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News & Stories / Field Reports Albion I, 2010 – A Great Time for All The Albion I foray was a great success with everyone finding edible and non-edible mushrooms. We had a full house of fungiphiles and enjoyed forays and an incredible Saturday evening potluck. Bill White • January 1, 2011 Corals (Albion I, 2010). Photo by Stephanie Maklan The species diversity was awesome with over 100 species identified (see list below). Also check out Maria Tanase’s article regarding look-alike Matsutake and Amanita silvicola buttons. Albion I, 2010. Photo by Stephanie Maklan Members Only Content Login Join FFSC Related Posts Albion II, 2011 – Great Forays, Fungi and Food Previous Article All News & Stories Next Article

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

Pilobolus sp. Photo by Judith Ogus Pilobolus Fungus Judith Ogus Found the fungus on horse manure and used a 200mm macro lens for the photo and Canon40D body. Camera Canon40D Focal L. 200mm Aperture Shutter Sp. ISO Flash Photo taken on April 20, 2019 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Wild Mushroom Duxelles Spread on a baguette or crackers, or use it as mushroom duxelles to enliven a variety of dishes. by Cortinarius Wild mushroom basket Method Sauté in an open skillet: butter, shallots, garlic and mushrooms Deglaze pan with 1/2 cup dry white wine Add thyme, rosemary, salt and pepper Saute above mixture until nearly dry, then add 3 Tbsp fresh parsley and only sauté lightly. Remove from pan, and then very lightly (just a second or two) in the blender or food processor. This adds to creaminess, but you don't want to lose the texture from bits of shallot and mushroom Scoop into a small terrine or pãté mold, seal container and refrigerate until use. Serving Suggestions Garnish with fresh rosemary or thyme if served as a spread, or just keep it sealed and handy to enliven vegetables or meat dishes. So simple! Recipe contributed: September 2014 This is one of those recipes that could inflate your girth to frightening proportions if eaten regularly. But it is so good that on special occasions it finds a place in my kitchen. It can be served as a spread on a baguette or crackers. Or it can be used as a mushroom duxelles to enliven a variety of dishes. Objective: Sauce / topping / stuffing Total Time: 30 mins (est) Yield: Varies by use Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) 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 1/2 c butter 1/2 c finely chopped shallots 4 cloves garlic, minced 9 oz fresh wild mushrooms 1/2 c white wine 1 1/2 tsp fresh thyme, minced 1 tsp fresh rosemary, minced 1/2 tsp salt 1/4 tsp fresh black pepper 3 Tbl fresh parsley A note on mushroom species: Craterellus calicornucopioides are the best I know. King boletes can overpower this recipe, so use sparingly and mix with milder species. For some mushroom species like chanterelles, it is necessary to dry-saute first. Of course, be absolutely sure of your species! Previous Recipe All Recipes Next Recipe

Lycoperdon perlatum. © Alan Rockefeller Lycoperdon perlatum Alan Rockefeller Common Puffball Lycoperdon perlatum , iNaturalist Camera Canon EOS 60D Focal L. 100mm Aperture f/14.0 Shutter Sp. 1/200s ISO 640 Flash Fired Photo taken on July 1, 2012 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

News & Stories / Field Reports 2016 February Local Foray Field Report It was a beautiful day for exploring the Santa Cruz area forests last Saturday 2/6/2016, and though the weather was amazing, the fleshy fungi were few and far between... Cass Fuentes • February 22, 2016 Forager basket with wax paper bags. Photo by Cass Fuentes Members Only Content Login Join FFSC Related Posts 2016 February Local Foray Field Report Field Reports Previous Article All News & Stories Next Article

News & Stories / Stewardship Season Headlines from Our CEO As another mushroom season approaches, I look forward to a great reason to escape the ills of our economy and the world. There are a couple of new things to announce to our members. Mark Gillespie • September 1, 2002 Boletus edulis var. grandedulis. © Guy Prudhomme (CC-BY-NC) (from inaturalist.org, ID 312373981) Members Only Content Login Join FFSC Related Posts From the Incoming CEO, 2001 Stewardship Previous Article All News & Stories Next Article

