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Shrimp Russula and Seafood Quiche A light main dish for breakfast, brunch or lunch, perhaps accompanied by a crisp green salad. by Gregg Ferguson Russula xerampelina. © Douglas Smith (CC-BY-SA) (from mushroomobserver.org, obs. 90495) Method Prepare the Dough Whisk flour and salt in a large bowl. Add butter to flour and work it until the mixture looks like coarse crumbs with some pea-sized bits of butter. Drizzle in 3 Tbsp. ice water. Stir gently with fork until dough clumps. (Add another Tbsp. ice water if needed.) Gather dough into a ball, flatten into a smooth disk, wrap tightly in plastic wrap, and refrigerate for at least an hour. Prepare the Filling Preheat oven to 400°F. Clean mushrooms and slice. In a skillet on medium heat, sauté mushrooms and onion in butter until the onion is tender and translucent but not browned, and the mushroom moisture evaporates (8 to 12 minutes). Remove from heat and cool mixture to room temperature. In a separate bowl, mix the eggs, cream, and milk to make a custard. Season with salt and pepper. Set aside. If the crab or shrimp isn't already cooked, cook it and then allow to cool. Bake the Crust On a lightly floured surface, roll dough into a 12" circle. Transfer to pie pan, press to bottom and sides, then trim or crimp edges. Line raw crust with parchment paper, fill with pie weights or dried beans, and bake at 400°F for 15 minutes. Remove weights and paper, prick bottom with fork, and bake until lightly golden (about 5 minutes). Drop oven temperature to 365°F. Move crust to a wire rack on the counter, and allow to cool for a few minutes. Bake the Quiche Preheat oven to 365°F (if you haven't already). Place cooled mushroom mixture in the bottom of the crust. Layer the cooked crab or shrimp over the mushrooms and onions. Pour the custard over the seafood layer. Cover with the cheese (enough to keep seafood from drying out while baking). Bake at 365°F until the center of quiche reaches 165°F (to make sure the seafood is heated through, 35 to 40 minutes). When jiggled, the edges should be set and the center should slightly jiggle (not slosh). Poke center with a knife or fork to confirm it comes out clean and warm. Recipe contributed: October 1986 Objective: Main course Total Time: About 2 ½ hours Yield: 6 to 8 servings Suggested Mushrooms: Shrimp russula (Russula xerampelina) 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 Quiche Crust 1 ¼ cups all-purpose flour ½ tsp salt ½ cup (1 stick) unsalted butter, cold and cubed 3 to 4 Tbsp. ice water Filling ½ lb. fresh Russula xerampelina 1 medium onion, chopped ½ lb. cooked crab or shrimp 2 Tbsp. butter 4 eggs, beaten ¾ cup heavy cream 1 ¼ cups milk ½ lb. Swiss cheese, grated 9" pie plate (or 10" pie/tart pan) with 2" deep sides Previous Recipe All Recipes Next Recipe

News & Stories / Stewardship FFSC Bylaws 2026 Revision We are revising our club bylaws. FFSC members are encouraged to review the changes before the April 2026 members meeting. Dan Tischler • March 10, 2026 Amanita. Photo by Dan Tischler The Fungus Federation of Santa Cruz is a group of diverse of individuals with various interests, skills, and levels of commitment. To minimize entropy, the FFSC Bylaws outline our organization's purpose and goals and provide the structure needed to achieve them. We are revising the bylaws in 2026 to consolidate some ministers' positions, refine duties, and better reflect how we operate. The new document is being reformatted for improved readability and easier future updates. There will be no changes to our core purpose and goals. We encourage FFSC members to review and comment on the bylaws before the April 2026 club meeting . Logged-in members can find more details below. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

