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Shrimp Russula and Seafood Quiche A light main dish for breakfast, brunch or lunch, perhaps accompanied by a crisp green salad. by Gregg Ferguson Russula xerampelina. © Douglas Smith (CC-BY-SA) (from mushroomobserver.org, obs. 90495) Method Prepare the Dough Whisk flour and salt in a large bowl. Add butter to flour and work it until the mixture looks like coarse crumbs with some pea-sized bits of butter. Drizzle in 3 Tbsp. ice water. Stir gently with fork until dough clumps. (Add another Tbsp. ice water if needed.) Gather dough into a ball, flatten into a smooth disk, wrap tightly in plastic wrap, and refrigerate for at least an hour. Prepare the Filling Preheat oven to 400°F. Clean mushrooms and slice. In a skillet on medium heat, sauté mushrooms and onion in butter until the onion is tender and translucent but not browned, and the mushroom moisture evaporates (8 to 12 minutes). Remove from heat and cool mixture to room temperature. In a separate bowl, mix the eggs, cream, and milk to make a custard. Season with salt and pepper. Set aside. If the crab or shrimp isn't already cooked, cook it and then allow to cool. Bake the Crust On a lightly floured surface, roll dough into a 12" circle. Transfer to pie pan, press to bottom and sides, then trim or crimp edges. Line raw crust with parchment paper, fill with pie weights or dried beans, and bake at 400°F for 15 minutes. Remove weights and paper, prick bottom with fork, and bake until lightly golden (about 5 minutes). Drop oven temperature to 365°F. Move crust to a wire rack on the counter, and allow to cool for a few minutes. Bake the Quiche Preheat oven to 365°F (if you haven't already). Place cooled mushroom mixture in the bottom of the crust. Layer the cooked crab or shrimp over the mushrooms and onions. Pour the custard over the seafood layer. Cover with the cheese (enough to keep seafood from drying out while baking). Bake at 365°F until the center of quiche reaches 165°F (to make sure the seafood is heated through, 35 to 40 minutes). When jiggled, the edges should be set and the center should slightly jiggle (not slosh). Poke center with a knife or fork to confirm it comes out clean and warm. Recipe contributed: October 1986 Objective: Main course Total Time: About 2 ½ hours Yield: 6 to 8 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 Quiche Crust 1 ¼ cups all-purpose flour ½ tsp salt ½ cup (1 stick) unsalted butter, cold and cubed 3 to 4 Tbsp. ice water Filling ½ lb. fresh Russula xerampelina 1 medium onion, chopped ½ lb. cooked crab or shrimp 2 Tbsp. butter 4 eggs, beaten ¾ cup heavy cream 1 ¼ cups milk ½ lb. Swiss cheese, grated 9" pie plate (or 10" pie/tart pan) with 2" deep sides Previous Recipe All Recipes Next Recipe

News & Stories / Stewardship FFSC Bylaws 2026 Revision We are revising our club bylaws. FFSC members are encouraged to review the changes before the April 2026 members meeting. Dan Tischler • March 10, 2026 Amanita. Photo by Dan Tischler The Fungus Federation of Santa Cruz is a group of diverse of individuals with various interests, skills, and levels of commitment. To minimize entropy, the FFSC Bylaws outline our organization's purpose and goals and provide the structure needed to achieve them. We are revising the bylaws in 2026 to consolidate some ministers' positions, refine duties, and better reflect how we operate. The new document is being reformatted for improved readability and easier future updates. There will be no changes to our core purpose and goals. We encourage FFSC members to review and comment on the bylaws before the April 2026 club meeting . Logged-in members can find more details below. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Collection Ethics and Etiquette We share these pointers to promote fungal fruiting and maintain harmony in the mushrooming community. Agaricus campestris. Photo by D. DeShazer Respect private property: One person can cause collecting privileges for the entire mushrooming community to be revoked. Don’t pick every mushroom you see: Leaving very young and very old mushrooms, along with a few in their prime may allow them to sporulate and reproduce. Don’t leave trimmings and broken mushrooms around: Bury your trimmings in the depression in the duff and cover with more duff. This keeps the mycelium healthy, prevents that “ravaged” look and vastly improves the aesthetics of a walk in the woods. (Cutting mushrooms and leaving the bottom exposed does not help the mycelia to regrow a mushroom as some people think.) You’ll know you’ve done a good job when you stumble across the area again and hunt it twice! Respect personal space: When collecting with a group, be respectful of your neighbors’ personal space. That said, if you found a huge bonanza, share a few of your findings with those less skilled or fortunate. It will come back to you! Review event policies: Each FFSC event includes a few policies for the safety and well-being of all participants, cancellation policies, and/or policies defined by the facilities we use. Be sure to read the policies carefully before registering and before attending each event. For long-distance forays, please also read Must Know to Participate in Long-Distance Forays . Members Only Content Login Join FFSC

