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News & Stories / Stewardship Season Headlines from Our CEO As another mushroom season approaches, I look forward to a great reason to escape the ills of our economy and the world. There are a couple of new things to announce to our members. Mark Gillespie • September 1, 2002 Boletus edulis var. grandedulis. © Guy Prudhomme (CC-BY-NC) (from inaturalist.org, ID 312373981) Members Only Content Login Join FFSC Related Posts From the Incoming CEO, 2001 Previous Article All News & Stories Next Article

News & Stories / Asco Workshop Recap 2012 If you are strictly a foodie, or are in process of eating a meal while you read this, maybe you shouldn’t. Debbie Viess • May 1, 2012 Sporormiella spores and asci. Photo by Debbie Viess Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Mycology & Art News King Stropharia Cultivation Success How Sweet it is…. The King Stropharia grown in our San Jose research garden, that is. We finally achieved success with the Garden Giant, Stropharia rugosoannulata after attending several lectures by Ken Litchfield of the MSSF. Jim Maley • September 1, 2010 Jim Maley with a cultivated Stropharia Now, Ken cultivates mushrooms in the damp weather of SF and the East Bay, but our San Jose summers are warmer and drier. After some meager attempts to cultivate various mushroom types in the summer garden, we asked “Why not grow mushrooms in a Winter Garden?”, and that we did. Stropharia bed. Photo by Jim Maley In November of 2009, we started a winter garden using a raised bed in one of our Master Gardener research facilities, which included cauliflower, cabbage and lettuce. In December, we acquired a 6 lb. bag of King Stropharia grain spawn from Mushroom Harvest of Athens, Ohio and were off with reckless abandon using memory notes from Ken and some phone consultation with the supplier. The first thing we did was to dig a trench in the center of the bed about two feet deep and about five feet long. In the bottom of the trench we added a layer of pasteurized alder wood chips and straw. Stropharia cultivation process. Photo by Jim Maley This pasteurization approach (90 minute water bath at 160°F) was indicated to be not absolutely necessary by our supplier, but was thought to give us an initial “leg up” on mold competition. We then added a layer of about 1.5 lbs. of spawn and covered it with more warm straw and chips. Two weeks later, we added another substrate layer of chips, straw and some leaf compost (unpasteurized), and another 1.5 lb. layer of spawn. Two weeks later still another layer of substrate was added, this time with no spawn. At this point we could see expansion of white mycelia. An estimated total of three pounds of spawn was in our trench. From then on we just waited, letting the ample rains of Santa Clara County keep the mushroom winter garden hydrated. With eager eyes, in March we looked for fruiting bodies to no avail. It was beginning to look like we would have a fine garden of winter vegetables, but no mushrooms. On April 10th it happened! Some small wine colored caps were appearing and it was an exhilarating feeling after previous fail-ures. They soon started getting bigger and coming up over the entire trench. I had heard of these getting up to three pounds or so. Maybe in moist climates, but we have harvested most of our mushrooms at between a half and three quarter pounds. They proved quite popular and delicious with a mild, sweet taste. At this point, we continue to feed “the giant”, this time with oak shavings and hydrating with drip irrigation. These mushrooms are very meaty and clean and well worth the effort. The King Stropharia is one of the most beautiful mushrooms I have seen. These mushrooms certainly live up to the name Wine Cap Stropharia, as they sometimes call it in the Midwest. King Stropharia (wine cap stropharia). Photo by Jim Maley Members Only Content Login Join FFSC Related Posts A Tale of Ozark Shiitake Growing Mycology & Art News Ain't No Cure for the Summertime Blues Mycology & Art News Previous Article All News & Stories Next Article

