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Deep Dish Mushroom Pie We love a good pot pie in the wintertime. Here's a rich one, sure to keep you warm at night. by Wisconsin Mycological Society Agaricus arvensis. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 14795272) Method Top Crust Mix flour and salt together. Cut in shortening till mixture resembles coarse corn meal. Gradually work in 2-3 Tbsp. cold water till mixture binds together. Roll out between floured sheets of waxed paper to create a 9" round (shaped to fit your casserole dish). Filling Chop mushroom stems and leave caps whole. Heat 4 Tbsp. butter in large skillet. Add mushrooms, garlic, salt, pepper and lemon juice. Cover and cook 5 min. Extract the mushrooms and place in buttered casserole dish. Add 2 Tbsp. butter and 6 Tbsp. flour to juices remaining in skillet. Gradually stir in bouillon. Cook, stirring constantly, till thick and smooth. Add wine and cream, and season with salt and pepper to taste. Pour over mushrooms in the casserole dish. Assemble and Bake the Pie Cover the mushroom mixture with the crust. Beat the egg and brush the top of the crust. Slit the crust with a vent to allow steam to escape. Bake at 450°F for 15 minutes. Reduce heat to 350°F and bake an additional 10 to 15 minutes. Recipe contributed: December 1993 We originally found this recipe in the Spring 1993 issue of the Newsletter of the Wisconsin Mycological Society , and we reproduced it with permission in the December 1993 issue of The Duff . As the Spring 1993 issue of the WMS newsletter is missing from their archives, we're still maintaining the recipe here for FFSC members. Objective: Main course Total Time: 2 to 2.5 hours Yield: 6 to 8 servings Suggested Mushrooms: Giant cypress Agaricus (Agaricus lilaceps) Horse mushroom (Agaricus arvensis, Agaricus osecanus) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) The Prince (Agaricus augustus) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients Filling 2 Lbs. mushrooms 6 Tbsp. butter 2 Tbsp. lemon juice 6 Tbsp. flour 1 Cup chicken, beef, or veggie bouillon 3/4 Cups Madeira wine 1/2 Cup heavy cream 1 clove of pressed garlic Salt and pepper to taste Top Crust 1 Cup flour 1/2 tsp. salt 1/3 Cup shortening 2-3 Tbsp. cold water 1 egg 2 quart casserole dish, about 9" in diameter Previous Recipe All Recipes Next Recipe

Morel Gratin with Oloroso Sherry This recipe was road-tested by Vernetta McGuire on a scouting foray to Loon Lake. Fingers and plates were licked, it was that good! by Vernetta McGuire Morchella Snyderi. © Dean Lyons (CC-BY-NC) (from inaturalist.org, obs. 219151532) Method Trim morels, clean and cut in half from top to bottom. (Reconstitute first if using dried morels). Melt butter in a large frying pan over medium heat. Sauté shallots and stir often until limp (about 5 minutes). About a minute before they look ready, add the minced garlic and sauté for another minute. Add mushrooms and cook, stirring often, until juices released by mushrooms have evaporated and mushroom begin to lightly brown (5 to 10 minutes if morels are fresh). Add sherry and increase heat to medium-high. Boil until sherry is reduced by half (about 3 minutes). Add cream and boil, stirring occasionally, until sauce thickly coats mushrooms and is reduced by two-thirds (about 5 minutes). Remove from heat. Stir half of the Manchego into the hot cream and mushroom mixture, so that it melts into the sauce. Spoon mushroom mixture into a shallow 3- to 4-cup ceramic baking dish, the scatter the remaining half of the Manchego over the top. Broil 4" to 6" from heat until cheese is melted and bubbling (about 2 minutes). Serve with toasted slices of bread. Recipe contributed: September 2004 This dish could be made with dried morels instead of fresh, or whatever mushrooms you have on hand. Only four morels were found during the Loon Lake trip, but boletes and Calvatia sculpta (a.k.a., sculpted puffball or Sierra puffball) rounded it out nicely. Oloroso is a dry wine made from Palomino grapes, aged without yeast, giving it a dark color, nutty flavor, and higher alcohol content. If you don't have Oloroso available, you could try a dry Amontillado sherry or a Madeira (or a 4:1 mixture of beef broth and red wine vinegar for a non-alcoholic substitute). Vernetta is a past FFSC Minister of Culinary Affairs. She was inspired to create this recipe after trying a similar recipe in Sunset Magazine . Objective: Appetizer Total Time: 45 minutes Yield: 4 servings Suggested Mushrooms: Morel (Morchella sp.) 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 8 oz. fresh morels (or substitute 2 oz. dried morels) 3 Tbsp. butter ⅓ cup minced shallots 2 Tbsp. minced garlic ½ cup Oloroso sherry 1 cup heavy whipping cream* 1 cup finely shredded Manchego cheese** 8 oz. crusty artisan-style bread, sliced and toasted to serve with the gratin A shallow 3- to 4-cup ceramic baking dish * Half-and-half is also an option, though it may curdle and separate when combined with Oloroso and heated, instead of emulsifying smoothly. ** If you can't find Manchego cheese, you can use Asagio, Zamorano,another sharp-flavored, aged white cheese such as Aged White Cheddar or Dry Jack. Previous Recipe All Recipes Next Recipe

