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News & Stories / Mycology & Art News Agaricales of California I’m working on Excel spreadsheets for the genera presented in the Agaricales of California. Those of you who have used these know that they get technical, real quick. John Brown • December 1, 2003 Russula xerampelina. © Darvin DeShazer (from mushroomobserver.org) I usually only go into these when I have problems in Arora, but the spreadsheets will sort and order each genus of mushrooms by their features. I’ll have Agaricus and the Hygrophoraceae done for Albion I. It works quite simply. Measure the cap size, the stipe thickness at the apex, or the cap’s color(s). Go to a spreadsheet with one of these features, and match your mushroom to its choices. It will give all listed features, but because of the size of the spreadsheet, it was easiest to print it out over three pages. The sorting, however, only changes with the feature, and each row begins first with a page in Agaricales , and then the species name. The spreadsheets will be in a green-covered, spiral bound (plastic ringed) notebook. Agaricus is printed on gold paper to distinguish its sections; the Hygrophoraceae uses apple green. See you at the ID table. If you notice errors, write a note on the spreadsheet. I did edit the structure, but when I tried to re-read and compare the transcribed features, I found that my mind rebelled. Agaricus has been separated by whether it stains reddish when cut or rubbed, or yellow with application of a NaOH (sodium hydroxide) or KOH (potassium hydroxide) solution. I use an 8% solution of NaOH. You definitely want to wipe up spills, and wash off anything that gets on you. Skin feels slippery? Skin is soluble in NaOH. That’s your skin dissolving. It takes awhile, which is the point of washing it off immediately. Apart from this, I would like to draw your attention to Agaricales ’ treatment of the Russulas . Harry Thiers makes his separations based on easily observed features: Is the mushroom acrid; are its spores yellow or white; do its gills fork; is the cap particularly dense and hard; do the small gills and the big gills regularly repeat themselves? Nothing about any of this is hard to follow, once you demystify the big words. He does use microscopic features. I ignore them. I keep written notes toward where I am, as well as any places where I’ve had multiple choices. Four out of five times I will get to a single species without doing any microscopic work. When you get through the key, and the final choice for your alternative is a yellow mushroom, instead of a purple one, you know to go back and check the other choice-if you kept written notes. We had a mystery Russula at Echo Summit. It keyed out to integra . It took about five minutes. The Russulas only require the application of FeSO4 (ferrous sulfate) solution to the stipe (yellow spores, mild taste- p.49), to see if the color becomes dark green to gray. I’ll bring the Iron (II) sulfate; Henry has some too. Simply dissolve a small pinch in a few drops of water and apply it to the stipe. This is the Xerampelina complex, and it’s your lucky day. If you wonder why you find so few of these, they, like the boletes, are early risers. Arora is up here on Thanksgiving weekend. Rain allowing, I expect his group is better placed toward their harvest. - John Brown, Science Advisor Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Wine & Mushroom Event Our annual Wine & Mushroom Fest is a phenomenal early Spring evening of sampling wonderful wines and fabulous homemade food. This member-only event is always fantastic and is the highlight of our culinary activities. Santa Cruz Mountain Winery table at the 2025 Wine and Mushroom potluck The Wine & Mushroom Fest is a matchless co-op gathering alongside several Santa Cruz Mountain appellation wineries, put together by FFSC Culinary Minister Bob Wynn and Jeff Emery of Santa Cruz Mountain Vineyard/Quinta Cruz. The mushrooming crowd brings the food (potluck). The winemakers bring their best, and we all have a great time! Where and When This dinner is usually held in April. We announce the date and location to FFSC members (and applicable winemakers) in February or March. The next Wine and Mushroom Fest will be on April 11, 2026! Tickets are on sale now . This event often sells out in advance. Join our Google Group and/or follow our social media and this website to be one of the first to find out when reservations open each year. Cost We charge a modest fee to cover the venue rental, tablecloths, decor and related costs with additional discounts for members. Appetizers table at the 2025 Wine and Mushroom potluck. Photo by Deb Each FFSC member and guest