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News & Stories / Field Reports A Fruitful Fungal Foray One Sunday afternoon, after an unproductive morning searching all the right spots for mushrooms that weren’t there, I happened to stop... Richard Lyness • January 1, 2010 Rack of Lamb with Hen of the Woods. Photo by Richard Lyness Members Only Content Login Join FFSC Related Posts Mushroom Soup Tip – Fried Dried Mushrooms Previous Article All News & Stories Next Article

Almond Candy Cap Cookies Did you like the candy cap cookies served at the 2009 Fair? Here’s the recipe. Now all you need to do is get out and find some Candy Caps! by Marje Young Lactarius rubidus. © Alan Rockefeller (from mushroomobserver.org) Method Reconstitute the dried candy caps in brandy and drain. Sauté in 1 Tbl. butter until dry. Cream butter with sugar until light and fluffy. Add eggs and beat until light again. Sift flour, baking powder and salt together and work thoroughly into the creamed mixture. Stir in the candy caps, almonds and vanilla. Shape into rolls 1 1/2 inches in diameter and wrap in waxed paper or plastic wrap. Chill overnight. Preheat oven to 375°F. Slice the dough into thin slices and bake on greased cookie sheets for about 8 minutes. Recipe contributed: February 2009 This recipe can also be found in From Duff to Dinner , a cookbook edited by the FFSC’s own Marjorie Young and the late Vince Viverito. Objective: Dessert Total Time: Overnight prep Yield: 8 dozen cookies Suggested Mushrooms: Candy cap (Lactarius fragilis, Lactarius rubidus, Lactarius rufulus) 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 1¼ cups crumbled, dried candy caps ( Lactarius rubidus or fragilis ) 1 cup unsalted butter 2 cup light brown sugar 2 eggs, well beaten 3 cups flour 3 ½ tsp. baking powder ½ tsp. salt 1 cup slivered, toasted almonds 1 tsp. vanilla extract Previous Recipe All Recipes Next Recipe

News & Stories / Fair News FFSC 37th Annual Fungus Fair Rocked On Friday, January 7, 2011, I’m standing at the back of the stage at the Louden Nelson Center, around 3:00 pm. I’m taking a moment’s breath, and I’m thinking, “What if nobody comes?” Rene Barone • February 1, 2011 Ticket line at the 37th Fungus Fair. Photo by Hugh Smith What if, after all this work, nobody shows up for the first Friday the Fungus Fair is open to the public? Well, four hours, 435 patrons and numerous volunteers later, the 37th Fungus Fair was well on its way to success. Saturday and Sunday followed suit with new attendance records set. Thank you one and all for your attendance and volunteer efforts. I am humbled by your enthusiasm in helping us to accomplish our goals of providing mycological education and helping to keep the fun in fungi. Rene Barone Co-chair FFSC gratefully acknowledges our Fair Co-Chairs, Phil Carpenter and Rene Barone for their many months of hard work and planning. Their tireless and cheerful leadership made this the best Fungus Fair ever. Providing supporting roles were the many members of the Fair Committee and the Group Coordinators. And, those amazing engineers of our new display island—Fred Molner and Ron Bader! And to our Many Many Enthusiastic Volunteers – We Can’t Do It Without You! 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

