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A Little Buggy. Photo by Karen Hilker A Little Buggy Karen Hilker During a walk in the Sierra, I snapped some pictures of a light tan blob on a charred tree... Camera Canon PowerShot S3 IS Focal L. 6mm Aperture f/2.7 Shutter Sp. 1/200s ISO Flash Off Photo taken on July 8, 2011 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Alone by the Log... Albion II (2013). Photo by Hugh Smith Alone by the Log Hugh Smith Read up about Hygrocybe sp . in our Featured Fungi pages: Hygrocybe laetissima (Waxy Caps) Hygrocybe singeri, Western Witch's Hat Camera Canon EOS Rebel T3i Focal L. 18mm Aperture f/22.0 Shutter Sp. 8s ISO 100 Flash Off Photo taken on January 26, 2013 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Marasmius plicatulus This species has a lot of features setting it apart from the rest of it’s marasmioid brethren: electric-sunset stipe coloration, oddly wiry-stipes (often tipped in pom-poms of creamy-white mycelium), and finely velvety caps often covered in beaded-up water droplets. by Christian Schwarz Marasmius plicatilis. Photo by Christian Schwarz We’ve probably all run across Marasmius plicatulus during our walks in the woods; the tall, brightly-colored fruitbodies occur in many kinds of habitats every year, often in large troops. And what an excellent little mushroom to be so familiar. But how many of us have given much thought to the geographic range and morphological variation of this species? A quick search on mushroomobserver.org (hereafter referred to as ‘MO’) gives us the following map of observations for this species (the first was as of 2015, and the second was as of 2025): Some interesting points to take note of: As we try and familiarize ourselves with any species, it’s always a good idea to try and describe the its range in one or two simple sentences. For this one, I’d summarize it as: Pacific states, primarily coastal, common. More detailed looks at the notes and photos of these individual observations would show that it inhabits almost any kind of habitat: pine, cypress, oak, fir, spruce, really any place with trees and sufficient duff on the ground. The glaring gap in southern Oregon – this is almost certainly due to the lack of observers in the area, not an actual disjunction in the distribution of the species. Just goes to show how important citizen scientists are in our effort to document the distribution of macrofungi. (Going on a beer tasting tour to Oregon’s Arch Rock Brewing Company? Take a photo of Marasmius plicatulus while you are in Curry County and help us fill in the gap on the map!) The apparent southern limit around Los Angeles – does this species really not occur in San Diego County? A quick message to Bonni McKintosh of the San Diego Mycological Society confirmed my memory that it’s common there (especially under shrubs like Toyon and Laurel Sumac)! So why the gap? Once again, lack of participation on mushroomobserver.org. Public databases like this are absolutely dependent on their users for data! A closer look at the map would show a few observations away from the coast and a bit closer to the central valley, but none from the Sierra foothills or higher elevations. Now that we’ve got a basic sense of the distribution of this species, let’s look at the morphological variation, specifically with regard to color. The montage below shows two typical forms (from the mainland and Santa Cruz Island, of the Channel Islands), and two less-common forms. The photos show four color forms of Marasmius plicatulus (in z-order): Photo 1: The typical coastal form, with a red cap, and fairly dark stem showing a gradient of stipe color from black near the base to orange, pink, or white near the apex. Photo 2: A fairly typical form found on Santa Cruz Island, with very bright magenta and pink colors on the stipe, and nearly cherry-red caps. Photo 3: the most unusually-colored fruitbodies of this species I’ve ever encountered; completely pastel-pink, with hardly a trace of orange, and none of the characteristic black or brown stipe pigmentation. Photo 4: An orange-brown form (almost entirely lacking pink and red colors) from Santa Cruz Island, where it was nearly as common as the more typical form. The orange-brown color form in the fourth photo is far from restricted to Santa Cruz Island; in fact, fruitbodies showing these colors are more commonly