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Coddled Button Mushrooms Coddling is a hybrid between poaching and steaming, and keeps mushrooms plump, succulent, and infused with flavor. by Maria Reidelbach (NYMS) Agaricus bisporus. © James Chelin (CC-BY-NC) (from inaturalist.org, obs. 131955228) Method Cut the stems off the mushrooms, level with the bottom of the cap (leaving the stub of the stem). Beginning at the edge, peel the mushroom caps* with your fingers. Save and refrigerate the peels and the cut stems. (There should be about 1 cup of trimmings, and you can use them to make other dishes, like Beurre Composé aux Champignons or vegetarian soup stock. ) Put the peeled mushrooms, stubs up, in a nonstick skillet large enough to hold them in a single layer. (Use two skillets if necessary.) Pour the olive oil over the mushrooms and sprinkle with 1 tsp. coarse salt. Create a cartouche** by cutting a piece of baking parchment into a circle that fits inside the skillet, and poke or snip a dime-sized hole in the center of the circle. Lay the parchment directly on the mushrooms. Over a very low flame, heat the mushrooms slowly. Cook 5 minutes. Lift the far edge of the parchment with tongs (to ensure trapped steam releases away from your hands or face), and lay it upside down on a clean plate or cutting board (wet side up). Turn mushrooms onto the other side, then cover again with the parchment and cook 5 minutes. Repeat the process to steam the mushrooms (under the parchment) on each side for 4 to 5 minutes each, for a total cooking time of 18 to 20 minutes. Discard the parchment, remove the mushrooms with a slotted spoon, and place coddled mushrooms on a serving platter. Add vinegar and 12 whole black peppercorns to the remaining juices in the skillet. Cook over medium heat 2 to 3 minutes, then pour the sherry vinegar and peppercorns over the mushrooms.*** Serve at room temperature. * Maria said she also tried tried this recipe with the mushrooms unpeeled. They were both good, but the peeled caps absorbed more juices and were meltingly tender. ** A cartouche rests directly on the food to create a shallow environment that traps steam right at the surface of the mushrooms (rather than allowing vapor to rise to a lid and rain back down into the pan), while gently preventing the mushrooms from floating. This helps the mushrooms poach evenly in the oil. The hole in the middle allows a small, controlled amount of steam to escape, to prevent the liquid from boiling over. Make sure you cut the paper to fit inside the edges of the skillet, so that it won't catch fire from the burner. ** The acidity of the vinegar-infused oil helps to break up the greasy sensation vs. using the oily juices alone, helps the mushrooms absorb flavors, and acts as a short-term preservative. Recipe contributed: March 2011 Coddling works well with young agarics whose caps are still closed (such as cremini, white buttons, or young Prince mushrooms); and mushrooms that can hold their shape, like smaller hedgehog mushrooms. If you try this method with opened mushroom caps, slice them into small, thick pieces first. A version of this recipe was shared by Maria Reidelbach in the New York Mycological Society newsletter and reprinted with permission. Objective: Appetizer Total Time: 45 minutes Yield: 4 to 6 servings Suggested Mushrooms: Hedgehog (Hydnum olympicum, Hydnum repandum , Hydnum umbilicatum, Hydnum washintonianum) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) 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 1 lb. young (button stage) mushrooms (about 18) ½ cup extra virgin olive oil 2 Tbsp. sherry vinegar (or 2 Tbsp. apple cider vinegar plus ½ Tbsp. soy sauce) Coarse salt 12 whole black peppercorns Baking parchment Previous Recipe All Recipes Next Recipe

