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News & Stories / Field Reports SC Report, February 2014 I've been out 3 or 4 times in the last 2 weeks in a variety of locations. I've seen an abundance of very small mushrooms (<.5" caps), but few of any species any larger. It almost seems like things started to come up and then paused. Yevgeny Nyden • February 26, 2014 Nettles. Photo by Yevgeny Nyden Members Only Content Login Join FFSC Related Posts Collecting Conditions in Mendocino at ACCF 2014 Field Reports Previous Article All News & Stories Next Article

News & Stories / Morel Season Has Started! First morels of the year ... coming from a yard near you! Deb • March 1, 2008 Morchella esculenta in yard. Photo by Debbie Johnson My garden mulch of choice has always been shredded redwood gorilla hair. It’s tidy, doesn’t blow around and keeps the weeds down. Last fall I was convinced it was time to try someting else, so we used mini-nugget bark mulch along the side of the garage. I’m fairly sure it’s fir. Another Morchella esculenta in yard. Photo by Debbie Johnson On February 28th, we found eight Morchella esculenta , and will be watching for more. A nice little bonus; I’m liking this chunky bark just fine. Keep an eye out for newly landscaped areas, but be aware: pre-emergent pesticides are sometimes applied, and you don’t want to be eating more than you bargained for. Ask before you eat! Members Only Content Login Join FFSC Related Posts Boletes are Up! Previous Article All News & Stories Next Article

News & Stories / Field Reports My Adventures in Telluride Colorado I was in full mushroom frenzy. Those of you who have seen me hunting know what that means. Porcini, hawkwings, chanterelles, milk caps and many assorted other fungi. Katherine (Kitty) Elvin • September 3, 2019 Kitty Helvella I don't know why, but I had this strange desire to attend the annual Telluride Mushroom Festival in Colorado. I wanted to do this so much it made it my bucket list. I loved the idea of the Festival parade which seemed like a small town parade where folks dressed up as mushrooms. Hearing about the great mushrooms in Colorado did not hurt either. This year, I finally managed to get this Festival on my schedule and I was not disappointed. Majestic Colorado Have you ever visited the Colorado Rockies? It is beautiful. I managed to coerce my friend Genine, another FFSC member, to join me on my adventure and agree to dress up with me for the parade which was the highlight of my trip. This became my sole focus and bucket list item, "to walk in the Telluride festival dressed as a mushroom". No silly Amanita hat for me, for my bucket list it had to be a costume I made. After months of agonizing what to do, I finally got around to make the costume. It took 3 weekends and probably only 6 hours of actual work not including the hours agonizing how to make my vision a reality. Then it was done, and no one was allowed to see until I pranced onto the parade for the "grand reveal". Telluride is NOT a cheap event. The festival tickets are $240 for the early bird tickets. Lodging around Telluride is also pricey, unless you plan on camping out nearby. Adding the plane fare and car rental it all adds up. We landed in Colorado and got into the car and headed to the Rockies. It reminded me of Alaska. The majestic mountains with snow and trees. This was Genine's first time in Colorado and she was amazed. 3 little agarics We spent most of our time hiking in the mountains. Our first festival event was the all day foray led by Chad Hyatt and Chris from the Colorado club. Telluride is located about 8000-9000'. The foray took us to 10,000 to 11,000'. We found mushrooms but for me, each exertion was tough. I had difficulty with the elevation, and it was hard for me not to slow down. It took 3 full days for the acclimation to finally set. By then, I was in full mushroom frenzy. For those of you who have seen me hunting know what that means. Porcini, hawkwings, chanterelles, milk caps and many assorted other fungi. I made a point of collecting fresh specimens for the table. I did however make some of other festival events: Wild Foods Lecture by Katrina Blair which was more focused bio remediation which was very interesting, Wild Food dinner, Beer and Wine happy hour (cordyceps and reishi beer), and the keynote speaker Tradd Cotter who also focused on bio remediation. Here is a link to the events . The festival was trying out a new scheduling experiment, which I felt was trying. You had to line up to get the limited tickets for some of the events. Unfortunately the locations are around town and the overlapping of events do not allow you to stand in line 20 mins before, while you were attending another at a different location. You can plan very carefully what, where and when and for the cost, not being able to attend was frustrating for many ticket holders. Since I was hiking most days it was not possible for me. Here is the link to the festival if you are interested. Everyone should check it out if you can. All in all, it was a fun extended weekend. Lots of good food, good folks, interesting lectures and plenty of nature to explore. Definitely something to do again. Yes, we did find mushrooms in Colorado, and it was as beautiful as everyone says. Members Only Content Login Join FFSC Related Posts 2016 Alaska Foray Field Report How I Spent My Summer Vacation Previous Article All News & Stories Next Article