News & Stories / Albion I Foray 2005 Species List The December Albion foray was outstanding; many thanks to Horst Kuhlmann for arranging the foray, dinner at Ledford and the great weather. Douglas Smith • January 1, 2006 Cortinarius vanduzerensis. © Alan Rockefeller (from mushroomobserver.org) The species count came in at 158, an all-time record, with about 20 miscellaneous Suillus , Russula and Mycena species which were never named. Our ability to come up with such a big list so quickly can be attributed to Douglas Smith, who elegantly combined the last five years’ species lists into a checklist to make the process go faster, complete with illustrated ID cards for the table. Kudos to Douglas! Mother Nature was good to us, as well! FFSC members can login to see the full list below. - Editor Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Tender Chanterelle Salad Here's a dish you can make with those small, fresh chanterelles that you find in the vegetable aisle. by Deb Tender Chanterelle Salad. © Debbie Johnson Method In a medium saucepan (off the heat), whisk olive oil, vinegar, Dijon mustard, sliced shallot, and minced garlic until well combined. Season with salt and pepper to taste. Place cleaned chanterelles into the saucepan, toss thoroughly until evenly coated in the aromatic mixture. Place the saucepan over medium-low heat and cover tightly with a lid. Let the mushrooms simmer gently for 12 to 15 minutes, releasing their liquid to blend with the oil and aromatics. Remove the lid. If still watery, turn the heat up to medium and simmer uncovered until the sauce slightly thickens and clings to the mushrooms (2 or 3 minutes). Remove the pan from heat. Stir in the chopped parsley and a generous squeeze of fresh lemon juice. Transfer the mushroom mixture to a shallow bowl. Let marinate at room temperature for 20 to 30 minutes. Season to taste with salt, pepper, and more lemon juice, if desired. **The original Bon Appétit recipe suggested placing the chanterelles in a steamer basket over a pot with 1" gently simmering water, and only steaming for about 5 minutes before beginning to marinate them. The FDA and USDA now consider that method undercooked. Instead, you can either dry sauté the mushrooms and then sear them with the aromatics before the marinade step; or braise them (as this recipe does) to achieve soft, plump, deeply infused mushrooms. Recipe contributed: September 2011 I found some beautiful small, fresh chanterelles the other day at Shopper’s Corner, after an interesting recipe had popped up in the September issue of Bon Appétit . It called for steaming the chanterelles, a new approach for me. I had tried raw shaved chanterelle salad in the past (I know, not a good idea. Raw chanterelles can be quite peppery, and we now know undercooked chanterelles can cause GI issues... Just call me McIlvaine*!) The Bon Appétit recipe turned out to be a nice, light accompaniment. But the mushrooms need to be small and fresh; our local large C. californicus wouldn’t be quite so delicate! The recipe below uses a braising approach, rather than steaming the mushrooms.** * Charles McIlvaine, a late 19th–early 20th century American mycologist, was known for his very personal inquiries into the edibility of various species, hence the name “Old Ironguts”. We are in his debt! Objective: Salad Total Time: 45 mins to 1 hour Yield: 4 to 6 servings Suggested Mushrooms: Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) 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 lb. fresh chanterelles, brushed clean and trimmed (halved or quartered if large) 3 Tbsp. extra-virgin olive oil 2 Tbsp. white wine vinegar 2 tsp. Dijon mustard 1 small shallot, thinly sliced 1 small garlic clove, minced ½ tsp. kosher salt (plus more to taste) ¼ tsp. freshly ground black pepper 2 Tbsp. chopped flat-leaf parsley Fresh lemon juice Previous Recipe All Recipes Next Recipe

News & Stories / Field Reports Time Lapsed Laetiporous Time lapse of chicken-of-the-woods growing over 11 days. Phil Carpenter • October 12, 2023 Day 11 (Laetiporus time lapse). Photo by Phil Carpenter I discovered this Laetiporus growing on one of my eucalyptus stumps. To record its growth, I took the same picture every day for 11 days, and sent them out to club members, so we could all watch its growth together. Members Only Content Login Join FFSC Related Posts Phil Carpenter receives Knighton Award at Appalachia NAMA 2023 Field Reports Previous Article All News & Stories Next Article

News & Stories / Field Reports Busted It was 25 years ago in May that I joined a foray to Yosemite, led by David Arora. Tony Dewey • May 16, 2016 Morels. Photo by Yevgeny Nyden Members Only Content Login Join FFSC Related Posts Memories of Matsutake Field Reports Reality Check: Dispelling a Myth Field Reports Previous Article All News & Stories Next Article

News & Stories / The Wood Wide Web (from the BBC) Most of us know many species of fungi form mycorrhyzal relatonships with plants... but it hasn't always been clear what exactly they are doing and who is benefiting from this relationship. Sue Labiste • November 18, 2014 At Eldorado National Forest (2016). Photo by Anne Dyari Discoveries about chemical warfare, defense communication, protection, food sharing and assistance are all outlined in this fascinating article as part of a "wood wide web" network. This article is written about the ongoing science without a lot of technical detail. So, for anyone who finds the scientific jargon or the myriad of papers difficult to wade through, this is fascinating light reading. This BBC article was suggested by Geary Lyons of BAMs. I hope you enjoy it. https://web.archive.org/web/20141112121629/http://www.bbc.com/earth/story/20141111-plants-have-a-hidden-internet Members Only Content Login Join FFSC Related Posts Microscopy of Gilled Mushrooms Chanterelle Look Alike Rewriting Evolutionary History Previous Article All News & Stories Next Article