News & Stories / Mycology & Art News Morels on the Maginot Line May is the month that unifies Northern hemisphere mycophiles. Everyone picks morels in May, give or take a few weeks. And we almost universally cook them up and eat them quickly. Deb • May 1, 2010 Collecting morels on the Maginot Line in WWII. Photo by Ms. Hinemoa Ruskin Many people stop by and peek into the Louden Nelson auditorium as we’re setting up for the Fungus Fair. It’s a great opportunity to chat up the fair and investigate the many different ways mushrooms fascinate us. This year was no exception. A tall, slender woman approached me and inquired about what we were doing, and if we ever collected morels. “Whenever possible” was my likely response. My new friend, Ms. Hinemoa Ruskin, asked if I might be interested in pictures of morels on the Maginot Line, a military fortification in eastern France during WWII. Of course! The next day she came back with these photos. Hinemoa had been stationed there as a nurse during the war. During a quiet time, the group had gone out on a quick foray, found morels, and wanted to cook them up. Due to wartime rationing, they had to use margarine instead of butter, but you can’t keep a good morel down— they were delicious! More info on the Maginot Line at https://en.wikipedia.org/wiki/Maginot_Line Debbie Johnson Morel hunters on the Maginot Line in WWII. Photo by Ms. Hinemoa Ruskin Editor's Note : The Loudon Nelson Community Center was renamed to Lo n don Nelson on Juneteenth 2021. Members Only Content Login Join FFSC Related Posts Memories of Matsutake Previous Article All News & Stories Next Article

News & Stories / Stewardship Sudden Oak Death — Sensible Measures in the Woods Fungi are finally fruiting, a compelling reason to get out into the woods. Do you think about Sudden Oak Death much, other than to look at the dead trees and think “How sad”? But it’s all around us, and we have responsibilities as users of the forests and as environmentalists. What can we do to prevent spread? Deb • January 1, 2009 Humboldt tanoak mortality (from suddenoakdeath.org) David Rust spoke about Phytopthora ramorum , the fungus causing SOD, at our September meeting. The dismaying news is that it’s virtually endemic in our woodlands, infecting seemingly healthy hosts such as Bay Laurel, a frequently encountered tree in our forests. So what can we do to prevent spread? Familiarize yourself with the symptoms of Sudden Oak Death on oaks and tanoaks and the leaf spot symptoms on California bay laurel, blackberry bushes, fir, chinquapin, fern, maple, manzanita, and other plants. You’ll then be able to avoid or be prepared to recover from heavily infested areas. https://www.suddenoakdeath.org/ If possible, remove all soil from shoes, boots, tires, or other conveyances prior to leaving an infested site. If this is not feasible, stop as soon as possible and wash soil from vehicles. Use Lysol® or a bleach solution to disinfect shoes and boots after cleaning. If you are frequently in and out of infested sites, consider committing footwear for use in that environment only. Remove and clean the footwear before leaving the area. Clean tools in a similar manner. It’s a good idea to change clothes, bagging your old clothes before leaving the site. Wash at home. In all cases make sure that you remove all plant material (needles and leaves) from your body,vehicles, animals, tools, or other containers before leaving the infested site. This is required under State regulations. Members Only Content Login Join FFSC Related Posts Oak Woodlands: Threatened by a New Fungus Dying Oaks: News for Homeowners Previous Article All News & Stories Next Article

