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Stereum hirsutum in May, Orange Grove on the Forest Floor. Photo by Amanda Timoney The Orange Grove of the Forest Floor Amanda Timoney Camera (Not provided) Focal L. 4mm Aperture f/2.2 Shutter Sp. 1/300s ISO 200 Flash Off Photo taken on January 17, 2016 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

News & Stories / Kenai Peninsula Foray, Alaska 2005 We found a large variety of fungi, notable edibles including Hydnum imbricatum, Dentinum repan-dum, and Leccinum insigne. Our potluck was a feast of wonderful dishes. Bill White • November 1, 2005 Participants at the Alaska Foray 2025 Members Only Content Login Join FFSC Related Posts Foraging in Alaska in 2008 Previous Article All News & Stories Next Article

News & Stories / Species List: Albion I, Dec. 2-4, 2011 Christian Schwarz joined Henry Young as one of our Science Advisors for this season. Thank you, Christian for compiling the species list from Albion I in December. The team identified over 288 species! - Editor Christian Schwarz • January 1, 2012 Albatrellus caeruleoporus. © Christian Schwarz Members Only Content Login Join FFSC Related Posts Albion I 2009 – A Great Time for All Albion I, 2010 – A Great Time for All Previous Article All News & Stories Next Article

Porcini and Morel Stroganoff This dish is a delight when you feel extravagant or you have had an especially successful hunt. by Rene Seltzer Morchella snyderi. © jrmorris (CC-BY-NC) (from inaturalist.org, obs. 358456658) Method Slice the porcini and morels to about the same size. Start boiling water (with a little salt) in a pot (large enough for the pasta). In the meantime, sauté onions and mushrooms in the butter (in a large pan, on medium heat) until they release their moisture and are lightly browned. Add sherry to the mushrooms, and cook until evaporated (2 or 3 minutes). Add tofu and stir to warm it through (about 2 minutes). Drop the fusilli into the boiling pot of water, cook until al dente, then drain. While the pasta cooks, lower the mushroom mixture to a simmer, and add milk, crème fraîche and spices. Stir well. Add the cooked pasta to the mushrooms. Let the stroganoff cook until sauce thickens (about 5 minutes). Sprinkle with fresh ground pepper, chopped walnuts, and grated Parmesan cheese, and serve immediately.* * As the stroganoff cools, it will form a skin quickly. To prevent this, either serve it in the hot pan; or pre-warm a serving bowl and immediately transfer the the stroganoff to the bowl right before serving. (Don't use a chafing dish, as it will overcook the pasta and break down the sauce texture.) If you'll be taking this dish to a potluck, you may be able to maintain the stroganoff texture by modifying the timing a bit: Make the mushroom and tofu sauce the day before or in the morning, but don't add the milk, crème fraîche, and cheese. Allow the mushroom mixture to cool, then transfer to an airtight container and refrigerate. If you won't have time or means to boil the fusilli at the potluck, you can undercook the fusilli by about 2 minutes in advance, then toss it with olive oil so it doesn't stick, and refrigerate separately from the mushrooms. At the potluck (or right before leaving home), reheat the mushrooms and tofu over medium-low heat, stir in the milk and crème fraîche, toss in the freshly boiled (or rewarmed) fusilli, and simmer until the sauce clings to the pasta (about 5 minutes), then stir in the Parmesan. Recipe contributed: January 2001 This is an earthy, rich dish. I suggest you accompany it with fusilli pasta (or gemelli, cavatappi, or radiatori pasta) to trap the sauce, and a glass of well-aged Rioja. (The amount of mushrooms called for might be considered generous to some. If you don't have access to bountiful bolete or morel foraging spots, experiment by supplementing with other mushrooms, or use more tofu to fill out the dish.) Objective: Main course Total Time: About 30 minutes Yield: 4 servings Suggested Mushrooms: Morel (Morchella sp.) 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 onion 1 Tbsp. butter ¼ cup sherry ¾ lb. fresh Porcini mushrooms (or I cup dried) ¼ lb. fresh Morel mushrooms (or 1/4 cup dried) ½ cup crème fraîche ½ cup milk 1 cup diced firm tofu Dash of salt Cayenne pepper to taste Tabasco sauce to taste (optional) Parmesan cheese Chopped up walnuts (optional) Fresh ground pepper Previous Recipe All Recipes Next Recipe