Gorgonzola Ragout of Mushrooms with Polenta This recipe is a substantial first course. It would also serve as a main course, perhaps with a salad and fresh broccoli braised with olive oil, garlic and lemon. by Sue Willis Slippery jack and a pine spike mushroom. © NatureIsra (CC-BY-NC) (from inaturalist.org, obs. 255902187) Method Prepare the Polenta Lightly brush 8" pan with oil. Measure the cornmeal into a medium-sized heavy saucepan. Slowly whisk in the water. Set the saucepan over medium heat and stir in the salt, pepper and bay leaves. Bring to a simmer, stirring often. Reduce the heat to medium-low, cover partially, and cook, stirring often, until the polenta is very thick (about 15 minutes). Remove and discard the bay leaves. Pour the hot polenta into the prepared 8" pan and spread it evenly to the edges. Cool to room temperature, then cover and refrigerate until very firm (at least 5 hours). Crisp the Polenta Squares (or triangles, or parallelograms) Preheat grill to 450°F to 500°F (high heat) or broiler to high. (If using an oven, place the grilling pan so the polenta will be about 4 inches from the heat element.) Remove polenta from fridge and cut into 8 squares (or preferred shapes). Brush both sides of polenta pieces with olive oil. Grill on both sides until slightly colored or grill-marked and the squares easily release from the grates (about 5 minutes per side). Keep warm. Make the Ragout In a large skillet over medium-low heat, melt the butter. Add shallots and cook, stirring occasionally, for 3 minutes. Add mushrooms and cook, uncovered and stirring occasionally, until mushrooms give up juices (about 5 minutes). Add stock and simmer, stirring occasionally, until liquid is reduced by half (about 5 minutes). Stir in Gorgonzola and pepper, then remove from heat. Cover and let stand, stirring once or twice, until cheese melts and blends with mushroom juices. Serve Arrange each polenta square on a small plate. Spoon the mushrooms and their juices around the polenta squares, or in a warmed ramekin on the side. Sprinkle the mushrooms with parsley, and serve immediately. Recipe contributed: January 1997 With the strong Gorgonzola flavor, cremini and portobello work well in this dish, and they are robust enough to provide a savory bite. That said, it may help to caramelize them during the sauté step, to lock in their natural umami. Add a splash of balsamic vinegar at the end, to further help them stand out against the Gorgonzola. You can experiment with using multiple species together with this dish, such as cremini for the bulk of the recipe, with wild mushrooms for more flavor and texture. Porcini are the gold standard, and slippery jacks are a traditional Italian favorite. Hedgehogs hold up well in heavy reductions. Black trumpets can cut through the Gorgonzola flavor well, while chanterelles provide a more nuanced flavor contrast. Oysters give a velvety texture, whereas maitake's frilly edges would crisp and caramelize delightfully. If you use yellowfoot, don't chop them up; let the little straw funnels capture the melted Gorgonzola and garlic sauce! Feel free to add some sautéed mushrooms in the polenta itself, especially if some of your guests prefer to forego the ragout. For a fun twist, although pine spikes' mild taste would be lost in the Gorgonzola, they turn magenta-purple when cooked. You could use other wild mushrooms for the ragout, and garnish the polenta with one two slices of sautéed pine spikes for a splash of purple against the yellow. Objective: Side or first course Total Time: 1 hour plus 5 hours to set Yield: 8 servings Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Hedgehog (Hydnum olympicum, Hydnum repandum , Hydnum umbilicatum, Hydnum washintonianum) Maitake (Grifola frondosa) Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) Pine spike (Chroogomphus sp.) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) Slippery jack (Suillus brevipes, Suillus luteus, Suillus pungens) 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 Polenta Olive Oil for the pan, plus 3 Tbsp. for grilling 1 cup yellow cornmeal, preferably stone ground 4 cups water 1 Tsp. salt 3/4 Tsp. freshly ground black pepper 2 Bay leaves 8" square, straight sided pan, baking dish, or casserole Ragout 4 Tbsp. (1/2 Stick) unsalted butter 1/3 Cup minced shallots 2 1/2 (2.5) Lbs. assorted fresh mushrooms*, quartered or thickly sliced 1/2 Cup homemade chicken stock (or low salt canned chicken or vegetable broth) 6 oz. Gorgonzola (or similar), crumbled 1/2 Tsp. freshly ground black pepper Crisp polenta squares (see above) 1/4 Cup finely chopped fresh flat-leaf parsley * OK to combine fresh & reconstituted dried Previous Recipe All Recipes Next Recipe

