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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

News & Stories / Stewardship Culinary Committee Tailgate Mixer, 2003 Culinary Committee members and Local Forays minister Ken Sommers combined forces on a January weekend to greet and welcome new members and to familiarize them with the culinary aspect of wild mushrooms. Bill McGuire • March 1, 2003 Cantharellus californicus. © Alan Rockefeller (from mushroomobserver.org) After a morning’s foray in and about the woods of Marshall Field, Ken and his foray assistants helped the novice pickers identify their fungal collections. After introductions, new members were treated to freshly sautéed Chanterelles and a pot of Chanterelle soup that was contributed to the event from larders of FFSC members and prepared by Bill & Vernetta McGuire of the Culinary Committee. Subsequent feedback from those attending has been positive; we hope we can make this an annual event to make new members feel welcome and to encourage their participation in our activities, I.D. classes and forays. - Bill McGuire, Consort to the Culinary Minister Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Porcini Pâté with Hazelnuts This chunky, flavorful pâté works well on crostini or crackers, as a pastry stuffing, or as part of a gluten-free dish like stuffed morels or portobellos. by Warren Vidrine Boletus edulis var. grandedulis. © lostcoastmike (CC-BY-NC) (from inaturalist.org, obs. 65251633) Method In a large sauté pan over low heat, melt 2 Tbsp. butter. Sweat the shallot until translucent, about 3 minutes, then add the garlic and cook another 2 minutes. Raise heat to medium and add salt and pepper and half the mushrooms. Sauté until fully cooked and browned (about 7 minutes). Turn off heat and add the Marsala. Remove to a plate to cool. Return the skillet to medium heat, melt 2 Tbsp. butter and cook the remaining mushrooms for about 7 minutes. Add to other mushrooms to cool. In a food processor, pulse the hazelnuts until chunky. Add mushroom mixture, cayenne and nutmeg, and pulse only a few times until the mixture achieves a coarse, chunky texture (without large slices). Remove half of the mixture and set aside. Grind the remaining mixture to medium fine, and then with the machine running add in the melted butter and vinegars and blend until creamy. Taste and adjust for seasoning. Stir the reserved chunky mixture back into the creamy part, creating a country-style pâté that highlights both the individual and blended flavors of the hazelnuts and mushrooms. Serve on crostini or crackers, or as a filling inside a tart or turnover (just use a standard tart or turnover recipe, replacing the stuffing with this pâté). Alternatively, you could stuff some morel or portobellos with this pâté, and bake at 375°F until the caps are tender and the filling is not and slightly toasted on top (about 15 to 20 minutes for portobellos, or less for morels). Yum! Recipe contributed: February 2001 This recipe is adapted from one by Naomi Pomeroy at Beast Restaurant in Portland, Oregon. I like this pâté country-style — still a little chunky rather than completely creamy. This pâté freezes well, too. Editor's note : Sadly, Beast Restaurant closed in 2020, due to the pandemic. Happily, in 2025 Pomeroy opened a new restaurant in Portland, L'Échelle . Objective: Sauce / topping / stuffing Total Time: About 45 minutes Yield: 3 cups Suggested Mushrooms: No mushrooms listed. 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. unsalted butter 1 large shallot, thinly sliced 2 cloves garlic, minced 1½ tsp. salt ¼ tsp. freshly ground pepper 1 lb. porcini, sliced ½ lb. cremini or button mushrooms, sliced 2 tsp. Marsala wine 1 cup roasted hazelnuts 4 Tbsp. unsalted butter, melted ½ tsp. apple-cider vinegar ½ tsp. aged balsamic vinegar Pinch ground nutmeg Pinch ground cayenne Previous Recipe All Recipes Next Recipe