News & Stories / Writings How I Spent My Summer Vacation I officially retired in Oct 2024 and after the end of our club season this year, I suddenly had more time to go foraging. Katherine (Kitty) Elvin • November 10, 2025 2025 Calabria gang My allergies are the opposum and fish I headed down to Mexico and joined Chad and Rose Hyatt in Oaxaca with Zachary Hunter of TheFungivore.com . I signed up for the MyComida Rupestre - Forage & Feast. For those who know me, what I love almost more than hunting mushrooms, is traveling and eating. This tour was to explore the foods of Oaxaca with a fungal bent. All my three loves in one tour. It was a culinary feast: mole, squash blossoms, corn many ways, insects, mezcal and much more. Unfortunately, the rains arrived 2 days before we were done, but we still found many mushrooms, flowers, plants and insects to entertain us. We were up in Sierra Norte Mountains at around 7000 - 8000'. We found Boletus edulis , Amanita ceasarea , and at Monte Alban inside a tree trunk Volvariella bombycina flaviceps which Chad got really excited. This mushroom was on his bucket list. This area is part of the cloud forest and we found orchids, air plants and carnivorous plants. Definitely worth visiting. Josepha and Ken Hendry. That's a lot of Chicken of the Woods in their Maine neighborhood I headed to Maine to visit with Josepha and Ken Hendry (FFSC members) in Windham Maine and was joined by Phil and Margaret Carpenter who happened to be on the East Coast for the Nama foray. This coastal part of Maine has elevation which was much lower than Oaxaca and more like here in the Bay Area. We hiked around many lovely lakes. I found my first Velvet Foot ( Flammulina velutipes ). We found chicken of the woods and was gifted a large fresh hen of the woods from a member of the Maine mycological club. Josepha managed to get us invited to a local foray nearby. One surprisingly delicious mushroom was the Aborted Entoloma ( Entoloma abortivum ). The current thought is this mushroom is a parasite of Armillaria species. My favorite find was the ghost pipes ( Monotropa uniflora ), this parasitic plant of Russulaceae species. While in Maine, I enjoyed eating lots of lobsters, the crustacean type and not the fungal type. Very much appreciated the hospitality of the Hendry's for putting us up and planning our forays into the woods. What's Cookin Calabria group picture I finished my summer vacation by heading to Italy. I was joining my favorite mushroom tour group, What's Cookin and this time we were visiting Calabria. I have gone on about 5 tours around Europe and parts of Italy with this group led by mycologist Britt Bunyard. Their tours cover my 3 loves: travel, food and fungus. Calabria is famous for their chili and sweet onion and we definitely got to taste those offerings. We hiked amongst conifers and chestnut trees checking out the fungal offerings. Again, I was skunked by the lack of rains and although we had some rains earlier, things were looking a little dry. We found Boletus edulis , chanterelles and many others. I got to eat a soft polypore, call goats foot which was pickled and delicious. What I love about these tours is we have a local mycologist on our foray along with Britt. I love traveling and foraging in different areas. I get to try eating different mushrooms prepared differently from us. I learn that in spite of the differences, I see many similar mushrooms and characteristics. I am a newbie in their woods and with my newbie eyes, I pay more attention and relearn to stop and look deeply. I remember why I love foraging for mushrooms and the best part is even if I don't manage to collect anything, the beauty of the woods is more than enough so I breathe and live. Kitty (Apprentice newbie of the woods) FFSC Long Distance Foray Minister Enjoy the Trip! Members Only Content Login Join FFSC Related Posts My Adventures in Telluride Colorado Field Report - 2021 NAMA Foray Grandby CO Previous Article All News & Stories Next Article

