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October 2026 Speaker | Maya Elson : Megafires, Floods and Fungi Tue, Oct 20 With the rise of catastrophic megafires and flooding, we look to fungi and other microbes as nature’s mediators between fire and water. Join FFSC in a discussion with Maya about how to organize and integrate inoculants into land tending practices, as well as how to contribute to community science. Learn more FFSC Calendar We have a lot of fun foraging, learning, and socializing from September to May. Many of our events are open to the public, and you can join FFSC for more! Note: We schedule local forays , ID classes , and culinary events on relatively short notice, based on location availability and habitat conditions. You can also visit or subscribe to the FFSC Google Calendar, and/or download an iCal file for other calendar applications. September 2026 Today Sun Mon Tue Wed Thu Fri Sat 30 Day (2/9) Alaska Long-Distance Foray, September 2026 31 Day (3/9) Alaska Long-Distance Foray, September 2026 1 Day (4/9) Alaska Long-Distance Foray, September 2026 2 Day (5/9) Alaska Long-Distance Foray, September 2026 3 Day (6/9) Alaska Long-Distance Foray, September 2026 4 Day (7/9) Alaska Long-Distance Foray, September 2026 5 Day (8/9) Alaska Long-Distance Foray, September 2026 6 Day (9/9) Alaska Long-Distance Foray, September 2026 7 8 9 10 11 12 13 14 15 6:00 PM September 2026 Speaker | Liv Fragiacomo : Organic Strawberries - Bio Alternatives to Plastic 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 1 2 3 4 5 6 7 8 9 10 Calendar View FFSC Calendar Grid View

News & Stories / Ramaria rasilispora When foraying in the mountains next spring, you might make this mushroom a part of your collection. John Brown • September 1, 2002 Ramaria rasilispora var. scatesiana. © Dean Lyons (CC-BY-NC) (from inaturalist.org, ID 164655987) Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Hungarian Mushroom Soup Jim brought this spicy soup to an FFSC Holiday Potluck. It was outstanding! by Jim Maley Hypomyces lactifluorum. © samzanita (CC-BY-NC) (from inaturalist.org, obs. 188533088) Method Sauté onions in 2 Tbsp. stock, and salt lightly. Cook until translucent and soft (add stock or water if needed, so the pan doesn't go dry). Add mushrooms, 1 tsp. dill, ½ cup stock or water, garlic, paprika, and the cooking sherry. Cover and simmer 15 minutes. Melt butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly until the roux turns a light golden color and develops a nutty aroma (2 or 3 minutes). Add milk. Cook, stirring frequently, over low heat until it is thick enough to coat the back of a spoon (about 10 minutes). Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes. Just before serving, taste and adjust with salt, pepper, lemon juice, sour cream, and if desired extra dill (1 tsp). Serve garnished with parsley. Recipe contributed: January 2006 Hungary is the focal point for peppers in Eastern Europe. In Eastern and Central Europe, dried red pepper powder is called paprika . Like most Eastern Europeans, Hungarians also love wild mushrooms. Hungary is one of the few countries that traditionally mixes sweet paprika with wild mushrooms. I have used various Hungarian paprika varieties in the soup, but Pride of Szeged Hot Paprika works out well and is readily available. This powder allows you to carefully upgrade heat at the end to provide a lot of zest, but at a level adjusted to prevent overpowering the mushrooms. I have learned (the hard way) that many do not like the spice in this soup, or in any recipe for that matter. Stirring in paprika powder in individual cups to suit tastes seems to work well and puts the onus on the user to get the right level of heat. Too much heat wipes out the flavor of the mushrooms. Lately I also let people add their own room temperature sour cream to the soup, as many want to avoid excess fat. Remember though, strong mushrooms, heat, sour cream and lots of dill are key to this recipe variation! Use strong and earthy mushrooms to stand up against hot paprika. I like to use mushrooms with good texture, like lobsters, and some nice strong ones such as boletes. Honey mushrooms work well, shiitake mushrooms are a good bet, too. For this recipe, I was originally inspired by a Hungarian Mushroom Soup recipe in Moosewood Cookbook by Mollie Katzen, which is also quite good. Objective: Soup Total Time: 1 hour Yield: Serves 4 Suggested Mushrooms: Lobster mushroom (Hypomyces lactiflourum) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) 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 12 oz. lobster or porcini mushrooms, sliced 2 cups onion, chopped 2 to 4 tbsp. butter (as needed) 3 tbsp. flour 1 cup skim milk 1 - 2 tsp. dried dill weed (or ½ cup fresh) 1 Tbsp. paprika (see note above) 1 Tbsp. crushed garlic 1 tsp. salt 2 cups stock (e.g., vegetable broth and/or strained liquid from rehydrated mushrooms, if using dried mushrooms) 2 Tbsp. cooking sherry 2 tsp. fresh lemon juice ¼ cup fresh parsley, chopped (for garnish) Fresh ground black pepper to taste ½ cup sour cream Previous Recipe All Recipes Next Recipe