News & Stories / Field Reports 2004 Echo Summit Foray Recap The Echo Summit foray was relaxing, blessed with beautiful weather, great people, wonderful wine, and food. And did I mention dry? Marje Young • November 1, 2004 Boletus pinophilus. © Darvin DeShazer (from mushroomobserver.org) It was so dry that the majority of the mushrooms on the ID table were hard as rocks. We had the good sense to use the small area for the mushrooms and the long table for wine and hors d’oeuvres. Sofya and Noam Zharnitsky found the only bolete of the foray, and it was a beauty: a two- to three-pound B. pinophilus , absolutely firm with white tubes. Amazing! Olga and Archie Ostrovsky came back with a good quantity of Suillus brevipes . See the species list below, nonetheless far more notable for its brevity than its brevipes . Many thanks to all who helped with cooking, dishes, and cleaning. We couldn’t do it without you, and it certainly wouldn’t be as much fun! Janet Fraser, Richard Rammer, Nancy Mirr and Phyllis Cole at 2004 Echo Summit Foray. Photo by Christy Hewitt Debbie Johnson & Marje Young Echo Co-Conspirators Members Only Content Login Join FFSC Related Posts Echo Summit 2010 Rocked Field Reports Previous Article All News & Stories Next Article

Brie with Wild Mushrooms in Puff Pastry The beauty of this recipe is that it can be made a day in advance. The filling can be used on baguettes, or if you double the puff pastry you really don’t need anything else to serve with it! by Vernetta McGuire Morchella elata. © Debbie Viess (mushroomobserver.org) Method Prepare the Mushroom Filling Combine dried mushrooms and water in a small saucepan, cover and simmer for 15 minutes. Add sugar, salt and soy sauce. Remove from heat and allow to cool for 15 minutes, or until well softened. Drain mushrooms. (I use a coffee filter) and save liquid. Finely chop the reconstituted mushrooms. In the meantime finely slice fennel and leeks. Combine olive oil and butter in sauté pan. Sauté the leeks, fennel, garlic and button mushrooms over medium-low heat until softened. Add the reconstituted dried mushrooms and some of the liquid. Simmer over low heat 30-45 minutes until mixture is of a jam-like consistency, adding more liquid as needed. Check seasoning and add salt and pepper to taste. Stir in the sherry during last 5 minutes of cooking time. Cool completely. Prepare the Pastry Lightly dust a pastry sheet with flour and roll out puff pastry on sheet to remove fold lines. Cut brie in half horizontally and separate the two pieces. Place one piece brie, cut side up, on puff pastry. Spread mushroom mixture on top, leaving 1⁄2 inch space around outer edge, place the second piece of brie on top, cut side down. (You’re basically slicing it in half, filling the center with mushrooms, and reforming the cheese.) Center the brie in the middle of pastry and bring the edges up around sides and wrap over cheese. Trim excess pastry and set aside for decorations. For a thicker crust, which truly makes it finger food, Roll out a second sheet of puff pastry as before. Place pastry-wrapped brie seam side down on second layer of puff pastry, fold up over sides and trim as before. Place seam side down in lightly floured pie pan or other low -lipped dish. Gather and re-roll saved trimmings for decorations to place on top. Can be prepared one day ahead. Cover and refrigerate. Bake the Pastry Bring to room temperature before baking. Preheat oven to 375 degrees. Combine egg and water, brush over top of pastry. Bake pastry until golden brown, 30 to 35 minutes, longer for larger brie. Let stand 10 minutes. Serve warm. Recipe contributed: December 2005 Objective: Side or first course Total Time: 2.5 hours Yield: Varies 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 Pastry 1 package frozen puff pastry, thawed 1 wheel Brie 1 egg, beaten to blend 1 Tablespoon water Mushroom Filling 3/4 C dried morels 1/2 C dried boletes 1 C water Pinch sugar Pinch salt 1/4 tsp soy sauce 3/4 C leeks, sliced 1/3 C chopped fennel 1 Tbl olive oil 2 Tbl butter 2 cloves garlic, minced 3 oz. button mushrooms, sliced 1/4 C sherry (e.g., Oloroso, Palo Cortado or dry Madeira) Previous Recipe All Recipes Next Recipe

Wild Mushroom and Leek Velouté A delicate appetizer, first course, or side dish. This can be served as a soup, or as a dish of sautéed mushrooms coated with a generous sauce. by Ed Eulice Boletus edulis. © mycophant (CC-BY-NC) (from inaturalist.org, obs. 325123936) Method Gently wipe clean the mushrooms. Slice the mushrooms into fine strips, about ¼" thick. In a large, cast-iron pot or Dutch oven, bring the broth to a boil, and add the julienned leeks or parsnip ribbons and the plaited chive bundles. Slowly stew for 10 minutes to infuse the broth with earthy sweetness. While the broth is simmering, heat 1 Tbsp. of butter or oil in a skillet over medium-high heat. Sauté the sliced mushroom strips until they are tender, golden brown, and fragrant (6 to 8 minutes). Strain the broth through