadow and horse mushroom are delicious; just be sure to cook them extensively if you don't want to turn the filling a murky, less appetizing color. If using matsutake, perhaps use a mixture of cream cheese and chopped scallions in place of the cream; and sake in place of the sherry. Pair with a leafy green salad and a miso soup. Try a Ridge 1998 Grenache Lytton Estate—medium body with a fruity bouquet and the taste of cherries on the palate, and a long and tannic finish. This is a wonderful wine, sure to please with your mushroom croissant. This recipe was inspired by recipes in The Ultimate Mushroom Book . Editor's note : The cookbook is out of print, but you may still find it in online thrift bookstores. Objective: Side or first course Total Time: 30 to 45 minutes Yield: 8 small to medium croissants Suggested Mushrooms: Hedgehog (Hydnum olympicum, Hydnum repandum , Hydnum umbilicatum, Hydnum washintonianum) Matsutake (Tricholoma magnivelare, Tricholoma matsutake, Tricholoma murrillianum) Meadow mushroom (Agaricus campestris) Morel (Morchella sp.) Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Saffron milk cap (Lactarius deliciosus) 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 4 Tbsp. butter 2 cups fresh chanterelles sliced or ¾ cups dried (reconstitute in water*) 2 Tbsp. sherry or Madeira 6 Tbsp. cream Salt & black pepper 1 package refrigerated, ready-to-bake croissants or crescent rolls (usually 8 per package) 1 egg Silicone or bristle pastry brush** Previous Recipe All Recipes Next Recipe

Morel Crusted Ahi Tuna This one went super fast at one of our Wine & Mushroom gatherings! by Judy Lipp Morel (2013). Photo by Hugh Smith Method Cut the Ahi into large bite-size cubes. Grind the morels into a grainy powder. (A coffee grinder works well for this.) Heat the oil on medium-high heat until sizzling. Roll the Ahi cubes in the mushroom powder to coat lightly and carefully put in hot oil. Sear very quickly on all sides. Serving Suggestions Serve hot with lemon. As an alternative, serve as a main course by cutting the Ahi into steaks. Coat each side with the morel powder before lightly searing. Recipe contributed: March 2008 Note from the editor: Judy Lipp came up with this winner, and it went super fast at one of our Wine & Mushroom gatherings! Objective: Appetizer Total Time: 30-60 mins (est.) Yield: 20 appetizers Suggested Mushrooms: Morel (Morchella sp.) 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 lb sushi-grade Ahi tuna 2 c dried morel mushrooms ¼ c good high temperature oil (sunflower, peanut, canola) 1 lemon Previous Recipe All Recipes Next Recipe

Smoked Bacon and Oyster Mushrooms in Puff Pastry This recipe is good with or without bacon. It would also make a nice mushroom sauce for chicken breasts or rice in lieu of pastry shells. by Deb Pleurotus ostreatus. © Natalie Clark (CC-BY-NC) (from inaturalist.org, obs. 253107536) Method Prepare the Pastry Preheat oven to 400°F. Place frozen pastry shells on a parchment-lined baking sheet (follow your package's direcctions). Mix beaten egg with 1 Tbsp. of water, and brush onto the shells (without dripping down sides, or they might not rise). Bake according to package directions. When golden, remove from the oven and keep warm. Prepare the Filling Melt the butter in a large skillet, and add diced bacon until it starts to render its fat (and/or until crisp). Add the sliced oyster mushrooms, garlic, and chopped thyme. Sauté until mushrooms release liquid and begin to slightly brown (about 5 minutes). Make the Sauce Pour 3 cups of heavy cream and pre-reduced stock. Simmer over medium-low heat, stirring occasionally, until the liquid thickens and reduces by half (about 10 minutes). Taste and adjust seasoning if necessary. (Bacon, stock, and puff pastry contain varying levels of sodium, so wait until the cream mixture has reduced before adding salt and pepper to taste.) Assemble and Serve Frozen puff pastry shells typically bake into a puffed cylinder with a pre-scored or lightly defined cap or lid on the top. Use a paring knife to cut out and lift that lid, and set it aside. (If needed, hollow out any soft, less baked dough in the bottom shell by gently pressing down or removing the excess.) Reheat the shell bottoms in the oven at 400°F for a few minutes. Place shell bottoms on individual plates, and then fill with the mushroom and bacon mixture. Return pastry lids to filled shells, garnish each with a sprig of thyme, and serve immediately. Recipe contributed: January 1996 This recipe was inspired by one I found in Lee Bailey's California Wine Country Cooking , published in 1991. Editor's note: The cookbook is out of print, but may still be available at thrift bookstores. Objective: Main course Total Time: About an hour Yield: 6 servings Suggested Mushrooms: Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) 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 6 frozen puff pastry shells 1 egg, beaten with 1 Tbsp. water 1 to 2 Tbsp. unsalted butter 6 smoked bacon strips, cut into 1/2 inch pieces 12 oz. oyster mushrooms, cleaned and sliced 1/2 tsp. chopped fresh thyme (plus extra sprigs for garnish) 1/2 tsp. chopped fresh garlic Salt & pepper to taste 3 cups heavy cream 1 cup chicken or veal stock, simmered to reduce to 1/3 cup (use homemade or low sodium stock) Baking sheet Parchment to line the baking sheet Large skillet Previous Recipe All Recipes Next Recipe

Wild Mushroom and Fontina Pizza Over the years Susanne and I have modified this recipe slightly to suite our taste. If you have been to past Wine & Mushroom Fests, you have likely enjoyed this dish, since we have brought it to share. by Vince Viverito Cantharellus californicus. © mpsyllos (CC-BY-NC) (from inaturalist.org, obs. 266053638) Method Preheat oven to 500°F. Heat olive oil in a heavy large skillet over medium-high heat. Add shallots and sauté until tender (about 4 minutes). Add mushrooms and sauté just until tender (about 2 minutes). Add tomatoes, basil, and vinegar and stir to coat. Remove skillet from heat. Season to taste with salt and pepper. Place crust on pizza pan or baking sheet, and top with ¾ of the Fontina cheese. Drain vegetable mixture if very wet, and arrange atop the cheese. Top with remaining Fontina and Parmesan cheese. Bake until cheeses melt (or follow directions on crust package). Cool for 5 minutes, slice and serve. Recipe contributed: November 1997 Objective: Main course Total Time: About an hour Yield: 2 mains or many potluck slices 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) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 2 Tbsp. olive oil 3 oz. shallots, thinly sliced 6 - 8 oz. wild mushrooms*, trimmed and sliced 3 Roma tomatoes ( or plum tomatoes), seeded and chopped 2 Tbsp. chopped fresh basil 2 Tbsp. Balsamic vinegar or red wine vinegar Salt and pepper A 1 lb. think crust pizza crust (such as Boboli) 10 oz. Fontina cheese, grated ½ cup (about 1½ oz.) freshly grated Parmesan cheese * We typically use a combination of chanterelles, boletes, and Craterellus , but you can use any combination you like.) Previous Recipe All Recipes Next Recipe

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