Coprinus comatus -- What Is Going On With That Inky Cap? Learn about the fascinating and at times powerful liquification scenario known in biological terms as deliquescence or auto-deliquescence , one of the key morphological characteristics associated with this long-appreciated edible mushroom. ... Coprinus comatus (from Google search) "Their moss rotted off them flake by flake Til the thick stalk stuck like a murderer’s stake, Where rags of loose flesh yet tremble on high Infecting the winds that wander by." --from The Sensitive Plant , Percy Bysshe Shelley - circa 1820 Imagine this – you’re a young and growing mushroom fruit-body. In a short amount of time, you’ve been triggered to grow and burst forth from the ground with enough force to break through solid concrete. Once in the atmosphere you’ve been designed to seek, additional triggers create a wave of spores to be released from the bottom of your column-shaped cap. Now, in a seemingly bizarre move, you begin to breakdown the very fibers of your being, turning your once firm cap into a melting mass of black goo. Eventually, nothing is left of your white and scaly brown button but ghostly tatters of dripping, oozing black that flail from a defiantly upright and bony looking stipe… Such is the scenario for the Coprinus comatus mushroom. It is a fascinating and at times powerful scenario known in biological terms as deliquescence or auto-deliquescence, and is one of the key morphological characteristics associated with this long-appreciated edible mushroom. Auto-digestion has also been used as a defining feature within mycological taxonomy and in part made this fungus the center of recent debate and shifts in categorization. Deliquescence So what’s happening when Coprinus comatus turns itself into a puddle on a stick? Deliquescence happens when animal or vegetable tissue liquefies itself through the release of various enzymes that interact with moisture, and is observed as a function of necrosis. These enzymes are known as hydrolytic enzymes. In the case of Coprinus comatus , it is a group of enzymes known as chitinase that break down the complex sugar chitin; Chitin is found in both mushrooms and shellfish and gives them their structure and sturdiness. When the deliquescing process is done, all that is left of the cap is an oozing black liquid dripping from the stipe (or stem) which remains in-tact; Chitinase is produced in the gills and cap only and not within the stipe. [i] C. comatus busts through asphalt. Photographer unknown Moisture in the atmosphere not only plays an important role in the process of deliquescing. It seems to be a driving factor in another one of the C. comatus mushroom’s dramatic feats; Growing with such force that it will burst through solid concrete (see picture). As the Coprinus comatus mushroom is being triggered to grow, it absorbs moisture from the atmosphere and gradually expands, in part creating great force. [ii] On the flip side, if there is not enough moisture in the air, deliquescence will not occur and a C. comatus will simply shrivel or show only slight signs of inkiness once fruited. Morphology C. comatus gill shot (2011). Photo by Malcolm Storey The process of auto-deliquescing can be a key morphological feature when identifying mushrooms, and is exhibited in several mushroom genera. These genera now include Coprinopsis , Coprinellus and Parasola . Mushrooms with this characteristic have been dubbed “inky caps” due to their melting properties, and the shaggy brown scales found on C. comatus gave rise to its nickname “shaggy mane” and “shaggy ink cap”. The presence of a melting, inky black cap is arguably one of the characteristics that landed this mushroom in Clyde Christensen’ “Foolproof Four” in 1943. It is also reported that liquefied Coprinus comatus was used as writing ink in George Washington’s day. [iii] The morphological feature of auto-digestion clashed with DNA analysis not long ago, creating somewhat of a stir in the world of mycological taxonomy. As a result, a genus was redefined while creating new ones. The name Coprinus comatus first appeared in 1797, and it was long held that the Coprinus genus, which stemmed from the Coprinaceae family, contained well over 100 species. [iv] However, DNA testing in the 1990s showed that most species in the Coprinus genus were in fact not related to Coprinus . Eventually, the Psathyrellaceae family was created to contain three newly erected genera: Coprinopsis , Coprinellus , and Parasola . Coprinus comatus became the type species for the genus Coprinus . DNA analysis found it to be related to the Agaricaceae family, and so the Coprinus genus was moved here. Coprinaceae lost status as a family of its own, becoming a synonym for Agaricaceae , and Coprinus was whittled down to three members: C. comatus , C. sterquilinus , and C. spadiceosporus . [v] Collection & Preservation C. comatus when edible (2011). Photo by Cass Fuentes As