News & Stories / Stewardship Culinary Event Updates: February 2000 What a great 1999 - 2000 fungal season for our culinary events. We started with the Holiday potluck in December, and then the Wine & Mushroom Dinner in January. Rene Seltzer • February 1, 2000 Pleurotus ostreatus. © Erica Fleniken (CC-BY-NC) (from inaturalist.org, obs. 328857308) We look forward first of all to the Tapas Tasting Party, Tuesday, February 8 at 7:00 p.m at Blacks Beach Cafe, featuring Chef Robert Morris. Blacks Beach Cafe is located at 15th and East Cliff Dr. in Santa Cruz. Tickets are $25.00 per person. Contact Marjorie Young for reservations. Next is the Wine and Mushroom Festival, Saturday, March 11, from 7:00 - 9:30 P.M. at the Louden Nelson Community Center, 300 Center St., Santa Cruz. The annual Wine & Mushroom festival takes place with your help and the help of our local wineries. It's a fun event, but we can't do it without you. If you plan to attend, fungal members and guests must bring huge quantities of food. Literally! Each person in yoμr party should plan on bringing enough finger food for 10 to 20 people. So if there are 4 people in your party, that's finger food for 40 to 80 people. It might sound like too much, but at the end of 2 1/2 hours and 130 people there won't be a morsel left. A few of the possible wineries participating will be: Santa Cruz Mountain, David Bruce, and Ridge wineries. The participating wineries will bring the wine and we will bring the food. Also coming up is the Continental Picnic, Sunday, April 16. The foray will start at 10:00 AM, and at 12:00 noon we will start the mushroom tasting, potluck and beer. I know a lot of Fungus Fed members are also members of the Sempervirens Fund, a public non-profit organization dedicated to preserving the natural character of California's Santa Cruz Mountains. Sempervirens has purchased an old camp, 6.5 miles up the road from Boulder Creek. The wooded site has tent cabins, an unheated swimming pool, and a volleyball court. Originally this event was held in April, but for the past few years 1t was held in June. We unanimously decided to return to the April schedule, because there's a better chance for finding mushrooms. The Home-Brew Club brings the beer, and Fungus Fed members provide the mushrooms and all the food. Plan to join us on April 16: it's a beautiful drive on a Sunday to the foray/picnic site. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

You Want (Bolete) Fries with That?? At one of our Echo Summit forays, Dennis Nolan surprised many with fresh bolete fries – a first for many participants. They (the fries) were quite tasty and a hit on the appetizer circuit. by Dennis Nolan Boletus rex-veris. © Ron Pastorino (from mushroomobserver.org) Method Cut bolete(s) into french fry-like pieces. Fill a large skillet with virgin olive oil, to the depth of the thickness of the fries. Add half a stick of butter. Heat oil and butter hot enough so that the fries sizzle when put in the pan. Test the end of a fry by dipping in the pan to see if the oil is hot enough. Do not put fries in pan until oil is hot enough. Cool oil makes greasy fries! Cook bolete fries a few minutes until fries are fork tender. Tips: If you cook the pores separate from the “white meat” of the bolete, save a piece of white meat to cook with the pores so that you can test when it is fork tender (because the pores will test fork-tender at the start). Overcooking the "white meat” will tend to make the bolete fries leathery, but the pores aren’t bad crispy. Dennis Nolan and bolete fries at the 2010 Echo Summit foray Recipe contributed: October 2010 Objective: Side or first course Total Time: About an hour Yield: Varies Suggested Mushrooms: 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 As many boletes as desired Bottle of olive oil 1/2 stick butter Previous Recipe All Recipes Next Recipe