Cream of Chanterelle and Porcini Soup Chanterelle soups are always a crowd favorite. This recipe blends chanterelles with porcini broth, and adds caramelized black trumpets as a garnish. by Ed Eulice Cantharellus californicus. © Christin New (CC-BY-NC) (from inaturalist.org, obs. 40643752) Method Prepare Porcini Stock Pulverize dried porcini into dust with food processor. Rehydrate in a bowl with 2 cups warm water to create a porcini stock. Stir well, and let it sit to infuse. Prepare Chanterelles Melt 3 Tbsp. butter in a large pot over medium heat. Add diced sweet onions and cook, stirring occasionally, until deeply caramelized and golden brown. Add chanterelles and remaining 3 Tbsp. butter. Raise heat to high and while stirring regularly, sauté until mushrooms release their liquids and become soupy (about 5 minutes). Build the Soup Base Lower heat to medium and blend in flour with the chanterelles and onions. Stir constantly for 1 to 2 minutes to coat the ingredients and cook out the raw flour taste. Pour in beef stock slowly, while whisking vigrously to prevent lumps. Add your prepared porcini stock (including any remaining dust). Bring liquid to boil, then immediatly reduce to a low simmer. Stir in the white pepper, nutmeg, and a pinch of salt. Cover and simmer gently for 15 to 20 minutes to allow the flavors to fuse and thicken. Blend and Serve Remove soup pot from heat. Use an immersion blender to puree soup until completely smooth and creamy. Return to pot on low heat to keep warm until ready to serve. In a large skillet, melt a small pat of butter over medium-high heat. Add the 4 to 6 oz. of sliced garnish mushrooms, and sauté until they're browned and caramelized around the edges (5 to 8 minutes). While the garnish mushrooms cook, stir in the 1 cup of heavy cream into soup. (Adjust cream and/or salt to taste and desired consistency). Top soup with sautéed mushrooms for garnish and added texture. If you have leftover soup and you want to store it, cool it to room temperature within 2 hours of cooking, transfer to a sealed glass or plastic container, and then store in the refrigerator for up to 3 or 4 days. (Freezing will separate and curdle the cream.) Reheat in a saucepan over low to medium-low heat, stirring constantly. Don't boil. Whisk in a splash of milk, broth, or water if it thickens too much. Recipe contributed: March 2011 Langdon Cook spoke at our February 2011 meeting. The following recipe was inspired by his book, Fat of the Land: Adventures of a 21st Century Forager . Objective: Soup Total Time: 1 hour Yield: 4 to 6 servings Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients 6 Tbsp. butter, divided in half 1 medium sweet onion, diced 1 lb. fresh chanterelles, diced 3 oz. dried porcini 2 cups warm water ¼ cups all-purpose flour 4 cups beef stock ¼ tsp. white pepper ⅛ tsp. ground nutmeg 1 cup heavy cream (plus more to adjust consistency) 4 to 6 oz. fresh black trumpets (or chanterelles sliced ¼" thick), for a garnish Salt to taste Previous Recipe All Recipes Next Recipe