News & Stories / Notes from the Outgoing CEO To the truly wonderful membership of the FFSC: This is my last article as CEO of the Fungus Federation. In my two-year term it has been a privilege to work with such a dedicated group of people. Deb • May 1, 2001 Debbie Johnson, CEO The ministers have put much time, effort and inspiration into their own duties as well as assisting one another, and I thank them all heartily. They made my job an easy one, and without that unique bunch of humans it wouldn't have been half as much fun! My appreciation also goes out to the members who contributed so much to our many events, taking care of tasks large and small. We couldn't do it without you! Our Culinary Committee has improved and expanded our food-related events and coordinated with restaurants for special dinners. ID classes and local forays continue to further our knowledge of fungi. The FFSC has established a website and is working on functional improvements. Groundwork is being laid to have the Duff posted on our website to eliminate postal delays, and an e-mail list will facilitate communication. Please keep Andrea Webster, Minister of Membership, apprised of your current e-mail address. Elections will be held at the general meeting on May 16. Ministers are elected for a two-year term. The proposed slate of officers is listed below, and any member in good standing may add their name to the ballot for all positions but that of CEO, which requires prior Ministry experience. Should you wish to add your name to the slate, please contact me before May 8. Members Only Content Login Join FFSC Related Posts From the Incoming CEO, 2001 Previous Article All News & Stories Next Article

Chanterelles and Mussels, Alive, Alive O This recipe idea started at Lion’s Market on Saratoga Boulevard in San Jose. Walking along a frozen seafood case, I saw a package of New Zealand Green Mussels, half shelled and pre-cooked at $3.99 a pound. by Richard Lyness Cantharellus californicus. © Alan Rockefeller (from mushroomobserver.org) Method Start with a stove-top casserole pan and melt a half stick of butter on medium heat. Add 6-8 quartered large shallots and 1or 2 teaspoons of minced garlic. Once that’s beginning to simmer add a bottle of lager. Or, knowing the FFSC audience, something you’ve brewed yourself – again supporting the “eato-loco” movement). Sauté all. Chop your chanterelles (or, in a pinch, use King Oyster mushrooms) into large pieces comparable to the shallot pieces. Add to the mix and sauté for 5 – 10 minutes. In the meantime, toast sourdough bread to create croutons. Add cheese melted on top and then add the croutons to the mix in the casserole dish. Stir to incorporate the simmer juices into the croutons. Toss the thawed, cleaned mussels into the simmering liquid and heat through for 1-2 minutes (no longer, as frozen green mushrooms are pre-cooked). Remove the mussels from the shells at this point (they should just slide off the half shell). Continue to simmer for a few minutes before serving. Enjoyably tasted with a cold dark beer! Possible Variations The second time I made this I found it interesting to omit the croutons, add 2-3 tablespoons of Mae Ploy Sweet Chili Sauce and serve over rice or noodles. More broth is probably helpful (perhaps requiring a little more beer). I also wonder about using chopped or whole garlic cloves rather than minced garlic. Or possibly other root vegetables like small finger potations or carrots. Fennel is another possible variation that blends well with mussels. Recipe contributed: December 2009 I’m sure variants of the recipe that follows would similarly work with fresh green mussels or fresh local mussels (the latter adding to a sense of the foray and “eato-loco” discipline — to which I subscribe when possible). But the frozen Green Mussels (24 to a package) made this a remarkably easy dish. Objective: Main course Total Time: Under an hour Yield: Varies by preference Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus) 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 package of green mussels (24 pack) on the half shell, thawed and rinsed 1/2 stick of butter 6-8 quartered large shallots 1or 2 teaspoons of minced garlic Bottle of lager or Oktoberfest beer Chanterelles or King Oyster mushrooms (about the same amount as the shallots) Loaf of sourdough bread* Your favorite tasty cheese * When I cheat I use pre-sliced Trader Joe’s Four Cheese or Trader Joe’s Cheese and Cheddar Sourdoughs, and toast before chopping into large croutons. If I were doing this for you, I’d certainly use a homemade sourdough from my 100-year old sponge, with appropriate cheeses and herbs, baked a few hours before your arrival and toasted. Previous Recipe All Recipes Next Recipe