News & Stories / 2007 Fungus Fair — Thank You In spite of dry weather we had a good showing of fungi, with a total of 232 species represented. Chilly weather during setup kept the mushrooms fresh. Santa Cruz Fungus Fair Committee • March 1, 2007 33rd Santa Cruz Fungus Fair 2007 T-shirt The well-chilled human setup volunteers were quite pleased to have hot soup provided by Vernetta McGuire and Marilyn Diamond to keep them warm. In all, 60+ dedicated FFSC volunteers and 40 dedicated Museum volunteers and staff worked to setup, run and take down the fair. Always a popular Fair Exhibit. Photo by Catherine Campos Each year we marvel at how much time and effort go into setup and how quickly it all goes away at the end. This year’s teardown set a new record: in one hour and ten minutes it was all done and we were devouring Bob Wynn’s wonderful dinner of mushroom lasagne, quiche and salad! Thanks to all who helped, from picking mushrooms to setup, identifying, staffing tables, cleanup and compost-ing the mushrooms at the end. It would be impossible without you! I’m not naming everyone because, well, I lost my list in transition to a new computer and relying on my poor memory will ensure that someone is left out. But bear in mind that anonymous good deeds count for double credit in the universe! Exhibit at the 2007 Fair. Photo by Catherine Campos Attendance was a bit lower than usual, with about 150 attending the Friday night Members’ Reception and 2200 at the door Saturday and Sunday combined. Vernetta McGuire and the Museum Association put on a wonderful reception Friday night, with great food. Wine was a cut above the usual, with Jeff Emery of Santa Cruz Mountain Vineyards pouring. Massimo Caporale of Gelato Massimo provided Candy Cap Gelato. Marilyn Fenn outdid herself in decorating the Louden Nelson hallway gallery. A few new features were included in this year’s Fair. The addition of Toxicology talks to the Mushrooms 101 room proved timely in the wake of the Amanita phalloides poisoning of a family just prior to the Fair. OurMany thanks to Bill and Louise Freedman for their encouragement and assistance in this endeavor. Rhiannon Crane and Judd Nelson brought two new activities to the Kids’ Room (both of which were popular with adults as well): Guided microscopic tours of a variety of fungal cultures and mushroom dyeing on silk. Book and T-shirt sales were brisk, and 47 new members joined during and since of the Fair. It was a fine event - our sincere thanks to everyone! The Fair Committee Horst Kuhlmann, Chair Bill White, CEO Members Only Content Login Join FFSC Related Posts Fungus Fair 2009 — Better Than Ever! FFSC 37th Annual Fungus Fair Rocked Previous Article All News & Stories Next Article

Breaded Boletes with Tomatoes A warm dish for late fall along the coast or in the spring after the snow melts. by Ed Eulice Boletus rex-veris. © Alan Rockefeller (from mushroomobserver.org) Method Chop parsley and garlic. Mix with breadcrumbs, half the olive oil and spice with salt and pepper. Leave mixture to stand for an hour or so. Preheat oven to 350°F. Brush a baking dish with olive oil. Place each bolete cap round side down in bowl, covering each cap with a quarter of the mixture. Drizzle remainder of the olive oil over the caps. Halve the tomatoes and place in the same bowl and season with salt and pepper. Bake until caps are crisp (30-40 minutes) Recipe contributed: September 2009 Objective: Side or first course Total Time: 2 hours Yield: 4 servings Suggested Mushrooms: 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 1 cup toasted breadcrumbs 1 Tbl. chopped flat-leaf Parsley 1 garlic clove, chopped 1/4 cup nice quality olive oil 4 bolete caps 2 tomatoes salt & pepper 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

Yellowfoot Cheese Tart This dish got a thumbs up at one of our planning meetings. by Rex Verris Craterellus tubaeformis. © Damon Tighe (CC-BY-NC) (from inaturalist.org, obs. 329175599) Method Let puff pastry stand at room temperature until pliable (about 20 to 30 minutes). In a 10" or 12" frying pan, melt butter over high heat. Add mushrooms and thyme (or tarragon). Stir often until all liquid evaporates and mushrooms brown (about 8 to 10 minutes). Add salt and pepper to taste, then let cool. Unfold puff pastry in a lightly greased 10" x 15" baking pan. Brush pastry with the egg and prick surface all over with a fork. Scatter cheese and sautéed mushrooms evenly over pastry. Bake in a 425°F oven until richly browned (about 20 minutes). Cut pastry in wedges or squares, and serve hot or warm. Note: You can also make the mushroom mixture the day before, and then chill until you're ready to bake the pie. Recipe contributed: April 1991 I found this recipe in The Fungus-Amungus newsletter of the (now defunct) Spokane Mushroom Club. I've tried using different mushrooms with it, including Agaricus bisporus and Cantharellus infundibuliformis (now called Craterellus tubaeformis ). Editor's Note: The name of this recipe's original contributor wasn't listed in the Duff. Perhaps Gloria Woodside or Bridget Binko? If you know, feel free to let us know! Objective: Side or first course Total Time: About 1.5 hours Yield: 10 to 12 servings Suggested Mushrooms: 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 1 sheet frozen puff pastry (1/2 of a 17-1/4 oz. package) 1 Tbsp. butter or margarine 3/4 lb. mushrooms, thinly sliced 1 tsp. dry thyme leaves (or tarragon) Salt and white pepper About 1 Tbsp. beaten egg 1 Cup (4 oz.) shredded jarlsberg or swiss cheese 10" or 12" frying pan 10" x 15" baking pan 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