Chanterelle Tart with Leeks October is a time for planting winter greens for the table, decorating pumpkins, visiting wineries, landscaping wild grasses, and best of all experimenting with tasty mushroom recipes. by Cait Hutnik Cantharellus californicus. © Stacie Wolny (CC-BY-NC) (from inaturalist.org, obs. 4992848) Method Make the Dough In a medium bowl, mix flour, salt, and pepper. Blend butter into flour mixture until it looks like cornmeal, but with some larger, pea-sized pieces. Drizzle in 3 tbsp, cold water while stirring quickly with a fork. (Add a little more water as needed to bring it together.) Transfer the dough onto one side of a large sheet of plastic wrap, pull the sheet over to protect the dough, then press the dough firmly into a 1" thick disk. Wrap the disk in plastic wrap, and refrigerate 30 minutes. Bake the Crust Preheat oven to 375°F. Lightly flour a work surface. Working quickly (so as not to melt the dough), remove chilled dough from refrigerator, unwrap it and place on the floured surface, and gently roll it into a 12-inch circle. Place rolled-out dough in a 9½" tart pan. Trim edges flush with pan edges. Cover dough with a large piece of aluminum foil and weigh down with pie weights, dried beans, or uncooked rice. Set timer for 20 minutes and bake crust at 375°F. After 20 minutes, lift foil and weights off crust, and continuing baking until the crust begins to turn golden (about 10 more minutes). Remove crust from oven, and let it cool to room temperature. Make the Filling Melt butter in large frying pan over medium-high heat. Add leeks, salt, and pepper, and cook until leeks are soft, stirring constantly (about 3 minutes). Turn heat to high, add mushrooms. Cook, stirring constantly, until mushrooms have given off their liquid (5-10 minutes). Stir in thyme, cream, pepper, then turn off heat. Let filling cool to room temperature. Bake the Tart Preheat oven to 375°F. Spread half of the grated cheese over the tart crust. Top with mushroom-leek mixture and sprinkle with remaining cheese. Bake at 375°F until cheese is melted and golden (about 25 minutes). Let sit on the counter for 10 minutes before cutting. Serve warm or at room temperature. Recipe contributed: October 2006 This savory tart recipe was adapted from a classic recipe in Sunset magazine. Objective: Side or first course Total Time: About 1 ½ hours Yield: 6 to 8 servings Suggested Mushrooms: Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus) Cauliflower mushroom (Sparassis americana, Sparassis crispa, Sparassis radicata) Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus) Hedgehog (Hydnum olympicum, Hydnum repandum , Hydnum umbilicatum, Hydnum washintonianum) 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 Crust 1 cup flour ½ tsp. salt ½ tsp. fresh ground pepper 7 Tbsp butter, cut into small pieces and chilled 3 Tbsp. cold water Filling 3 Tbsp. butter 3 leeks, halved lengthwise and cleaned, then thinly sliced ½ tsp. salt 1 lb fresh chanterelles*, pulled apart or sliced vertically into 1” chunks or strips 2 tsp. fresh thyme leaves 3 Tbsp. heavy whipping cream ¼ tsp. fresh ground black pepper 1 cup Gruyere cheese, grated 9½" tart pan Rolling pin * If you don't have chanterelles, perhaps try hedgehogs, yellowfoot, black trumpets, porcini, or cauliflower mushrooms — or a mix of multiple species! Previous Recipe All Recipes Next Recipe

News & Stories / Tapas Tasting at Blacks Beach Cafe, February 2000 We gladly welcomed some enthusiastic new members to the 1st annual Tapas tasting party. Rene Seltzer • March 1, 2000 Cantharellus cibarius. © beepboop (CC-BY-NC) (inaturalist.org, obs. 13671576) Our February culinary fungal event was held at Blacks Beach Cafe. The attendance was high (there were only 3 spaces left at the tables). Hats off to Chef Robert Morris and his staff for great food and a job well done. Special appreciation to members Bob Wynn for suggesting and arranging Blacks Beach. Margie Young for reservations and hostessing, and Debbie Johnson and Bob Wynn for the local foray to find mushrooms used in the feast. Robert, the chef and owner, also supports local artists. Lynn Pio's colorful fantastic art was on display and I understand the 'French fries' are not to be missed. I wouldn't be surprised to see Blacks Beach Cafe on the culinary calendar for February 2001 for the 2nd annual Tapas tasting party. Members Only Content Login Join FFSC Related Posts Previous Article All News & Stories Next Article

Candy Cap & Sage Pork Tenderloin This savory Candy Cap dish delighted members at one of our long-distance foray dinners. by Bernard Glim Candy caps. Photo by Hugh Smith Method Meat Directions Rub the tenderloins with salt and pepper.  Mix the candy caps and sage, and apply as a dry rub all over the tenderloins. Melt butter in a large skillet (with lid for later use). Cook over medium heat, turning occasionally, until deeply and evenly browned. Reduce heat to low, cover skillet and simmer for about 45 minutes, turning occasionally. Center of tenderloin should reach 145°. Transfer meat to a warmed serving dish and keep warm while finishing the sauce. Sauce Directions Stir the mustard into the pan juices. Pour in the cream to deglaze the pan and cook over medium heat, stirring constantly, for 2 minutes until hot but not boiling. Serving Suggestion Carve meat into serving pieces. Arrange some boiled and halved baby red or white potatoes around meat. Pour part of sauce over tenderloin slices and potatoes; garnish with parsley. The remaining sauce can be served in a gravy boat. Recipe contributed: February 2005 This savory Candy Cap recipe is the creation of Bernard Glim. It was served at one of our epic El Dorado Long-Distance Foray potlucks to great acclaim. Objective: Main course Total Time: 1 hour Yield: 6-8 servings Suggested Mushrooms: Candy cap (Lactarius fragilis, Lactarius rubidus, Lactarius rufulus) 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 lbs. pork tenderloin 2 - 3 Tbl dried, finely chopped candy caps 2 Tbl finely chopped fresh sage Salt & freshly ground black pepper 4 Tbl butter 2 - 3 Tbl Dijon mustard 1 1/2 c heavy cream Baby red or white potatoes (garnish) Parsley (garnish) Previous Recipe All Recipes Next Recipe