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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

Fomes fomentarius, the “Tinder Fungus” Most of us enjoy the process of walking through moist forests in search of fungi for the table. For some of us, it is the hope of finding a rare or unusual species that draws us to the woods. But in a time before matches and Bic lighters, a hike in the woods yielded fungi that held the promise of a fire . by Cortinarius Fomes fomentarius amadou tinder. Photo by S Labiste F fomentarius (2014). Photo by Walt Sturgeon A while back, four small specimens of Fomes fomentarius were gifted to me by a friend returning from the FFSC Alaska foray. I was delighted, but not for the usual reasons. Most of us enjoy the process of walking through moist forests in search of fungi for the table. For some of us, it is the hope of finding a rare or unusual species that draws us to the woods. But in a time before matches and Bic lighters, a hike in the woods yielded fungi that held the promise of a fire. In Europe, back in the day when flint and steel started your fire, “German tinder” was sold. It was an industry of sorts involving the collection of Fomes fomentarius , a birch-loving conk. From this fungus, a light brown felt was produced with the feel and look of soft buckskin. This fungal felt is commonly known as “amadou”. This processed polypore felt had many uses. It could be fashioned into clothing like hats and vests when leather was scarce. But for German tinder, it was saturated with salt peter (potassium nitrate). This is the same stuff that gives gunpowder much of its explosive force. The folks who made the tinder didn’t necessarily know the chemistry, but they sure knew how to make tinder “quick”, quick to catch fire that is. The source for this salt came from soiled straw from stables heaps. Piled in rows, the urea in this stable waste underwent bacterial decomposition to form first calcium nitrite, then eventually calcium nitrate. Water was poured through the heap, collected, then filtered through white wood ash (containing potassium carbonate). The calcium nitrate salt converts to potassium nitrate as it reacts with the potassium carbonate. This nitrate rich solution was then decanted, sopped up with the amadou, then dried. Natural sources of potassium nitrate crystals can sometimes be collected directly from bat cave walls and old stables. ( A note of caution here . If you try this at home, and you get a little too much saltpeter in your amadou, be prepared for an explosion rather than “quick” tinder. Burn injury is a real risk.) Fomes fomentarius amadou tinder. Photo by S Labiste But Germany’s tinder manufacturers were not the first to discover the relationship between Fomes fomentarius and fire. Long before nitrate-enhanced amadou was in use, before Europe even had cities, this fungus was in use as a tinder. In 1991 a late Neolithic man melted out of a glacier in the Ötztal region of the Italian Alps. Ötzi, as he came to be named, carried tinder fungus ( Fomes fomentarius ). He may also have carried it for its medicinal qualities, but his knife shows traces of marcasite, so he apparently used the knife as a striker in his pyrite/flint fire kit. The last time he used the kit was 5,400 years ago. Most likely he needed the Fomes fomentarius he carried to kindle a fire in that alpine winter environment. Even without creating a fungal felt, the trauma layer of this conk can be scraped into a fluffy mass then ignited with a small spark. The term “amadou” can mean either the felt or the fluff from this fungus. To appreciate amadou one has to realize how difficult it can be to obtain really good tinder material in the wild. I’m talking about tinder that will catch a spark from flint and steel or flint and pyrite/marcasite without first being charred. Most flint and steel enthusiasts use charred punk wood, charred cotton cloth, or charred plant pith. Unless you carry some form of charcloth in the field with you, you have to first make a fire to make the charcloth. If you are relying on flint and steel or flint and pyrite for that fire, you are in a bit of a fix without charcloth. So it’s useful to know about tinders that work without charring. Mors Kochansky, survival guru of the boreal forest, teaches the processing and use of this tinder material. Amadou isn’t the only good tinder, but it sure is an appealing one. You will see Fomes fomentarius referred to as both "tinder