News & Stories / Stephen Axfords Macro Lens Photography This other-worldly view of fungi from New South Wales, Australia should not be missed. Cortinarius • May 20, 2014 These specimens look like oysters holding silver pearls. This image is hosted on www.dailymail.co.uk . © Stephen Axford/Hotspot Media Axford’s work is 12 years in the making, and worth a look. Much of his work allows us to see structure and detail otherwise invisible. The images are jaw dropping, crisp and colorful. Some are even glow-in-the-dark. For more, visit the website below. http://www.dailymail.co.uk/sciencetech/article-2630349/Now-theyre-magic-mushrooms-Amazing-images-reveal-glow-dark-fungi-lighting-forests-alien-like-toadstools.html Members Only Content Login Join FFSC Related Posts Forager's Feast Photo Album Mushroom Photo Exhibition Previous Article All News & Stories Next Article

FFSC History In the Fall of 1984, 20 people attended the first meeting of the Fungus Federation of Santa Cruz. The club was founded to make learning about wild mushrooms interesting to both science oriented and curious naturalists alike, and above all to make the hunt and ID fun for everyone and their families. First Duff Illustration Spores The Fungus Federation of Santa Cruz (FFSC) was founded by David Arora in 1984. There were two Fungus Federations before ours, one in Pasadena, CA and one at University of California Santa Cruz. First newsletter and invitation to join FFSC The idea to form a mushroom club in Santa Cruz grew out of David's fungus fairs held at the Santa Cruz Natural History Museum (1974), Sanborn Park in Saratoga, CA, and Coyote Point in the San Francisco Bay Area. These fairs were well attended by curious members of the public, encouraged by the museums as a public event. Requests by interested persons for more information led to classes on taxonomy, field trips, and eventually his published field guide Mushrooms Demystified. (Which came to be known among FFSC members as "the Bible".) Hyphae David Arora drew interested parties from the rosters of his classes, and his fellow fungifiles in Santa Cruz, to discuss the formation of a club and to see who among them would be willing to participate in such a venture. They would hold monthly meetings during the mushroom season to discuss fungi appearing that month, have general identification discussions, speakers, and have group forays to local areas to gather mushrooms and learn about habitat. The club would also be responsible for gathering mushrooms for the Fungus Fair. The club's first newsletter in 1984 would be entitled The Federation Flyer , renamed to Ascus the following month, and to Duff a year later. Not everyone was enthusiastic about local forays. Fearing they might lose the secrecy of their hunting spots. Nevertheless, in the Fall of 1984 the first meeting of the Fungus Federation of Santa Cruz was held at the Natural History Museum and was attended by about 20 people. Officers were appointed and volunteers accepted to run the organization with a $25.00 annual membership fee. David named the officers "Ministers" to keep everyone from taking themselves too seriously. Among those in attendance were: Luen Miller, Newsletter editor and Mushroom of the Month writer; Bob Sellers, Foray leader and newsletter contributor; Craig Mitchell, membership; Ed Aguilar, Long Distance foray leader; Joe DeSmet, Treasurer and Non-profit organizer; Bo Heinricks, writer; Lia Matera, author of Mushroom Mystery books; Shea Moss, Culinary Coordinator; Jerry Moss, member; Anne, member; Joy Churchman, member; Bill McGuire, member; John Anderson, Museum Director; Patricia, head of museum volunteers, and David Arora, Founder. The underlying purpose of the club was to make learning about wild mushrooms interesting to both science oriented and curious naturalists alike, and above all to make the hunt and ID fun for everyone including their families. Announcement of the 1984 Fungus Fair in Ascus newsletter The first FFSC-sponsored Fungus Fair was held at the Santa Cruz City Museum (now the Santa Cruz Museum of Natural History) and was attended by record crowds. Club members now swollen to 50 and their families were enlisted to hunt in organized forays the week prior to the fair. Volunteers turned the museum into a sylvan forest using local materials, and filled baskets