Wild Rice and Porcini Soup A little cream goes a long way in this earthy, comforting soup. Enjoy–it’s even better the next day! by Vernetta McGuire Boletus edulis. © Darvin DeShazer (from mushroomobserver.org) Method Prepare the Rice Combine the wild rice, salt, and 8 cups of water in a medium pot. Bring to a boil, lower heat and then simmer until the rice is tender (about 45 minutes). Drain and set aside. Prepare the Soup Base While the rice is cooking, put the dried mushrooms in a small bowl, and pour in 1 1/2 cups boiling water. Allow the mushrooms to soften (about 15 minutes). Meanwhile, in a large pot, cook 1 tbsp. butter and the pancetta over medium-high heat until the meat renders some of its fat and turns a lighter pink. Add the A. bisporus and leeks to the pot. Cook, stirring occasionally, until the mushrooms give off their liquid (about 10 minutes). Lift the softened boletes from their liquid with a slotted spoon and set the liquid aside (reserve it to use later). Chop the boletes finely, and add them to the mushroom and pancetta mixture. Sprinkle the mixture with flour and continue to cook, stirring constantly until the flour starts to stick to the bottom of the pot (scrape it up as much as possible while stirring). Add wine and chicken (or veggie) broth to the pot. Strain or slowly pour the reserved bolete liquid into the pot (leaving any grit behind). Bring to this soup base to a boil, then lower heat to maintain a steady simmer (cook another 15 minutes). Prepare the Parsley Butter Shortly before serving, combine the remaining 4 tbsp. butter, the parsley, and the pepper. Set this aside. Finish and Serve Add the prepared wild rice to the soup base, and cook for 10 minutes. Stir in cream and cook for about a minute until the soup is hot again. As you pour each bowl, add dollop of the parsley butter on top! Note : Vernetta adapted this from a recipe she found in Sunset Magazine . Recipe contributed: December 2007 Objective: Soup Total Time: About 2 hours Yield: Serves 8 Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) 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 3/4 cup whole grain wild rice 1 tbsp. salt 1 oz. dried boletes (or 3/4 oz. dried boletes and 1/4 oz. dried Craterellus ) 5 tbsp. softened butter, divided 4 oz pancetta, finely chopped (or quality bacon) 8 oz. fresh Agaricus bisporus (e.g., buttons), finely chopped 1 leek (cut in half, rinse, and thinly slice both the white and light green parts) 2 tbsp. flour 1/2 cup dry white wine 4 cups reduced-sodium chicken or vegetable broth 3 tbsp. minced flat-leaf parsley 1/2 tsp. freshly ground black pepper 2/3 cup heavy whipping cream Previous Recipe All Recipes Next Recipe

Pizza with Chanterelles and Soy Sausage Here's a creamy pizza idea to help you use up the incredible number of chanterelles I'm sure you found this year. This recipe is my adaptation for a meatless version (with cheese). by Hjordis Lundmark (Myko, Sundsvalls Mykologiska Sällskap) Cantharellus californicus. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 9427843) Method Prepare the Ingredients Pour the crushed tomatoes into a bowl, season with thyme and pepper. Stir, and let sit. Slice the onions. Crumble the yeast into a bowl, and pour water over the yeast Mix in salt and oil. Stir in flour and knead the dough. Let the dough rise (about 35 minutes). Prepare the Topping While the dough rises, sauté the onion in part of the butter, and set aside on a plate. Sauté the soy sausage and add to the onion. Add cream to the pan and let it simmer until it becomes thick. Add salt to taste, and pour the thickened cream into a bowl. Sauté the chanterelles in the remaining butter until they release their liquid and it evaporates. Create the Pizza Preheat oven to 450°F.* Roll out the dough to the size of a roasting pan or large pizza pan. Sprinkle the crushed tomatoes, the soy sausage, and the sautéed chanterelles on top of the dough. Season with oregano, to taste. Cover with the grated cheese. Bake at 450°F until the pizza is lightly browned (10 to 15 minutes). * Use a pizza oven if you have one. If using a normal oven, and if you have a baking stone or steel, preheat that inside the oven as well, to help crisp the. Place the baking stone or roasting pan on the middle or upper-middle oven rack to allow the cheese to brown while ensuring the bottom crust is fully cooked. Recipe contributed: April 1999 As an ICU nurse I am obliged to stress the value of a