mentioned previously, Coprinus comatus is considered a very good edible, and is worth preserving or consuming shortly after picking as the auto-digesting process will continue once plucked. It has been widely observed that when in season, the fruit bodies appear rather quickly after a rainfall and will have liquefied its cap within 24 hours (given enough moisture in the atmosphere). It is considered edible and choice when the mushroom is still firm and not yet black. David Arora suggests dipping young caps in egg wash then breadcrumbs and frying for a tasty treat. [vi] It is reported that Larry Stickney, another renowned California mycologist, enjoyed stuffing them with a mixture of white cheeses topped with green onions, then broiling them until browned and crisp. Having absorbed so much moisture through the atmosphere, the mushroom will exude a large amount of water while cooked and is a popular component in soups. One method of preservation is to cook the mushrooms, either by microwaving large quantities or by sautéing them with butter, then freezing them in the accompanying liquid for later use. Another interesting method was mentioned in Fungi Magazine : Store the mushrooms in jars filled with CO2. The deliquescing process cannot occur without oxygen. Preserving them in such fashion has been shown to delay the liquefying process for up to 7 days longer than those left in regular storage. The same article suggests storing the mushrooms submerged in water, preferably in the refrigerator, to keep them from oxygen. [vii] Luckily for the Shaggy Ink Mane enthusiast, C. comatus is a widely distributed mushroom and fairly common when the season is right. This is usually in the fall or winter in the San Francisco Bay Area. It is saprophytic, and can often be spotted lining roadways and paths. They can be found seemingly by the hundreds (ask the author about the Carson-Iceburg Wilderness in October of 2011), in both forested areas and not, growing out of grass beds or soil or through the occasional asphalt. Observations of the fungus on iNaturalist.com and mushroomobserver.org are widely distributed and show sightings all over the world, including in Africa, Australia, Europe and North America. C. comatus . Photo by Fred Stevens (from mykoweb.com ) Though common, the Shaggy Ink Cap exhibits both uncommon and fascinating attributes that truly make it a mushroom worth admiring, black goo and all. The next time you spot a Coprinus comatus that is nothing more than black, dripping tatters from a pale white stipe, please do not be horrified as Percy Shelley may have been. Consider appreciating the fascinating and innovative process that this mushroom shares with other inky cap members within the fungal kingdom. References [i] Hideyo Miyake, Tsuneo Takemaru and Tatsuo Ishikawa (1980). Sequential production of enzymes and basidiospore formation in fruiting bodies of Coprinus macorhizus. Archives of Microbiology , 126 (3), 201-205. [ii] Cornish, Jim. Coprinus Comatus: the Shaggy Mane. Fungi Magazine , Volume 5 – No. 4, Fall 2012 ISSN 1941-4943 [iii] Freedman, Louise. The Mycological Society of San Francisco Cookbook, (1987) Louise Freedman & MSSF http://www.mssf.org/cookbook/shaggymane.html [iv] Wikipedia, http://en.wikipedia.org/wiki/Coprinus_comatus [v] Volk, Tom. Fungus of the Month for May 2004 : Coprinus comatus, The Shaggy Mane, http://botit.botany.wisc.edu/toms_fungi/ [vi] Arora, David. Mushrooms Demystified , (1986) 10 Speed Press [vii] Bunyard, Britt. Preserving Shaggy Manes. Fungi Magazine , Volume 5 – No. 4, Fall 2012 ISSN 1941-4943 Mushrooms covered: Coprinus comatus Previous Description All Featured Fungi Next Description

Sorry, it's a Suillus "Look at all these Boletes!" As an eager beginner, you spend an hour in the woods collecting what you think is going to be the meal of the year.... Sorry… it's a Suillus . It's the culinary equivalent of a wet sponge, and a maggot riddled one at that! ... Suillus luteus (from scmycoflora.org) One of the most common remarks I get from eager beginners in the fall and winter is, "look at all these Boletes!" Excited that they have just hit the mother load of culinary excellence, I remark (as many before me), "sorry… it's a Suillus ". As what a Suillus is and why it is not on par with a "true" Bolete is explained, you can see the disappointment set in. Just one of those mushroom "rights of passage" we all have to go through. You spend an hour in the woods collecting what you think is going to be the meal of the year, only to find out you have the culinary equivalent of a wet sponge, and a maggot riddled one at that! With a little time and experience however Suillus is one of our easier local fungi to ID at the genus level simply by sight. Suillus pseudobrevipes . Photo by Christian Schwarz Suillus in generic terms is a Bolete, a common reference for pored terrestrial mushrooms in our area. In scientific terms they are in the order Boletales , defacto making them a Bolete. However Suillus is not only in a different genus, they are now in their own family Suillaceae . So what do they have in common with the mushrooms in the genus Boletus that trip people up? A few things: overall stature, pores instead of gills, habitat, color (sort of) and wishful thinking… When you see literally 20lbs of light-brown capped, pored mushrooms poking through the duff in a stand of pines the mushroom fever kicks in, and what in actuality is Suillus pungens , for a few frenzied moments is the greatest haul of Boletus edulis ever. Someone once said if you listen closely you can actually hear the mushrooms laughing at you… So what makes a Suillus a Suillus and not a Boletus , Leccinum, Aureoboletus , Buchwaldoboletus , Chalciporus , Tylopilus , Xerocomellus or Xerocomus ??? Lots of things, but here are a few stand-out macro characteristics that can be applied quickly in the field. First off, commonness and sheer quantity. Suillus outnumbers Boletus by what at times seems to be a billion to one. That epic patch you just stumbled on is not Boletus , it's Suillus . If it seemed too good to be true, that is because it is. The mushroom world plays by those rules as well. Also, Suillus will fruit fall through spring, whereas the prized edible Boletes tend to in fall and early winter, and normally only for a few weeks at best. Next is the slime! With the exception of one species in Aureoboletus , none of the "Boletes" even remotely come close to the cap slime, stickiness or goo of Suillus . Those pesky glandular dots! These always confuse people, so the simplest description I can give is small, dark dots or blotches on the stem that are greasy to the touch. None of the other Boletes have these (scabers on Leccinum are more bumpy and hard). Another characteristic I go with is smell. Suillus tends to have a very fresh, almost fruity aroma. It is very pleasant and reminds people of frozen orange juice or coniferous trees. And finally the "close, but not enough" characteristics of size and color. Suillus can be big mushrooms, but Boletus are normally bigger. Suillus caps tend to be brownish, but not as brown or brick red as Boletus caps. Suillus have pores, but they are not quite like Boletus . Really after an exhaustive survey of both genera one sees there is little in common when observed at a more objective, granular level. Here is a "scientific" description we have put together on the Santa Cruz Mycoflora Project website, for those that need a bit more: Suillus is a large and cosmopolitan genus, present throughout the world (in some places due to introduction). Recognition of the genus can take some time (since they are quite variable and intergrade to some degree with other bolete genera). The fruitbodies are usually medium-sized boletes. The caps are variably colored and show many different textures (smooth and extremely viscid to dry and scaly or hairy), but most have an easily-peeled skin (unlike many other boletes). The pores are often angular or slightly irregular and sometimes radially-arranged. Inspection of the stipe is important, as almost all species show either a partial veil or greasy glandular dots (the latter trait is unique to the genus). All are mycorrhizal, occurring in almost any setting as long as there are coniferous hosts in the family Pinaceae present. In our county, these hosts are the true pines and Douglas-fir. The genus is fairly speciose in California, with diversity structured around host and habitat specialization. Many species likely are undescribed or go by misapplied names. Fruitbodies found under non-native pines should be compared directly against European references, a number of Eurasian Suillus have been recorded in other parts of the state." -- Genus: Suillus , the Santa Cruz Mycoflora Project All jokes and remarks aside, what about actually eating them? I have read in Europe they are regularly eaten and in some areas, mainly Slavic countries, they are a prized edible. Locally they are typically shunned in favor of the "real" Boletes, chanterelles, Amanitas , etc. I have eaten a few of the local species and admittedly they were not that bad. Only fresh, firm buttons were used and the cap skin and slime was pealed off. If you can, remove the pores as well. They were fried in light butter and salt and eaten by themselves. One time they were added to a basic soup. Suillus pungens in my opinion is the best tasting one, but as fate would have it is also the most slimy one! S. pseudobrevipes was not too shabby and both S. caerulescens and S. fuscotomentosus were palatable. Since during our mushroom season you are literally almost guaranteed to find Suillus at any given time, it is worth giving them a shot as an edible. If you like them you will never be out of mushrooms again! Suillus actually are an interesting fungi to study as they have a very strict preference for mychorhizal hosts and apparently have very strict parasitic companions as well. Years of field work are showing that fungi in the family Gomphidiaceae parasitize Suillus on an intimate level. If research is correct literally each species of Suillus lives with only one type of conifer and is in turn parasitized by a specific species in Gomphidiaceae ! That is pretty specialized stuff! If you pay attention in our local woods you can witness this behavior for yourself. But alas, this is knowledge just for the science geeks amongst us, and at the end of the day for the average forager Suillus will remain the mushroom world's consolation prize in the sweepstakes for Boletes. Mushrooms covered: See code Previous Description All Featured Fungi Next Description