Must-Know to Participate in Long-Distance Forays Please review these tips before participating in our long-distance forays. Amanita muscaria on the Kenai Peninsula, Alaska. Photo by Ron Bader FFSC Long Distance forays are open to FFSC members only. All trips require appropriate physical conditioning. If you have special medical requirements or any condition that might affect your ability to participate in the trip, it is your responsibility to inform the trip leader before departure. If you must cancel a reservation, inform the leader promptly. The deposit or reservation requirements and refund policy of each trip are available from the trip leader. Please obtain and review them prior to making your deposit or reservation. Please note that the leaders of our trips are FFSC members who serve in a volunteer capacity and assume no responsibility above that of trip organizer. While our trip leaders are not paid professionals, they are encouraged to participate in training to increase their mushroom ID and mycology skills. All outings officially begin at the trailhead. Planning for Your Trip Remember to verify any listed dates with the trip coordinator before you make long-range vacation plans. Sometimes dates initially selected have to be changed. The payment of a reservation or a deposit does not necessarily confirm you as a member on the trip. Participants must be approved by the trip leader. After you register for a trip, the leader will notify you of your acceptance in a timely manner. The trip cost normally covers lodging, camping and park fees, and club administrative overhead. The trip leaders are volunteers. Food and camping gear are to be supplied by the participants. Please note that when trip prices are listed before tickets become available, the prices may be tentative. You should understand that activities on this trip (or any trip of this nature) contain inherent risks, including injury, illness, and potentially death. Those who participate in forays assume all of the risks and will hold the FFSC, its agents, and leaders harmless from any and all responsibility, negligence, actions, or suits of any kind or nature whatsoever, for loss or damage to property or personal injuries sustained during these outings. The Foray Ministers, a volunteer committee that governs the Long Distance Forays program, regrets the need for this requirement. Participants make their own carpooling arrangements if desired. Generally a note posted on the FFSC Google Group is effective. FFSC does not provide insurance for carpooling arrangements and assumes no liability for them. Carpooling, ride sharing or any similar activity is strictly a private arrangement among the participants. Participants assume the risks associated with this travel. Members Only Content Login Join FFSC

Wild and Creamy Mushroom Soup Adapted by Cecilia Stipes from a soup recipe that she once found in a magazine. by Cecilia Stipes Chanterelle. Photo by Jess Baker-Ballantyne Method Grind the dried porcini in a blender until powdery. (If they are soft, dry them in a 300° oven for about 5 minutes, and then cool before blending to a powder.) Add 1 tbsp butter and the onions to a 4-to 5-quart heavy pot, and cook using moderate heat. Stir occasionally until softened (about 5 minutes). Add fresh mushrooms, the porcini powder, sea salt, tarragon, oregano, and pepper. Continue stirring occasionally until mushrooms are tender (about 5 minutes). Add the remaining 2 tbsp butter and cook, stirring until melted. Sprinkle in flour, stirring constantly until mixture is very thick and golden (about 5 minutes). Whisk in 1 cup chicken broth until mixture is smooth. Add remaining broth in a stream, whisking until liquid is smooth. Bring to a simmer, whisking, then stir in cream and sherry. Simmer uncovered, stirring occasionally for 10 minutes. Taste, then toast Cecilia! Recipe contributed: February 2008 In addition to being a long-time mushroomer, Cecilia is an expert flyfisher. Objective: Soup Total Time: 45-60 mins Yield: Serves 4 or more Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 1/4 oz. dried Boletus edulis or rex veris (porcini) 1 large onion, minced (1 1/4 cups) 3 Tbs. salted butter 1/2 lb. Cantharellus sp. (chanterelle) mushrooms, thinly sliced (3 cups) 1 tsp. sea salt 1/2 tsp. dried tarragon, crumbled 1/2 tsp. dried Mexican oregano, crumbled 1/4 tsp. black pepper 1/4 cup flour 4 cups chicken broth (32 fl. oz) 1/2 cup heavy cream 2 Tbs. medium-dry sherry Chopped scallion greens (for a garnish) Previous Recipe All Recipes Next Recipe