found in the northern reaches of this species’ range on the mainland, where the typical red form is also present. Most of the “Orange-brown Form” currently on M.O. are from Oregon: Sava Krstic’s , Daniel Wheeler’s 14662, Britney Ramsey’s 80819, 61364, and 59467; although there are a few from northern California: Darvin DeShazer’s 122671 and Douglas Smith’s 17325; Noah Siegel has also found it in Jedediah Smith Redwoods State Park in Del Norte County. * Note: to search for any of the observations listed above, go to mushroomobserver.org and type or paste the observation number into the search bar at the top of the page. So what accounts for the color variation in this species? Climatic conditions don’t seem to explain the pattern, since three of the forms have been found growing right next to each other. Partially (or completely?) reproductively-isolated populations combined with random drift in pigment genes? Possibly, but it’ll take a lot of work to prove that hypothesis. Simple standing variation between freely-interbreeding populations? Possibly, but why are the bulk of orange-brown forms found north of Mendocino County? And even then, they co-occur with the “Red Form”; do any of fruitbodies in these areas show intermediate coloration? All these questions remain to be answered as of the time of this writing. As I hope I’ve shown with this article, we have much to learn about even the most common and familiar mushrooms. No area is too small, no question too basic! Get out there and document what you see. Take notes, take pictures, take specimens for an herbarium. With the help of citizen scientists like you, we’ll make more rapid progress to a Mycoflora of North America. Photos © Christian Schwarz Mushrooms covered: Marasmius plicatulus (red pinwheel) Previous Description All Featured Fungi Next Description

News & Stories / Writings Stories from the April 1, 2009 Issue of Duff FFSC members foraged far to fetch mycological miscellanea for this month's issue of Duff ... Sue Willis • April 1, 2009 Amanitas. Photo by Bob Sellers New Supplement Makes Virtually Every Foray Fruitful! One of the first questions I encounter when identifying a mushroom for beginners is, "Is it edible?" Well, edible or the Latin word edulis means fit to be eaten, and is often used to contrast with unpalatable or poisonous examples. However, edibility is in the mouth of the beholder, because a lot of fungi are edible but not "tasty" (my narrow experiential definition of edible). So herein is the dichotomy, "Yes, the mushrooms are edible, but so is cardboard with leftover pizza sauce" (often more tasty than the fungus my novices are inquiring about). Is it edible? Photo by Bob Sellers This dichotomy is about to change. Handheld Enterprises , a large vitamin and food supplements pro-ducer in Scotts Valley, CA will soon be marketing a capsule that makes nearly every mushroom edible! Called Fungedible ™, this herbal supplement containing the compound sillymarin, derived from silk thistle, will when ingested, make Russulas refreshing, Sarcodons scrumptuous, those jumbo Gymnopilus gustatory (it's about time!), Paxillus prominently palatable, Leucopaxillus lip smackin' good, and Cortinarii comestible. Have you got a favorite patch of Entolomas?Never mind, a couple capsules taken before cooking will render those fruiting bodies extremely enticing to eat. The package insert says to ingest several capsules at least an hour before eating any mushrooms to give the silly-marin time to deaden the user's nervous system and taste buds. However, the supplement is not to be used with hepatotoxic Amanitas and others because it doesn't neutralize mushroom toxins in these species. The FFSC expects to have this supplement in its stores in time for next year's mushroom season. Happy April Fool’s Day! Bob Sellers Minister of Local Forays and longtime toadstool tester Wandering in the Wilderness With(out) Bob! Foray to Snipehunt State Park. Bring a compass and water. Foray leader Bob Sellers will lead a group into, but not out of, this uncharted territory, leaving only a trail of morels as your guide back to the parking lot. Participants on the foray will do their best to ditch you — yes, you! — and pretend they forgot you stepped off the trail for a moment to ... you know. Guaranteed to be fun for those in the know! Meet at the Snipehunt State Park, Futility Trailhead at 10 