fungus" and "false tinder fungus". It is also known as "horse hoof" fungus, "tinder polypore", "tinder conk" and "touchwood fungus" among others. Even more confusing, the term “false tinder fungus” is applied to both Fomes fomentarius and to a similar birch-loving conk, Phellinus igniarius . Common names can be confusing since they vary depending on the region. The terms tinder fungus and true tinder fungus are also used to describe an entirely different fungus, Inonotus obliquus (chaga). Chaga is an incredible tinder which can be used without processing, or it can be powdered, but it does not produce a felt. Like Fomes fomentarius , it is found on birch (though not exclusively birch) and is rare in our area. Amadou felt had other uses. It has an amazing ability to absorb moisture. Dentists once used it to dry teeth before a blast of air came into vogue. Podiatrists used it to pack the sides of toenails prone to inflammation. It has been used to staunch bleeding and to serve as a wound dressing. To this day fly fishermen use it to dry fishing flies and it can be purchased on line. It has medicinal qualities, was used as a razor strop, and it is even used to make “smoking hats”… wait, a flammable hat for smoking? What were those Germans and Hungarians thinking? https://medium.com/@istvan.daraban/the-worlds-last-amadou-makers-korond-iii-9694114ffa4a Then too, the tube layer has its use in relation to fire. A small section of the tubes, set to rest in a pool of fat or oil becomes a wick for a candle. It draws the liquid to the flame and remains unconsumed until the oil is completely burned. It, and the tubes of other polypores, appear to have been used as wicks in the fat lamps of Cro-Magnon man. No wonder it flaunts its relationship to fire in its name. The Latin word fōmĕs means touchwood or tinder. Mushrooms covered: Fomes fomentarius (tinder fungus, hoof fungus) Previous Description All Featured Fungi Next Description

French Onion Soup — Minister's Style Here's something to do with very gritty morels. Shea (former Minister of Culinary Affairs) has served this soup at a couple of our FFSC dinners, and we're sharing the recipe by popular request! by Shea Moss Morchella snyderi. © Kayla Dixon (CC-BY-NC) (from inaturalist.org, obs. 365201748) Method Morel Stock Place the quart(s) of sautéed morels in an 8-quart stockpot and fill with water until the level of water is 4 inches above the level in the pot. (If you started with dried morels, make sure they fully reconstitute and sink before determining the covering level of the water.) Bring water to a vigorous boil, and cook for 30 minutes, skimming any impurities which rise to the surface. Reduce heat to a spritely simmer. Replace any water that has boiled off, then allow to come back to a simmer. Add 2 whole bay leaves and half of the sliced onions (i.e., 3 of the onions). Cover lightly with the lid, and continue to simmer for 3 hours, replacing the liquid as necessary to maintain a constant level. Pour entire contents of the stockpot through a large stainless steel strainer lined with cheesecloth, catching all the juice with a large pot or bowl(s). Squeeze all the juice you can out of the morels by gathering up the edges of the cheesecloth with the morels in the center, squeezing and wringing until no more juice comes out. Put all the juice back into the stockpot. At this point, the morel remains will have lost their taste, so toss them and any other solids into your compost bin. (If you think the remains still taste good at this point, feel free to use them in another dish). Sauté the other half of the onions (3 onions) in 3 Tbs. unsalted butter or margarine until they are clear, but not browned. Add the sautéed onions, including their residue, to the stockpot. (Optional) Add one very lean short rib of beef, and one additional quart of water. (If you don't add the beef, don't add more water.) Bring the stock to a simmer, then add the paprika, cumin, dried red peppers, rosemary, peppercorns, chili powder, dried oregano, and sage. Continue to simmer until onions are decomposed (about 1 hour). Do not add more water. Add 1 cup dry white wine, and salt to taste. Simmer 15 minutes more, then remove and cool slightly. You now have a morel stock. If needed, you can stop here and refrigerate the stock for up to a week (or longer if you divide it into mason jars with tightly fitting lids and store in the back of the refrigerator or freeze). Then warm up the stock