News & Stories / Field Reports Report from the Mendocino Coast Black Trumpets: $12.00 per pound; Hedgehogs: $5.50 per pound; Yellow Feet: $1.00 per pound... With prices like that, you know Black Trumpets are scarce. We hiked two entire mountains where I know I can find them. Nothing! Hugh Smith • February 16, 2014 Albion II foray (Feb. 2008). Photo by Hugh Smith Members Only Content Login Join FFSC Related Posts 2013 Sierra Scouting Report Previous Article All News & Stories Next Article

Pairing and Cooking Mushrooms with Wine Everyone knows drinking wine with wild mushroom dishes is a delight beyond compare. Can we go a step further and think about pairing styles of wine with a particular mushroom genus? by Shea Moss Wine glasses at the Wine & Mushroom dinner. Photo by Katherine Elvin Pairing Mushrooms with Wine Good wine is a careful balance of fruit and acidity. The alcohol has to be in balance with the fruit and acidity to give that rounded yummy taste. California white varietals tend to be a little less acidic, so winemakers sometimes add acid during fermentation for balance. That's where you get that nice clean crisp feel in your mouth. Red wines in general are slightly higher in alcohol content. That’s where you get that nice glow in your head. White wines give a lighter lift to food, while red wines, because of their complexity, lay a heavier interest to dishes. Now lets think about wild mushrooms. Are morels light or robust? Chanterelles are light. Lepiota spp. are heavy. Coccora and Amanita velosa are light. Chocolate is heavy. You can think about the balance you want to create between the wine and the mushrooms you're serving. Objective: Complementary Total Time: N/A Suggested Mushrooms: Amanita calyptroderma (coccora) Boletus sp. (bolete) Cantharellus sp. (chanterelle) Morchella sp. ( morel) Equipment and/or Ingredients Your favorite mushroom dish and a variety of wines to choose from. Method Cooking Mushrooms with Wine When cooking, too much wine can overwhelm the dish and you lose flavor. As an example, people who dump half a bottle of red wine on a 5 pound roast have to add a lot of salt and fat to compensate for the acidic taste from the reduced wine. If you are going to cook a mushroom dish with wine, add the wine during the last ten minutes of the cooking cycle. The more acidic the wine, the more oil or fat you can add. Suggested combinations are: Boletes with butter and 1/4 cup Sauvignon blanc Cream of chanterelle soup with 1/4 cup of Chardonnay (per 2 quarts) Morels sautéed in olive oil, a dash of tamari, a pinch of brown sugar and a sprinkling of Zinfandel Sliced coccora wrapped in 1/4 strip of bacon, broiled and brushed with a mix of Pinot Noir, tarragon and a little arrowroot (for thickening). You get the idea. Taste taste taste. When you are cooking with wild mushrooms and wine, think about what you are combining and how the ingredients will play on one another. Remember to only cook with wine you would drink. A so-so wine will result in a so-so dish. Think about sampling and enjoying the complexity of each bite, sipping thoughtfully. Ahhh…Life is good. Previous Technique All Techniques Next Technique

News & Stories / Stewardship Culinary Diva Steps Down After 4 years of dazzling FFSC members with outstanding culinary events, René Seltzer is relinquishing leadership of the culinary committee (not to be confused with any insider mushroom trading scandal)! Patria Brown • November 1, 2002 Full crowd at a Holiday Potluck. Photo by Debbie Johnson René's enthusiasm and culinary talent will not be missed however, as she will continue to support the committee in it's quest to further the fungal feast. Thank you René for all the time, energy and inspiration you give to us all. The culinary committee is beginning its new year under the artful leadership of Vernetta McGuire, with the assistance of Patria Brown and Marilyn Fenn. Patria will be writing the culinary page for the Duff. If you have any information or recipes you wish to contribute please send it in! If you have ever considered participating on the culinary committee now is a great time to get involved. Our first event is the Annual Holiday Potluck. There are many ways to help make the evening a magical holiday event. The set up and decorating starts at 3:30 PM. Anyone interested in helping can contact the Culinary Minister. Members Only Content Login Join FFSC Related Posts Propagation of Propaganda Perpetuated... Stewardship Letter from the Outgoing CEO Stewardship Message from Our Outgoing CEO Stewardship Previous Article All News & Stories Next Article