is expected to bring appetizers, hors d’oeuvres, finger food or desserts for at least ten people. Really! We are also feeding the winemakers and we all have healthy appetites. This is an appetizer and dessert extravaganza. The food should be finger food, small items similar to tapas. No main courses, soups, etc. Think something you can nibble with, at most, a fork! Not sure what to bring? Check out our mushroom recipes for ideas, and make one of them your own! The kitchen usually isn't large, so plan to bring your food completely prepared. We can provide last-minute heating prior to service. For those using wild mushrooms, please check the species lists on the Potluck Essentials page for a list of acceptable mushrooms to include in your dishes, as well as labeling requirements, zero waste recommendations, and more. Members Only Content Login Join FFSC

Sausage Stuffed Mushrooms A tangy, spicy appetizer for lovers of meat and mushrooms. by Tahoma Mycological Society Agaricus bisporus. © San Diego Mycological Society (CC-BY-NC) (from inaturalist.org, obs. 200640086) Method Fry pork sausage and drain. Combine ground chuck, onion, celery, green pepper and egg with the fried sausage. Add salt, pepper, garlic powder and set aside. Sauté the mushroom caps in a sauce of butter, Worcestershire sauce, vinegar and Tabasco sauce. Arrange caps on a broiler pan. Stuff caps with the meat mixture. Broil till meat begins to brown and is cooked through (about 10 minutes). Serve! Note: What to do with the stems? You could sauté them and combine with the meat filling, or use them to make your own beurre composé aux champignons. Recipe contributed: November 1993 Inky Captions was the historical newsletter of the (now defunct) Tacoma Mushroom Society (TMS). This recipe was originally published in the February 1993 issue of Inky Captions , and was reproduced with permission in Duff in November 1993. Objective: Appetizer Total Time: 45 mins Yield: 5 to 7 servings 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 1/4 lb. pork sausage 20 2" mushroom caps 3/4 lb. ground chuck 1/2 stick (2 oz.) butter 1 small onion chopped fine 2 Tbsp. Worcestershire sauce 1 celery stalk chopped fine 1 Tbsp. vinegar 1 green pepper diced 1/4 tsp. Tabasco sauce 1 egg Salt, pepper and garlic powder to taste Previous Recipe All Recipes Next Recipe

News & Stories / Russulales News – Website for Russula Lovers Is Back Online The Russulales Newsletter, from the 1990s, has been resurrected via the joint effort of an international team of mycologists. Wendy Wells • April 1, 2011 Russula brevipes. Photo by Katherine Elvin You can’t go wrong with 400+ species on the site. Check it out, all you Russula fans: https://www2.muse.it/russulales-news/ For example, see the online synoptic key to the species of Russula in North America https://www2.muse.it/russulales-news/id_kibby_fatto.asp Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / ACCF 2007 — We Kept the Fun in Fungi The All California Clubs Foray in Mendocino held January 26 - 28 was a sell-out, with attendees from Santa Cruz to Clearlake and Humboldt. Deb • March 1, 2007 Gliophorus (Hygrocybe) psittacinus. © Hugh Smith (from mykoweb.com) Our most distant member was from Minnesota; he joined to attend the foray, and found that he likes leaving the snow for a while and collecting mushrooms in relative warmth. Attendees of ACCF 2007 Debbie Dawson served up fabulous food all week-end and the weather gods were accomodating: it rained for the drive up Friday, and Saturday was sunny and clear. Fungi were more abundant than expected, given the preceding dry, cold conditions, and many people cooperated to put names on the collections. See Douglas Smith’s synopsis and species list below. Dr. Terry Henkel from Humboldt State gave a wonderful talk on wood rotters, providing valuable insight into a process we sometimes take for granted. The foray was a joint effort of the FFSC and BAMS. Many thanks to Debbie Viess and David Rust for all their efforts in making the weekend run so smoothly. The last ACCF was held two years ago, so plan to join us for the next one in a couple of years! Thanks to our ace team of identifiers: Dr. Terry Henkel, Phil Carpenter, Henry Young, Douglas Smith, John Brown, Herman Brown, Debbie Viess, David Rust and a special virtual guest appearance by Dr. Dennis Desjardin, who nailed the ID on our “moth-ball” fungus, Camarophyllopsis foetens . For an interesting account of this mushroom, see this Mushroom of the Month article on the Bay Area Mycological Society website. All California Clubs Foray Species List It wasn't that good a year for edibles. Except for candy caps, which were found in abundance, the other edi-bles were