before continuing. Bread and Cheese Crust While the soup is cooling, preheat oven to 325°F. Place individual ovenproof serving bowls on a large cookie sheet, and fill with approximately 1 cup of soup each. For each bowl, slice a 5/8" thick round of sweet french bread, large enough to sit on the edges of the bowls without falling in and sinking to the bottom. Toast the slices lightly in a toaster. Place one toasted round of bread on each bowl, then place a slice of swiss cheese on top of the toast. Place the cookie sheet filled with the bowls of soup, toast, and cheese into the oven and bake until the cheese has melted, runs slightly, and starts to set again--kinda like the way you like your pizza. Decorate each bowl with one freshly sautéed whole morel on top of the cheese. Provide freshly ground Parmesan cheese on the table for aficionados. Bonus Tips from Shea Brown Stock Without the bread and cheese, this recipe can be used for any recipe calling for a brown stock. You can add anything else you like to the stock. It happens I don't care much for celery in my soups. I think it changes the morel flavor too much. But, if you like it, by all means add a little. Morel Glaze You can also reduce about 2 quarts of the stock to make a glaze (2 cups) by boiling the hell out of it. Then cool and pour into ice cube trays and freeze. Remove from tray and put the cubes into plastic bags or freezer bags for later use in sauces, or as a flavoring for other soups. --Shea Moss Recipe contributed: October 1987 This recipe takes several hours, as you'll first create a brown stock with morels. The stock can then be used to prepare your French Onion Soup immediately, or refrigerated for later use. Objective: Soup Total Time: 6 to 7 hours Yield: About 20 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 Equipment 8 quart stock pot Cheesecloth or reasonable facsimile (such as a tea towel or a clean cloth diaper) Large stainless steel strainer Ovenproof serving bowls, large enough to hold a serving of soup without spilling Morel Stock 1 to 2 quarts sautéed* morels (to taste), including any liquid 2 bay leaves 6 large red onions**, thinly sliced 3 Tbsp. unsalted butter or margarine 1 tsp. paprika 1/2 tsp. cumin 2 dried red peppers (optional) A 4" branch fresh rosemary 1 tsp. whole black peppercorns 1/2 tsp. chili powder 1 tsp. whole dried oregano 6 leaves fresh desert sage (or 1/4 tsp. dried powdered) 1 very lean short rib of beef (optional) 1 Cup dry white wine Salt to taste Bread and Cheese Crust Swiss cheese Sweet french bread*** As many whole sautéed morels* as the number of bowls you will serve (to use as a garnish). Freshly ground Parmesan cheese for the table * Sautéed in butter or margarine. ** Red onions are sweeter than yellow or white onions, but if all you have are yellow onions, use those. *** The loaf should be wide enough that each slice can sit on the edge of your ovenproof serving bowls without falling in. Previous Recipe All Recipes Next Recipe

News & Stories / Stewardship An Appeal for Help on FFSC History I'm writing a history for FFSC, and need some input. John Brown • March 1, 2000 Dacrymyces stillatus. © Damon Tighe (CC-BY-NC) (from inaturalist.org, obs. 264976555) Bill McGuire suggested a letter in the Duff. I had to turn that suggestion a bit, to fit my need. His suggestion related to past newsletters. I've already got those. Bill has a set, so does Larry Payne. And Shea Moss is working on a possible loan. What I need is your experiences. Specifically, who or what made FFSC special, and why. I look through the Duffs, and they're really interesting. But Shea Moss wrote a piece on Brad Beebe, and when I see his name in a newsletter, I get enthusiastic. The articles in the Duff can't give me your enthusiasm. And remember, FFSC started in 1984, with our first general meeting on September 19th. People have a way of being there for a while, then falling into the background. Stick it in a letter. Don't forget to sign it, and add your address. If I can't get you to fess up to writing it, I won't use it. There's probably a thousand pages of newsletters, for substance and substantiations. But I may need your review, or clarification. A lot of things aren't said in the newsletters. Really, this is nothing more than my mushroom collecting and ID'ing compulsion turned to history. Thx, JB Oops: John Brown Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Fair News 2006 Fungus Fair: Thanks to Our Volunteers! The 