AM, Wednesday, April 1st. Confirm details before you depart. New Rules for State Parks Starting September 2009, it will be a misdemeanor to leave established trails in state parks, according to new rules established by the California Department of Parks and Recreation. Parks Director Ron Sterns says, “when people get off trail, it’s usually an excuse to do bad things, like pick mushrooms and wild berries. This has to stop!” Marks added that, “taking mushrooms and berries from our parks is a bad, bad thing. It’s just plain theft of state park resources.” Every time a mushroom is taken from the park, an animal goes hungry, he claims. Sterns says he is aware of mushroom collecting tricksters who wear binoculars and carry copies of Sierra maga-zine to throw off rangers. “Seen every trick in the book,” says Sterns, “and my binoculars are bigger.” Mushroom Named for New President A mushroom new to science was recently found on the outskirts of Washington DC recently. To honor President Barack Obama, the mushroom will be named Barack obamaensis . The fruiting body has a large cap with evenly spaced gills and sits on a firm stalk. This mushroom which is believed to be mycorrhizal with the common Aprilus foolus tree. Well Known Author to Host Dinner and Mushroom Event David Arora was truly inspired by this year’s remarkable FFSC Fungus Fair. During the two days he spent at the fair, he chatted with old friends, cer-tified the ID of several fungi in the displays, and offered advice to newcomers. In fact, he was so moved that he has invited the entire membership of the FFSC to his home near Gualala this summer. In a letter to CEO Bill White, he expressed his gratitude for the fine accom-plishments of the club. He noted the obvious focus on mushrooms at the fair, and he praised the members of the FFSC for their hospitality. In return, said Arora, “I want to give back to the club that has done so much to engender mushroom education in the Bay Area.” Arora promises a full day of activities, including a tour of his African collections, the famed koi pond, and a personal tour of his 100 acre property. Breaking News During the height of last year’s bolete season, mycologists from UC Berkeley swarmed over David Arora’s property, noting the GPS location of each porcini in its natural habitat. As part of a long term study, every specimen will become part of a scientific study into the growth patterns and locations as the host trees age. We have just learned that a laptop containing this valuable data has been stolen from the Department of Mycological Studies. The alleged thief may not know that the porcini study is on the computer’s hard drive, but we’ve heard on the street that the value of the GPS data is higher than the value of the laptop. Happy April Fools Day, David Rust East Bay Duff Correspondent Book Review: Churning Up the Duff Churning Up the Duff by Debbie Viess, paperback, Nine Speed Press, 2009 Churning up the Duff is a must-read for any mushroom club member in California and beyond. This startling expose, an insiders’ look into the social anthropology of local mushroom clubs, chronicles the voyages of 'Amanitarita' through interviews and stories gathered for nearly a decade. Her analysis of the social mores and culture of key players rivals Gary Alan Fine’s Morel Tales . Members Only Content Login Join FFSC Related Posts Stories from the April 1, 2010 Issue of Duff Stories from the April 1, 2011 Issue of Duff Previous Article All News & Stories Next Article

News & Stories / Mycology & Art News Spring Fungi of the Sierra Nevada, June 2013 Dr. Dennis Desjardin will introduce students to the different kinds of mushrooms and other large fungi that occur in the spring in the Sierra Nevada. Marje Young • May 1, 2013 Morel, the Magnificent Morel (2013). Photo by Hugh Smith Emphasis will be placed on the analysis of macro – and micromorphological features, as well as ecological roles, to aid in the identification of taxa. The daily class routine consists of an 8:00-10:00 am lecture followed by a field trip until approx. 