vegetarian lifestyle to any and all who will — or can be forced — to listen. —Hjordis Lundmark This recipe was created by Hjordis Lundmark, a member of Myko (the Sundsvalls Mykologiska Sällskap club in Sweden) and reprinted with permission. She has also tried freshly frozen Chanterelles. As opposed to many other species, both yellow Chanterelles and the cultivated white variety seem to maintain their consistency quite well when frozen raw. The cells in many mushrooms rupture if they are frozen without being precooked. Other mushrooms, such as yellowfoot and hedgehogs, are also great for pizza topping. Objective: Main course Total Time: About 2 hours Yield: 4 servings Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Hedgehog (Hydnum olympicum, Hydnum repandum , Hydnum umbilicatum, Hydnum washintonianum) 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 Pizza Topping ½ lb soy sousage, sliced thinly ¾ lb. chanterelles, cut into pieces 1 can crushed tomatoes 1 pinch thyme ½ pinch black pepper 2 medium onions 2 Tbsp. butter ¾ cup whipping cream Salt Oregano At least 8 oz. (2 cups) Fontina, mozzerella, ricotta, Taleggio or other mild cheese, grated. (Use 12 oz. or 3 cups if you prefer more cheese.) Pizza Crust 1 package dry yeast ⅔ cup warm water ½ tsp. salt 1 ½ Tbsp. olive oil 2 cups flour A roasting pan or large pizza pan (for example, a 14" round or 16" round pizza pan will yield a thin crust, and a half sheet or 12" x 17" roasting pan would give a thinner crust) Previous Recipe All Recipes Next Recipe

News & Stories / Writings Editoricus Blatheronsus: Actual Start Date of the New Millennium? We have just entered the New Millennium as of January 1st, 2000 — that is, if you subscribe to the "Mathematician's Solution" method of counting the years. Larry Payne • January 1, 2000 Boletus edulis var. grandedulis. © Kuoni W. (CC-BY-NC) (from inaturalist.org, obs. 255822920) Members Only Content Login Join FFSC Related Posts Editoricus Blatheronsus: What are Entheogenic Mushrooms Previous Article All News & Stories Next Article

Beer and Mushrooms Picnic As our stories turn to morel hunts and spring kings, we gather for a co-op potluck picnic with the Central Coast Zymurgeeks , a local homebrew group. (Wouldn't you go just to say you had MET a "Zymurgeek"??) But seriously, these people make some fine brew and cider! The überchefs of FFSC grill up a storm, and FFSC members bring main dishes and lots of mushroomy sides as well. The 2026 Beer and Mushrooms Picnic will be held on Saturday, May 16. Members can access more info below. Fried Morel Corn Fritters at Suds n Shrooms. Photo by Katherine Elvin The annual Beer and Mushrooms Picnic (formerly called "Suds 'n' Shrooms") is a great time to gather, enjoy the end of the season and the usual array of great potluck food that our excellent cooks in the FFSC provide. What's more, you'll have the opportunity to sample some fine, award-winning beers made by the excellent zymurgists (brewers) of the Central Coast Zymurgeeks. If you want to learn or share information about the art of brewing, the Zymurgeeks are extremely knowledgeable and can address your questions. Asking brewers how their beer was crafted will be greeted with enthusiasm and a detailed procedure This is a members only event. Of course members of FFSC and the Zymurgeeks may bring family and friends of all ages, and well-behaved pets on leash! Visit this website around March-April each year (or join our Google Group mailing list ) to find out when the next picnic is scheduled! As with all our potlucks, please be sure to review any specific requirements outlined in the event announcement, as well as the guidelines in our Potluck Essentials page. Members Only Content Login Join FFSC