a fine-mesh sieve, separating the savory broth from the solids. Whisk the crème fraîche smoothly into the warm broth, stirring counter-clockwise. Arrange the strained leeks and chive bundles on a large serving platter or shallow bowl (or fold them into the sauce, if preferred), then lay the warm, tender sautéed mushroom strips over the top, and drizzle generously with the velvety cream sauce. Enjoy warm, garnished with parsley. Recipe contributed: August 2026 This recipe was inspired by Anne Lang's classic Stinkmorchel Kompott (Stewed Stinkhorns) recipe, but here we are using more "traditional" ingredients. Objective: Side or first course Total Time: 30 minutes Yield: 4 to 6 servings Suggested Mushrooms: Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) 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 18 oz. Porcini or King Oyster mushrooms 1 liter high-quality vegetable or chicken bone broth 4 ½ oz. finely julienned leeks or parsnip ribbons 10 strands of fresh chives (plaited into small bundles) 1 tsp. freshly ground nutmeg or white pepper 8 - 9 oz. crème fraîche or rich mascarpone cheese Fresh sprigs of flat-leaf parsley Previous Recipe All Recipes Next Recipe

News & Stories / Field Reports Foray to Mexico This is the fourth consecutive year Chris and I have joined our hosts, Gundi and Erik, for mushroom adventures in different parts of Mexico. Bill and Chris Green • December 1, 2009 Cooking with Seasons of my Heart. Photo by Bill Green Members Only Content Login Join FFSC Related Posts Mushrooms of Russia and Finland Adventures in Austria Previous Article All News & Stories Next Article

Vanilla Ice Cream with Candy Caps and Cashews This delish dessert was a hit at one of our Wine & Mushroom dinners. by Jeannine Calcagno Niehaus Lactarius rufulus. © Morgan Stickrod (CC-BY-NC) (from inaturalist.org, obs. 145200505) Method Reconstitute the candy caps in water (or you might try Cognac or brandy instead). Sauté the candy caps in butter, and add in the chopped cashews. When the mushrooms are cooked, allow the mixture to cool. Start making your vanilla ice cream. If you're using an ice cream maker, add the candy caps and cashews to the ice cream about halfway through the mixing/freezing process, then return the finished ice cream to freezer to harden. Handmade Vanilla Ice Cream If you don't have an ice cream maker, you can give this approach a try. This will make about 5 cups (10 to 12 scoops) of ice cream. Chill a metal or glass mixing bowl and beaters in your freezer for 15 to 20 minutes. Pour 2 cups of cold heavy whipping cream into the chilled mixing bowl. Beat the cream with a mixer, starting with medium-low then a medium-high speed until stiff peaks form (about 3 minutes), and slow to a stop. (Don't over-whip into butter.) In another bowl, stir together a 14-oz can of sweetened condensed milk, 2 tsp. of vanilla extract, and a pinch of salt. Add the milk mixture into the whipped cream, folding gently with a spatula until it's smooth but still airy. Gently fold in the sautéed candy caps and cashews.* Transfer the mixture into a metal loaf pan. Press some plastic wrap onto the surface of the mixture to prevent ice crystals. Freeze overnight (or for at least 6 hours.) * Alternatively, you can try freezing the ice cream without the candy caps and nuts for 1.5 to 2 hours until it reaches a soft-serve consistency, remove the loaf pan from the freezer, swirl the candy caps and nuts in with a butter knife, and then return the covered loaf pan to the freezer to harden. Recipe contributed: March 1995 Objective: Dessert Total Time: About 30 mins (excluding freezing time) Yield: Varies Suggested Mushrooms: Candy cap (Lactarius fragilis, Lactarius rubidus, Lactarius rufulus) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients An ice cream maker/freezer Homemade vanilla ice cream recipe A nice pile of dried candy caps Chopped cashews, to taste Previous Recipe All Recipes Next Recipe

