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News & Stories / The Wine and Mushroom Experience was Phenomenal One of the wettest storms of the season greeted festive party participants at the Scotts Valley Community Center. Everyone walked out of the rain and into a beautiful bright and cheery room decorated with a glowing grape arbor. Margaret Carpenter • April 1, 2011 Wine and Mushroom Experience. Photo by Margaret Carpenter All your senses were immediately engaged—the smell of Bob Wynn’s craterellus pizza and foccacia bread permeated the air along with the wafting fragrance of stuffed morels. The sight of numerous other appetizers filling the table was tempting and made your mouth water. The pleasant murmur of sounds, the sheer draping and amethyst grape lights drew us to the tasting tables. The Plan was to enjoy an evening of wine and mushroom tasting with first-class wines and foods provided by the Fungus Federation members and excellent Santa Cruz Mountain Appellation wineries. The Plan was fulfilled. Jeff Emery of Santa Cruz Mountain Winery arranged for six exceptional SC area wineries to share their wines. We were not disappointed: we were given the opportunity to enjoy excellent wines from Ahlgren Vineyard, Alfaro Family Vineyard, Beauregard Vineyards, Muns Vineyards, Santa Cruz Mountain Vineyard and Silver Mountain Vineyards. The wineries and their representatives were outstanding and our senses were rewarded with appropriate, enticing aromas, perfect colors, and pleasurable tastes. The appetizer table was overflowing and the entrée table was beyond our wildest imagination. And then there was the dessert table… the decadence was beyond description. Candy Cap Mango Brulée, Candy Cap brittle, chocolate, chocolate and more candycaps. And rising above all the desserts was a field of astounding chocolate mushrooms – the artistic and extravagant creations of Fred Molnar and Debbie Johnson. I saw many people taking pictures of this chocolate mushroom collection with their cell phones. This was an exceptional evening; many thanks to everyone for their efforts. Special thanks go to Bob Wynn, our chef and food coordinator and to the Santa Cruz Mountain vintners who shared their outstanding wines. As with most of our events, we could not have done this without our fantastic volunteers who help before, during and after the event. You transformed the room for a gala party event and cleaned it all up afterward. Thank you yet again! As perfect as the night was, there were traffic challenges with over 120 people present. A learning curve... we hope to use this venue again and plan to change the table layout and traffic flow, so our next event here will be better than perfect! If you are an entertainer at heart, or would just like to join the party early, please consider joining the Culinary Committee. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Hygrocybe singeri, Western Witch's Hat Have you ever found a bright orange to red waxy cap, and brought it home only to find your once colorful mushroom was dingy black colored? You have found one of the blackening Hygrocybe , or the “Witch’s Hats”. by Noah Siegel Hygrocybe singeri. Photo by Noah Siegel They are some of our more common Waxy Caps, occuring in a wide variety of forest types; with a particular fondness for redwood or cypress duff. Our most common species is Hygrocybe singeri , recognized by its bright red, orange to yellow colors, a narrowly conical, often viscid cap, and black staining on all parts. Although the name H. conica has been used in California for fruitbodies with a dry stipe, many of these records seem to fall within the variably range of H. singeri . The joke is, you find H. conica in dry weather, and H. singeri when it is raining. However, there may be more than one species in the H. singeri complex. Hygrocybe olivaceoniger . Photo by Noah Siegel Other species of “Witch’s Hats” in California include Hygrocybe olivaceoniger ; which is a smaller species with a greenish to yellow cap, without orange-red tones. It can be difficult to distinguish from small, pale H. singeri , unless one has a range of fruitbodies. It’s an uncommon species in the North Coast redwood forest. Hygrocybe nigrescens . Photo by Noah Siegel More distinct is H. nigrescens (sensu CA), which has larger, consistently redder caps and occurrence under hardwoods. It can be common during wet years in the Sierra Nevada foothills and upper Central Valley oak zone. Hygrocybe conica grp. Found in Phil's Yard. Photo by Noah Siegel I have also seen a spring-fruiting species in the Sierra Nevada which appears to be distinct, a tiny species in Chamise duff ( Adenostoma fasciculatum ) in the foothills and one in Phil’s yard which looks closer to the European H. conica (but doesn’t match genetically). Hygrocybe singeri "alba" (Skyline 2012). Photo by Noah Siegel To make matters more confounding, species of Hygrocybe in this group can have pigmentless forms. The white form of H. singeri soon takes on a grayish cast, then blackish stains overall as it ages. Hygrocybe ( Hygrophorus ) albinellus , described from Boulder Creek appears to be a pure white form of H. acutoconica (and likely, a legit name for our western H. acutoconica ). Mushrooms covered: Hygrocybe acutoconica Hygrocybe albinellus (see Hygrophorus albinellus) Hygrocybe conica (witch's hat) Hygrocybe nigrescens ( blackening waxcap) Hygrocybe olivaceoniger Hygrocybe singeri (western witch's hat) Previous Description All Featured Fungi Next Description