Chicken Marsala with Chanterelles At an Albion foray, I overheard someone speak of Marsala wine and chanterelles being a natural combination. I didn't get their recipe, so here's mine. by John Brown Cantharellus californicus. © b0ry (CC-BY-NC) (from inaturalist.org, obs. 346500162) Method Melt butter in the skillet, then place the chicken thighs skin-side down. (To avoid crowding the skillet, fry in 2 or 3 batches.) Pan fry the chicken at medium-high heat (375°F to 400°F) for 6 to 8 minutes until the skin is golden and crisp, then flip and cook for another 4 or 5 minutes on the other side. Transfer chicken to the pot. (If using batches, repeat above with remaining chicken thighs.) Add the entire bottle of Marsala wine to the pot of chicken thighs, and bring to a boil. Let it boil fiercely for 2 or 3 minutes. Cover the pot and simmer on low-medium, until tender and falls apart easily when scrunched (30 to 45 minutes). Use tongs to remove chicken and let rest on a platter, leaving the liquid in the pot. Strip off and discard skin from chicken. While the chicken rests, turn the heat up to medium, and let the pot of Marsala heat up until the sauce bubbles. (At this point, you can either use the sauce as-is for a thinner au jus style sauce, or let it continue to bubble until it reduces down by about half into a thicker glaze, about 12-15 more minutes). Whisk in a knob of butter, plus salt and pepper to taste. In the skillet, melt a bit more butter on medium heat and sauté the chanterelles until tender and aromatic (about 5 minutes). (To avoid crowding the skillet, sauté in 2 separate batches.) Transfer the sautéed chanterelles and the resting chicken back into the pot of bubbling Marsala sauce until heated through (2 to 3 minutes), then serve. Recipe contributed: January 1996 I came up with this recipe after that Albion foray. The next day the leftovers were delicious, and I could swear I could still taste the delicate chanterelle flavor in the mushrooms, and further plan to freeze the leftovers. I'm allergic to flour, and except for the added butter, I add no thickeners to the sauce, preferring the au jus effect as the thin sauce penetrates better. Objective: Main course Total Time: 1.5 to 2 hours Yield: 8 mains or 16 potluck servings Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) 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 15 to 17 chicken thighs, with skin Butter 1 bottle (750 ml) of Marsala wine (e.g., Gibson) Salt and pepper to taste 1 to 1.5 lbs of fresh chanterelles 12" or 14" large skillet (cast iron, stainless steel, or hard-anodized so it doesn't react to the wine) 6 to 8 quart Dutch oven or heavy-bottomed stockpot Previous Recipe All Recipes Next Recipe

Mushroom Piroshki Have fun improvising, such as alternating different combinations of ingredients. by Bo Letos Piroshki (from Wikipedia Commons) Method Prepare the Dough Dissolve the yeast in the ¼ cup of warm water and place in a warm location until frothy (10 to 15 minutes). In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt until lukewarm and blended, then immediately remove from heat. Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well and then knead until the dough forms a cohesive ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location (such as an unheated oven with the light on, or near a sunny window) and allow to rise until visually doubled in volume (1 to 1 ½ hours). Prepare the Filling Dice and boil the potatoes until fork-tender. Drain thoroughly and mash coarsely. Set aside. Heat butter or oil in a large skillet over medium-high heat. Add diced onions and cook until translucent (about 4 minutes). Add the chopped mushrooms and cook until their moisture evaporates and they begin to brown. Add the lean ground beef to the skillet. Break it apart with a spoon and cook until entirely browned. Tilt the pan and drain off any excess oily grease (leaving only enough liquid to keep things moist). Stir the mashed potatoes and the herbs into the beef. Season with salt and pepper to taste. Transfer filling to a wide, shallow dish. Be sure to scrape up and include any of the fond (the browned bits, excluding pooled grease) along with the filling. Allow the filling to cool completely (20 to 30 minutes), then fold in the grated cheese(s).