Join local forays in the Santa Cruz and Monterey Bay areas. Learn while exploring our local woods and fields with like-minded people. During the rainy season FFSC offers guided local mushroom forays, the best way to safely learn about finding wild fungi. Basket of mixed fungi. Photo by Dan Tischler We concentrate on finding, enjoying and learning a bit about some of our local mushrooms. We meet at a forested area in Santa Cruz County or the Monterey Bay area, talk about the types of mushrooms that can grow in the area's habitat, and then begin to hunt. Depending on the location chosen and the type of permit available, there may be some collection allowed; otherwise the goal will be education. If collection is allowed, we may hunt as a group and/or split up for a couple hours and then meet back together to show each other our fungal finds. The foray leader(s) will do our best to help you identify what you found, answer questions, and share knowledge. Always a fun family activity! The exact location is sent out to registered participants a couple of days before the foray. Please do not share the location with others. Occasionally some local forays may also include tailgate cooking (bring your own food and beverages) and tasting of any edibles collected. This will be announced in the foray's description. What to wear Layered warm clothing, sturdy footwear for hiking, and Tecnu if you get poison oak! Gloves for moving branches aside may also be useful. Activity level Some locations are relatively flat; others may involve steeper mountain roads or trails. When we collect as a group, we usually move fairly slowly while looking for and discussing mushrooms. If we split up, you can hike at your own pace. What to bring Basket or bucket to hold mushrooms, a knife and perhaps a small trowel. Waxed paper or brown paper bags to hold mushrooms (plastic bags are not recommended). A field guide if you have one (David Arora's All That The Rain Promises and More is a good choice for our area). Bring your own water or beverage to stay hydrated. Snacks are optional. What to read Before joining any foray, we ask that you read and follow FFSC's mushroom collection ethics and etiquette guidelines , to ensure that we continue to be welcome at foray locations. Beginners are welcome You don't need prior experience. That said, if you've never taken a mushroom ID class , we also encourage you to read FFSC's Learn about Wild Mushroom ID pages. Past Local Forays Sold Out Sat, Dec 06 December Local Foray / Details Join us before our potluck to enjoy and learn a bit about some of our local mushrooms. Sold Out Sat, Nov 01 Local Fungus Foray-Nov 1, 2025 / Details Get out in the woods! Log. Photo by Dan Tischler Local Forays Join local forays in the Santa Cruz and Monterey Bay areas. Learn while exploring our local woods and fields with like-minded people. No events at the moment Scheduled Local Forays

Santa Cruz is blessed with some of the finest foray habitat on the West Coast. Fungal enthusiasts, whether taxonomist, dye artisan or edible collector, can choose from hundreds of species available in the area. With this bounty so close at hand and popular, many intrepid FFSC members heed the call of far-away places as they venture away from the Central Coast. FFSC members adventure up and down the West Coast and to points farther afield as they participate in FFSC’s long-distance forays, private ad-hoc forays, and organized events with other mycological groups. FFSC's long-distance forays are usually 2- to 4-day group trips, and we stay at campgrounds or rustic cabins. We allocate at least one day for organized activities, such as a group meeting before we all go out to hunt, a delightful potluck dinner and mushroom ID assistance. Other activities vary per location and season. Before joining any foray, we ask that you review the Collection Ethics and Etiquette page and familiarize yourself with our Must-Know to Participate in Long-Distance Forays guidelines. Costs For most long-distance forays, the fee (if any) covers your accommodations. We may add a small surcharge to help the club defray our annual operational costs (insurance, etc.). Meals are bring-your-own and potluck, unless otherwise specified. These