Boletus rex-veris (McCloud). Photo by Hugh Smith Boletus rex-veris Hugh Smith Boletus rex-veris , commonly known as the spring king bolete, is a basidiomycete fungus of the genus Boletus found in western North America Camera (Not provided) Focal L. Aperture Shutter Sp. ISO Flash Photo taken on May 18, 2025 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

Chewy Noels What, you may ask, is a Chewy Noel? If you’ve been to a FFSC event (circa 2006), you’ve probably had them: they’re the mysterious chewy, nutty confections John Brown sometimes makes. by John Brown Holiday party dessert table Method Preheat oven to 350° Separate 4 eggs, beat till stiff whites, then yolks, mix together. Add 2 cups white sugar, ¼ cup molasses and 2 tbsp. vanilla, mix. (You may substitute white sugar/molasses with a 1 lb. of brown sugar.) Separately mix ⅝ cups flour (10 Tbsp), ½ tsp. salt, 1 tsp. baking soda, and add to above mixture. Melt ½ cube (2 oz. or 4 Tbsp.) salted butter into a 9"x13" pan. Crumble 2 cups walnuts (12 oz. if weighed) into goo, pour into pan and bake for about 30 minutes. When done, it can be burnt on top & collapsed in middle. Doneness test: toothpick comes out clean, but remember that the bottom of cake is intentionally gooey. Cut around edge of pan while still hot. Cool, remove from pan, cut into pieces & roll in powdered sugar. Recipe contributed: December 2006 I call them "mysterious" because until I read the ingredients, I had always thought they involved dates, or carob, or something, well, mysterious. Nary a mushroom in them, but they’ll be a fine addition to your holiday celebrations. Objective: Dessert Total Time: About an hour Yield: Varies by appetite Suggested Mushrooms: Without mushrooms (non applicabilis, sine fungis) 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 4 eggs* 2 cups white sugar 1/4 cup molasses 2 tsp. vanilla 5/8 cups flour 1/2 tsp. salt 1 tsp. baking soda 1/2 cube (2 oz) salted butter 2 cups walnuts 1/2 cup powdered sugar (for rolling pieces in) * If making a double batch, besides doubling everything add an extra egg. If making a double batch, besides doubling everything add an extra egg. Previous Recipe All Recipes Next Recipe

Double Your Lipitor Polenta Dennis Nolan brought this dish to the Wine & Mushroom Fest and it was outstanding! I tested the recipe, and it's the definition of comfort food. by Dennis Nolan Boletus edulis. © forage_cali (CC-BY-NC) (from inaturalist.org, obs. 325193092) Method Prepare the Polenta In a heavy saucepan, combine the cream, 2 cups stock, 1 tsp. salt, and nutmeg. Bring to a boil over medium heat. Add the polenta gradually, whisking constantly until the mixture thickens (about 2 minutes). Adjust the heat to a bare simmer, and use a wooden spoon to stir often until the polenta is thick, smooth and creamy, and it begins to release from the sides of the pan (about 15 minutes). Add the Parmesan cheese and stir until thoroughly combined. While preparing the topping, keep the polenta warm over low heat, stirring occasionally. (Warm the additional ¼ cup of stock and add as needed, to keep the polenta from getting dry.) Caramelize the Mushrooms Slice mushrooms ¼" to ½" thick. Leave smaller ones whole (or cut lengthwise). In a large skillet, heat the olive oil over high heat until oil shimmers and starts to smoke. Lay mushrooms flat in a single layer. If they don't all fit, divide into batches and repeat separately for each batch : Without stirring , let the mushrooms sizzle until they have caramelized to a deep brown on the bottom (about 2 minutes). Then, turn them over (one time only), and season to taste with salt and pepper. Continue to sear mushrooms over high heat without stirring for about 5 minutes. Remove first batch to a plate, add a little oil to the pan and repeat for next batch. After all batches are seared, combine back into the pan. Add the butter and stir in until it begins to melt and foam. Add the garlic and thyme and cook for about 30 seconds, stirring regularly. Add the lemon juice and continue stirring until the liquid evaporates. Stir in the wine, and simmer until the the sauce reduces and the mushrooms are coated with the glaze (about 3 minutes). Add the parsley, stir, and remove the pan from heat. Assemble and Serve Brush oil into the bottom and sides of the serving platter