3:00 pm. Transportation on the field trips will be by car pooling. Upon return to the camp, collections will be examined and identified in the laboratory (3:30-6:00 pm) in collaboration with the instructor and a knowledgeable graduate student assistant. All equipment, microscope slides, cover slips and reagents required for accurate determination of specimens will be provided. In the evenings, several lectures and slide shows will be presented, and the laboratory will be open for additional work on collections. If sufficient quantities of edible fungi are collected, they will be prepared for consumption and served to the class by the camp’s chef. Class Schedule: Participants should plan to arrive Sunday afternoon in time to attend an orientation lecture on Sunday evening at 8:00 pm. The last class meeting ends at noon on Friday. Tuition: $348 Accommodation (additional fee) details : http://www.sfsu.edu/~sierra/Accommodations.html Details and registration information can be found online at http://www.sfsu.edu/~sierra/Course_Fungi.html Dues-paying FFSC members interested in an FFSC Scholarship to help fund your attendance should contact Marje Young. Members Only Content Login Join FFSC Related Posts Spring Fungi of the Sierra Nevada, 2014 Previous Article All News & Stories Next Article

News & Stories / Field Reports Albion II 2002: Species List We found over 125 species at our Albion II foray. Henry Young • March 1, 2002 Cortinarius smithii. © Warren Cardimona (CC-BY-NC) (from inaturalist.org, ID 195239153) Members Only Content Login Join FFSC Related Posts 2002 Albion I Foray: Species List Albion II 2003: Foray Recap and Species List Albion I Foray, December 2003 Previous Article All News & Stories Next Article

News & Stories / Stewardship CEO's Epistle to the Fungophiles: May 2000 As our fungal year comes to a close I'd like to thank everyone for making my first year as CEO so enjoyable and rewarding. The FFSC is really an extraordinary group, made up of remarkable individuals. Deb • May 1, 2000 Laetiporus gilbertsonii. © Cory Russell (CC-BY-NC) (from inaturalist.org, obs. 365066480) The most important trait all of you share is the ability to keep the "fun in fungus'. Thanks to all the ministers who planned, wrote, taught. cooked, called, organized, and otherwise kept everything afloat and in good order. Horst Kuhlman will be taking over the Long Distance Foray post from Pete Gonda next year. Many thanks for putting together all those great trips, Pete. Horst's broad backgroun. travel planning will be put to good use. With Horst taking over LD Forays we find ourselves without a Secretary. The position of Secretary involves taking minutes at the monthly Ministers' meetings. Knowledge of mushrooms is not required, but keyboard skills are a plus. We meet each month for dinner, board meeting and socializing at one of our homes, and generally have a great time. This is a good way to get to know more about the FFSC and the people who make it work. If this sounds interesting, please give me a call. Mark your calendars and call for reservations soon for the Echo Summit and Lakeland Village Forays. They both take place in September, but reservations need to be in by the mid July for Lakeland Village, and Echo always fills up quickly. Members Only Content Login Join FFSC Related Posts CEO's Epistle to the Fungophiles: September 2000 Previous Article All News & Stories Next Article

News & Stories / Stewardship In Memoriam 2010 We are sad to report that over the summer, two FFSC members, Larry Stickney and Horst Kuhlmann, passed on to the great mushroom forest in the sky. They will be dearly missed. Deb • September 1, 2010 In memoriam. Photo by Hugh Smith Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Oak Woodlands: Threatened by a New Fungus Picture a coastal oak forest in the Bay Area on a typical summer day. A steady, cooling wind blows off the ocean. In the rising air currents, a steady stream of lemon-shaped spore sacs deposit a fine dust on the leaves of the oak trees. David Rust • September 1, 2000 Bleeding canker from sudden oak death. © Karlyn H. Lewis (CC-BY-NC) (from inaturalist.org, obs. 329045262) Later in the day, fog whips over the tops of the tallest trees. Moisture collects on the leaves, the fungal spore sacs break apart and deposit their offspring in the crown of the tree. Tiny zoospores with twin flagella swim in the fogdrip and begin feeding on the outer layer of bark. The fungus penetrates the outer bark layer, its enzymes break down the circulatory system, and very soon the tree is dead. This is not science fiction, but it is a horror story, and it is happening in our coastal oak woodlands from Santa Barbara to Humboldt County. The