Black Trumpet Cabbage Cakes These whole-wedge cabbage steaks (or fritters) would be great with a dollop of tangy herb sour crème fraîche on top, or a warm brown butter and lemon sauce. And on their own! by Alex Russakovsky Craterellus calicornucopioides. © Benjamin Wong (CC-BY-NC) (from inaturalist.org, obs. 340855970) Method Cut the cabbage into wedges. Boil in salted water until tender, and let them cool until they are safe to handle. Sauté the black trumpets until their liquid evaporates. Set aside and cool to room temperature. Beat eggs, and then mix the sautéed trumpets into the beaten eggs. Season with salt. (Feel free to experiment with adding other seasonings, such as finely minced fresh thyme, freshly ground black pepper, or minced shallot.) Gently open a few inner leaves of each cooked cabbage wedge, tuck some sautéed trumpets from the egg mixture inside, and then press the wedge with your hands to gently squeeze out excess water and compact it a little. Drench each wedge in the mushroom/egg mixture. While doing so, use a spoon or your fingers to also scoop up some of the sautéed trumpets and press them onto the wedge surface. Place the coated wedges into a lightly oiled hot pan. Scoop any stray mushrooms from the bowl (or that slipped off into the pan) on top of each wedge. Cook wedges on each side until the egg coating sets and turns golden (about a minute per side). If you'd like to experiment with some sauces to serve with the fritters, perhaps mix half a cup of sour cream or crème fraîche with a minced garlic clove, a squeeze of fresh lemon juice, and some chopped fresh herbs like chives, dill, or parsley. Or combine 2 Tbsp. of soy sauce, 1 tsp. of rice vinegar, a splash of sesame oil, a pinch of sugar or honey, and a dash of chili flakes or sriracha. Or just drizzle Dijon mustard mixed with a little olive oil and honey. Recipe contributed: December 2014 This recipe is adapted from some suggestions Alex shared in an FFSC Google Group email thread. Objective: Side or first course Total Time: About 40 mins Yield: 2 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 1 small head of cabbage 2 to 3 oz. (a handful) of fresh black trumpet mushrooms, cleaned and finely chopped (or ½ oz. dried and rehydrated) 2 large eggs Salt (to taste, plus extra for drawing out moisture) A little cooking oil or butter Previous Recipe All Recipes Next Recipe

Risotto Cakes with Wild Mushrooms Risotto is a wonderful accompaniment to almost any poultry or meat dish. Try this recipe with your favorite mushrooms and vegetables. by Vince Viverito Craterellus calicornucopioides. © Shahram Tavakol (CC-BY-NC) (from inaturalist.org, obs. 335143743) Method Preheat oven to 250°F. Sauté shallots in olive oil until translucent. Add garlic and rice and cook for one more minute. Add mushrooms and sauté for an additional minute. Deglaze with wine and cook until the liquid is absorbed. Add 1 cup simmering stock; continue to simmer until liquid is absorbed. Repeat this step two more times. Stir in cheese and butter until well mixed. Transfer risotto to a sheet pan and chill for one hour. Form risotto into six 2 oz. patties of rice, coating all sides with the breadcrumbs. Heat olive oil, and then cook the rice cakes until both sides are a deep golden brown. Transfer to the oven to finish cooking** at 250°F, until the center is hot and the cheese has melted. Keep warm until served. ** This recipe relies on starches in the rice to hold the patties together, rather than using an egg as a binder. If you use any egg, be sure the middle of the patty reaches 165°F before serving. Recipe contributed: October 1997 The only other thing I would add is a glass or two of a fine Cabernet. Objective: Side or first course Total Time: About 2 hours Yield: 6 patties Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Morel (Morchella sp.) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) 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 2 Tbsp. olive oil 2 Tbsp. shallots (finely diced) 1 tsp. garlic (finely diced) 1 cup Arborio rice 1 cup assorted wild mushrooms* (finely chopped) ½ cup dry white wine 3 cups chicken stock (simmering on stove) ½ cup Parmesan cheese (grated) 1 Tbsp. butter Seasoned bread crumbs (finely ground) 2 Tbsp. olive oil Half-sheet pan (18"x13") * Use your favorite mushrooms. For example, porcini pairs well with Parmesan. Chanterelles can balance the heavy richness of the cheese and butter. Morels go well with garlic and cheese. Black trumpets could be visually striking against the rice. Alternatively, store-bought cremini or shiitake can also work. Previous Recipe All Recipes Next Recipe