News & Stories / Field Reports 2009 Alaska Foray Travelogue This summer, Bill and Jerri White again graciously offered their Alaska Sports Lodge as an FFSC foray base. Several members sent in detailed information of their experiences during the foray. Dan Long • October 1, 2009 Found in Alaska. Photo by Dan Long Here's an entertaining travelogue from Dan Long (who, by the way, is also the current President of the Mycological Society of San Francisco), and a photo essay from Mary Lindsay. Enjoy! In August, I traveled to Alaska with Liann Finnerty and Tina and Thomas Keller. We stayed at Bill White’s Sports Lodge in Sterling, Alaska. We flew into Anchorage, picked up our rental car and headed for the lodge. The three hour drive was a real eye-opener with overwhelming terrain of Sitka spruce, birch and alder trees mixed with incredible views of the Redoubt, Iliamna and St. Augustine volcanoes. The glaciers along the Cook Inlet area were numerous and a beautiful flower called fireweed lit up the highways with its magenta blossoms. Brown bear on the road to the Sports Lodge. Photo by Dan Long Bill’s lodge is on the Kenai Peninsula, along the Kenai River. The cabins have decks 30 feet from the river that allowed us to watch a bald eagle’s nest and the brown bear that fished each evening from the river. Brown bears? Grizzlies? We learned they are the same species, but the coastal bears grow larger with their high protein salmon diet. They are big! After settling in to our cabin, it didn’t take us long before we went out looking for mushrooms. The dominant mushroom was the orange capped Leccinum testaceoscabrum . We found the Alaskan species, L. alaskanum , was very tasty. Bill took us to a spot one day on the way to Seward where he had an inkling that Rozites caperata or Gypsy mushrooms grew. He was right on, Gypsies were everywhere. These are in the family Cortinariaceae and it was a surprise to eat them. We picked our fill of Gypsies and then realized Liann was nowhere to be found. We found her back along the road in a high adrenaline state as she had discovered a colossal flush of Boletus edulis . She had never seen so many of them in one spot. We “helped” her because her bags were full and we didn’t stop until we picked all that we could carry. Needless to say, we kept our dehydrators busy. With friends on the 2009 Alaska Foray Bill also took the group razor clam hunting. Thomas, in his usual fashion, mastered the art and we all sat around the kitchen eating chowder and sampling the mushrooms we found. We had a great time. Bill’s friend, Dominique Collet, came by and I went with him back to his house to get a few watercolor prints he had made. Dominique is starting a mushroom group in the area and they have about 40 members. He is also a true renaissance man who has published books about Alaskan mushrooms, plants and insects, see http://www.alaskanaturalist.com. If you google him, you can see some of his handiwork. I bought one of his posters titled Alaskan Boletes . A beautiful memento of a great time. We put 1300 miles on our rental car exploring the Kenai Area. We saw eagles, bears, moose and gorgeous flowers. We saw a lot. Everything is vast. You might say we just saw the tip of the iceberg. I’d like to publicly thank Bill and his wife Jerri for being great hosts and allowing us to sample what they have been experiencing for years. I’ll never forget it and I hope to be on next year’s list of attendees if the Whites again offer an Alaskan foray. --Dan Long 2009 Alaska Foray in Photos by Mary Lindsay Members Only Content Login Join FFSC Related Posts 2015 Alaska Foray Report 2016 Alaska Foray Field Report Previous Article All News & Stories Next Article