North African Pork and Beans with Candy Cap Mushrooms We most often think of the Candy Cap in a sweet context; this recipe provides a delectable savory alternative! by Deb Lactarius rubidus. Photo by Christian Schwarz Method 1. Begin with a couple of pounds of lean pork roast sliced into 3/8” slabs. Sauté the meat in a large frying pan in oil at high heat. As the meat browns, add a cup of sweet onions and garlic to taste, which in my case is a lot. Sprinkle generously with harissa, a Tunisian spice mix of chile, coriander, and cumin.* 2. At the same time, begin the sauce by simmering a half cup of dried apricots, half cup of dried cherries, and half cup of candy caps in two cups of water until soft. Mix the ingredients in a blender. 3. Reduce the heat under the meat, introduce the sauce, and add a cup of marsala. Cover and simmer for at least an hour, until tender, adding marsala and/or water to provide enough liquid to keep the meat submerged. 4. Prepare a melange of pre-cooked, drained beans in a casserole dish. Place the pork slices over the beans, dump the remaining spicy liquid over the beans, then heat in the oven. * Harissa can be found in the international section of many grocery stores Recipe contributed: March 2008 Objective: Side or first course Total Time: Yield: Many Suggested Mushrooms: Candy cap (Lactarius fragilis, Lactarius rubidus, Lactarius rufulus) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 2 lbs lean pork roast, sliced in 3/8” slabs High-heat oil for sautéeing 1 c chopped sweet onion Garlic Harissa * ½ c dried apricots ½ c dried cherries ½ c dried candy caps Cooked dried beans of your choice Previous Recipe All Recipes Next Recipe

FFSC Events Archive Reminisce about fun gatherings, or just explore our history. Illustration by Johnny Gruelle (PD) Related Info Upcoming Events Recent Past Events News & Stories Field Reports Filter by club season Filter by event type 2020 North to Alaska Foray 8/28/20, 3:00 PM - 9/5/20, 10:00 AM Learn more about this event on our Alaska Long Distance Foray page. In view of the ongoing Covid-19 situation, Bill is not planning restaurant meals, favoring instead staying as a closed group on foray and at the lodge. The state of Alaska requires a negative Covid-19 test within three days before arrival to the state. Please be sure to check with Bill as to details about this and any other questions and concerns you may have regarding the trip in general, the Covid-19 situation locally and how details will be handled. Show more Long-Distance Forays Season 36 (Sep. 2019 to Aug. 2020) March 2020 Meeting: CANCELLED due to Public Health recommendations 3/18/20, 6:00 PM - 3/18/20, 9:00 PM We regret the need to cancel the March membership meeting. This is in keeping with public health recommendations to limit non-essential gatherings where individuals are in close contact. Stay tuned for updates, and hope to see you all in April! Show more Monthly Speakers Season 36 (Sep. 2019 to Aug. 2020) February 2020 Meeting: Phil Ross - Challenges and Opportunities for Fungus Based Manufacturing 2/19/20, 6:00 PM - 2/19/20, 9:00 PM In this presentation Phil Ross will describe the challenges and opportunities for fungus based manufacturing, and a view of global developments in applied mycological research. Phil Ross is an artist, scholar, and an entrepreneur, with a focus on biomaterial design and life-support technologies. Phil is the Co-Founder and CTO of MycoWorks, a Bay Area based company bringing fine mycelium leather to the fashion world. www.mycoworks.com @mycoworks Show more Monthly Speakers Season 36 (Sep. 2019 to Aug. 2020) FFSC 2020 Steam Train Foray at Roaring Camp 2/16/20, 11:30 AM - 2/16/20, 4:00 PM Rain or shine, let's get this train loaded and moving for another fantastic foray adventure at Roaring Camp! The Roaring Camp & Big Trees Narrow Gauge Railroad is a 3 ft. narrow-gauge tourist railroad in California that starts from the Roaring Camp depot in Felton, California and runs up steep grades through redwood forests to the top of nearby Bear Mountain, a distance of 3.25 miles. Big thanks to Rene Barone, Heather Troy and Bob Wynn for making this fun day happen! 1:30 - 12:00 Arrival 12:00 Board Train 12:30 Exit on top of Bear Mountain 12:30 - 2:00 Hike and foray back to Roaring Camp station 2:00 - 4:00 Boby Wynn;s Gourmet Mushroom Pate with Focaccia, Mushroom Soup, Salad and Dessert BYOB - Bring your own wine, beer, soda and glasses. Coffee, tea, water and paper cups provided. FFSC Members $35.00 Adults $25.00 Children 2 - 12 Children under 2 free Non-Members $45.00 Adults $35.00 Children 2 - 12 Children under 2 free Show more Long-Distance Forays Season 36 (Sep. 2019 to Aug. 2020) Mushroom ID Class, February 2020 2/8/20, 10:00 AM - 2/8/20, 4:00 PM The Fungus Federation will be giving a mushroom identification class, led by Phil Carpenter, Science Minister, on Sat. February 8th. The class will start at 10 AM with a foray. We will gather