forays are organized and led by our club ministers, who are volunteers. You must be an FFSC member to sign up for and participate in our long-distance forays. (We also offer one-day local forays in the Santa Cruz area, for both members and non-members.) Popular Long Distance Forays Our long-distance foray calendar is subject to change each year depending on environmental factors (weather, fires, and what’s coming up) and the availability of group accommodations. Here are some of the forays we arrange most years. Subscribe to the FFSC Calendar or join our Contact FFSC to find out when registration opens for each trip. Albion Long Distance Forays Our Albion forays are weekend-long trips to the Mendocino area, where chanterelles, black trumpets, and more can be found. Event Overview Spring Long Distance Foray Join our Spring Foray when the snow melts in the Sierra Nevada mountains, and enjoy the vernal appearance of morels, coccoras, woodland agaricus and early boletes. Event Overview Alaska Long Distance Foray Our Alaska Long Distance Foray is a joint event between the Fungus Federation of Santa Cruz and Bill White's Alaska Sports Lodge on the banks of the Kenai River in Sterling Alaska. Event Overview 103 days to the event Alaska Long-Distance Foray, September 2026 Aug 29, 2026, 3:00 PM – Sep 06, 2026, 11:00 AM Bill White's Alaska Sports Lodge, 38110 Greatland St, Sterling, AK 99672, USA Save the date for our fantastic journey in Alaska! Explore the Alaskan Kenai peninsula and be amazed by the wildlife, fjords, glaciers and of course mushrooms. Buy Tickets Scheduled Long-Distance Forays Past Long-Distance Forays Sold Out Fri, Jan 23 Albion II Long-Distance Foray, January 2026 / Details Save the date for our January foray in Mendocino! Enjoy fruiting fungi, pleasant people, feast on fabulous foods, and refreshing rains. RSVP Closed Fri, Dec 12 Albion I Long-Distance Foray, December 2025 / Details Save the date for our December foray in Mendocino! Enjoy fruiting fungi, pleasant people, feast on fabulous foods, and refreshing rains. Alaska Foray participants Long-Distance Forays Long-distance forays are overnight (or longer) trips farther afield. They carry the allure of new fungal finds, amazing culinary pleasures, and collaborative education adventure.

Albion Long Distance Forays Our Albion forays are weekend-long trips to the Mendocino area, where chanterelles, black trumpets, and more can be found. We travel to the Mendocino Coast twice a year to explore this bountiful haven for fungal species: Albion I in December: Early winter brings a wide range of fungi, including edibles such as boletes, matsutake, chanterelles, candy caps and more. Albion II in January: Bounties of black trumpets, hedgehogs and winter chanterelles greet us as we revisit the area during late winter. Tickets for Albion forays usually go on sale 3 or 4 months in advance and often sell out quickly. Check Upcoming Events for the latest status. If you can't make one of these fabulous events, monitor this website and FFSC's Google or Facebook group to find out when the next Albion foray will be held. Please note: You must be a member of FFSC to participate in our Albion forays. Saturday Activities On Saturday we meet at 8:30am to discuss the day's plans, and then we head out to hunt! We usually explore areas like Salt Point and the Jackson Demonstration State Forest. Afterwards, we share potluck appetizers and dinner, learn from a guest speaker. After the speaker, anyone who is interested can gather in the lab area to review and identify our foray findings. We encourage all participants who want to learn more about mushrooms to come and help out with the ID. Lodging Our hub for lodging and the potluck is the Albion Retreat and Learning Center , located just one mile from the seashore, eight miles south of Mendocino, 28 miles from a state forest, and 60 miles from Salt Point in the valley of an old lumber camp on the Albion River. The Albion Field Station is owned and operated by Pacific Union College. It has welcomed students and visitors with its rustic charm since 1947. The campus has a large dining hall with a commercial kitchen that will be available to all participants. We utilize the kitchen for individual meals and our famous Saturday night potluck. The following prices are approximate, based on past Albion Forays (and are thus subject to change for future Albion dates). All ticket options include the Saturday activities, plus your choice of lodging. An Albion cabin for 4 people (~$260 - $400 per cabin) A dorm bed in a shared Albion cabin (~$100 per bed) An RV space at Albion with a hookup (bring your own RV) (~$180 per space) No lodging at Albion; participate in Saturday events only ($40 non-refundable) Check in is on Friday afternoon, and we clean up and check out on Sunday morning. (There are no group activities formally planned on these days. Participants socialize and make plans for hunting