** Cover and set aside until the dough has finished rising. Fill and Cook After dough has risen, remove it from bowl and place on a lightly floured surface. Pinch off golf ball-sized pieces, and use a rolling pin to roll each piece into circular disks about 3 ½" to 4" in diameter and roughly ¼" thick. Place about 2 Tbsp. of filling in the center of each dough circle, leaving room to seal the edges. Dab a tiny bit of water along the rim to help sealing, if needed. Fold over and seal like a tart, then reposition so that the seam will be on the bottom of your piroshki.** Reshape if needed. Repeat. You can deep fry them until the dough is cooked through, or for a health-conscious crowd, coat the with egg and bake them in the oven. * You can have some fun here: Combine different cheeses together. Or divide the filling into separate bowls and fold different cheeses into each batch of filling, then shape the piroshki differently for each type of cheese — or surprise your guests with the different flavors by using identical shapes. Recipe contributed: January 2012 I vary the fillings each time; I usually improvise. For the potluck I pre-cooked lean ground beef, potatoes, caramelized onions, and mushrooms separately. And I alternated different combinations of ingredients, trading off using Mozzarella or cheddar cheese. Objective: Side or first course Total Time: 2 to 2½ hours (including dough prep) Yield: 16 to 20 servings Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) 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) Maitake (Grifola frondosa) Matsutake (Tricholoma magnivelare, Tricholoma matsutake, Tricholoma murrillianum) Meadow mushroom (Agaricus campestris) 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 Dough 1 package active dry yeast ¼ cup warm water 1 cup milk 3 eggs ½ cup vegetable oil 2 Tbsp. granulated sugar 1 tsp. salt 4 cups all-purpose flour (plus more as needed) Suggested Filling 1 lb. lean ground beef 2 medium russet or Yukon gold potatoes 1 large yellow onion, finely diced 8 oz. finely chopped mushrooms* 1 cup of grated Mozzerella (for stretch) and/or grated Cheddar (for flavor) 1 Tbsp. butter or oil 1 tsp salt ½ tsp. black pepper 2 Tbs. chopped fresh dill or parsley (optional) * For example, hedgehogs, black trumpets, porcini, Leccinum , maitake, chanterelles, yellowfoot, shiitake, cauliflower mushrooms, matsutake (used sparingly to avoid dominating the beef and cheese), or your favorite Agaricus species Previous Recipe All Recipes Next Recipe

Oven-Braised Shrimp Russula with Pork and Shrimp Stuffing Drizzle some pan sauce over three or four of these stuffed caps as a satisfying appetizer or first course. by Gregg Ferguson Russula xerampelina. © Rita LeRoy (CC-BY-NC) (from inaturalist.org, obs. 99875726) Method Preheat oven to 350°F. Clean and remove stems from the shrimp russula. Chop the stems and shrimp, and mix with the pork and onion; then blend in flour, soy sauce, salt and pepper until well combined. Stuff caps with shrimp and pork blend, and arrange closely in a baking dish. Pour beef broth around the stuffed caps, drizzling a little over the tops as well. Bake at 350°F to gently braise, until the center of the largest cap reaches 165°F, the caps yield easily when pressed with a fork, and the tops are lightly browned (about 30 minutes). Transfer the stuffed mushrooms to a serving platter (or plates). Spoon a little of the pan juices directly over them (or strain and serve in a small gravy boat). Recipe contributed: October 1986 Objective: Appetizer Total Time: 45 to 60 mins Yield: 6+ servings Suggested Mushrooms: Shrimp russula (Russula xerampelina) 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 20 to 30 medium to small shrimp russula ¼ lb. shrimp, shelled and deveined ½ lb. ground pork ¼ cup onion, chopped 3 Tbsp. soy sauce 1 tsp. salt ⅛ tsp. pepper 1 Tbsp. flour 1 cup beef broth Previous Recipe All Recipes Next Recipe