coastal oaks of California are dying. Researchers have just named the culprit, a fungus in the genus Phytophthora (pronounced Fi- TOF -thor-uh), but have yet to devise a strategy to slow its path of destruction. First documented on tanoaks in 1995 by Marin County Horticultural Advisor Pavel Svirha, the disease has killed thousands of trees in Marin County and Santa Cruz County. The fungus is currently affecting three species of trees: Tanoak ( Lithocarpus densiflorus ), coast live oak ( Quercus agrifolia ) and black oak ( Quercus kelloggii ). The California Department of Forestry has paid little attention to the epidemic since tanoaks are of little timber value. UC Davis plant pathologist David Rizzo, who identified the rare fungus, released his findings at the end of July to raise public awareness before the start of the rainy season, when the danger of spore dispersal through human actions will be at its highest. While it is possible that this species of Phytophthora is being dispersed by air, the spores are most likely spread by hikers' shoes and animals' feet, bicycle and car tires, infected firewood, and soil moved in construction areas, according to Rizzo. Preventing the movement of soil and wood will be critical to slowing the spread of the fungus to other oak woodlands, he said. Obviously, mushroom hunters who travel frequently to different forests should be especially careful to clean off their hiking boots and tires after visiting coastal woodlands. Since so little is known about the biology of this organism, the research team recommends taking these extra precautions, based on how other Phytophthora species are disseminated. Phytophthora is related to the fungus that caused the Irish potato famine. but Rizzo says it does not match any of the 60 known Phytophthora species anywhere in the world. How it came to Mill Valley remains a mystery. This new Phytophthora appears to like the cool, wet conditions typically found along the California coastline. In petri dishes in the laboratory, its colonies resemble clusters of cotton fiber, and can produce thousands of offspring in just twenty-four hours. The offspring, called zoospores, are released from tiny lemon-shaped sacs called sporangia. The sporangia may become airborne in wind and active with moisture, so fog and moderate summer temperatures are ideal for its reproduction and dispersal. Once in the tree, Phytophthora produces enzymes that dissolve the dead outer and living inner layers of bark. Oozing sores result as the cell walls break down and cankers form on the outer bark layer, often the first visible sign of trouble. As the disease progresses past the bark, the tree then becomes vulnerable to invasion by bark beetles, originally thought to be the cause of sudden oak death syndrome. Three beetles have been found on affected trees: the Western Oak Bark Beetle, the Oak Ambrosia Bark Beetle, and the Minor Oak Ambrosia Bark Beetle. Through years of studying the progression of the disease, scientists now know that the beetles are not capable of invading healthy trees, but can be very destructive once trees are weakened. Finally, after the layers of bark are destroyed and the beetles have drilled through the wood, another fungus, Hypoxylon thouarsianum (now Annulohypoxylon thouarsianum ) a wood-rotting ascomycete, invades the tree and forms its characteristic small black fruiting bodies on the outer layer. Rizzo says the ecological ramifications of Phytophthora are alarming. Coastal oak woodlands provide habitat for many forms of animal and plant life. There are at least one hundred species of mushrooms that grow in oak habitats, including many choice edibles. "I hate to think of a future without live oak and tanbark oak and, of course, without chanterelles, black chanterelles, hedgehogs, Amanita velosa , Boletus aereus (misapplied, now Boletus regineus in California), and the many other oak-loving mushrooms that we cherish" says Mike Boom, former MSSF President. "As we find out about this oak plague, we must do whatever we can to help." Tanoaks seem most susceptible to the fungus, but now that it has also been found on black oaks, David Rizzo is concerned that it could cross the central valley and thrive in the black and canyon oak woodlands of the Sierra. So little is known about this new fungus that Rizzo and other members of the research team think immediate action to