or baking dish. Pour the polenta into the serving platter. Top with the caramelized mushrooms, and serve immediately. Recipe contributed: April 2008 Really, if you only have a few bites, it's not so extreme. Better to have a little bit of something really wonderful than a lot of mediocre food, right? Dennis was inspired by a recipe from the cookbook At Home with Michael Chiarello: Easy Entertaining , by celebrity chef Michael Chiarello of Tra Vigne in St. Helena. In the cookbook, the chef uses a pastry bag with a ½ tip to pipe about 1 Tbsp. of yellow polenta onto each of about 50(!) spoons, and then places about ½ tsp. of the mushroom mixture on top of each polenta serving. Each spoonful gets only a little bit of mushrooms, so they need to pack a punch, which is why it's important to be patient and caramelize the mushrooms well, without over-stirring. In Dennis' version, he serves white polenta in a single flat pan, and tops it with a layer of the caramelized mushrooms. Feel free to experiment, perhaps using ramekins for each guest. Objective: Side or first course Total Time: 30 to 40 minutes Yield: 4 to 6 servings Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Maitake (Grifola frondosa) 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 White Polenta 3 cups heavy cream 2 cups chicken stock, plus ¼ cup available Coarse, unrefined sea salt ½ tsp. nutmeg (freshly grated is best) 1 cup white polenta (or medium/coarse ground cornmeal) 1 cup freshly grated Parmesan cheese Mushroom Topping 3 tbsp. extra-virgin olive oil ½ lb. mushrooms (e.g., porcini, chanterelle, and/or maitake*) Coarse, unrefined sea salt Freshly ground black pepper 1 tbsp. unsalted butter 1 tbsp. minced garlic ½ tsp. finely chopped fresh thyme 1 tbsp. fresh lemon juice ½ cup dry white wine 1 tbsp. finely chopped fresh Italian (flat-leaf) parsley A 9"x13" baking dish or a large, shallow round serving platter (roughly 10" to 12" diameter with a slight lip) * Supplement with cremini as needed to make up the ½ lb. Previous Recipe All Recipes Next Recipe

2014 Fair Speakers We had a great lineup of speakers for the 2014 Fair. For the list of talks, check out the 2014 Speaker Schedule. Talks: Saturday: Cooking Demonstration with Wine Pairings Chef Bob Wynn FFSC Minister of Culinary and Sustenance Talks: Sunday: Cooking demonstration by Chef Jozseph Schultz Chef Jozseph Schultz Chef/Proprietor, India Joze Restaurant in Santa Cruz Talks: Saturday: Cooking Demonstration Forest "Farmacy" to Kitchen: The Art of Haute Healing Saturday: Kitchen Farmacy: Common Edible Mushrooms as Medicines Chef Zachary Mazi Chef, author, and herbal medicine expert Talks: Saturday: Mycology for the Citizen Scientist Christian Schwarz Research Associate | UCSC Talks: Saturday: Wheel of Fungi (Saturday) Sunday: Wheel of Fungi (Sunday) David Arora Author, "Mushrooms Demystified" Talks: Sunday: Introduction to Wild and Edible Mushrooms David Rust Tagline or Title Talks: Friday: Amanitas: From Deadly to Delicious Sunday: Zen and the Art of Mushroom Hunting Debbie Viess Tagline or Title Talks: Saturday: Cooking With and Use of Mushrooms for Health and Healing Sunday: Cancer, Viral Syndromes and Other Immune Disorders: Prevention and Treatment with Medicinal Mushrooms. Dr. Christopher Hobbs, Ph.D., L.Ac Faculty, University of Massachusetts, Amherst Talks: Friday: Mushroom Toxicology (Friday) Saturday: Mushroom Toxicology (Saturday) Henry Young FFSC Science Advisor, Foray & ID Specialist, Willamette Valley Mushroom Society Talks: Saturday: Cooking Demonstration with Wine Pairings Jeff Emery Santa Cruz Mountain Vineyard Talks: Saturday: Exposé': The Secret Sex Lives of Fungi (Saturday) Sunday: Exposé': The Secret Sex Lives of Fungi (Sunday) Tom Volk Tagline or Title