with mushrooms identified and tagged so onlookers could compare them to what they might see while walking in the woods or their backyards. Books on fungi, t-shirts and aprons were sold. Miriam Rice gave a demonstration of mushroom dyes. Chanterelle soup and CandyCap cookies were available for sale to pique the interest of those on the fringe of "why hunt wild mushrooms?" And The FFSC was on its way. It was not long before the Natural History Museum could no longer hold all the people who were drawn to the Fungus Fair. 1998 Fungus Fair Recap in the Duff newsletter In 1998, the Fair was held at Harvey West Park, with great success. In 1999, the new location became the Loudon Nelson Community Center (now corrected to Lo n don Nelson) in downtown Santa Cruz. A large auditorium was available to house the Fair, and 5 classrooms were available to provide space for speakers, vendors, and a kids room, and a cafeteria to hold a sold out "After hours dinner" on Friday night. Mycelium The FFSC has gained recognition as a major player in mycological organizations in North America, Mexico, and Europe. Phil Carpenter, who joined in 1984, continues to teach Mushroom ID workshops, which garner both scientific and culinary interest and routinely sell out. One of our members, Christian Schwartz, a Mycologist at University of California Santa Cruz, put forward a proposal for a new documented library of species identification with DNA testing and the FFSC embraced it. We reached out to the North American Mycological Association to include other mushroom clubs to help with the funding and to contribute fungus species. A scholarship program for university students interested in pursuing the study of fungi was instituted in the late 90s. "Fungus Fair postponed due to good weather" --Calendar page from 1987 Duff Since 1984, the paid membership has grown from 20 to over 425 family and individual memberships. Each year there are more forays, events, and speakers. Numerous local forays are held for members and the general public weekly during the season. Long Distance forays to the Sierra, Mendocino, Sonoma County, and Alaska are held in Fall, Spring, and Summer. The Duff newsletter evolved from print to PDF, and then to an earlier version of this website. In 1998 the FFSC sponsored the North American Mycological Association foray at Asilomar. 500+ Guests from all mushroom clubs in North America attended. Member dinners and parties included: The Holiday Potluck in December, Celebrity Chef pop up dinners, the Friday night After Hours Dinner after the Fair, Wine and Mushroom Dinner, and the Continental Beer Picnic (now called Suds & 'Shrooms). All long distance forays included a potluck dinner -- whether camping or staying in lodging. We published the final Duff newsletter in May 2013, and published all content online thereafter. In January 2024 we celebrated the 50th Fungus Fair in Santa Cruz. This was the 37th fair organized by the FFSC—each succeeding fair drawing more people than the last. Nearly 6,000 paying guests were noted at the 2024 Fungus Fair. This count did not include children under 12, who were admitted free of charge, or the school classes and seniors admitted for free to the Friday afternoon opening of the 50th Fair. 2025 Fungus Fair Volunteers. Photo by Peter Mu The attitude fostered by the FFSC is "Keeping the fun in fungus". We know each other. We help each other learn and include one and all into our fold. We work hard, we play hard. Many enduring friendships have evolved. Lifelong partnerships, weddings etc, are common. Science, the Hunt, the food and wine are all part of the package. One visiting mycologist from out of State attended a party with me after an exhausting day at the fair. He was greeted with hugs and acceptance by all. He remarked in awe, "This is not just any mushroom club, you are all friends." When it rains it spores! Shea Moss Members Only Content Login Join FFSC

Have a better photo? Photo by Fungibartl If you have a better photo, why don't you submit it? If you have a great mushroom photo, how about sharing it with FFSC visitors and members? Visit Showcase a Photo for more info. Camera Apple iPhone 12 mini Focal L. 4mm Aperture f/1.6 Shutter Sp. 1/10s ISO 125 Flash Off Photo taken on December 4, 2022 Mushroom(s) ... Previous Photo Back to Gallery Next Photo