control it is called for. The scientific team initiated meetings with federal forest officials in August about quarantine gating-off of uninfected forests in the winter during the wet season, the same strategy now being used to protect Port Orford cedar trees in Northern California and Oregon from a similar fungus. Ecological systems change over time, and often change is swift. One thing is known: this species of Phytophthora is in our woodlands, and we will have to adjust. For more information, the UC Berkeley website has current information on research and monitoring activities. The website of the University of California Cooperative Extension Program in Marin County is also a good source of information. Editor's note: The original links have been decommissioned. More recent references are here, as of 2026: California Oak Mortality Task Force https://www.suddenoakdeath.org/about-california-oak-mortality-task-force/ Phytophthora ramorum and sudden oak death in California: III. preliminary studies in pathogen genetics https://research.fs.usda.gov/treesearch/26172 Sudden Oak Death Research, Santa Lucia Conservancy https://slconservancy.org/sudden-oak-death/ Sudden Oak Death Disease Locations and Monitoring, UCCE Humboldt - Del Norte Counties https://ucanr.edu/county/ucce-humboldt-del-norte-counties/sudden-oak-death-disease-locations-and-monitorin g Forest Health, UC Cooperative Extension Marin County https://ucanr.edu/county/marin-county/forest-health This article was simultaneously published with permission in the September 2000 issue of Mycena News and Duff . Some information in this article has been added or updated (such as Latin names, links, and images). Members Only Content Login Join FFSC Related Posts Dying Oaks: News for Homeowners Sudden Oak Death — Sensible Measures in the Woods Previous Article All News & Stories Next Article

Basic Braised Mushrooms Braising involves a nice exchange of flavors. The mushrooms absorb the flavors of the liquid and vegetables they're cooked with, and contribute their own wonderful woodsy flavor to the final dish. by Deb Agaricus augustus. © Bill Rodstrom (CC-BY-NC) (from inaturalist.org, obs. 361204693) Method Add 1 to 2 Tbs. olive oil to a skillet over low heat. Add 8 oz. mushrooms to the skillet and cook, stirring, until just lightly browned (about 3 minutes). Add about ⅓ cup beef or chicken broth and about ¼ cup each of finely chopped onion and carrot, and bring to a boil. Cover skillet and simmer until flavors are blended and the mushrooms are tender (about 3 to 5 minutes). Recipe contributed: January 199 You can use any mushrooms you like, such as morels, your favorite Agaricus , oyster mushrooms, yellowfoot, etc. Experiment with the vegetables (e.g., onion, carrot, garlic, celery, tomato, leek and/or zucchini). Objective: Side or first course Total Time: 20 minutes Yield: 2 servings Suggested Mushrooms: Blewit (Collybia nuda) Butter bolete (Butyriboletus persolidus) Cauliflower mushroom (Sparassis americana, Sparassis crispa, Sparassis radicata) Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Giant cypress Agaricus (Agaricus lilaceps) Hedgehog (Hydnum olympicum, Hydnum repandum , Hydnum umbilicatum, Hydnum washintonianum) Horse mushroom (Agaricus arvensis, Agaricus osecanus) Leccinum (aspen, birch, and manzanita boletes) (Leccinum insigne, Leccinum manzanitae, Leccinum scabrum) Matsutake (Tricholoma magnivelare, Tricholoma matsutake, Tricholoma murrillianum) Meadow mushroom (Agaricus campestris) Morel (Morchella sp.) Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) Pavement mushroom (Agaricus bitorquis) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) Shiitake (Lentinula edodes) The Prince (Agaricus augustus) 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 8 oz. mushrooms (about 2½ cups halved or quartered) 1 to 2 Tbs. olive oil ⅓ cup beef or chicken broth ¼ cup finely chopped onion ¼ cup finely chopped carrot Deep 8" to 10" skillet with a tight fitting lid Previous Recipe All Recipes Next Recipe