scant. But it was a very good year for number of species found and ID'ed. As this was the All-California foray there were people working the id table from all over California, from Santa Cruz to Humboldt. And I think people spent time in the field looking for little weird guys, since the edibles weren't really coming. Russula stuntzii . © Douglas Smith (from mushroomobserver.org) One of the stars of the weekend were the Hygrocybe psittacina , which are usually rare, but this time every-one brought in a few and there was a pile at the end of the day. Also Russula stuntzii was found for the first time, never found or ID'ed before. But this time almost everyone brought one in. This list has 140 species, the most found for a January foray in the history of keeping lists. There were also about 20 other incompletely identified mushrooms on the list as Genus sp. This list was compiled and com-pared between me ad Debbie Viess, with input from others. As a team effort we were able to get a more complete list. There were 24 new species added to list, which brings us back to 15-20% of species found each time are new to the list. In December only 8% of species found were new. This means were are still not finding a "complete" list of species to find up there, and there is more to find. Which is either good news, or bad news depending on how you look at it. Agaricus hondensis Agaricus subrutilescens Alboleptonia sericella Amanita constricta Amanita franchetii Amanita gemmata Amanita pachycolea Armillaria mellea Auriscalpium vulgare Bisporella citrina Boletus edulis Boletus zelleri Calocera viscosa Camarophyllopsis foetens Camarophyllus borealis Camarophyllus pratensis Camarophyllus russocoriaceus Cantharellus cibarius Cantharellus infundibuliformis Cantharellus subalbidus Caulorhiza umbonata Cholorociboria aeruginascens Clavulina cinerea Clavulina cristata Clavulinopsis laeticolor Clitocybe nebularis Clitocybe nuda Cortinarius alboviolaceus Cortinarius collinitus group Cortinarius luteoarmillatus Cortinarius rubicundulus Cortinarius vanduzerensis Craterellus cornucopioides Crepidotus mollis Cystoderma fallax Entoloma bloxami Entoloma rhodopolium gp. Fomitopsis cajanderi Fomitopsis pinicola Galerina autumnalis Gandoderma tsugae Gomphidius oregonensis Gomphidius subroseus Gomphus clavatus Gomphus floccosus Gomphus kauffmanii Gyromitra infula Hebeloma crustuliniforme Helvella lacunosa Hydnellum aurantiacum Hydnellum peckii Hydnum repandum Hydnum umbilicatum Hygrocybe coccinea Hygrocybe conica Hygrocybe flavescens Hygrocybe psittacina Hygrocybe punicea Hygrocybe singeri Hygrophorus agathosmus Hygrophorus bakerensis Hygrophorus chrysodon Hygrophorus eburneus Hygrophorus erubescens Hygrophorus gliocyclus Hygrophorus hypothejus Hygrophorus pudorinus Hypholoma aurantiaca Hypholoma capnoides Hypholoma fasciculare Hypomyces cervinigenus Hypomyces hyalinus Hypoxylon thouarsianum Inocybe fuscodisca Inocybe geophylla Inocybe lilacina Inocybe pudica Inocybe sororia Jahnoporus hirtus Laccaria amythysteo-occidentalis Laccaria laccata Lactarius argillaceifolius var. megacarpus Lactarius deliciosus Lactarius fallax Lactarius pseudomucidus Lactarius rubidus Lactarius subflammeus Lactarius subvillosus Lactarius xanthogalactus Lenzites betulina Leotia lubrica Leotia viscosa Leptonia violaceonigra Marasmius quercophilus Melanopus badius * formerly Polyporus badius Microglossum viride Mycena californiensis Mycena pura Nidula candida Nidula niveotomentosa Oligoporus chioneus Oligoporus fragilis Omphalotus olivescens Phaeolus schweinitzii Pluteus cervinus Psathyrella gracillis group Psathyrella longipes Pseudohydnum gelatinosum Ramaria botrytis Ramaria formosa Ramaria rasilispora Rhizopogon ochraceorubens Russula abietina Russula amoenolens Russula brevipes Russula brevipes var. acrior Russula cremoricolor Russula cyanoxantha Russula nigricans Russula olivacea Russula sanguinea Russula silvicola Russula stuntzii Russula tenuiceps Russula xerampelina Sarcocypha coccinea Sarcosoma mexicana Sowerbyella rhenana Stereum hirsutum Stropharia ambigua Suillus caerulescens Tapenella panuoides* formerly Paxillus panuoides Thelephora terrestris gp. Trametes versicolor Tricholoma aurantio-olivaceum Tricholoma flavovirens Tricholoma imbricatum Tricholoma saponaceum Tricholomopsis rutilans Tubaria furfuracea Douglas Smith Members Only Content Login Join FFSC Related Posts 2007 NAMA Annual Foray Report Collecting Conditions in Mendocino at ACCF 2014 Previous Article All News & Stories Next Article

