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Portobello Potato Pancakes These pancakes are like cheesy latkes (but not cheesy in the silly way). They can be served hot or cold! by Rene Seltzer Agaricus bisporus. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 2814540) Method In a large skillet, cover bottom of skillet with olive oil. Heat over medium high heat. Place diced mushrooms in skillet and cook until moisture is removed (about 10 minutes). Add onions and garlic and continue cooking until onions are transparent (about 5 minutes or more). When done, remove immediately. Grate carrots, zucchini, and potatoes. Mix together with the mushrooms. Cover the bottom of a large skillet (ensure it has an oven-proof handle) with olive oil and heat it over medium-high heat. Pour the grated mixture into skillet. Stir and cook for approximately 5-7 minutes. Then flatten the potato mixture into a large pancake with a spatula, but do not stir. Cook for another 6-10 minutes until the large pancake is browned on the underside and almost cooked completely through. Remove skillet from stovetop and sprinkle grated cheese on top of the pancake while in the skillet. Place skillet under broiler until cheese is completely melted and cake is gold brown on topside (about 4 or 5 minutes). Then remove from broiler immediately. Cut into 6 or 8 wedges and serve immediately as a hot dish. This can also be served as a cold side dish. Just wrap each wedge in plastic wrap and refrigerate until needed. Recipe contributed: September 2002 Objective: Side or first course Total Time: About an hour Yield: 6 to 8 wedges Suggested Mushrooms: 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 1/8 cup olive oil 3 large Agaricus bisporus (portabello) or Boletus edulis (porcini), diced 1 large onion, sliced 1 clove minced garlic 2 medium carrots, peeled and grated 2 medium zucchini, trimmed and grated 4 medium potatoes, shredded ½ cup medium cheddar cheese, grated salt and pepper to taste Previous Recipe All Recipes Next Recipe

Wild Mushroom Timbales with Bacon and Arugula Timbales make a substantial first course or a great brunch or lunch. Also a delight for potlucks! by Rick & Ella Schwartzi Craterellus calicornucopioides. © Bria Nathan (CC-BY-NC) (from inaturalist.org, obs. 336658975) Method Prepare the Timbales Preheat oven to 325°F. Heat butter in a large skillet over medium heat. Add the onion, and cook until translucent (about 5 minutes). Add garlic and cook for 1 minute. Add mushrooms and cook for 10 minutes. Set aside to cool. Stir the salt, pepper, lemon zest, parsley, thyme and Parmesan into the cooled mushroom mixture. In a large bowl, whisk together the cream, milk and eggs. Stir in the cooled mushroom mixture. Spray ramekins with vegetable oil. Fill each about ½ to ⅔ with the mushroomy custard, and set in a large roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins, creating a bain-marie to ensure the custard is uniformly set. Bake at 325°F until set (about 55 minutes). Prepare the Sauce and Garnish While the mushroom custard is baking, fry the bacon in a heavy skillet over medium heat until crisp. Drain bacon on paper towels. Pour most of the bacon fat from the skillet and discard. Add the vinegar and demi-glace to the skillet, and simmer over medium heat for 2 minutes, scraping up and mixing in any bacon bits stuck to the pan. Keep warm until the timbales are ready. Crumble bacon. Assemble and Serve Spoon 2 Tbsp. of the sauce onto the center of 8 plates. Mound 1 cup of arugula in the center of each serving plate. Run the tip of a small knife or offset spatula around the inner edge of the ramekins to loosen the custards. Carefully transfer an un-molded* timbale onto the center of the arugula on each plate. Scatter the bacon bits around the timbales and serve immediately. * To un-mold a timbale, you can either: Spoon it out carefully onto the arugula (easiest, though potentially messiest). Place a separate small plate (or large flat spatula) on top of the ramekin like a lid, hold together firmly and quickly flip over to release the timbale onto the plate (tap the bottom of the ramekin if it sticks). Then use a small spatula to carefully slide the timbale onto the arugula. Un-mold the timbale directly onto the center of its serving plate (invert it over the ramekin and then flip as described above) before adding the sauce and arugula, then arrange the sauce and arugula around it. Recipe contributed: April 2004 You can use a mixture of mushrooms or a single species—fresh, dried, or from your freezer. Should you come back from foray (or freezer) with an empty basket, either shiitake or white domestic mushrooms can be substituted. Ideal mushrooms might be porcini, black trumpet, yellowfoot, maitake, or cauliflower mushrooms, as they'll hold up well against the heavy cream and parmesan. Likewise, watercress or a mixture of spicy greens can be used in place of, or in addition to, arugula. This dish can be prepared up to two days ahead of time, then reheated in a slow oven or microwave prior to serving—a great option for a party or an FFSC potluck! Objective: Side or first course Total Time: About 1 ¾ hours Yield: 8 servings Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) Cauliflower mushroom (Sparassis americana, Sparassis crispa, Sparassis radicata) Maitake (Grifola frondosa) Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris) Yellowfoot (winter chanterelle) (Craterellus tubaeformis) Join FFSC or renew your membership to access the rest of this content. Join FFSC Login as an FFSC member to access the rest of this content. Login Ingredients Timbales 3 Tbsp. unsalted butter 1 small onion, peeled and chopped 4 cloves garlic, finely chopped 1 ½ lbs. mushrooms, trimmed and sliced into ½" dice 1 ½ tsp. kosher salt Freshly ground pepper to taste 1 tsp. grated lemon zest ¼ cup finely chopped Italian parsley 1 tsp. finely chopped fresh thyme ½ cup freshly grated Parmesan ½ cup heavy cream ½ cup milk 3 large eggs Vegetable oil spray Garnish 8 strips thick-sliced bacon ¼ cup balsamic vinegar 1 cup demi-glace (beef, veal, or duck-and-veal) 8 cups arugula, tough stems removed Plus: 8 ramekins (6 oz. size) Large roasting pan (large enough to hold the ramekins, and at least 2" deep) Previous Recipe All Recipes Next Recipe

News & Stories / Field Reports Albion II 2003: Foray Recap and Species List Horst told us we had a small crowd. Phil Carpenter told me that I was the only ID person going. Now that was a little alarming... John Brown • April 1, 2003 Amanita novinupta. © Debbie Viess (from mushroomobserver.org) Unlike Phil and Henry, my memory window is pretty small: I like to have the book right in front of me, even for easy species. It sounded like we’d get 20 species ID’d. After Saturday night’s dinner, Richard Lyness asked for a show of hands for first timers. He asked for those attending 4 or more forays. He asked for people who had come from far away. And in asking for these, brought into our focus some interesting perspectives, and really made us more aware of one another. After dinner, I went to the ID table. Pretty soon, Bill White and Bill Moller were there, helping. We were at it for quite a while when I looked up and realized that there was another ID table: Doug Smith and Takeo Hamada. Putting names on all those mushrooms wasn’t impossible after all. Bill White and I were last to leave, about 1:30am. And, except for a few really difficult ones (and the polypores, which I had pointedly ignored), we ID’d everything. Friday night was incredibly warm. It rained most of Saturday while we collected. But ... we’re mushroom hunters. I won’t say we weren’t daunted by the rain, but most of us got thoroughly soaked before going back for the potluck. Dinner was just wonderful, and Sunday morning was sunny and beautiful. FFSC members can login to read more about the event, and for the species list. Members Only Content Login Join FFSC Related Posts Albion II Foray Species List: January 23-25, 2004 Albion II Foray Species List — January 21-23, 2005 Previous Article All News & Stories Next Article

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