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. Trip Activities Similar to the Spring Foray, the Alaska Foray is not a formally organized foray. Consider it a loose group of mushrooming friends (FFSC members) traveling and meeting in Alaska. And it’s fun! Campfire during the 2024 Alaska Foray We arrange this trip when conditions permit. We usually hold it in August or September, the rainiest months on the Kenai Peninsula. This timing coincides with the early silver salmon and sockeye salmon runs up the Kenai River. Thus, this trip offers the potential for great mushroom hunting and also great fishing. There is shopping available in the much larger City of Soldotna, 11.5 miles to the South. Getting There Participants are responsible for their own transportation to Bill White's Alaska Sports Lodge in Sterling Alaska. Air flights are available to Anchorage AK (Alaska) and car rentals are also available there. The distance from Anchorage AK to Sterling AK is 137 miles, about 2.5 hrs by car. Lodging The accommodations at the sports lodge are basic yet comfortable. There are three cabins with bathroom, kitchen, 2 bed loft and down stairs a 2 bed room, not to forget an outside deck. There are also 2 rooms below the lodge which has 2 twin beds. There is shopping available in the much larger City of Soldotna, 11.5 miles to the South. A bonus is the Lodge's processing shed with some dehydrators for fungi, vacuum packing equipment and several freezers for preserving your fish. When & How to Sign Up FFSC members can learn more about this trip and how to sign up below. Members Only Content Login Join FFSC

News & Stories / Fair News Fungus Fair 2009 — Better Than Ever! This year’s Fungus Fair was bittersweet. The sweet part was tasty indeed: record attendance, great speakers and exhibits, outstanding volunteers, much-needed funds raised for the Santa Cruz Museum of Natural History and the Fungus Federation, and, not least of all, well-timed rains producing plenty of mushrooms in an increasingly dry year! Deb • February 1, 2009 Exhibit at the 2009 Fungus Fair. Photo by Hugh Smith Congratulations and thanks to Fair Chair Marje Young and the team for a job well done! Less sweet are the recent fiscal doldrums leading to cutbacks at the museum. It has been our distinct pleasure to work with Jenifer Lienau Thompson and Tremain Jones. They have brought both professionalism and personality to the Fungus Fair, a winning combination. We will miss them and hope we don’t lose touch. We look forward to continued cooperation with the Santa Cruz Museum Association and encourage all of you to help in their efforts to keep the museum open. You can learn more at the museum website. January 13, 2009 Dear Fungus Federation Members, Fungus Fair Great Hall. Photo by Hugh Smith The 35th Annual Santa Cruz Fungus Fair was a phenomenal success! 3,452 people attended over two days – a stand-out record! On behalf of the Santa Cruz Museum of Natural History, the City of Santa Cruz, and the Santa Cruz Museum Association, I want to express my sincere thanks for all of the time and effort your group has shared with us this year, and in all the years since the Fair began 35 years ago. Together, our organizations have built a unique Santa Cruz tradition that continues to bring a delightfully fun educational experience to our community, and brings curious visitors into our City. We can all be very proud of this shared accomplishment. Over the 10 years that I have worked for the Museum, it has been my honor and privilege to work with many of you. I want to personally thank the members of the Fair Planning Committee with whom I’ve worked closely over the years: Marje Young, Debbie Johnson, Bill White, Phil Carpenter, Marilyn Fenn, Rene Seltzer, Jim Maley, Mark Gillespie, Lee Yamada and Phyllis Cole. You welcomed me graciously into your fold 10 years ago, and I am grateful for the support you have continually shown me, other staff members, and the Museum of Natural History. That current economic events have brought my formal relationship with the Fungus Federation to an end saddens me greatly. However, given the energy, dedication, and enthusiasm that your members have shown, I have every confidence that the Santa Cruz Fungus Fair will continue to flourish for years to come. Sincerely, Jenifer Lienau Thompson Director, Santa Cruz Museum of Natural History Next, our Fair Chair, Marje, has a special message to all of our fantastic volunteers below! Members Only Content Login Join FFSC Related Posts FFSC 37th Annual Fungus Fair Rocked Previous Article All News & Stories Next Article