News & Stories / NAMA Foray Report: McCall, Idaho David and I, and a bunch of other fungally inclined folks, just returned from the NAMA 2008 McCall foray, and what a fine time we had. The rather dry mountain terrain much like our Sierra, in fact) was well wetted by recent rains, and by the end of our time there, the ground was producing scads of glorious fungi. Debbie Viess • December 1, 2008 Dr. Rod Tulloss. Photo by Debbie Viess Before the masses discovered the mycological motherlodes, plenty of fungi could be had by hunting various wet zones...along lakes or stream-courses, and in moss-laden seeps. The non-fungal wildlife was abundant, too, with ospreys and eagles, blue grouse and spectacular mountain woodpeckers overhead, and moose, elk, bears, cougar and even wolves skulking the woods. I didn't see very many of those splendid denizens of Idaho, but I am sure that some of them saw me! The human element was no less spectacular, with a great variety of friends and acquaintences and myco-luminaries present from across our great country. Rod Tulloss, master of amanitas, drove to McCall from New Jersey after a brief, unexpected stop in Salt Lake City. I think that I speak for everyone when I say that we were beyond delighted to see him appear, and even more delighted to get his scholarly opinions on our amanita collections! Dr. Cathy Cripps was our Chief Mycologist, and presided over the taxonomy lab for the duration of our stay. A fine contingent of mycologists from the PNW collaborated on IDs and lectured to the masses, including Michael Beug, Steve Trudell, Judy Roger and Patrice Benson. Contributing members from the Great Plains states included Steve Miller, the University of Wyoming "Russula Guy", and Larry Evans from Montana. Suillus ( Fuscoboletinus ) ochraceoroseus . Photo by Debbie Viess We were, as always, delighted to see Tom Volk, who educated, entertained and regaled us. Vera Evenson, talented CO mycologist, was also a constant presence in the taxonomy lab, and was the proud and genuinely surprised recipient of the 2008 NAMA Knighton award for devoted and exemplary service to NAMA in particular, and to amateur mycology in general. Pennsylvania mushrooms were well represented by the Plischkes both Sr. and Jr., and Carlene Skeffington was a great example of North Eastern mycology at its finest. Many, many others contributed in myriad ways. Larry Stickney at NAMA Foray. Photo by Hugh Smith The California contingent was its usual enthusiastic self, comprised of BAMS members Hugh and Sandi Smith, Dimi and Alex Bojantchev, BAMS/FFSC friends Henry and Marje Young, David and I, and Ron Pastorino and Tom Sasaki from across the Bay. And of course, the inimitable elder fungal statesman Larry Stickney, who was always cheerful, as well as mindful of the decades of NAMA history that he has lived through. A number of our fine California photographers were represented in the NAMA photo contest: the perennial Ron Pastorino, Hugh Smith and even myself were photo prizewinners. Although my new buddy from North Carolina Todd Elliot, aka the "Cordyceps Kid" was unable to attend, I was pleased to see several of his entries in the photo contest. And there were several entries by the talented David Work, a photogra-pher with both a good eye and the ability to capture what he sees. Michael Beug also had many fine, prizewinning photographic entries, and produced a nice Saturday night "Mushrooms of Idaho" program for both NAMA members and paying members of the local McCall community. The very fine, fine artist Paula Fong displayed and sold her artwork to the myco-masses. I spied Tom Volk purchasing some of her morel prints (go figure!), and I became the proud owner of a gorgeous print of her spectacular "candy stick" painting (indicator species and obligate achlorophyllus parasite on matsutake mycelia). Maggie Rogers brought with her a veritable library of mushroom and mycology books, all for sale to the highest bidder, and I managed to increase the weight of my already bulging suitcases with a number of fine and bargain purchases, the proceeds of which benefited NAMA. SIMA, the local Southern Idaho mushroom club, worked hard to put together a broad spectrum of talks and field excursions, and our meals, such as they were, were produced on site by the Pinewood Camp Baptist Church; hope the food's better in the afterlife, folks! But maybe I've just lived too long in my little slice of California gourmet ghetto.... The weather in the McCall mountains, elevation 5,000' and up, was delightfully cool and sunny. The forests where we