Wild Mushroom Ragout FFSC member Mandy Brown adapted this tasty salsa-style ragout. It makes an excellent accompaniment to mesquite-broiled New York steak. by Mandy Brown Lentinula edodes. © lostcoastmike (CC BY-NC) (from inaturalist.org, obs. 192297106) Method If using fresh mushrooms, wipe clean and cut in half. Otherwise, if using dried mushrooms: Place them in a small bowl, cover them with water, and let soak until soft (about 15 mins). Drain, and then reserve (set aside) the soaking liquid. Slice the mushrooms in half. Heat olive oil in small skillet over medium-high heat until hot, but not smoking. Add the sliced mushrooms and sauté until lightly browned, (about a minute). If you used dried mushrooms, strain the reserved mushroom-soaking liquid over the sautéed mushrooms, bring to a boil, and cook until pan is dry once more. Continue to sauté until mushrooms are browned (about 5 minutes). Put the mushrooms in food processor with chiles, tomatoes, garlic and cilantro. Pulse until chopped coarsely. Do not puree. Scrape into a bowl and stir in the water and salt. Season to taste. The ragout will keep for about three days in the refrigerator, if tightly covered. Recipe contributed: February 2003 Objective: Sauce / topping / stuffing Total Time: About an hour Yield: 4 to 6 servings Suggested Mushrooms: 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 1/2 oz. dried shiitake* or 1/4 pound fresh 1 tbls olive oil 2 red serrano chiles 2 plum tomatoes 3 medium cloves garlic 1 sm bunch fresh cilantro 1/2 cup water 1/8 teaspoon kosher or sea salt * Or try your favorite sturdy mushroom! Previous Recipe All Recipes Next Recipe

Coprinus (inky cap). Photo by Stephanie Tucker Inky Cap Stephanie Tucker This fragile beauty was found in Santa Clarita, in SoCal. Camera (Not provided) Focal L. Aperture Shutter Sp. ISO Flash Photo taken on February 16, 2019 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

News & Stories / Field Reports 2015 Alaska Foray Report Please forgive my musings. Folks have asked how was it? "It" being the long distance foray up in the Kenai Pennisula in Alaska. Well, this is my 3rd trip, so that pretty much sums it up. It is alway fanastic and I keep swearing this the LAST one, but 2016 is just around the corner. Oh yeah, as long as Bill White offers our club this "Deal of a Lifetime", how can I say NO? Katherine (Kitty) Elvin • September 28, 2015 Exit Glacier Group Photo (Alaska Foray 2015) Members Only Content Login Join FFSC Related Posts 2016 Alaska Foray Field Report Previous Article All News & Stories Next Article