News & Stories / Mycology & Art News A Tale of Ozark Shiitake Growing Living in the Ozark woods brought out an interest in Fungi. Mushrooms... wild, exotic, forbidden fruit for the picking. But never enough...! Why not grow my own? Bo Letos • November 1, 2009 Lentinula edodes. © Alan Rockefeller (mushroomobserver.org) Calling one of many commercial suppliers resulted in a wide range strain of spawn shipped to my door. After thinning out a variety of oaks trees, I had a few dozen gently collected fresh logs, about 3-4 feet long. The suggested optimal log harvest time for sugar and water content is mid-to-late winter. My shiitake mushrooms grow in logs. Photo by the author After drilling a cross-hatch pattern of 1/2 inch holes in the logs, a spawn laced plug was placed in each hole and sealed with a paint-brush stroke of not-to-hot liquid wax. Soon a white patch with blackened edges will appear under the wax. Hmmm... Is this fungi? After a nice growing season with a little water and rain, the Shiitake come bursting out of the wax. Time now for the one-of-a-kind luxury of popping small tender crumbly pinhead primordia straight from log to mouth. I know where this mushroom has been. ( Editor’s note: cooking mushrooms thoroughly prior to consumption is generally advised, but this is a tiny taste indeed.) Commercial mushroom cultivation in the Ozarks uses oak sawdust, water, and rabbit food (yep), placed in tubular plastic with rubber bands holding each end of the foot long “log”. After being cooked, a pencil shaped dowel injected with Shiitake spores is poked in one end. The logs are placed in a warm dry room and grow quickly. The stiff brown skinned logs are next placed in the rain room, minus plastic. Fresh cool humid air is pumped in with five minutes of sprinkler rain every few hours, resulting in commercial grade Shiitake. Commercial Shiitake often have uniformly smooth brown caps. The home grower may have a variety of beautiful strains and environments. Shaggier caps or cracked caps from colder drier environments are more highly valued and UV exposure increases vitamin D content. If placing your logs outside, give some thought to the ground the log resides upon. The log can wick up moisture from the ground along with whatever chemical substances that are in the ground. For instance the shady side of your house under the drip edge of the roof is an easy and convenient location, but consider the variety and strong doses of long-lasting termite and insecticides that may lurk underneath the surface. Think about an “organic” growing site. Author- Unknown Hillbilly (by request) Members Only Content Login Join FFSC Related Posts Ain't No Cure for the Summertime Blues Previous Article All News & Stories Next Article

News & Stories / Field Reports 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 Field Reports Previous Article All News & Stories Next Article

News & Stories / Field Reports Field Report - Nov 2025 Local Foray After scant fall rains, about 30 inquisitive fungiphiles met on a Saturday morning to see what might be popping up in our local fields and forests. Dan Tischler • November 1, 2025 Phil explains why not to eat Amanita phalloides. On a beautiful summerlike day, the mushroom spirits were smiling on us with quite a few porcini and coccora making their appearance, along with a good representation of other local fungi. Login as a member to see the full species list below. Members Only Content Login Join FFSC Related Posts January 2016 Field Report Previous Article All News & Stories Next Article