hunted were mostly comprised of conifers: spruce and fir, hem-lock and larch, and a smattering of pine. Our tree ID was helped along by a little booklet produced by the Idaho Forestry Service. There was some old growth, too, although I never got into any ancient forest myself. But there was not much in the way of hardwoods, despite a few pockets of aspen. And of course, as promised, there were plenty of hot springs. While David sweated in an all-day NAMA meeting, Marje and Henry and I happily sweated in the delightful Gold Forks hot spring, followed by a quick jaunt up a streamside mountain road, where my first mushroom of the foray was a gi-normous Boletus edulis just off the road, itscap at least 18 inches broad, adjacent to a cozy cluster of three more big boletus. Many other curious mushrooms followed. Amanitas in the field primarily consisted of muscaria var. alba (the white-phase muscaria) and something that Rod is calling Amanita ameri-muscaria, which differs in significant ways from the European muscaria, as shown by DNA analysis. This beastie had an orangish cap, and a rather odd universal veil, similar in some ways to aprica; Micheal Beug and I were arguing over this very ID when Dr. Tulloss drove up, to have the ultimate final word. Talk about good timing! Hypholoma capnoides . Photo by Debbie Viess Collaborative IDs were the rule, and the lab was abuzz with congenial and happy mycologists, from seasoned pros to talented amateurs and several formal students of mycology. I was amazed by the broad spectrum of colors represented by the species complex Russula xerampelina , all tied together by that distinctive odor of shellfish. We had at least forty species of lichen IDed to species by Dr. Roger Rosentreter, a former student of Orson Miller, who was a decades long, local lichenologist, and plenty of polypores too, brought to life by Tom Volk and another gal polypore expert, Jessie Glaeser. I was delighted to renew my acquaintence with Walt and Fran Sundberg, who happily attended and contributed to both the NAMA 2008 foray and the Highlands NC mushroom class we all enjoyed in July. And of course, Hope Miller was a constant presence, our mycological godmother as it were, as she shared and smiled and remembered in a place that she and Orson loved so well. Great mushrooms, great people, great times. Members Only Content Login Join FFSC Related Posts FFSC Members receive NAMA Awards and Honors in 2009 NAMA Foray Kudos Previous Article All News & Stories Next Article

Vendor Areas Tasty food, beautiful artwork, mushroom-dyed silks, jewelry and more can be found throughout the venue on Saturday and Sunday. Food and Mushroom Vendors Fantastic Flavors for Foodies Have you ever smelled candy cap mushrooms ( Lactarius rubidus )? When dried, candy caps smell like maple syrup, butterscotch, fenugreek or burnt sugar! A compound called "Soloton" is responsible for the aroma in these foods. Fungiphiles use candy caps to flavor chocolate, pastries, ice cream and more! https://en.wikipedia.org/wiki/Sotolon And freshly picked Matsutake ( Tricholoma murrillianum ) smells like cinnamon to some people, and the taste of cooked matsutake is often described as earthy and spicy, nutty and sweet with an aroma of pine and cedar. Another popular edible mushroom is our state mushroom, the California golden chanterelle ( Cantharellus californicus ). When cooked, people think it tastes fruity, like apricots or peaches, with a hint of pepper. Learn all kinds of interesting information about edible mushrooms at the Fungus Fair while you sample a variety of wild mushroom delicacies for sale by vendors at the Fair, and/or purchase mushrooms to try at home. Some of the vendors below include recipes on their websites, and you can also explore FFSC's Mushroom Recipes . For 2026, the Fair's food vendors include: Indoors King of Mushrooms , Todd Spanier Outdoors Far West Fungi Penny Ice Creamery Benni Pops (Santa Cruz Fungi) Fox Tale Fermentation Sea Soil Sky Shared Cultures , @sharedcultures Living Swell Kombucha Modern Forager Geo Forager FUNGI Magazine , Britt Bunyard Be sure to also check out the