Spinach and Mushroom Noodle Casserole Here's a robust noodle casserole that is pretty quick to make. by NAMA Club Agaricus augustus. © Bill Rodstrom (CC-BY-NC) (from inaturalist.org, obs. 225205234) Method Wilt and Chop the Spinach Set a large skillet or pot over medium-high heat. (Do not add oil or water.) Fill the pan with the spinach leaves, and cover them, opening the cover about every 20 to 30 seconds to toss the leaves with prongs. (If they don't all fit, add them in batches, allowing each batch to shrink before adding more.) Once all the leaves collapse (about 2 or 3 minutes), remove the spinach from the heat and transfer to a colander so it stops cooking and retains its bright green color. Allow to cool to the touch, then wring or squeeze the spinach firmly in a clean towel or cheesecloth to remove excess liquid. Chop the spinach into bite-sized pieces. You should end up with about 2 cups of cooked, chopped spinach. Season to taste with salt, pepper, and a dash of nutmeg. Butter the Noodles Boil the pasta in salted water (1 tsp.) until tender. Reserve 1/4 cup of the starchy cooking water, and drain the noodles. Toss the hot noodles with 2 to 3 tablespoons of butter, a pinch of salt and pepper to taste, and a splash of the saved pasta water until glossy and coated. Prepare the Casserole Preheat oven to 375°F. Butter the casserole dish, and then line it with the spinach. Sauté mushrooms in butter (cut in half or quarters if large). (Some people only use the caps to create a flatter layer, and save the stems for other dishes.) Layer the sautéed mushrooms over the spinach, reserving any butter from the sauté pan. Sprinkle lemon juice, tarragon, salt, pepper and the sauté butter over the mushrooms. Top with the buttered noodles. Sprinkle with the Parmesan cheese. Bake at 375°F for 5 to 6 minutes. Recipe contributed: January 1994 Editor's Note: This recipe was inspired by a recipe in the Michigan Mushroom Hunters Club's November 1992 newsletter. Objective: Main course Total Time: About 30 mins Yield: 4 to 6 servings Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) 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 2 to 3 pounds of fresh raw spinach leaves (roughly 24 cups of fresh leaves, or 2 cups of precooked spinach) 1 tsp. salt 1/2 tsp. pepper Nutmeg to taste 1 lb. mushroom caps 1/2 lb. pasta or egg noodles 9 Tbsp. butter (divided as 3 Tbsp. and 6 Tbs.) 2 Tbsp. lemon juice 1/2 Cup Parmesan cheese, grated 1 tsp. dried tarragon Previous Recipe All Recipes Next Recipe

Tater Stuffed Mushrooms Here's a simple and hearty appetizer to try as we transition from Fall to Winter. by Triangle Mycological Society Agaricus bisporus. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 20774649) Method Mash the potato(es): Cut the potatoes into small, even 1-inch chunks, place in a small saucepan, cover with water and a pinch of salt. Bring to a boil, lower to a simmer and cook until a fork easily slides through them (about 10-12 minutes). Mash the potatoes. (Optionally, add some butter to taste.) Clean mushrooms and pat dry. Pull or cut the caps from the stems. (Stems can be discarded, chopped and added to the potatoes if desired, or saved to use in a Beurre Composé aux Champignons ). Combine remaining ingredients and fill caps. Bake at 375°F till lightly browned on top (10-15 mins). Recipe contributed: February 1993 Inky Captions was the historical newsletter of the (now defunct) Tacoma Mushroom Society (TMS). This recipe was originally published in the February 1993 issue of Inky Captions , and was reproduced with permission in Duff in November 1993. Objective: Side or first course Total Time: About 45 mins Yield: 6 to 8 servings 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 1 lb. large mushroom caps (about 30) 1/4 Cup cottage cheese 1/3 to 3/8 Lbs. potatoes (roughly 1 large or 2 small-to-medum potatoes) 2 Tbsp. dry onion soup mix Previous Recipe All Recipes Next Recipe