Aureoboletus (Boletus) mirabilis, Puget Sound. Photo by Yevgeny Nyden Aureoboletus mirabilis Yevgeny Nyden Aureoboletus (Boletus) mirabilis , commonly known as the admirable bolete, the bragger's bolete, and the velvet top, is an edible species of fungus in the Boletaceae mushroom family. ( Wikipedia ) I took this photo in the Olympic National Park, Washington when I was visiting the Puget Sound Wild Mushroom Show. Camera Samsung SGH-M919 Focal L. 4mm Aperture f/2.2 Shutter Sp. 1/700s ISO 1000 Flash Off Photo taken on October 13, 2013 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

News & Stories / Albion I Foray 2005 Species List The December Albion foray was outstanding; many thanks to Horst Kuhlmann for arranging the foray, dinner at Ledford and the great weather. Douglas Smith • January 1, 2006 Cortinarius vanduzerensis. © Alan Rockefeller (from mushroomobserver.org) The species count came in at 158, an all-time record, with about 20 miscellaneous Suillus , Russula and Mycena species which were never named. Our ability to come up with such a big list so quickly can be attributed to Douglas Smith, who elegantly combined the last five years’ species lists into a checklist to make the process go faster, complete with illustrated ID cards for the table. Kudos to Douglas! Mother Nature was good to us, as well! FFSC members can login to see the full list below. - Editor Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Elections 2013: Wednesday May 15th Cast your vote and celebrate with a sparkling wine toast! Isn’t democracy great? In fact, if you’re mulling over taking on a position but are still undecided, a glass to help you decide can be arranged before voting... Phil Carpenter • May 1, 2013 General Meeting The FFSC Bylaws call for election of Club Ministers (Officers) every two years. We are now at the end of the current two year term and re-election of Ministers will be conducted at our last regular meeting of this mushroom season in May. Our bylaws also call for a slate of Ministers nominated for the next season to be announced in the April and May issues of the DUFF . At the April general meeting, the Ministers nominated were announced and additional nominations from the floor were taken. The slate to date is printed below. Duties of the various Ministers can be seen in the bylaws. This notice is a call for nominations for the elected Minister positions. If you are interested in doing some interesting and rewarding work, please notify me regarding the position you are interested in. While some Ministers have graciously consented to continue their positions for another two years, all positions noted below are open for nomination (volunteering) and election. We would welcome the chance to have two people vying for a position! As someone who has been a Minister for most of the 25+ years that the FFSC has been around, I can attest that it is a lot of fun (the monthly Minister’s meetings alone are worth it!) and a great group of which to be a part. Consider joining us! Phil Carpenter Prime Minister Members Only Content Login Join FFSC Related Posts FFSC Minister Elections 2013 Previous Article All News & Stories Next Article

News & Stories / Notes from the CEO — April 2001 Greetings to all, Spring is drawing close and we're all looking forward to morel season, including the Spring Foray and whatever surprises Horst and Bill may cook up for us! Deb • April 1, 2001 Tubaria furfuracea sp. 'IN01' © Lisa Tesler (CC-BY-NC) (from inaturalist.org, obs. 341689933) The Beginner-Intermediate ID class is drawing to a close, and sincere thanks go out to Bill Maxfield, class coordinator, and his partners (in slime?) Henry Young and Phil Carpenter for their efforts. "Really outstanding" were the words one member used to describe the class. Plan to attend when classes resume in October! The Wine & Mushroom Gala in March was a huge success. I wasn't alone in regarding it as the best ever; the sentiment was unanimous! Nine wineries poured, FFSC members brought a great variety of exquisite food, and the room literally sparkled, thanks to the Culinary Committee's crack decorating team. Culinary Minister Rene Seltzer's boundless energy brought the whole event together, with a fantastic team effort on the part of the committee. Thanks to all of you! May will bring our biennial elections for officers of the Board of Directors, or Ministers, as we prefer to call ourselves. As noted in our bylaws, printed herein, officers are divided into two groups, elected and appointed . Terms run for two years, with job descriptions given in the bylaws . The slate of officers are proposed by the Nominating Committee. Additional nominations will be taken from the floor at the April General Meeting. Voting on the slate of officers will take place at the May General Meeting for elected positions. Appointed ministers will be designated to fill positions by the Ministry. I encourage everyone to take a look at the position descriptions to see if there is a job you'd like to take on or provide assistance for. Taking part in the operation of the club is really a lot of fun. It's an opportunity to get to know a great group of people, take part in planning events you'd like to see happen, and a guaranteed good dinner once a month at the Ministers Meetings! Please feel free to contact me if you have any questions or ideas. We welcome your input and ideas. To quote Phil Carpenter (former President for Life), "It would really be interesting to have more than one candidate for an office!" See you at the meeting! Debbie Johnson, CEO Members Only Content Login Join FFSC Related Posts Notes from the CEO — March 2001 Previous Article All News & Stories Next Article