Cedar Plank Roasted Mushrooms Cedar contains natural oils and resins that, when heated, release a sweet smoky aroma into food. Try it with some roasted mushrooms! by Rene Seltzer Agaricus bisporus. © Evan Iverson (CC-BY-NC) (from inaturalist.org, obs. 238297731) Method Hydrate the Plank Submerge cedar plank in water. If ⅜", submerge for 1 hour. If ½" (or very dry or porous), submerge for 2 hours. Weigh it down with a plate or heavy can to ensure it stays fully submerged. (When sufficiently hydrated, it should feel noticeably heavier and water-logged vs. when it was dry; and it should feel uniformly cool, damp, and slightly swollen, with no dry, chalky patches or dusty grain on the surface.) Prepare the Mushroom Rub Combine dried mushrooms in a food processor, and pulse until coarsely ground. Add salt, pepper, thyme, and lemon zest. Pulse until finely ground. Measure out 1 ½ tsp. mushroom rub and reserve (set aside). Transfer remainder (about ½ cup) to a small airtight container, and store for future use in a cool, dark, dry place. (Keeps up to 1 month, and is great for flavoring soup stocks and other dishes.) Roast the Mushrooms Preheat oven to 400°F. Pat the soaked cedar plank dry with a paper towel. Lightly oil the side of the plank where the mushrooms will rest (prevents sticking). Mix the reserved 1 ½ tsp. mushroom rub with the olive oil, lemon juice, garlic, salt, pepper, and herbs. Place the cleaned, fresh mushrooms in a medium mixing bowl. Drizzle the seasoned mixture over the mushrooms and toss to coat. Arrange the seasoned mushrooms in a single layer in the center of the plank, leaving a small border of wood exposed around the edges. If any seasoning liquid remains in the bowl, you can drizzle a few drops over each mushroom. Transfer loaded plank to oven. Bake at 400°F until edges of the mushroom pieces are golden (10 to 12 minutes).* Cool and Serve Transfer plank from oven to a trivet or heat-safe surface, and cool for 3 to 5 minutes. Use the plank as a dramatic, aromatic serving platter. (It will be hot, so place it on a sturdy, heat-resistant trivet on your table.) Garnish with thyme, rosemary, and sage sprigs and lemon slice. * The damp wood will normally release a faint, wispy, white vapor, carrying a clean, aromatic cedar scent. This is the steaming process that flavors the food. However, if you see smoke (thick, gray or heavy white) and accompanied by a sharp, acrid, burning smell, it usually means the oven is too hot, the plank wasn't soaked long enough, or the wood is hanging too close to a heating element. Recipe contributed: March 2000 Northwestern Native American tribes have used cedar planks in their cooking for centuries. The planks were held near the fire, where the heat coaxed the wood into releasing its aromatic essence, which the food absorbed as it cooked. You can make this recipe in your oven, with delicious results. Objective: Appetizer Total Time: 1 to 2 hrs to hydrate plank + 20 mins to cook Yield: 2 to 3 servings Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Morel (Morchella sp.) 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 Wild Mushroom Rub 0.4 oz. (about ¾ cup loosely packed) dried porcini 0.4 oz. (about ¾ cup loosely packed) dried morels 2 tsp. coarse salt ¼ tsp. freshly ground white pepper 1 ½ tsp. dried thyme 1 Tbsp. finely chopped lemon zest Seasoned Mushrooms 6 oz. cremini, halved lengthwise 4 oz. portobello, trimmed and cut into 1 ½" pieces 2 oz. chanterelles, cut into 2" pieces 2 oz. shiitake, stemmed and halved 2 tbsp. olive oil 1 tsp. lemon juice, freshly squeezed ½ small clove garlic, minced ⅛ tsp. coarse salt ⅛ tsp. freshly ground black pepper 1 tsp. thyme, finely chopped ¼ tsp. rosemary, finely chopped ¼ tsp. sage, finely chopped 1 sprig thyme, for garnish I sprig rosemary, for garnish 1 sprig sage, for garnish 1 ½" thick slice lemon, for garnish A 5"x7" or 6"x12" untreated, culinary-grade cedar grilling or baking plank (available at grocery, specialty cooking, or hardware stores) Previous Recipe All Recipes Next Recipe