32nd annual Fungus Fair is but a fond memory now. The Fungus Federation should be proud of its participation in making it happen this year. Phil Carpenter • February 1, 2006 Amanita muscaria (fly agaric) at a Fair. Photo by Larry Volpe Many, many volunteers made the quick assembly and smooth running of the event very easy. From all accounts it was a very successful show. Mark reports that we also had over 40 new club members sign up as well as a large percentage of renewals. There were well over 300 species of mushrooms recorded, most of which were on display during the weekend. Stores recorded an after-tax income of $7,233, up 11% from last year. With the$2,800 paid to the Federation by the Museum, the before-expenses income for the fair, including memberships, is over $11,400. That will pay for a lot of FFSC speakers and special project and scholarship expenses! The official count of paying attendees was 2,543 with an unofficial count of 200 additional for the Friday night reception. I feel, however, that the count is low. From past experience, the crowds seemed much more like the 3,000 attendees we’ve seen a couple of times in the past. I cannot offer enough thanks to all of the people who put in time to help out with the many tasks associated with making the show a success. There was no shortage of people to help with col-lecting mushrooms, setting up, sorting and iden-tifying mushrooms, peopling the tables during the fair, take down and all other aspects. I am very pleased to see the very positive response of so many who stepped forward to participate. It was our best volunteer turnout ever. This show just cannot be done without the assistance of volunteers and your efforts are sincerely appreciated. Special thanks go to the FFSC planning committee, a group of dedicated individuals who put in much more than their share of time in both planning and execution of the fair. Specifically, my thanks go to Marje Young (overview, planning and setup), Debbie Johnson (vendor coordinator and setup), Horst Kuhlmann (setup), Marilyn Fenn (art show and publicity), Henry Young and John Brown (ID and science input), Bill White (CEO and help with all phases), Vernetta McGuire (Friday night reception), Mark Gillespie (membership), Monise Sheehan (stores and T-Shirts), Catharine Gunderson (Kid’s room) and Nate Segraves (Mushrooms 101 presentation and ID). Thanks to Phred Molnar and Bridget Binko for their donation of handmade mushroom earrings, necklaces and chocolate mushrooms for sale in Stores. We also appreciate the generosity of our mushroom donors: Monterey Mushrooms, Far West Fungi, Hazel Dell Mushrooms, Fitz Fresh Mushrooms and King of Mushrooms. Jozseph Schultz and Bob Sellers kept the volunteers in hot soup, and Bob Wynn put on his usual wonderful post-cleanup dinner. If I have forgotten anyone, I am really sorry. Your efforts are no less appreciated though I may have failed to to mention your contribution. It is with regret that I announce that this will be the last year that I’ll be able to function as the chairperson of the FFSC planning committee. I’ve worked on the Fungus Fair every year since 1978 and have been part of the planning com-mittee since the role was taken over by the FFSC about 12-13 years ago. However, time constraints of a new job will prevent me from being able to continue to spend the time necessary to fulfill the requirements of the role. So, the position is open for someone to step in and gain the satisfaction of helping put this show together. Yes, it is a lot of work, but it is quite rewarding. Of course, I will assist the new coor-dinator and still plan on working as much as I can at fair time. Phil Carpenter, Fair Coordinator Kids artwork at the 32nd Fair A huge thank you to all of the wonderful helpers in the Children’s Room! They were dynamic, sensitive interpreters of fungi for the younger ones and their families. There were some touching moments, and the room was as busy as I have seen it. All of the volunteers brought something important for children. One magical moment was when a young girl saw a mushroom on a post card in the Children’s Room and then somehow managed to look out of the high (for her) window to see the same mushroom growing down in the front of the Center! My hope is that many of the same great volunteers in the Children’s Room will return next year! Catharine Gunderson, Children’s Room Coordinator Sincere thanks to everyone who helped set up and run the