Candy Cap with Newt. Photo by Linda Maxwell Candy Cap with Newt Linda Maxwell Thanks for sharing this photo, Linda. We also loved your Newt-Free Candy Cap cookies at the January General Meeting! Camera Canon PowerShot SX260 HS Focal L. 5mm Aperture f/3.5 Shutter Sp. 1/300s ISO 640 Flash Off Photo taken on December 17, 2014 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

News & Stories / CEO's Epistle to the Fungophiles: September 2000 Congrats to Phyllis Cole, and also to our new FFSC Ministers — and many thanks to our outgoing ministers! Deb • September 1, 2000 Morchella rufobrunnea and flowers. © Amanda Bueno-Kling (CC-BY-NC) (from inaturalist.org, obs. 267991518) Congratulations are in order for Phyllis Cole, President-Elect of the North American Mycological Association. Phyllis will serve a three-year term as NAMA president. We've been beneficiaries of her efforts in the Fungus Fair, Stores, Programs, and the NAMA '98 Foray, so we know she'll accomplish great things! We also welcome Bob Bickal as FFSC's new Secretary, Horst Kuhlman and Bill McGuire taking over Long Distance Forays from Pete Gonda. Many thanks for all those great trips, Pete! Bob Sellers is assuming the Duff Assistant duties from Toni Gillespie, whose tenure spanned to Duff editors. Thank you for your hard work and good spirit, Toni! I should note here that some of the benefits of being a Minister in the FFSC are meeting for a great dinner once a month and getting to know some very wonderful people. You find out what's coming up before you read it in the newsletter, because you're part of planning the event. As a testimonial to the rewards of Ministership, please note our abundant crop of At Large Ministers. These are former Ministers who take on projects ad lib; it's so good they don't want to leave! Keep that in mind when elections coe around next spring... We're working on several projects to better serve the membership. Our website has moved to Cruzio, has no advertising and will be expanding. Delivery of the Duff by e-mail is in the offing, and you can look forward to speedier registration and admission to events. If you have ideas, thoughts or opinions about club projects, activities, etc., we would like to hear them. Please drop me a note or call. Wishing you an abundant year. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Faces of FFSC – Adam Ryszka November’s Face of FFSC is Adam Ryszka, our new Local Foray Minister. Adam has been a member of FFSC for about two years. However, he was hangin’ round with FFSC members for several years prior to joining. Wendy Wells • November 1, 2009 Adam Ryszka (Nov 2009) He balances interests in computer science and business development with a variety of hobbies including hiking, classic Jaguars and, of course, chasing the wild fungi. Adam is excited with the opportunity to lead forays and help members learn the way of the mushroom. What event started his interest in mushrooms? According to Adam, his best friend in high school was a fungi-geek type of guy who was always running around with a copy of David Arora’s Mushrooms Demystified. His friend’s fascination with mushrooms was contagious. That was 15 years ago and Adam has been seeking myco-knowledge since then. He moved from SoCal to attend UC Santa Cruz. Increased time enjoying hiking and jogging led to more and more mushroom discoveries which led to hooking up with FFSC members which led to leading our local forays. Adam has been exploring the Santa Cruz area for a number of years and is quite knowledgeable about local mushroom habitats. He is quick to offer suggestions on types of environments to look for when planning a foray and looks forward to sharing his knowledge. What prompted you to become our new Local Foray Minister? Well… it was those FFSC guys he had been going on forays with. About four years ago, Adam went on his first FFSC foray to Marshall Fields with Bob Sellers. He continued to attend forays and his enthusiasm for learning became apparent to many members. As his mushroom identification skills increased, he was approached about the possibility of becoming the local foray leader. He credits Bob’s special guidance and encouragement with helping him walk the path to becoming our new foray leader. What