News & Stories / Albion I 2008 Recap Sixty fungiphiles attended the North Coast Albion I foray December 5–7. We had blue skies, warm weather and a good variety of mushrooms, particularly given the fact that rain hadn’t fallen for a month. Deb • January 1, 2009 Albion I 2009 specimen tables. Photo by Debbie Johnson Many thanks to Douglas Smith for his many hours of photographing, identifying specimens and answering questions. Hugh Smith with a Mendocino County bolete. Don’t eat anything bigger than your head, Hugh — send it our way! (Photo by Hugh Smith) Edibles were found, but few in large quantities. Several species of boletes, Matsutake, Wine Agaricus made a number of people happy. FFSC members can login to view the complete species list below. Tidbits of Pigs Ears ( Gomphus clavatus ), Wine Agaricus ( Agaricus subrutilescens ), Beefsteak Fungus ( Fistulinga hepatica ), Hawk Wing ( Sarcodon imbricatus ) and Russula aeruginosa were sampled on Saturday night along with appetizers. My hands-down favorite was the R. aeruginosa . They have a well-rounded, nutty flavor, are firm without being crunchy, and they brown well. Dinner included soup, salads and a variety of outstanding main dishes with wild mushrooms, and, of course, dessert. Candy Cap ice cream was definitely the topper for dessert. The under-ten years-old crowd was well-represented and they seemed to be having a pretty good time. (See the fun pictures of the huge mushrooms they found, in the members-only section below!) The boys were certainly the most prolific Matustake hunters of the day! Facility renovations to add baths and showers to all cabins are complete, and the result is a rather La-Di-Da camp and no more cold trips to the bathhouse. The big surprise was the presence of stemware — yes! — in the kitchen and wine bottles brazenly on display! So what are you waiting for? Go ahead and sign up for Albion II or the All California Clubs Foray. They’re filling up quickly, so don’t delay! Debbie Johnson Members Only Content Login Join FFSC Related Posts Species List — Albion II Foray 2009 Previous Article All News & Stories Next Article