Friday night Fair Preview Reception! Making up trays, moving tables, decorating and serving went off without a hitch. Special thanks go to Jeff Emery of Santa Cruz Mountain Vineyards for providing not only won-derful wine but a varied tasting opportunity, and to Massimo Caporale of Gelato Massimo for his incomparable Candy Cap Gelato. A good time was had by all! Vernetta McGuire, Culinary Minister Our appreciation goes out to all of the members who helped with setup, shoveling, sweeping, staffing the Membership and Stores booths, spritzing the mushrooms to keep them fresh, maintaining order in the Programs room and many more tasks, all equally important. Cleanup time set a new record this year: one hour! Really an amazing effort all around. Thanks to all! Mark Gillespie, Membership leader Horst Kuhlmann, Setup leader Monise Sheehan, Stores leader Marje Young, Overview/Planning leader Debbie Johnson, Vendors/Setup leader Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Field Reports Sierra Boletes in Spring 2007 Memorial Day weekend found me in the Sierras on a hikers’ holiday. Actually, I went to find my treasured Inocybes , and the area was too dry. John Brown • September 1, 2007 Boletus rex-veris. © Alan Rockefeller (from mushroomobserver.org) Members Only Content Login Join FFSC Related Posts Spring Musings with Bill McGuire What are You Doing This Summer? Ain't No Cure for the Summertime Blues Previous Article All News & Stories Next Article

Mushroom Fritter Puffs Fun and easy appetizer for potlucks, watching the game, or after a hunt. by Tahoma Mycological Society Agaricus bisporus. © Christian Schwarz (CC-BY-NC) (from inaturalist.org, obs. 2814540) Method Mix all ingredients (except the oil) well. Mixture should hold its shape on a spoon, but slide off easily. Drop by teaspoonfuls into hot oil. Fry till brown. Serve warm. How easy is that? Recipe contributed: December 1993 Objective: Appetizer Total Time: About 20 mins Yield: 4 to 6 servings Suggested Mushrooms: Meadow mushroom (Agaricus campestris) Portobello/portabella, champignon, cremini, button (Agaricus bisporus) 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 1 Cup minced mushrooms 1 tsp. horseradish 2 eggs beaten 1/2 to 1 Cup Bisquick or equivalent 1 Tbsp. mustard Salt and pepper to taste Oil for deep frying Dash of Tabasco sauce Previous Recipe All Recipes Next Recipe

Risotto di Morchelle A creamy morel risotto, also known as Risotto alle Spugnole (spugnole being the common name in Italian, from spugna , meaning sponge). by Deb Morchella snyderi. © alexgodoy112 (CC-BY-NC) (from inaturalist.org, obs. 213470913) Method Clean, slice, and sauté the morels in a pan with butter or oil, until they release their liquid and brown slightly, then set aside. In the meantime, in a heavy casserole dish, sauté the onion with the olive oil and half the butter until soft. Add the rice and sauté for a couple more minutes. Add the wine. Let the liquid be absorbed and then begin to add the beef broth a little at a time, stirring gently, letting the broth be absorbed before adding more. After 10 minutes add the morels back in. Continue cooking until the rice is ready, a bit 'al dente' (about 20 minutes since wine was added). Remove the casserole from heat and add the rest of the butter, the Parmesan cheese, and salt and pepper to taste. Recipe contributed: May 1997 We found this recipe in a past issue of The Mycophile Quarterly , published by our parent organization, NAMA. The recipe was originally contributed to Mycophile by George Casciero of Washington, D.C. I don't know about you, but spring brings morels, asparagus and strawberries to mind for me. Editor's note: NAMA newsletters older than 2003 are no longer published in the Mycophile archives, so we're continuing to publish this recipe here for our members' enjoyment. Objective: Side or first course Total Time: About an hour Yield: 6 mains or 9 sides 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 1/2 Lb. fresh morels (or 1.5 oz. dried morels, reconstituted*) 1 Lb. Arborio rice 1/2 cup chopped onion 5 Tbsp. olive oil 4 oz. unsalted butter 1/4 cup freshly grated Parmesan cheese 1/2 cup Prosecco (dry Italian sparkling wine) or other dry white wine Beef broth as needed (about 1.5 to 2 cups)* Optionally, if you use reconstituted dried morels, reserve the liquid, strain the gritty bits out, and substitute a portion of the beef broth with the morel liquid. Previous Recipe All Recipes Next Recipe