Mushroom and Asparagus Ragù A dense, chunky topping to accompany pasta, rice, baked potatoes, yams, polenta, farro, fish, or an omelet. Use your imagination! by Patria Brown Hydnum oregonense. © lostcoastmike (CC-BY-NC) (from inaturalist.org, obs. 262481768) Method In a large frying pan, melt the butter or margarine. Add the salt and onion. Sauté for about 5 minutes, until onions turn translucent, glossy, and soft with no brown edges. Add the sliced mushrooms, tarragon, and freshly ground black pepper. Cook for 3 to 4 minutes until the mushrooms begin to soften, release their moisture, and take on a deeper, glistening color. Add wine and mushroom broth (scraping up any fond stuck to the bottom of the pan). Turn up heat to high, and cook until liquid boils. Sprinkle in flour evenly over the boiling liquid, and whisk vigorously until it completely dissolves into a velvety liquid that coats the back of a wooden spoon (1 to 2 minutes). Lower heat, cover skillet, and simmer for about 10 minutes (small, lazy bubbles), stirring occasionally. Add minced garlic and cook uncovered until fragrant (about 5 more minutes). Set aside until ready to serve. Steam the trimmed asparagus until just bright green and yields to a fork (but not limp) (2 to 4 minutes). Move asparagus to a colander and run fresh cold water over it until cool to the touch. Drain well and set aside until starch or protein is ready to serve. Prepare your accompaniment (e.g., pasta, fish, polenta, etc.). A few minutes before your accompaniment is done, place the mushroom sauce back over low heat, stirring gently until steaming hot with a glossy sheen. Gently fold the steamed asparagus into the sauce at the very last minute, so they warm thoroughly while staying emerald green. Spoon over the starch or protein, and finish with grated Parmesan, and a little freshly minced herb such as dill. Recipe contributed: April 2003 This recipe was inspired by the Asparagus-Mushroom Sauce recipe in Moosewood Cookbook by Mollie Katzen, published in 1974 and in 2014. Mollie Katzen has authored a number of other delightful vegetarian cookbooks. This recipe should be sufficient to accompany about 1 lb. of pasta, so adjust accordingly based on the starch or protein accompaniment you're using. Objective: Sauce / topping / stuffing Total Time: About an hour Yield: 4 to 6 servings (6.5 cups) 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) Hedgehog (Hydnum olympicum, Hydnum repandum , Hydnum umbilicatum, Hydnum washintonianum) Honey mushroom (Armillaria mellea) Maitake (Grifola frondosa) Matsutake (Tricholoma magnivelare, Tricholoma matsutake, Tricholoma murrillianum) Morel (Morchella sp.) Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) Shiitake (Lentinula edodes) 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 1 ½ lbs. fresh asparagus, trimmed (slender spears work best) 2 Tbsp. butter, margarine, or extra-virgin olive oil 1 ½ cups minced onion 1 tsp. sea salt 1 lb. mushrooms, sliced (e.g., a blend of cremini, shiitake and/or wild mushrooms*) ½ tsp. dried tarragon Freshly ground black pepper, to taste 1 ½ cups dry white wine 1 cup mushroom broth** 1 to 2 Tbsp. all-purpose flour 6 to 8 cloves garlic, finely minced Freshly grated Parmesan cheese and freshly minced dill (or parsley), for serving * Given the asparagus, tarragon, wine, and other ingredients, some wild mushrooms to try in this sauce can depend on the starch or protein you choose. For example: Pasta or rice: chanterelle, morel, oyster, or hedgehog mushrooms Polenta: porcini, yellowfoot, or maitake Potatoes: chanterelle, hedgehog, or black trumpet Yams or sweet potatoes: morel, matsutake, or honey mushrooms Poultry, pork, or white-flesh fish: maitake or cauliflower mushrooms Dark meat or portobello caps: porcini or black trumpet ** Mushroom broth is available in stores in cartons or bouillon paste. Alternatively, drop a handful of dried mushrooms in a measuring cup, fill it with boiling water, and steep for 15 to 20 minutes, then strain the liquid (the broth). The reconstituted mushrooms themselves will lose some flavor in this process, but they can still be added to the ragù or as texture for other dishes. Previous Recipe All Recipes Next Recipe