Crab and Mushroom Chowder You can make this delicious chowder using a single variety or a combination of foraged and commercial varieties. by Richard Lyness Oysters ready for shucking Method Clean and slice the mushrooms, separating the caps and stems. Simmer stems in water for 30 minutes to make a mushroom broth. Strain broth and set aside. Heat 5 tablespoons of butter in a large soup pot. Add onion, celery, leek and garlic. Cook until tender, stirring occasionally (4-6 minutes). Add flour and cook, stirring constantly with a wooden spoon (3-4 minutes). Gradually whisk in the chicken broth and bring to a simmer. Cook 15 minutes. Strain through a sieve, pressing hard on the solids to recover as much thickened broth as possible. Return the broth to a simmer and discard the solids. Add potatoes to the broth and simmer until tender (about 15 minutes). Remove the pot from the heat and add the milk, 4 tablespoons sherry and heavy cream. Season to taste with salt and pepper. Meanwhile, melt the remaining tablespoon of butter in a skillet over medium heat. Add the sliced mushroom caps and sauté until tender (7-10 minutes). Add the mushroom broth, stirring and scraping the bottom of the pan with a wooden spoon to loosen any particles of mushroom stuck to the pan. Season to taste with salt and pepper. Stir the mushrooms with their liquid and the crabmeat into the chowder. Check seasoning once more and make adjustments to taste. Serve in heated bowls, garnishing with remaining sherry if desired. Recipe contributed: January 2011 Many supermarkets now carry a decent selection of "exotic” mushroom varieties in large quantities, such as shiitake, oyster, and cremini mushrooms. Avoid young white buttons though; they don’t have the flavor and texture needed for this hearty soup. Objective: Soup Total Time: Under two hours (est.) Yield: Varies Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) 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 5 cups assorted mushrooms (about 1 lb) 3/4 cup water 6 tbsp butter 3/4 cup diced onion 1/4 cup diced celery 1/2 cup diced leek (white and light green parts) 2 tsp minced garlic 1/2 cup all-purpose flour 1 qt Chicken Broth (Recipe below) 2 1/4 cups diced russet potatoes (peeled) 3/4 cup milk 6 tbsp dry sherry 2 tsp heavy cream 1 tsp salt, or as needed 1 tsp freshly ground black pepper, or as needed 10 oz. lump crab meat Previous Recipe All Recipes Next Recipe

FFSC Financials Our Minister of Exchequer counts everything (except how many mushrooms we collected...) Have a better photo? Photo by Fungibartl (Dan Tischler) FFSC is a 501(c)(3) nonprofit organization. (Learn more about FFSC and our mission .) How We Use Fees that We Collect Santa Cruz Fungus Fair: This is our primary fundraising event of the year. In addition to raising money for scholarships and to pay our speakers, this volunteer-run event supports our community with three days of fun, food, entertainment and education. Scholarships and Grants: We use a portion of our membership fees, event fees, and other fundraising to support students and researchers who are expanding the world's knowledge of fungi. Learn more or apply for funding on our Scholarships page. Educational Speakers: The fees also fully or partially subsidize the cost of bringing in guest speakers to present a variety of topics to the general public and our members. These include our FREE Monthly Speakers events, as well as speakers at other events like the annual Santa Cruz Fungus Fair. Event Tickets: FFSC's event fees (when charged) typically cover external costs such as optional accommodations (for long-distance forays), venue rentals (for classes and dinners), each venue's liability insurance requirements, charitable fundraising, and/or guest chefs. Product Inventory: We offer club T-shirts, stickers, and other items for sale to members and the general public at cost (or with great discounts). We use some of our fees to pay vendors up front to make the items, or to reimburse volunteers for the cost of out-of-pocket supplies. We also buy mushroom books to sell at or near cost to members and the public at our events. Operational Costs: The remainder of the fees cover costs such as venue rentals, equipment rentals and decor for club dinners, liability insurance requirements, legal fees, and (rarely) vendors/contractors when none of our volunteers are qualified or available to do certain work. Plus, we pay for storage units to hold FFSC inventory, booth equipment (signage, tables, chairs, etc.), customized Fungus Fair decor and more, in cases when volunteers don't have room in their own garages. What about Staff? FFSC's club leaders (ministers), trip leaders, ID class instructors, event organizers, and event staff are all unpaid volunteers! We do this because we are passionate about mycology! Here are some of the past financial statements for the Fungus Federation of Santa Cruz. FFSC Balance Sheet Aug 31-2025 .pdf Download PDF • 178KB FFSC 2024FY P&L .pdf Download PDF • 177KB FFSC-2023-Balance-Sheet .pdf Download PDF • 29KB FFSC-2022FY-PandL .pdf Download PDF • 30KB FFSC-PandL-2021-22 .pdf Download PDF • 180KB FFSC-PandL-2018-19 .pdf Download PDF • 108KB Members Only Content Login Join FFSC