News & Stories / Cooking Tips with Shea Moss – What is Galangal? At the FFSC September General Meeting, Jozseph Schultz used galangal in one of his dishes. What is galangal? Shea Moss • October 1, 2009 Galangal rhizome ready to be prepared for cooking (from Wikipedia) It is a member of the ginger family that is used extensively in Thai and other southeast Asian cooking. It differs from other gingers in both consistency and smell, with a non-fibrous texture and fragrance similar to balsa wood. Listen to the pronunciation here: https://www.merriam-webster.com/dictionary/galangal You can use it sparingly to lighten very strong flavors, such as reconstituted dried honey mushrooms or in a fresh shitake stir-fry. It is an excellent foil for gamey foods and makes excellent bolete or chicken stock. Simply cut a 1” slice and simmer with soup for a clean-tasting broth. Remove it from the dish after cooking, as galangal is not meant to be eaten but is a flavor enhancer (like a bay leaf ). I have not tried it with tomato based soups, but it works well with 'Magical Leek' soup base (vegan) as described in the book French Women Don't Get Fat . You can purchase galangal at TinTin Market on Bollinger and Blaney in Cupertino, Lion Foods on Tully and King in San Jose, and sometimes at Staff of Life in Santa Cruz. Members Only Content Login Join FFSC Related Posts Mushroom Soup Tip – Fried Dried Mushrooms Previous Article All News & Stories Next Article

News & Stories / Field Reports Mushrooms of Russia and Finland Thanks to the Deweys for sharing details of their recent trip! Tony Dewey • December 1, 2012 Matryoshka Doll on a Mushroom. Photo by the Deweys Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Writings Stories from the April 1, 2011 Issue of Duff FFSC Members who foraged far fetched a number of fun stories for the April 2011 issue of Duff ... Wendy Wells • April 1, 2011 The constellation Mycelius Kepler Telescope Finds More Than New Planets in Distant Space For a year and a half now, NASA’s Kepler space telescope has been staring at a group of about 146,000 stars located near the constellation Mycelius. In all that time, month in and month out, Kepler’s digital eyes have barely blinked. But some of the stars have. NASA believes this is due to solar winds carrying clouds of mushroom spores through space. And that’s exactly what Kepler was designed to see. During one of these close up sessions near the Amyloidia Galaxy, scientists were startled to see a fairy ring galaxy, perhaps the source of the clouds of mushroom spores. --Submitted by David Rust Rare and Exotic Mushrooms Found in Scotts Valley Many people were awed by the presence of rare and beautiful mushrooms in the Cacaoaceae family at the Scotts Valley Community Center on Saturday, 19 March 2011. Of all colors and shapes, these exotic mushrooms evoked many “ooooohs” and “aaaaahs” from the gala revelers assembled that evening. Especially memorable were big and beautiful specimens of Theobrominus chinsonensis and Caffinocybe molnarii . Edibility of these rare species was confirmed by the ravenous crowd, seemingly unconcerned with the possibility of confusion with poisonous species. Finding these fabulous fungi was a favorably fitting finale for a fun-filled fête of feasting and frolicking. --Submitted by Phil Carpenter, FFSC CEO and Science Advisor Button Mushrooms Found Growing in Trees In a rare moment for science, these Agaricus bisporus were found on a new host in an Oakland back yard. They are not believed to be parasitic. This remarkable discovery implies that common button mushrooms may be evolving to meet market demand for America’s salads. These mushrooms were sautéed with onions and chicken for a delightful dinner. The excited tree owners are looking forward to the next crop. --Submitted by David Rust Giant Snow Morels Found Near Pioneer The first Giant Snow Morels of the season were found near Pioneer on the Spring Equinox. You can clearly see them in the photo... --Submitted by Bill McGuire Brandi Discovers ‘Shrooms: A UCSC Student Adventure Follow Brandi’s spellbinding journey of mycological enlightenment on the BAMS website . Our sincere thanks to David Rust, who never fails to make us smile. We wait with bated breath for Part 2! Will Hugh Smith Ever Find Himself? Hugh Smith Looking for Hugh Smith. Photo by Hugh Smith --Submitted by Hugh Smith Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / 38th Santa Cruz Fungus Fair Rocked! The 38th Annual Santa Cruz Fungus Fair was a huge success under the capable leadership of our fair co-chairs, Rene Barone and Phil Carpenter. We opened at 3:00 on Friday to a surprisingly large group of attendees. Wendy Wells • February 1, 2012 Mushrooms with banana slug. Illustration by Kelly Finan for 2012 Fair All workshops, talks and cooking demonstrations were heavily attended and we had over 200 species on display. A special thank-you to all our volunteers is in order. The Fair is run entirely on volunteer time and we could not do it without you! Kudos also to the Fair Committee members who work throughout the year to plan, organize and execute the many projects required to create a fair. And a very special thank-you to our foray participants. The challenges of a dry and rain-less winter were met above and beyond expectations. Many of you forayed far and wide to gather species and make the fair a success. Login to see all our volunteers below! Members Only Content Login Join FFSC Related Posts 2007 Fungus Fair — Thank You Fungus Fair 2009 — Better Than Ever! Previous Article All News & Stories Next Article