Porcini Soup Robin Morris shared this wonderful Porcini soup recipe. Enjoy! by Robin Morris Boletus edulis. Photo by Hugh Smith Method Heat chicken broth with carrots. Sauté shallot, onion, and parsley in butter 7 minutes. Cover for 3 additional minutes. Combine broth with mushrooms and all else, including cream and celery, reduce 25 mins. Serve with toasted bread and butter or cheese Recipe contributed: October 2014 When cooking with fresh-picked porcini, I like to peel the cap and cut off the tough outside of the stipe. I include tubes only if fresh and not buggy... Objective: Soup Total Time: 30-45 mins Yield: Suggested Mushrooms: 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 1 ½ – 2 lbs Porcini, cut in 1/2 in. chunks, dry sautéed till light brown 2 c cream 2 c chicken broth (low sodium style) 2 stalks celery, de-veined and cut small 2 thin carrots, cut small 1 shallot 1/2 red onion, chopped 3 Tbl Plugra or other good butter 1/2 tsp thyme I Tbl parsley Previous Recipe All Recipes Next Recipe

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

Cauliflower and Mushroom Pasta Sauce This pasta sauce works well on penne pasta. by Patria Brown Boletus edulis var. grandedulis. © (CC BY-NC) Christian Schwarz (from inaturalist.org, ID 3556209) Method Heat olive oil in large cast iron skillet. Add garlic and onion and sauté until onion is translucent. Add your sliced mushrooms, and sauté until crispy. Add the cauliflower and tomatoes followed by herbs. Stir in white wine. Cook over low to medium heat for 20 to 30 minutes, and add salt and pepper to taste. In the meantime, prepare your pasta. Serve the cauliflower mushroom sauce over your hot pasta. Recipe contributed: December 2002 Objective: Sauce / topping / stuffing Total Time: About an hour Yield: 6 - 12 servings Suggested Mushrooms: Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) 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 lb. sliced boletes, shiitake, and/or cremini 1 medium head cauliflower, chopped 1/4 C olive oil 5 to 6 cloves garlic, minced 1 C onion, sliced 4 cups fresh tomatoes, chopped 1⁄4 C each chopped fresh basil, oregano, savory and parsley 1 C white wine Coarse sea salt and black pepper to taste Previous Recipe All Recipes Next Recipe

Barley and Chanterelles with Gruyère This works as a main dished paired with a crisp green salad; or as a side paired with roasted chicken, pork chops, or a seared steak. by Sean Turrell Cantharellus californicus. © Lindsay (CC-BY-NC) (from inaturalist.org, obs. 103183775) Method Cook the Barley Bring water to a boil in a bot of salted water. (Check your package's instructions for how much water to use. It's usually 3 cups of water for 1 cup of dry barley). Add 1 cup of barley and boil until water bubbles vigorously. Reduce heat to a simmer so it's gently bubbling. Cover with a lid, and cook until the barley is chewy and tender (about 30 minutes). In the meantime, soak the dried chanterelles in very hot water until they're soft and pliable (15 to 20 minutes), then drain and chop. Strain the soaking liquid through a paper towel or paper coffee filter to remove grit, and set liquid aside. In a skillet, sizzle onion and garlic in a little of the strained soaking liquid, add salt, sherry, and the reconstituted mushrooms over medium heat. Stir frequently until the onions are translucent and soft, the mushrooms have released their moisture, and the sherry has evaporated (about 6 to 8 minutes). Remove from heat and add parsley and olive oil. Mix in the barley and grated Gruyère. Recipe contributed: February 1999 Objective: Main course Total Time: About an hour Yield: 2 to 3 servings 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 1 cup pearl barley 1 cup chopped onion 1 entire bulb of garlic Salt to taste ½ cup creme sherry or marsala 1 cup dried Chanterelles ½ cup chopped parsley 1 Tbsp. olive oil 4 oz. Gruyère, grated Previous Recipe All Recipes Next Recipe