Fermentation Friday workshop Shane Peterson, Master Fermentologist of Farmhouse Culture fame, will be our fearless leader. He’ll do a demo, share tastings, and instruct us in creating a few of our own ferments to take home. Join us and bring a friend! This workshop will introduce us to new ways to preserve all the extra mushrooms we find...perhaps during our spring forays in the Sierras. Since this is a new event for our group, some of you were asking for more information about what to expect: Shane will give a lecture on lacto-fermentation and the traditional practice of fermenting mushrooms as a means of preservation. He’ll share tools, tips, and insights into the fermentation processes and methodologies, as well as discuss fermenting a variety of mushrooms using different formulas and techniques. Shane will share his tried and true recipe for lacto-fermented brined mushrooms, do a demo of the recipe, and discuss multiple variations. We’ll then shift gears to the workshop portion of the evening, and everyone will make their own batch of Shane’s Foragers Delight Mushroom Kraut to take home and ferment. We will wrap it up with a small tasting of ferments that Shane & Team prepared for the event, as well as a brief Q&A if time permits. After this deep dive, you’ll be confident in lacto-fermenting your own flush of mushrooms next season (or sooner). Kick off your weekend and come geek out on fermentation and mushrooms with us! Each attendee will need to bring prep supplies for the workshop. Large cutting board Chef’s knife Paring knife Shredder (for carrots) Extra large Bowl Prep bowls (2) Apron Kitchen scale (if you have one) Vegetables and fermenting containers/lids will be provided, the cost of which is included in the ticket price. Shane Peterson, author of The Farmhouse Culture Guide to Fermenting, is a master fermenter, product developer, and best-selling cookbook author with 20 years of experience working in the fermented food and beverage industry. His first book Fermentering (2015) was a best-seller in Denmark, and eventually was published throughout Scandinavia. As head Fermentologist for Farmhouse Culture he created many award winning product lines. Shane is an advocate for the rewilding of the human microbiome and the human spirit, and uses the craft of fermentation as a vessel to explore our connection to the Earth and the microcosmos. An ardent lover of nature, he spends much of his time hiking, trail running, and foraging the trails of Northern California. Shane consults for fermented food companies and leads fermentation workshops both in the U.S. and abroad. FFSC Member Prices: $40 individual $50 for 2 partners sharing materials Log in to your member's account to get the access code below to buy tickets at the member price. Non-Member Prices: $60 individual $70 for 2 partners sharing materials The fees for this workshop are used to offset the cost of facilities rental, workshop materials, and instructor stipend. The 2026 class is sold out. Annual membership to the Fungus Federation is just $25, so please consider becoming a member to get the best pricing for this workshop, along with all the other priceless benefits of membership! Join Here: https://www.ffsc.us/pricing-plans/list Members Only Content Login Join FFSC

News & Stories / Warning: Chanterelle Lookalikes May Cause You to Lose Your Lunch! I went chanterelle hunting and found about 50 mushrooms on and near an oak tree. Karen Kaplan • February 1, 2006 Omphalotus olivascens. © Alan Rockefeller (from mushroomobserver.org) I was excited, thinking I had found chanterelles, until experienced fungiphile Theodore Lorek informed me they were poisonous Omphalotus olivascens (aka: Jack O' Lantern Mushrooms) which contained muscarine. Muscarine poisoning results in profuse sweating and gastrointestinal upset. On closer examination, they were a darker color than the yellow chanterelles we had been collecting and they had true gills rather than the shallow, blunt, foldlike gills of chanterelles. Chanterelles also don’t fruit from wood. According to David Arora, Jack O Lanterns can also glow in the dark! I learned my lesson and know it's good to bring mushrooms to the Fungus Federation of Santa Cruz and learn to properly identify the difference between "gourmet" and "poison" before I lose my lunch! Note from the Editor : This article is not intended as a field guide. Never consume any mushroom that you cannot confidently identify. The following examples show similarities and differences between chanterelles and Jack O' Lanterns, but you should refer to a field guide or an ID expert to confirm your findings. When in doubt, throw it out! Chanterelle ridges (continuous with the cap's flesh) Jack O' Lantern true gills (thin, easily moveable blades) Chanterelles Jack O' Lanterns Chanterelle caps Jack O' Lantern caps Also see our Featured Fungi section on this website: Top Ten Poisonous Mushrooms of California The Chanterelles Members Only Content Login Join FFSC Related Posts Matsutake or Amanita? Thank You, Debbie Viess! Previous Article All News & Stories Next Article