menu for our annual After Hours Dinner, presented by Chef Chad Hyatt. (A separate ticket is required.) Clothing, Craft and Services Vendors 301 Center St, Santa Cruz, CA 95060, USA Take home beautiful prints, ceramics, blown glass, and/or clothing that features your favorite mushrooms. Enrich your mind and spirit with related onsite services. For 2026, the Fair's craft and service vendors include: Outdoors Lovage Somantics Mushrooms in Bloom , Sara Stinson (@mushroomsinbloom) Fossil Forager (@fossil.forager) NorCal Forager Indoors Light Energy Glass, Jeff Hinkle MacLean Custom Screen Printing , Robin MacLean Forage and Dye The Local Naturalist , Andrea Dingedein (@the_local_naturalist) J Calcagno Pottery , Jeannine Calcagno Mayumix Botanical Design , Mayumi Fujio Ancient Hands Tile, Steve Baranoski The Deep Read , Laura Martin, UCSC Humanities Institute Fungus Federation of Santa Cruz The 2026 Santa Cruz Fungus Fair T-shirt will be available for sale at the FFSC Store. This year's shirt features a glow-in-the-dark version of the 2026 Fair logo! Books, Stickers and More Get great prices on useful field guides and more at the FFSC Store. FFSC also sells posters, stickers, books and other mushroom-related items at the Fair for fundraising and to promote interest in mushrooms. The Santa Cruz Museum of Natural History will also be on hand with fascinating educational items for sale. Interested in Becoming a Fungus Fair Vendor? We usually finalize the list of vendors 3 or 4 months before the fair (by early October). If you sell mushroom-related items and you'd like to be considered for the 2027 Santa Cruz Fungus Fair, please use the Contact FFSC form and select "Fungus Fair Vendor" as the topic. (We appreciate vendors whose wares include or depict a wide variety of mushroom species.) Let us know why you think you'd be a great fit!

Golden Pholiota (Lassen 2014). Photo by Steve Olson Golden Pholiota Steve Olson Steve Olson, the photographer says: "I found 2 separate fruitings of this "unknown to me" variety. I feel like I should know what this is but can't come up with it. I'll be bummed if it happens to be a tasty edible!" Phil says, "It's a Pholiota , in the aurivella group." Mushrooms Demystified by David Arora says that as far as eating goes, it is to be avoided. Camera Olympus C-4000Z Focal L. 7mm Aperture f/2.8 Shutter Sp. 1/100s ISO 100 Flash Off Photo taken on September 19, 2014 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

News & Stories / Mycology & Art News Early Fruitings that Don't Require Rain It's odd to be writing about the mushroom season in August, when the prospect of rain is months away. Still, there are those early fruitings that do not require rain. Henry Young • September 1, 2002 Agaricus augustus. © Karen Offerein (CC-BY) (from inaturalist.org, ID 345223859) Agaricus augustus , the Prince, fruits in the summer and early fall. A. augustus is related to the common button (and cremini and porcini) mushroom, Agaricus bisporus , found at the market, but with a sweeter almond/anise aroma and taste. This usually is a large mushroom, reaching dinner plate size. The cap is a light tan overlaid with darker fibrils. The flesh of the cap stains a deep yellow when bruised and smells of almond/anise. The gills are pallid when young turning through pink to chocolate brown in age. The stem is about as long as the cap is broad, with a skirt-like annulus. The surface of the stem below the annulus is shaggy. Two other mushrooms which can often be found around this time are Laetiporous gilbertsonii (Sulphur Shelf) and Pleurotus ostreatus (Oyster Mushroom). Check out some of our other pages for more info about these mushrooms: What is Not to Love About The Prince? (Agaricus augustus) Four Dry Season Mushrooms To hone up on your ID skills, join our ID classes or drop in at our monthly meetings from September through May. Bring in any mushrooms (the whole mushroom) that you find, in paper or wax bags. Members Only Content Login Join FFSC Related Posts Don't Forget Mushrooms Just Because It’s Summer! Mycology & Art News Previous Article All News & Stories Next Article