examples of mushrooms on which we will put names later in the day at a hands-on workshop. Visit the Classes & Workshops page for more information. Show more Workshops Season 36 (Sep. 2019 to Aug. 2020) Local Foray, January 2020 1/26/20, 9:30 AM - 1/26/20, 1:00 PM Emphasis will be on finding, and identifying fungus and on habitat, but most of this area does allow collecting so you can bring your collection basket if you wish. Show more Local Forays Season 36 (Sep. 2019 to Aug. 2020) January 2020 Meeting: Roo Vandegrift - Shut the Front Door! The Microbiome Inside Your Home! 1/15/20, 6:30 PM - 1/15/20, 9:00 PM “Shut the Front Door! The Microbiome Inside Your Home!” Roo notes that your home, like your body, is an ecosystem that contains an intricate array of micro-organisms, including fungi! We live in intimate association with thousands of species of bacteria and fungi. Roo will describe the results of an EPA funded study he conducted that focused on the composition and structure of indoor microbial communities. Roo will also share the trailer of a film currently in production “Marrow of the Mountain” documenting the truly life-changing work he and his colleague are doing to document species diversity and to preclude massive mining initiatives in the cloud forest reserves in Amazonian Ecuador. This work will take your breath away! Roo finished his PhD in 2016 in Dr. Bitty Roy’s lab at the University of Oregon, with a fair bit of shared advising by Dr. George Carroll. In 2013, he participated in NSF’s East Asia and Pacific Summer Institute (EAPSI) program in Taiwan, where he was able to work with the incomparable Xylariaceae taxonomist Dr. Yu-Ming Ju. Since receiving his doctorate, Roo has been working as a post-doctoral scholar at the University of Oregon’s Biology and the Built Environment Center, studying the interface between fungal ecology and building science. Currently, he is working on a large EPA funded study examining the impacts of home weatherization on the microbial (fungi and bacteria) communities found in household dust, among other things. Show more Monthly Speakers Season 36 (Sep. 2019 to Aug. 2020) Mushrooms: Keys to the Kingdom of Fungi, 2020 1/11/20, 5:00 PM - 3/1/20, 5:00 PM FFSC is partnering with Santa Cruz Museum of Natural History on: Mushrooms: Keys to the Kingdom of Fungi The story of fungi is integral to the story of life. Wherever there is life, there are fungi. Fungi are not plants and they are not animals, they are their own category of living organism. Mushrooms: Keys to the Kingdom Fungi explores the variety of fruiting bodies produced by fungi from the edible to the outrageous. Check out upcoming events: Guided Hike Fanastic Fungi Naturalist Night: Mushrooms and Community Science - Where to Next? Show more Workshops Season 36 (Sep. 2019 to Aug. 2020) 46th Annual Santa Cruz Fungus Fair, 2020 1/10/20, 2:00 PM - 1/12/20, 5:00 PM Visit the Santa Cruz Fungus Fair page for details. Featured speakers include Dr. Christopher Hobbs, renowned author and medicinal mushroom expert and Dr. Roo Vandegrift, a National Geographic Explorer grant recipient for his continuing biodiversity and conservation research of the threatened Andean cloud forest reserve. Show more Fungus Fair Season 36 (Sep. 2019 to Aug. 2020) Mushroom Month - Downtown Santa Cruz, January 2020 1/1/20, 8:00 AM - 1/31/20, 11:00 PM In Downtown Santa Cruz, January is Mushroom Month! To coincide with the annual Fungus Fair at Louden Nelson Community Center, many Downtown Santa Cruz businesses offer special dishes, displays, or products celebrating the wonder of fungus. Maps and information will be available in January to all who want to explore! You can also see First Friday exhibitions at Artisans & agency and Far West Fungi! Show more Fungus Fair Season 36 (Sep. 2019 to Aug. 2020) 2019 Santa Cruz Mycoflora Foray 12/12/19, 2:00 PM - 12/15/19, 10:00 AM Clear your calendars for the fourth annual Santa Cruz Mycoflora Foray. We will again gather at the Mission Springs Conference Center in Scotts Valley, CA. Plan to spend an absorbing weekend in the beautiful coastal redwoods collecting and identifying fungi, participating in lectures and workshops, enjoying the company of fellow fungiphiles, all the while building our local mycoflora database. Participants may stay at the foray site in Scotts Valley or participate during the day and stay off-site. We have some premium room space, as well as select and offsite