News & Stories / Fungus Fair Raffle sends FFSC Member to Todd Spanier Weekend One of the highlights of the Fungus Fair is our Raffle with many awesome items raffled off during the two day event. Rene Barone • February 1, 2011 Our new poster series, a cooperative effort by Erin Page Blanchard, Christian Schwarz, Noah Siegel, and Marje Young. Photo by Hugh Smith This years raffle included many generous donors (listed below). The Grand Prize was a trip to Todd Spanier’s Anderson Valley Culinary Weekend – won this year by FFSC Member Austin Stowell. A special thank-you also to Monterey Mushrooms for their generous donation of mushrooms utilized during the cooking demonstrations. Raffle Donors Carpenter’s Custom Cutlery FUNGI Magazine Gelato Massimo India Joze JustMushroomStuff.Com King of Mushrooms La Posta Restaurant Light Energy Glass Lucy Martin Art Angela Mele Ma Maison Restaurant Fred Molnar Shea Moss Monterey Mushrooms Jeannine Niehaus Oswald Restaurant Brian & Ruth Salisbury Nate & Erika Seagraves Gale Lee Still The True Olive Connection Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Fungal Diseases That Must Be Overcome For Thanksgiving Many thanks to Tom Volk for giving us a new perspective on Thanksgiving. This piece (and a whole lot more) was originally posted on his website. Tom Volk • November 1, 2003 Corn smut (Ustilago maydis), on a maize plant. © Jamain (from wikipedia.og) Mycology (the study of fungi) and Plant Pathology (the study of plant diseases) can have a positive effect on everyone's lives. For example, there are fungi that can infect just about every kind of crop plant or animal, even those needed for Thanksgiving dinners. It is one of the jobs of the mycologist or plant pathologist to control or diminish the effects of fungi on these crops. The following list of fungi affecting certain crops highlights some contributions of mycologists and plant pathologists: none of these crops could be grown profitably and be easily available for consumers for their Thanksgiving dinners without these scientists' studies of the fungi and the crop plants. Some of these fungi cause post-harvest diseases, and some infect the crops directly. Most of these diseases are not a huge problem any more under prevailing conditions, mostly due to studies of fungal life cycles and pathogenic properties by mycologists and plant pathologists - but there are always other diseases waiting to take their place! I realize that everyone has their own Thanksgiving traditions, but I have tried to include as many as possible from a wide range of geographical areas. In the list below the italicized fungus name is on the left, and the disease that must be overcome for the Thanksgiving food to be available is on the right. There are many other diseases that affect these crops that are not included - for example there are entire books of just cranberry diseases! Fungus Name Thanksgiving Food Aspergillus flavus, A. parasiticus Turkey-X Disease** Phytophthora infestans Late blight of potato Synchytrium endobioticum Black wart of potato Alternaria solani Early blight of potato and tomato Rhizopus nigricans Soft Rot of sweet potato Bremia lactucae Downy mildew of lettuce Monilinia oxycocci Cottonball disease/tip blight of cranberry Ceratocystis fimbriata, Choanephora cucurbitarum Rot of pumpkin Claviceps purpurea Ergot contamination of cream (through ingestion by the cow) Aspergillus flavus Aflatoxin contamination cream and milk Ustilago maydis Corn smut Colletotrichum lindemuthianum Bean anthracnose Cryphonectria parasitica Chestnut blight Puccinia graminis Wheat rust (rolls & stuffing) Erysiphe graminis Powdery mildew of cereal grasses Penicillium digitatum and many other species Rot of apples and oranges Hemileia vastatrix Coffee rust Ceratocystis adiposa Black rot of sugar cane Aphanomyces cochlioides Rot of sugar beet Trichoderma viride Green mold disease of mushrooms Sclerotinia sclerotiorum Sclerotinia stem rot of soybean, affecting Tofurkey production **Turkey-X Disease deserves a special mention. Aflatoxin was first discovered by observing a "plague" that occurred on many turkey farms, particularly in England in the early 1960's, where the turkeys died rapidly and in great numbers. Since the causal agent for the disease was not known, it was simply called "Turkey X disease." Mycologists later discovered that the turkeys had been fed peanut meal contaminated with Aspergillus flavus and related species. Although aflatoxin is widely known for its carcinogenic properties, under the conditions present at that time these fungi produced aflatoxin in such great quantities as to rapidly kill the turkeys. This is no longer a problem since the peanut meal, if used to feed the birds, is monitored very closely for the fungus. There is no chance of turkey containing aflatoxin today. Happy Thanksgiving! I hope that one of the things you're thankful for now is the work of Mycologists and Plant Pathologists! For further information on plant pathogens that affect many types of crop plants and forests and what plant pathologists are doing about them, you should visit the home page of the American Phytopathological Society - apsnet.org . For further information on what mycologists do, I highly recommend visiting the home page of The Mycological Society of America- MSAfungi.org Members Only Content Login Join FFSC Related Posts Algae and Fungi Team Up--and They're Lichen It... Will Mushrooms Make Styrofoam Obsolete? Previous Article All News & Stories Next Article