Chicken Marsala with Shaggy Parasols Agaricus, morels or oyster mushrooms can be used if you don't have shaggy parasols available. by Deb Chlorophyllum brunneum. © Tiffa Theden, (CC-BY-NC) (from inaturalist.org, obs. 155355457) Method If using dried mushrooms, soak in hot water about 20 minutes. Save soaking liquid. Place each chicken breast half between two pieces of plastic wrap. Working from the center to the edges, pound with the flat side of a meat mallet to 1/8" thickness. Remove the plastic wrap. In a flat dish, combine the flour, marjoram, salt and pepper. Lightly press the chicken pieces into the flour mixture, coating both sides and shaking off any excess flour mixture. In a heated skillet, add 1 tablespoon of olive oil. Add the shaggy parasol mushrooms and cook THOROUGHLY on high heat (about 8 to 10 minutes). Lower heat and add chives, cooking one additional minute. Remove the mushroom mixture from the skillet. On medium-high heat, add one Tbsp. of olive oil. Add the chicken and cook until the center reaches 165°F, turning to brown evenly. Return the mushroom mixture to the skillet. Carefully add the broth and Marsala. Cook, uncovered, for 2 to 3 minutes or until the mushroom mixture slightly thickens, stirring occasionally. Transfer the chicken to a serving platter. Spoon the mushroom mixture over the chicken, and serve. Recipe contributed: March 1996 Objective: Main course Total Time: About an hour Yield: 2 to 4 servings Suggested Mushrooms: Giant cypress Agaricus (Agaricus lilaceps) Horse mushroom (Agaricus arvensis, Agaricus osecanus) Meadow mushroom (Agaricus campestris) Morel (Morchella sp.) Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) Shaggy parasol (Chlorophyllum brunneum) 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 4 skinless, boneless 4 oz. chicken breast halves 1/4 cup all-purpose flour 1/4 teaspoon dried marjoram 1 /8 teaspoon salt 1/8 teaspoon ground black pepper 1 1/2 (1.5) cups thinly sliced (about 1/4") fresh or, 1 oz. dried shaggy parasol mushrooms 3 Tbsp. snipped fresh chives 1 /3 cup chicken broth*, defatted 1/3 cup dry Marsala wine 2 Tbsp. olive oil** If you use dried mushrooms, use part of the soaking liquid in lieu of part of the chicken stock. Previous Recipe All Recipes Next Recipe