possibilities. One recent addition is a three hour cooking workshop with Chad Hyatt, author of The Mushroom Hunter’s Kitchen Registration opens September 1st for the 4th Annual Santa Cruz Mycoflora Foray , to be held December 12-15 in Scotts Valley, CA. Registration links and information about dates, programs and accommodations can be found at http://scmfforay.com . The Santa Cruz Mycoflora Foray is part of the North American Mycoflora Project. This foray continues the work started by Christian Schwarz and provides ongoing funding and data for our local mycoflora research. We are all working towards a single goal — the development of the first comprehensive mycoflora of North America. This project is a consortium of citizen scientists and professional mycologists performing a biological survey of all the macrofungi that occur in North America. Your involvement as a citizen scientist is crucial. We hope you can join us! Cheers, Ron Bader Phil Carpenter Debbie Johnson Foray Committee Fungus Federation of Santa Cruz Show more Local Forays Season 36 (Sep. 2019 to Aug. 2020) Local Foray, December 2019 12/8/19, 10:00 AM - 12/8/19, 2:00 PM This foray near UCSC is open to all members of the FFSC and anyone else with an interest in fungus who might be interested in joining the club. Experienced members are encouraged to come and share their knowledge with newer fungifiles. Show more Local Forays Season 36 (Sep. 2019 to Aug. 2020) Filter by club season Filter by event type Load More

The Glint of Gold (chanterelle). Photo by Sue Labiste The Glint of Gold Sue Labiste Looking for fall chanterelles is like treasure hunt. Fall leaves such as tan oak mimics the yellow and orange colours we seek. And just as you head out, you see this. Camera (Not provided) Focal L. Aperture Shutter Sp. ISO Flash Photo taken on November 16, 2015 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

FAQs and Directions to the Fungus Fair The Santa Cruz Fungus Fair is just a short walk from downtown Santa Cruz. Get intel on parking, directions and more below. FAQs What's Free and What Requires a Ticket? Shopping Areas FREE areas include the vendor areas in Laurel Park; and the vendor rooms, food court, and hallway artwork exhibits inside London Nelson Community Center (space permitting). Interactive Areas and Open Talks Buy General Admission tickets to enter: The Fungi Forest and mushroom displays The Craft Room Any of the open talks (space permitting) and demos that are included with General Admission GA tickets are free for kids under 12 years old Want to visit the General Admission areas for free? Volunteer to help with the Fair! Headliner Talks Headliner talks in Room 3 require a General Admission ticket plus an additional ticket per talk. 2027 Fair Tickets Coming in Dec. Fungus Fair After Hours Dinner The Fungus Fair After Hours Dinner requires separate tickets per person. 2026 Santa Cruz Fungus Fair After Hours Dinner January 9, 2026, 5:30 – 9:00 PM London Nelson Community Center Directions and Parking 301 Center St, Santa Cruz, CA 95060, USA Location The Santa Cruz Fungus Fair is held at London Nelson Community Center (at Laurel Park) in Santa Cruz, CA. The London Nelson Community Center is a hub for social, recreational, and cultural activities for the Santa Cruz community. Directions If you're planning to attend one of the open or headliner talks, give yourself plenty of time and plan to arrive early. Admission lines tend to get longer before each talk. From Hwy 17 and Hwy 1 North interchange: Proceed North on Hwy 1. Cross Mission Street. Stay in center lane and merge straight onto Chestnut Street. Go downhill and turn left on Laurel. Londen Nelson Community Center is on the left, at the corner of Laurel and Center Streets Parking Santa Cruz offers free and metered street parking and lots, bike racks and metered bicycle lockers, and parking passes. You may park on city streets nearby if space is available. Check signs for restrictions and time limits. Additional parking is available on Center Street near the police station. There is also plenty of parking downtown and it is only a few minutes walk away. A few spaces for cars with blue disabled person placards are available around the building. More info: Santa Cruz Downtown Parking Lot Facilities & Map , City of Santa Cruz Santa Cruz Downtown Parking , Downtown Association of Santa Cruz Public Transit The nearest Santa Cruz Metro bus stop is Laurel & Center .