Learn About Mushrooms The Fungus Federation of Santa Cruz is all about educating its members and the general public about the dangers and delights of collecting, studying, consuming , and creating art with wild mushrooms. We understand that people learn in different ways. We aim to offer something for everyone! Winter Chanterelles Bunch. Photo by Yevgeny Nyden Join Our Indoor and Outdoor Activities We get together from September through May to learn and share knowledge about mushrooms, while having fun! Monthly talks from mycologists and enthusiasts that inspire and educate. Peruse mushrooms that people bring in, and enjoy refreshments. FREE and open to the public. Monthly Speakers From tailgate tastings and potlucks to chef dinners, our foodie fun events are scattered throughout the year. Potlucks & Chef Dinners Join local forays in the Santa Cruz and Monterey Bay areas. Learn while exploring our local woods and fields with like-minded people. Local 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. Long-Distance Forays Gain more knowledge and hands-on experience with our classes and workshops covering mycology, art, and culinary topics. Classes & Workshops Explore hundreds of wild species, both deadly and delicious. Create mushroom crafts--fun for all ages! Visit vendors and sample delicious mushroomy treats. Santa Cruz Fungus Fair Join our club for only $25 per household! Why Join FFSC? Online Resources The safest way to learn about mushrooms is to hunt and identify mushrooms with knowledgable people in person. In addition, here are some field guildes, recipes, and other resources that can help you build your knowlede. Stay safe, and have fun learning! Featured Fungi Get background intel on mushrooms you may encounter in your wanderings. Myco Art Mushroom photography, and making art with or inspired by mushrooms. Field Reports Foray stories and species we found. (Available to FFSC members only.) Mushroom Recipes Recipes with mushrooms, and complementary dishes. Try them at home or for an FFSC potluck! Culinary Techniques Bring out the flavors of your edible finds by cleaning and storing them properly Online Learning Advice and self-challenges to build your skills. Scholarships & Grants Scholarship opportunities for students, non-profits, and FFSC members studying fungi. What We're Reading Browse our selection of books and articles on mycology.

"Mushrooms Demystified" © David Arora What We're Reading Over the years we've collected a library of books, articles, and other educational resources. We've started to list a few of them here, and we'll add more as time goes by. Field Guides We Use Here's a list of field guides and other mycology books and articles that FFSC uses for our classes and/or shares through our member library. We offer some of these books at or near cost at the Santa Cruz Fungus Fair . They're also available through various book retailers and the original publishers. Mushrooms Demystified , by David Arora All That the Rain Promises and More: A Hip Pocket Guide to Western Mushrooms , by David Arora Mushrooms of the Redwood Coast , by Noah Siegel and Christian Schwarz Mushrooms of Cascadia , by Christian Schwarz and Noah Siegel More Resources Mushroom Dye Resources : Books and articles suggested by our members who dye fabrics with mushroom pigments. NAMA Book Reviews : A reading list by the North American Mycological Association

Chawanmushi with Matsutake Chawanmushi is served as a first course, in place of the soup. Sit down in a quiet place and eat it slowly. It's a delicate taste. by Shea Moss Tricholoma murrillianum. © nick (CC-BY-NC) (from inaturalist.org, obs. 199214530) Method Dashi Wash kelp and reconstitute by placing in a saucepan with 6 cups of cold water. Heat water to a rolling boil, and remove the kelp immediately! Add the bonito, let it roll once, then turn off the heat and let it stand until the shavings settle to the bottom. Strain to collect the clear broth (the dashi). Note: Optionally, you can dry the kelp and wrap it in plastic wrap, and use it again for another dish. It's not part of the dashi. Chawanmushi Preheat oven to 350°F. Combine dashi with the eggs, strain through a sieve, then mix in the salt, sugar and shoyu. Divide the matsutake between 6 large Japanese tea cups (or six 8 oz. ceramic custard cups, or six 8 oz. oven-proof coffee mugs — What the hell, this is America). Pour the egg mixture over the matsutake. Cover each cup tightly with aluminum foil. Place in a bain-marie (hot water bath) with the water reaching about 1/2" below the top of the custard cups. Bake for 35 - 40 minutes or until the custard is set; maintaining the hot water level. Cool slightly and serve with a couple of green onion bits on top for garnish. Recipe contributed: January 1989 Objective: Soup Total Time: About 2 hours Yield: 6 servings Suggested Mushrooms: Matsutake (Tricholoma magnivelare, Tricholoma matsutake, Tricholoma murrillianum) 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 Dashi (Soup Stock) 1-4" square kombu (dried kelp) 6 cups water 3/4 cup katsuobushi (shaved dried bonito) 2 whole cloves (optional, goes well with matsutake) Chawanmushi 3 Cups dashi 1 Cup eggs, whipped 1 tsp. sugar 1/4 tsp. salt 1 tsp. shoyu (soy sauce) 3/4 Cups thinly sliced matsutake (paper thin) 1 tsp. green onion, finely chopped Six 8 oz. ovenproof tea cups Previous Recipe All Recipes Next Recipe