in the area.) As with all FFSC events, the prices are determined by facility rental costs, vendor fees, insurance costs, etc. Event staff are all unpaid volunteers. Reservation Info & Policies Expand each FAQ item to see the details. Albion Cabins/beds All cabins have shared rooms. Some cabins are fully handicap accessible, some have bunk beds, and some have beds in a loft. The loft option is best for kids and the more limber. You can specify your preference when you order tickets, and we will do our best to accommodate your preference. Albion RV spaces As the access road is fairly narrow and curvy, and can be icy, this option is best for smaller motor homes. The recommended size is 30' or smaller. The largest to have navigated down the winding narrow road has been 38' but you must be a very good RV driver. Saturday activities only If you prefer to arrange your own accommodations offsite, you may purchase a ticket to participate the Saturday activities. The Saturday ticket is non-refundable . (The ticket covers a share of the group permit, cafeteria rental, etc., which FFSC must pay in advance and the vendors do not give refunds.) Cabin and RV space assignments Cabin, dorm bed, and RV space assignments will be sent out before the event and will be posted on the door at the main office at Albion. The lodging reservations are for Friday night (check-in after 3PM) and Saturday night, with checkout on Sunday before 11AM. Albion Cabins owned by Pacific Union College How to buy tickets When tickets go on sale, FFSC members will see a button or link to buy a ticket (reservation). You'll be able to choose which type of ticket you want (entire cabin, individual bed, RV space, or just the Saturday events). You will be able to add each ticket to your shopping basket before paying. Cancellation policy Saturday-only tickets are non-refundable . Lodging (cabin, bed, RV space) tickets are partially refundable IF you cancel more than 10 days before the start date. The club will refund the price you paid minus the payment processor's service fees (usually 3% - 5% of the price). No refunds for lodging tickets will be issued if you cancel within 10 days before the start date. Alternatively, you are welcome to find another FFSC member to buy your ticket(s) for the full price you paid. Be sure they read the policies before purchasing your ticket, and inform the trip leader of the change. If you have questions about this event before purchasing a ticket, use the Contact FFSC form on this website, or use our Google Group or Facebook group (info available on the Contact FFSC page, too). If you purchase a ticket, our Minister of Long-Distance Forays or an event volunteer will follow up with you to provide any additional details. What to Bring Based on members' experiences with this event, we suggest you include the following gear: Potluck dish & cabin supplies For the cabins and Saturday night potluck, plan to bring the following at a minimum: A dish to share at the Saturday potluck. Review our Potluck Essentials page when planning what to serve. Bedding, pillows, towels, and toiletries for yourself. A dehydrator if you have one - damp mushrooms don’t last very long, so make sure you can enjoy them long after the trip! Alternatively, you can cook your mushrooms and keep them refrigerated in your cabin or the dining area. See Culinary Techniques . Saturday foray gear For the Saturday foray, we recommend you bring: GPS, a walking stick, a loud whistle, and a water bottle Collecting gear (basket, knife, brush, wax and/or paper collection bags) Layers of clothing - weather ranges from mild to wet and cold. Keep your head and feet dry! If you're new to collecting and to mushroom identification, we suggest you read our free FFSC Online Learning pages for basic info and tips. Event Policies & FAQs Albion Field Station Policies STRICT NO PET POLICY : Albion Retreat and Learning center has a "NO PETS POLICY". If you violate this policy, you will be fined $250 and be asked to immediately clean your room/cabin and check out. Service animals are OK (with permission first) in handicap units only (Vanessa 1 or 2). Please make sure you reserve the right type of cabin for your needs. Animals can't be in cars overnight or in food prep areas. Proof of current shots must be provided. Upon registration, please note that you wish to bring a service dog in the comments section at checkout. You may also be required to be answer these questions if you intend to bring a service dog: (1) whether the animal is required because of a disability, and (2) what work the animal is trained to perform. Clean meats in rooms : The Albion Field Station is owned by Pacific Union College, a private college for the Seventh-day Adventist learning community. The organization eats clean meats, and respectfully requests that there be no pork, bacon, crab, shellfish, squid or octopus cooked in the kitchenettes. Alcohol is not allowed on site : Evidence of alcohol containers, corks, corkscrews, etc. - including any in the garbage--is grounds for the FFSC being banned from using this wonderful facility in the future. Masks are still recommended in the buildings. FFSC Long-Distance Foray Policies By registering for and attending this event, you are also agreeing to these policies: Potluck Essentials : You agree that you understand acceptable mushroom species to serve. Personal Responsibility : FFSC is not responsible for any harm caused by potluck dishes or collected mushrooms that are eaten, handled or prepared inappropriately. Participants are responsible for deciding what to eat. Contact Poison Control if an emergency occurs. Collection Ethics & Etiquette : Help us make sure local and state agencies keep allowing us to collect mushrooms! Additional Policies for Long-Distance Forays : You agree you understand the risks, and how long-distance forays are typically operated. Please login as an FFSC member to see additional policies and other information below. Members Only Content Login Join FFSC

Thea Chesney Thea Chesney is a lifelong Sierra Nevada foothill resident and naturalist. She has had an interest in mushrooms (and plants, and the rest of the natural world) since early childhood, which gradually became an obsession. She holds a B.S. in forestry from UC Berkeley. During her time at Berkeley, she spent plenty of time working and hanging out in the Berkeley mycology labs. She worked on a mushroom survey crew around Mt. Shasta for several seasons, which allowed her to become intimately familiar with the fungal inhabitants and ecology of the area. Since then, she has worked a variety of field jobs, primarily as a botanist. She teaches occasional workshops in mushroom and plant identification. Her fieldwork and her own studies of plants and fungi are centered in the Sierra Nevada and other mountains of California. 2026 Thea Chesney 2026 Santa Cruz Fungus Fair Talks Buy Tickets Fungal Range Maps How We Build Them and Why They Matter Understanding where an organism lives, and why, is an essential part of understanding its life history and ecology, yet we have been lacking in… Show More Sunday, January 12, 2025 9:00 PM - 10:00 PM Room 3

Adam Ryszka You can't find them all, but I am sure going to try! FFSC Title: Minister Emeritus Joined FFSC: Late 2006 Adam has been very active with the FFSC from the day he joined and within a year was nominated and elected Minister of Local Forays. He brings to the club a first-hand knowledge of the north-western woods of Santa Cruz county, having wandered through them for many years. Ever present at local events, especially the Santa Cruz Fungus Fair, he has become a familiar face to many. Active in outreach for the FFSC, he has volunteered his time for mushroom related events with UCSC, the YMCA, local Scout troops and the Monterey Natural History Museum. Currently he is working with local researchers and citizen scientists on field studies and transforming that data into modern media (web, video, digital publication). And of course he is also engaged on that never-ending search for deeper woods and greener meadows... 2026 Adam Ryszka 2026 Santa Cruz Fungus Fair Talks Buy Tickets

Douglas Smith Douglas Smith has been involved in mycology for many years, looking for and photographing mushrooms on several continents. His photographs have been featured in many field guides, journals, and magazines, such as National Geographic. A constant figure in the Bay Area mycology scene, he is an expert in many fungus fairs, and organized forays. 2026 Douglas Smith 2026 Santa Cruz Fungus Fair Talks Buy Tickets The Top Ten Edible and Poisonous Wild Mushrooms Saturday, January 10, 2026 6:00 PM - 7:00 PM Room 1 DNA Sequencing for the Fungus Federation Sunday, January 11, 2026 8:00 PM - 9:00 PM Room 1 Top Ten Edible and Poisonous Mushrooms Saturday, January 11, 2025 9:00 PM - 10:00 PM Room 1 Common Mushrooms of the San Francisco Bay Area Sunday, January 12, 2025 9:00 PM - 10:00 PM Room 1

Wine & Mushroom Event Our annual Wine & Mushroom Fest is a phenomenal early Spring evening of sampling wonderful wines and fabulous homemade food. This member-only event is always fantastic and is the highlight of our culinary activities. Santa Cruz Mountain Winery table at the 2025 Wine and Mushroom potluck The Wine & Mushroom Fest is a matchless co-op gathering alongside several Santa Cruz Mountain appellation wineries, put together by FFSC Culinary Minister Bob Wynn and Jeff Emery of Santa Cruz Mountain Vineyard/Quinta Cruz. The mushrooming crowd brings the food (potluck). The winemakers bring their best, and we all have a great time! Where and When This dinner is usually held in April. We announce the date and location to FFSC members (and applicable winemakers) in February or March. The next Wine and Mushroom Fest will be on April 11, 2026! Tickets are on sale now . This event often sells out in advance. Join