Agaricus Reflections When I was a boy, my father, sister and I would pick Agaricus cupreobrunneus, campestris, and sometimes bitorquis . We enjoyed them, by themselves, cooked in a little butter, or with other foods. They were a delicious part of early winter. by John Brown Agaricus californicus. © Noah Siegel (from mushroomobserver.org) I still pick them, but not with the enjoyment I had when little. I don’t know that xanthodermus and californicus weren’t then present, but we never agonized over our IDs. If it was growing in grasslands, had pink to brown gills, then it got collected and eaten. Now, every Fall and Winter, I use the below file, and eating them just isn’t the same. Cooking: my small pan likes 0.2 oz butter, mushroom pan should be covered, cooked on low heat until the juices turn blackish, serve lightly salted. Unwelcome Agaricus All of these have thick, pendant to skirt-like partial veils: californicus , praeclaresquamosus , hondensis , xanthodermus . The xanthodermus veil can be thin, and the ample and skirtlike veiled older caps don’t always yellow when margin is rubbed. If sliced in half lengthwise, the base of the stipe will yellow. Welcome Agaricus 1. Thick, flaring veils: bitorquis , bernardii , lilaceps (sometimes flaring). 2. Growth in fields : campestris (veil thin, variable in appearance), bernardii (veil thick but sheathlike), bitorquis (veil thick and often flaring), cupreobrunneus (veil thin, sometimes flaring): almondy smelling types: arvensis (veil thin, skirt-like), osecanus (veil thin, skirt-like). 3. Growth in manured, or enriched soils : bisporus ; subrufescens is almondy. 4. Growth in forests : brown cap breaking into brown scales is subrutilescens (but the more robust lilaceps is also brown and grows with trees and the collection in “recent experiences”, below, would fall here, too, though it had a pendant veil); augustus , perobscurus , silvicola , albolutescens are all almondy. 5. Almond or anise smelling : augustus , perobscurus , albolutescens , silvicola , arvensis , osecanus , subrufescens . 6. Red-stainers : fuscofibrillosus , arorae , lilaceps , bernardii . 7. Small, rarely in sufficient quantity to welcome collection : micromegathus and diminutivus groups. 8. Others fall under the above species. Resource: Agaricus section of Mushrooms Demystified, p. 310 Recent Experiences I spoke with Rick Kerrigan at the NAMA Santa Cruz conference, and later, at SOMA camp. He said that California has more species of Agaricus than have been described. My feeling: If you’re not comfortable with this, you shouldn’t eat Agaricus . A recent find cooked up with a slight taste of both phenol and iodine. I had a few bites of it, decided I didn’t really need to lose the contents of my stomach and tossed the rest out. But the tastes weren’t overpowering, the mushroom, whatever species it was, really wasn’t objectionable. The few mouthfuls I had produced no stomach distress. And when I later asked Rick Kerrigan, he re-affirmed my beliefs toward Agaricus toxicity: he knew of no one with gastric upset where symptoms lasted more than 24 hours. Mushrooms covered: Agaricus albolutescens Agaricus arvensis (horse mushroom) Agaricus augustus (The Prince) Agaricus bisporus (portobello, portabella, baby bella, cremini, crimini, white button) Agaricus californicus (mock meadow mushroom) Agaricus campestris (lawn mushroom, meadow mushroom, field mushroom) Agaricus diminutivus Agaricus hondensis Agaricus perobscurus (the princess) Agaricus xanthodermus (yellow stainer) Previous Description All Featured Fungi Next Description

News & Stories / Mycology & Art News The Largest Living Organism is a Fungus! Beneath the soil of the Malheur National Forest in eastern Oregon, a fungus that has been slowly weaving its way through the roots of the trees for centuries has become the largest living organism ever found. Madeleine Wyke • January 1, 2001 Armillaria ostoyae. © Fern (CC-BY-NC) (inaturalist.org, obs. 249114389) The Armillaria ostoyae , popularly known as the honey mushroom, started from a single spore and has been spreading its filaments through the forest for an estimated 2,400 years, killing trees as it grows. It now covers 2,200 acres. The outline of the giant fungus stretches 3.5 miles across, and it extends an average of 3 feet into the ground. It covers an area as big as 1,665 football fields. No one has estimated its weight. On the surface the only evidence of the fungus are clumps of golden edible mushrooms that pop up in the fall with the rain. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Stewardship Culinary Events Wrap Up: May 2000 As our 1999-2000 fungal season comes to an end, let's review our year: it may not have been an exceptional year for fungi, but as for culinary festivities, we reached new heights. Rene Seltzer • May 1, 2000 Cantharellus californicus. © Dean Lyons (CC-BY-NC) (from inaturalist.org, obs. 146451778) Now that this precedent has been established, the culinary committee will strive to maintain the tradition and to set new goals. First, let's review our accomplishments: December 1999 Holiday Pot-luck 1999 Dinner at the Coop February 2000 Dinner at Black's Beach Cafe March 2000 Wine & Mushroom Tasting April 2000 Continental Picnic (Beer & Mushroom) Now, in order to expand this list for next year, three essentials have to happen: mother nature needs to bring more rain wild mushrooms need to fruit members need to collect & donatetheir mushrooms If these three things happen, then the rest of the many details needed to coordinate a culinary event can follow. Generally, November is when the first really good mushroom hunts begin, so tentatively we'll have our first meal then with, perhaps, a Chef's dinner. You know, something to kick off the holidays. One other essential item I forgot to mention is volunteers. At the last Wine & Mushroom tasting, a few members asked about joining the culinary committee, and my motto has always been "never tum down a volunteer," so welcome aboard to those who expressed an interest. I look forward to working with so many talented people. Our first meeting will be in September. Call me for further details. By the way, I am especially looking for someone to photograph our events and submit the pictures for publication in the Duff. Have a great summer! Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

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Chef Mazi's Perfect Rice A Mazi family favorite, this recipe uses stock and powdered mushrooms with the rice in a standard rice cooker for a more full flavored and medicinal version of a standard starch. by Chef Zachary Mazi Queen Boletes (Mendocino 2016. Photo by Katherine Elvin Method Chicken (or Mushroom) Stock Place all ingredients in a large stock pot. Bring stock to a boil with all ingredients, reduce to a simmer, and continue to simmer for 3-5 hours or longer, skimming off the surface scum that rises. Rice Put all the rice ingredients and stock in a rice cooker and press go! Makes 4 cups of rice. Recipe contributed: March 2013 I love collecting my own mushrooms and drying them for later use. Shiitake mushrooms, even the dried ones from the store, have a unique quality of increasing their vitamin D2 content by up to 41,000% when placed in the sun. Fresh mushrooms can be dried in the sun for the same effect. This reaction can ensure plenty of vitamin D during the winter months if you plan it right. I estimate the amount by stuffing as many mushrooms as will fit into my herb grinder and powdering the mushrooms. Note : This recipe was originally published by Chef Mazi in the March 2013 issue of Duff. Objective: Side or first course Total Time: About 5 hours Yield: About 4 servings Suggested Mushrooms: Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) 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 Chicken (or Mushroom) Stock 1 lb. Onions, chopped 0.5 lb. carrots, chopped 0.5 lb. celery, chopped 5-6 gallons of cold water 5-6 lb. chicken (bones=more body, meat=more flavor) or 0.5-1 lb. of dry mushrooms* or more, varied by your desire. Note : Boletus sure do make a tasty stock, but a good mix is a wonderful way to go! Adding fresh mushrooms will yield more color and more full bodied flavor. Bouquet Garni (bundle of herbs tied up together) 20 peppercorns 6 sprigs thyme 1 large bay leaf 10 stems parsley Optionally, use also sage, lavender, etc. Go wild. Rice 2 C rice (any variety, forbidden and long grain brown basmati have the richest flavor) 4 C stock (chicken, mushroom, or vegetable) 1/4 to 1/2 C dry powdered mushroom (oyster and shiitake are delicious) 1 to 2 T coconut oil or butter Previous Recipe All Recipes Next Recipe

Coprinopsis lagopus gr. © Terry Way Coprinopsis Lagopus Group Terry Way This beautiful mushroom was found in Terry's backyard. Phil Carpenter pegs it as being in the Coprinopsis lagopus group. One of the Inky Caps, this exquisite and evanescent member of the Psathyrellaceae family is a feast for the eyes. Not for the table, though: this tiny mushroom is considered inedible. Camera Canon EOS 5D Mark III Focal L. 100mm Aperture f/22.0 Shutter Sp. ISO 10000 Flash Off Photo taken on September 29, 2014 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

News & Stories / 2015 January Local Foray Wrap Up A group of about 30 FFSC foragers descended into the western Santa Cruz area yesterday morning, searching for shrooms... Cass Fuentes • January 26, 2015 Local Foray attendees. Photo by Cassandra Fuentes Members Only Content Login Join FFSC Related Posts Field Report on January 2015 Local Foray Previous Article All News & Stories Next Article