is your favorite mushroom? Basket of boletes. Photo by Adam Ryzska Boletes in Autumn was the quick answer. Adam has a fondness for many mushrooms and a nice collection of bolete patches to call his own. Who is your favorite foray partner? Why, that would be Henry Young, of course. Adam has forayed numerous times with Henry. During this time their friendship has blossomed. He appreciates the support and valuable insight Henry has offered while Adam prepared for his new role as foray leader. Do you have any suggestions for other ‘newer’ mem-bers? First and foremost, group participation is key. Attend meetings and ID classes and get to know other members. Many of our members are happily willing to share their myco-knowledge. Secondly, attend local and long distance forays. Forays include identification sessions that present valuable learning opportunities. They also foster new friendships and ideas. Adam encourages member questions and input. He explained he is always looking for new places to foray, feedback and tips. Members Only Content Login Join FFSC Related Posts FFSC Scholarship Awarded to Kristopher Hennig FFSC Scholarship Awarded to Christian Schwarz Previous Article All News & Stories Next Article

Festival Goose with Porcini and Grape Sauce The U.S.A. has a long festival season, beginning with Halloween and ending with the Super Bowl. Here's a recipe for this festive time of year. by Shea Moss Boletus edulis. © Damon Tighe (CC-BY-NC) (from inaturalist.org, obs. 318810706) Method Render the Fat Goose fat is wonderful for sautéing mushrooms, potatoes, liver, nuts, etc. Prick the goose all over with a fork. Place on a rack in a large covered kettle. Add water to just below the rack ( do not allow the goose to touch the water). Steam the goose for 1 to 1½ hours. Watch the water level and add water as needed. Do not allow the fat to scorch. Editor's Note : The following section of the recipe has been modified a bit. Nowadays, the USDA and FDA recommend that you minimize the time that uncooked or partially cooked poultry is allowed to sit betwen 40°F and 140°F. So, here are a couple of options: Option a) Hold the Goose above 140°F Preheat your oven to between 170°F to 200°F (a standard "warm" setting). Pour the hot fat and all liquid from the goose into a heat-safe jar (or other vessel). Submerge the bottom of the jar into a larger bowl filled with a 50/50 mix of ice and water so that it chills quickly. (This is faster than placing the jar in a refrigerator.) In the meantime, keep the steamed goose in the firmly covered roasting pan, and place it inside the warm oven. As long as the oven is between 170°F to 200°F, it should keep the internal temperature of the uncooked goose above 140°F until you're ready to stuff it (which could be several hours). In the meantime, stir the goose liquid in the Mason jar occasionally, to bring the hot center to the cool edges. Replenish the ice as needed. Within 20-30 minutes, the fat should form a hard, solid white disk on top. Extract and break up the hardened fat into rough 1-inch cubes. Place the cubes in a freezer baggie and freeze for later use. Drain the liquid from the jar into another vessel, and immediately use it to reconstitute the boletes (see below). Do not remove the hot goose from the oven until you're ready to stuff it. Note: Goose holds a lot of internal fat, so plenty of fat should remain inside the meat fibers to keep it moist at this temperature for a couple hours. Option b) Split into 2 Days After steaming the goose, transfer the hot goose to a clean tray and immediately place it in the refrigerator overnight. Pour all the goose drippings (fat and liquid) from the pan into a jar (or other vessel) and place in the refrigerator. Allow the fat to harden and rise to the top overnight. The next day, extract and break up the hardened fat into rough 1-inch cubes. Place the cubes in a freezer baggie and freeze for later use. Drain the liquid from the jar into another vessel, and immediately use it to reconstitute the boletes (see below). Keep the goose in the refrigerator until you are ready to stuff it. Option c) Traditional Approach Disclaimer: This approach allows the uncooked poultry to sit at room temperature for longer. You might mitigate this by placing it in uncovered in the refrigerator to cool instead. You need to use your own judgement here. FFSC is not responsible for how you choose to prepare your food. Remove the goose from the pan, and allow it to cool to the touch on a rack. Pour all the goose drippings (fat and liquid) from the pan into a jar (or other vessel) and place in the refrigerator. Allow the fat to harden and rise to the top (which might take a few hours). Extract and break up the hardened fat into rough 1-inch cubes. Place the cubes in a freezer baggie and freeze for later use. Drain the liquid from the jar into another vessel, and use