Puffball Parmesan Now that you've successfully identified some puffballs, what to do next? Several of our members have recommended using them instead of eggplant in this classic casserole. by Melanie Leuca Calvatia sculpta. © Stu Pickell (CC-BY-NC) (from inaturalist.org, obs. 378576270) Method Make the Marinara Heat olive oil in 4qt. to 6qt. pot on medium heat. Add garlic and onion, and sauté until soft and translucent (about 5 minutes). (Optional) add ⅓ cup dry white wine or sherry, and simmer for 2 minutes. Stir in the tomatoes, salt and pepper. Bring to a gentle bubble, then lower and simmer uncovered to create a thick sauce (about 20 minutes). While waiting, start making the breadcrumbs. After the sauce has thickened, stir in fresh basil, turn off heat, and set aside. Toast the Breadcrumbs Tear fresh bread into rough chunks (or cut into 1" cubes). Pulse bread chunks in food processor until you get coarse, uneven crumbs (pea-sized and a little smaller). Spread crumbs in a single layer on a baking sheet. Bake at 350°F for about 4 to 6 minutes. Stir the crumbs, and then continue baking until they are golden brown and completely dry (another 4 to 6 minutes). Remove crumbs from oven (keep the oven on at 350°F) and transfer crumbs to a wide bowl. Cool to room temperature. Prepare the Puffball(s) Oven should still be at 350°F. Use a damp paper towel to wipe away any large debris from the puffball (do not wash). Over a paper towel, flexible cutting mat, or a trash, peel the tough outer layer and discard. Move the peeled puffball to a clean cutting board. Slice vertically down the middle first, ensure it's chalk-white like a marshmallow, and discard any puffballs with greenish-yellow or black interiors. Cut puffball into ½" slices. (If the slices seem very fresh and wet, consider sprinkling lightly with salt and laying in a single layer on paper towels for about 15 minutes, to draw out excess moisture.) Beat eggs with 1 Tbsp. water Dip puffball slices in egg, then coat both sides with cooled bread crumbs. Arrange the puffball slices as a single layer on baking sheet, and bake at 350°F for 5 minutes. Flip and bake for another 5 minutes. (If your puffball slices don't all fit, do this in batches or on separate baking sheets.) Remove baking sheet from oven (keep oven at 350°F). Transfer slices to a plate or wire rack to cool. Prepare the Casserole Oven should still be at 350°F. Spread a thin layer of sauce on the bottom of 9"x13" baking dish. Overlay a layer of the baked puffball slices and then top with an even layer of sprinkled cheeses. Repeat the layering (marinara, then slices, then cheese) until the slices are all used. Sprinkle some dried basil on top. Bake the casserole at 350°F until the edges bubble and the cheese is golden brown (35 to 45 minutes). Turn on the broiler for about 2 minutes at the end, to make it more crispy. Recipe contributed: June 2023 This dish was inspired by a chat between Hugh Smith, Debbie Johnson, Richard Rammer, and Mariko Creasman in our FFSC Google Group. Just be sure you know how to correctly ID your puffballs. Some people have mistaken other mushrooms (such as young Amanita magniverrucata ) for puffballs. (For example, these are not puffballs.) Objective: Main course Total Time: About 1 ½ hours Yield: 6 to 8 servings Suggested Mushrooms: Puffball (Calbovista subsculpta, Calvatia booniana, Calvatia gigantea, Lycoperdon perlatum) 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 (Alternatively, if you prefer to buy your marinara, look for a sauce that is thick, so it will help the layered casserole keep its shape.) ½ cup olive oil 5 cloves garlic, minced ⅓ cup dry white wine or dry sherry (optional) 1 medium yellow onion, finely chopped 48 oz. crushed tomatoes 1 ¾ tsp. salt ½ tsp. black pepper 2 Tbsp. fresh basil, chopped Casserole 1 ½ to 2 lbs. puffballs 2 large eggs, beaten 1 loaf of fresh rustic, crusty bread (like Italian loaf, French baguette, or sourdough) 6 cups thick marinara sauce (above) 16 oz. Mozzarella, shredded ½ cup Parmesan, grated ½ tsp. dried basil 4 to 6 qt. Dutch oven or heavy bottomed pot Food processor Half-sheet pan (18"x13") 9"x13" baking dish (2" to 3"deep) Previous Recipe All Recipes Next Recipe

Intro to Dyeing with Mushroom Pigments Go out and find some fungi! Many mushrooms don’t give much color, and those that do aren’t necessarily the color of the fungus itself, but quite a few are very obliging. Pigment dye patterns at the 51st Santa Cruz Fungus Fair (cropped). Photo by Hugh Smith At the Santa Cruz Fungus Fair , we often use Dyer’s Polypore ( Phaeolus schweinitzii ) and Dead Man’s Foot ( Pisolithus arhizus ). Equipment Small garage sale saucepan and stirrer not to be used for food in the future. Mark with tape! Some mushrooms used for dye are harmful to eat, so you don’t want to contaminate your cookware. Dried fungi Whatever you’d like to dye. Best results are obtained with protein fibers such as wool and silk, prewashed. Linen and cotton will also dye, but colors are far paler and many more mushrooms are needed. Use equal weight of dried mushrooms to wool or silk fiber. Method Simmer dried mushroom weight equal to your goods in a pint or so of water for ½ - 1 hour. (Fresh fungi are a guess, so try a mound equal to or greater than your pile of fiber.) Meanwhile, soak your fibers in warm water. Add to them to the dye bath and gently simmer for an additional ½ - 1 hour, adding water as needed. No need to strain out the mushrooms for a simple test batch. Rinse thoroughly in warm water and hang to dry. You can leave it in the dye bath overnight for deeper color. Have fun and be ready for surprises! Find more resources and tips on our Mushroom Dye Resources page. Members Only Content Login Join FFSC