our Google Group and/or follow our social media and this website to be one of the first to find out when reservations open each year. Cost We charge a modest fee to cover the venue rental, tablecloths, decor and related costs with additional discounts for members. Appetizers table at the 2025 Wine and Mushroom potluck. Photo by Deb Each FFSC member and guest is expected to bring appetizers, hors d’oeuvres, finger food or desserts for at least ten people. Really! We are also feeding the winemakers and we all have healthy appetites. This is an appetizer and dessert extravaganza. The food should be finger food, small items similar to tapas. No main courses, soups, etc. Think something you can nibble with, at most, a fork! Not sure what to bring? Check out our mushroom recipes for ideas, and make one of them your own! The kitchen usually isn't large, so plan to bring your food completely prepared. We can provide last-minute heating prior to service. For those using wild mushrooms, please check the species lists on the Potluck Essentials page for a list of acceptable mushrooms to include in your dishes, as well as labeling requirements, zero waste recommendations, and more. Members Only Content Login Join FFSC

Noah Siegel Noah is one of North America’s foremost field mycologists; he has spent over three decades seeking, photographing, identifying, and furthering his knowledge about all aspects of macrofungi. He travels and lectures extensively across America, following the mushrooms from coast to coast. Noah was the recipient of the 2022 North American Mycological Association’s Award for Contributions to Amateur Mycology. His primary research interest is on the taxonomy and systematics of fungi. He authored, along with Christian Schwarz, " Mushrooms of the Redwood Coast ", and " Mushrooms of Cascadia ", as well as " A Field Guide to the Rare Fungi of California's National Forests ". He is currently working on " Mushrooms of Alaska ", with Steve Trudell and Kate Mohatt. 2026 Noah Siegel 2026 Santa Cruz Fungus Fair Talks Buy Tickets Mushrooms of the Redwood Coast From towering redwoods to live oak woodlands, northern California has diverse habitats which host a dazzling array of fungi. From the worlds largest chanterelle,… Show More Saturday, January 11, 2025 10:45 PM - 11:45 PM Room 3 Adventures of a Mycohobo Ever wonder what mushrooms occur in the jungles of tropical Africa and South America, or the dripping, moss covered Antarctic Beech forests of New… Show More Sunday, January 12, 2025 5:30 PM - 6:30 PM Room 3

Henry Young FFSC Science Advisor Foray and ID Specialist | Willamette Valley Mushroom Society Henry moved to Salem, Oregon in 2016 from Santa Cruz. He is active with the Willamette Valley Mushroom Society teaching a mushroom ID class for members and leading forays. Henry is an amateur mycologist who has collected and studied fungi for over 40 years. He started by taking identification classes with David Arora. He joined the Fungus Federation of Santa Cruz in 1986 and has been a board member since 1987. Henry attended the San Francisco State University “Spring Fungi of the Sierra Nevada” course taught by Dr. Dennis Desjardin and several other workshops and classes dealing with various aspects of mycology. He has been a contributor to mushroom identification for the Willamette Valley, Santa Cruz and San Francisco Fungus Fairs. His name is on the NAMA call list to help identify mushrooms in poisoning cases. In between giving classes at the Fair, he works at the identification table helping to identify mushrooms. Besides a general interest in all types of fungi Henry has a particular interest in poisonous mushrooms, ascomycetes and lichens. Henry is also a member of the Cascade Mycological Society, BAMS and NAMA and has attended several national forays. 2026 Henry Young 2026 Santa Cruz Fungus Fair Talks Buy Tickets Poisonous Mushrooms Sunday, January 11, 2026 12:00 AM - 1:00 AM Room 1 What You Need to Know About Poisonous Mushrooms Explore the intersection of poisonous mushrooms and people who accidentally or purposefully eat them. Toxic fungi from the deadly to the lose your lunch… Show More Monday, January 12, 2026 12:00 AM - 1:00 AM Room 3 A Discussion of Poisonous Mushrooms Saturday, January 11, 2025 7:30 PM - 8:30 PM Room 1 What You Need to Know About Poisonous Mushrooms We will explore the intersection of poisonous mushrooms and people who accidentally or purposefully eat them. Toxic fungi from the deadly to the lose… Show More Sunday, January 12, 2025 12:30 AM - 1:30 AM Room 3

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 ! Friday, May 1 5:30pm-8:30pm Register at the link below. FFSC members should login to get the access code to buy tickets at the member price. 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 instrutor stipend. Buy tickets here: https://www.tickettailor.com/events/ffsc/2142195 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