News & Stories / January 2016 Field Report Although soggy, there was a fair selection of fleshy fungi to be observed. Notably, a couple of lucky folks went home with a basket of candy caps, and a mushroom-dyeing enthusiast went home with a nice clump of jack-o-lanterns! Cass Fuentes • January 24, 2016 Hypholoma fasciculare (Sulfur tuft) at a Santa Cruz Fungus Fair. Photo by Larry Volpe Members Only Content Login Join FFSC Related Posts 2016 February Local Foray Field Report Previous Article All News & Stories Next Article

Super Immune Soup A special request from the flu-inundated doctors of Santa Cruz Naturopathic Medical Center. by Chef Zachary Mazi Coprinus comatus. Photo by Cass Fuentes Method Sweat the Mirepoix Place coconut oil in heating stock pot Add leek, carrot, celery, garlic, ginger, turmeric root, and lemon grass. Sweat (do not brown) until vegetables are soft and aromatic. Add mushrooms, and stir quickly to coat with vegetable juices and coconut oil. Prepare the Tea-soning Meanwhile, combine echinacea root, tea bags, and licorice root on low heat and brew for as long as desired. (This will be added to the reduced soup later.) Add the Stock Add all stocks, lime, and vinegar to the stock pot and increase heat to bring soup to a boil. When boiling, reduce to a simmer and cook for many hours until the liquid has reduced (up to 12 hours). Finish the Soup When soup is reduced to desired flavor (this will intensify), add herbal tea. You may reduce the soup even more at this time, or you may remove from heat. Add the coconut milk and bok choi, and season to taste with salt and pepper, and coconut aminos. Immediately before serving, add green onions. Additional Tips: The longer this soup steeps, the better (up to 12 hours). You can remove the reishi mushroom, lemon grass, lime and any firm ingredients before serving, for ease of eating (sick people will appreciate this effort). Over time, the soup may separate, but a good shake in a sealed container will bring it back together. Note : This recipe was originally posted alongside "Relishing Medicinal Mushrooms" by Chef Zachary Mazi in the May 2013 issue of Duff . Recipe contributed: March 2013 Inspired by Tom Kha soup concepts, this recipe combines herbs, mushrooms, and several broths, fresh vegetables, and coconut milk for a delicious soup. Many of the ingredients are sold as immune-boosting foods. Note from the Editors : FFSC is not a medical organization, and thus we are unable to confirm whether or not this soup would have medicinal benefits. Enjoy the flavors! Objective: Soup Total Time: Many hours Yield: 1 gallon Suggested Mushrooms: Lingzhi (reishi) (Ganoderma lucidum (syn. G. lingzhi)) Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) Shiitake (Lentinula edodes) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients Mirepoix (pronounced "meer-pwah") 2 –3 T Coconut oil 2 small leeks, cleaned and chopped 1 large carrot, chopped small 4 ribs celery, chopped small 6 garlic cloves, broken and bruised 6 inches ginger root, minced 6 inches turmeric root, minced 2 lemongrass stalks, broken and bruised Mushroom Blend 1.5 lb. shiitakes, sliced and chopped 6 oz. fresh oyster mushrooms 1 small dry reishi mushroom, chopped 3 oz additional mushrooms of choice*, chopped Stock and Seasoning 1 lime, quartered 1 qt. mushroom stock 1 qt. chicken broth 1 gallon vegetable stock 2 T Apple Cider Vinegar Finishing Ingredients 2 cans Coconut Milk 3 bunches baby bok choi, chopped 1 bunch green onion, diced 3T Coconut Aminos (like Bragg’s, but coconut; Coconut Secret) Salt to taste Herbal Tea-soning 2 oz. Echinacea root 6 inches licorice root, broken 3 cold and flu tea bags 1 qt. water Editor's Note: The original recipe suggested 3oz of turkey tails; however, as Trametes versicolor are not currently on FFSC's Permitted Species List , we recommend you only use turkey tails if you know how to safely prepare them for consumption. Alternatively, you could try another popular soup mushroom, such as Coprinus comatus (shaggy mane). Previous Recipe All Recipes Next Recipe