Ravioli and Porcini in a Vodka Cream Sauce Warm up your early winter nights by pairing your favorite ravioli with this rich and creamy sauce and freshly collected boletes. by Rene Seltzer Boletus edulis var. grandedulis. © lostcoastmike (CC-BY-NC) (from inaturalist, id 65186679) Method Precook the ravioli and set aside. Sauté the the chopped mushrooms in butter, add the onions and the tomatoes until cooked. Add your tomato sauce to the pan. Mix in the heavy cream, basil, and vodka, then gently mix in the ravioli. Simmer for about 4 minutes and serve. Recipe contributed: December 2001 Objective: Main course Total Time: About 30 minutes Yield: 1 - 2 servings Suggested Mushrooms: Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 12 ravioli (porcini ravioli if available) 1 /2 oz. vodka 1/2 c. minced porcini 1/2 c. chopped fresh tomatoes 1 /4 c. chopped onions 1 /8 c. grated Parmesan cheese 1 /4 c. heavy cream 1 c. tomato sauce (homemade recommended) 3 tbsp. butter Salt & pepper to your taste Fresh basil to your taste Previous Recipe All Recipes Next Recipe

Savory Clafoutis with Black Trumpets Craterellus seems to be in abundance this year. Pair it with tomatoes and basil, or vegetables of your choice to create a savory clafoutis for breakfast, brunch, or a light dinner. by Rene Seltzer Craterellus calicornucopioides. © Trash Panda Permaculture (CC-BY-NC) (from inaturalist.org, obs. 330662921) Method Preheat oven to 350°F. Clean the Craterellus gently with a dry brush or damp towel to remove dirt, then sauté in a not pan with a small pat of butter or olive oil until their moisture evaporates and they turn tender (3 to 5 minutes). Set aside to cool. Butter the baking dish. Mix the bread crumbs and 2 Tbsp. Parmesan, and sprinkle around the baking dish. Beat eggs, then add flour and whisk only until it is just combined and smooth. Slowly pour in the milk while whisking gently, then stir in 4 Tbsp. Parmesan and cayenne pepper until the mixture is uniform. Gently fold in the basil, garlic, sautéed black trumpets, and tomatoes until evenly distributed. Place batter in the buttered baking dish. Sprinkle with remaining Parmesan, and bake at 350°F until set*** and the crust is golden (20 to 30 minutes). *** The clafoutis will rise in the oven like a soufflé, and then deflate and indent a little as it cools. (This is intentional.) Don't open the oven during the first 15 minutes; otherwise it may deflate prematurely before it sets. Don't over-whisk the batter, as too much whisking makes the batter puff drastically in the oven and then collapse into a rubbery texture. Recipe contributed: May 2001 At the last long distance foray in Mendocino, we stopped at the Husch Winery. Now, I have a predilection for red wine. However, I was overwhelmed by how many of the white grape varietals I enjoyed at Husch. In particular. I loved their 1999 Mendocino Chenin Blanc: a touch on the sweet side, but fruity and light. I wish I had bought more. This is a fantastic wine, which pairs well with this savory clafouti*. * A savory clafoutis ("klah-foo-TEE") is a crustless baked custard with seasonal vegetables, herbs, and cheese. Unlike a quiche, a clafoutis has no pastry crust; it uses wheat to give the custard structure. You can swap the wheat with the same amount of a gluten-free baking blend, cornstarch, or almond flour. Objective: Main course Total Time: About an hour Yield: 4 to 6 servings Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) 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 Tbsp. whole wheat bread crumbs, toasted 8 Tbsp. Parmesan cheese, grated 3 eggs ⅓ cups whole wheat pastry flour 2 cups milk Cayenne pepper 3 Tbsp. fresh basil, finely chopped ½ tsp garlic, chopped ½ cup fresh* black trumpets 2 or 3 cups cherry tomatoes (if plum tomatoes, remove seeds)** A shallow 10" to 12" baking dish * Our other recipes often suggest using dried black trumpets for a more concentrated flavor; but when baked inside a delicate custard like clafoutis, dried black trumpets can sometimes become chewy or rubbery, while fresh ones stay tender and velvety. Try it both ways and decide which you like better. ** Tomatoes are juicy, so you may need to use fewer tomatoes (1½ to 2 cups) for the custard to set more firmly. Previous Recipe All Recipes Next Recipe