it to reconstitute the boletes (see below). Infuse the Boletes Place the dried boletes in a quart jar, add in the liquid that you reserved when rendering the goose fat, and fill the remaining space with clean water, leaving 1 inch of space in the jar. Cover tightly with leakproof lid. Turn the jar upside down, and allow the mushrooms to reconstitute for 30 minutes. (While you wait, you can roast the onions below, then come back to these steps.) Turn the jar right side up, and continue to reconstitute for 30 minutes. Extract the boletes and squeeze them dry, reserving all the liquid once again. Roast the Onions Preheat an oven to 375°F. Roast 2 Lbs of unpeeled red onions for 30 minutes. Cool, peel, and chop. Turn the oven down to 325°F. Make the Stuffing Sauté garlic and boletes in 1 Tbs goose fat (or olive oil), until garlic is soft but not browned and the boletes are fully cooked. Soak pita breadcrumbs in the reserved bolete liquid for 5 minutes, drain and press dry, once again reserving any remaining liquid. Combine bread, roasted onions (now peeled), sautéed boletes, sage, parsley, nuts, pepper, and (if used) sausage, to create the stuffing. Wet your palms slightly and dip your palms in salt. (If you're working with a hot goose, wear kitchen gloves.) Give the goose a good salt rubbing all over, inside and out. Loosely stuff the goose with the porcini mixture, and sew closed with kitchen twine. Place in a roasting pan on a rack, and cook at 325° F until tender (about 15 to 22 minutes per pound). Slow cooking is the key to a flavorful, moist goose. Editor's note : Use your own judgement here. Even with precooked stuffing ingredients, the goose can still seep uncooked poultry juices into the stuffing. The FDA recommends that the thickest part of the thigh and the center of the stuffing register 165°F before you remove the goose from the pan. When done, remove goose from pan and let stand while you make the sauce. Grape Sauce Take some drippings out of the roasting pan and sauté the grapes in the drippings until the grapes begin to steam and bubble (about 5 minutes). Add veal stock. In a bowl, make a paste of the flour and ¼ cup of the reserved liquid (from when you infused the mushrooms and dipped the bread). When paste is smooth, add one more cup of reserved liquid to the paste and blend smooth again. Add the paste to the grape sauté and allow the mixture to thicken. Add lime juice and a little brandy to the sauté, if desired. Take the stuffing out of the goose, and slice the goose. Serve the goose, stuffing and sauce separately, allowing each person to taste and combine as desired. Recipe contributed: December 1990 This recipe was originally shared by Shea (former Minster of Culinary Affairs) in the December 1990 issue of Duff . As a bonus, she also included how to render the goose fat for later use in other dishes. In 1997, Vince Viverito (that season's Minister of Culinary Affairs) added suggestions for those who prefer to use oysters instead of sausage. In 2026, we updated the recipe with suggestions for those newer to preparing this type of dish. Objective: Main course Total Time: About 8 hours Yield: 3 to 5 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 large 6-10 Lb. goose Water Stuffing 1 Cup dried boletes* 2 pounds of unpeeled red onions 3-4 Tbs garlic, minced 5 c. pita bread, shredded 1/4 c. fresh sage leaves, or 3 Tbs dried whole leaves 6 Tbs fresh parsley, minced 1 Tbs black peppercorns, crushed (or freshly ground pepper) 1/2 cup chopped hazelnuts* (optional) 1 or 2 sweet Italian sausages*, cooked to a light grey, and diced. Grape Sauce 1 c. red seedless grapes, crushed 1/4 c. veal stock, warmed 2 Tbs flour 1 Tbs lime juice Brandy (optional) Suggested Equipment A large roasting pan** with a tight-fitting lid 1 quart jar (e.g., Mason jar) Kitchen twine Trussing needle or skewers * If you use oysters (the shellfish, not the mushroom) instead of sausage in your stuffing (as some in New England and Chesapeake Bay do), I suggest you use chanterelles and walnuts instead of boletes and hazelnuts. — Vince ** For example, 14" to 16" long and at least 3" inches tall, with a V-rack or roasting rack and a thick, stove-ready base. Allow room for the goose to sit on the rack with 0.5" to 1" of clearance underneath to hold the water and rendered fat. Previous Recipe All Recipes Next Recipe

News & Stories / Santa Cruz Fungus Fair Rocks The Santa Cruz Fungus Fair again out-performed its prior reincarnations under the capable leadership of Marje Young and Phil Carpenter and the incredible, amazing army of volunteers, without whom the fair would not exist. 335 species and thousands of happy attendees — 3,862, to be exact! Bob Sellers • February 1, 2010 Mushroom Exhibits at the 2010 Fair. Photo by Mary Lindsay 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

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