Portobello Polenta Pie This can be served as a main course, side dish, or appetizer depending on how you slice the pie. by Hensl Lise Agaricus bisporus. © Alan Rockefeller (from mushroomobserver.org) Method Marinara Sauce Heat the oil in heavy saucepan over medium heat. Add the chopped garlic and stir until golden, about 3 minutes. Using a slotted spoon, remove and discard the garlic. Add the tomatoes and basil to the saucepan. Season lightly with salt and pepper. Bring to simmer, reduce heat to low and simmer for 10 minutes, stirring occasionally. Add the wine and simmer for 5 minutes. Puree the sauce in a processor or blender. Adjust seasoning with salt, pepper and sugar. Polenta Butter a 9-inch glass baking pan. Melt the butter in a heavy saucepan over medium heat. Add the garlic and saute until golden, about 3 minutes. Add the water and salt and bring to a boil. Slowly add the polenta in a continuous stream, whisking constantly. Reduce heat to low, and cook, stirring, until the polenta is very thick, about 20 minutes. Pour into the prepared baking pan, building up the sides slightly. Mushroom Filling Heat the oil in a large heavy skillet over medium heat. Add the mushrooms and saute until tender, about 5 minutes. Spoon over the polenta. Sprinkle with the olives, basil, thyme, goat cheese, the marinara sauce, mozzarella and parmesan. Now you can either bake or broil the pie: Bake : Preheat oven to 400 degrees and bake until the cheese melts, about 20 minutes. Broil : Broil until the cheese is fully melted and golden brown, watching carefully to avoid burning. Let stand for 5 minutes before cutting into squares. Serve with a simple salad. Recipe contributed: December 2010 Objective: Main course Total Time: 1 to 1.5 hours Yield: Varies Suggested Mushrooms: Portobello/portabella, champignon, cremini, button (Agaricus bisporus) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients Marinara Sauce 2 tablespoons extra virgin olive oil 1 tablespoon chopped garlic 16 ounces crushed tomatoes; with juice 1 tablespoon chopped fresh basil 1 tablespoon dry red wine Salt and pepper to taste 1 pinch sugar Polenta 2 tablespoons unsalted butter 2 teaspoons minced garlic 3 1/2 cups water 1 teaspoon salt 1 cup polenta Mushroom Filling 2 tablespoons olive oil 2 cups portobello mushrooms, stemmed and sliced 1/2 cup chopped pitted Kalamata olives 2 tablespoons chopped fresh basil 1/2 teaspoon chopped fresh thyme 1/2 cup crumbled soft fresh goat cheese 1 cup grated mozzarella cheese 1 cup freshly grated parmesan cheese Previous Recipe All Recipes Next Recipe

Grilled Matsutake Matsutake have a unique, spicy-sweet odor often likened to Red Hots. When you think you've found yet anocher Russula brevipes , it pays to get down and take a closer look and sniff! by Rene Seltzer Tricholoma murrillianum. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 101514781) Method Clean the mushrooms with a mushroom brush or paper towel. Trim and discard tough stem ends Slice the mushrooms lengthwise ¼ thick (preserving the cap and stem connection). In a medium bowl, whisk the soy sauce, mirin wine and ginger. Add the matsutake, and let stand at room temperature for 30 minutes. Heat grill to medium-hot. Remove the matsutake from the bowl, and reserve the soy mixture. Bring reserved soy mixture to simmer in a small saucepan over medium heat, and allow it to reduce until almost syrupy (about 5 minutes). At the same time, grill the matsutake slices in batches, until they're golden and start to curl (about 2 minutes per side). Remove soy mixture from heat, and toss with grilled mushrooms. Transfer matsutake to to serving bowl, sprinkle with green onions, and serve immediately. Recipe contributed: December 2000 Mirin is a sweet rice wine used for seasoning and glazing dishes such as teriyaki, yakitori, etc. It helps to reduce strong fish and meat odors, and counteracts the saltiness of soy sauce. There are a few types of mirin, so choose yours based on your alcohol and taste preferences: Hon-mirin is considered true mirin, made of rice, koji, and distilled liquor (shochu), and natural sugars, and has about 14% alcohol. Aji-mirin is more affordable, made of water, refined sugars, rice, alchol, and salt, usually closer to 8% alcohol. Mirin-fu chomiryo is made from syrups, koji, and organic acids, and contains less than 1% alcohol. Objective: Appetizer Total Time: About an hour Yield: 4 servings Suggested Mushrooms: Matsutake (Tricholoma magnivelare, Tricholoma matsutake, Tricholoma murrillianum) 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 10 small matsutake ½ Cups low-sodium soy sauce ¼ Cups mirin (sweet rice wine) A 1" piece fresh ginger, finely grated 2 green onions, thinly sliced Previous Recipe All Recipes Next Recipe