Morel mushroom

πŸ„ Fun(gi) at the MSSF Fungus Fair!πŸ„

Driving across the bridge from the East Bay to San Francisco

On the way to MSSF!

Sam and I went to the Mycological Society of San Francisco Fungus Fair a few weekends ago, and it was nothing short of AWESOME! There’s nothing like learning about the largest branch in the Tree of Life with kindred souls!

There were two main rooms: upon arrival, you’re guided through the entryway by scents of tasty mushroom soup 🍲 and this savory serving foyer opened up to a huge room filled with mushroom fanatics performing fungi arts and crafts (there are so many ways to use mushrooms): A chef demonstrating his mushroom recipe, people dipping white scarves into rainbows of fungi dyes, excited children building multitudes of mushroom housesβ€”then we came to the next room. The next room. Ugh. So much mushroomin’ it wasn’t allowed.

MSSF Fungus Fair life-sized diorama of a forest floor covered in leaf litter and fungi

Life-sized diorama of a forest floor you might encounter on a foray; it took up the center of the room.

There was so much information and so many specimens there that filled gaps of my fungi knowledge and will be super-useful in my fungi-related posts (definitely planning one re: California Chanterelles now). Accessing so much reliable information about fungi was invaluable, so I’ll be locating and attending fungi fairs as often as I can manage now.

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I also got these while at the fungus fair:

Wineforest Wild Foods brand dried Candy Cap mushrooms

Ever heard of candy cap mushrooms? Their binomial name is Lactarius rubidus, and I made candied yams with them! I subbed the candy caps in place of vanilla, and the yams came out with distinctive maple flavor. Contrary to what one might assume, the yams DID NOT taste like mushrooms. They tasted like candied yams with maple syrup…seasoning, if that makes sense…delicious! These are even good used in a roast duck or chicken recipe; they add maple flavor and distinguish your glazes, yum πŸ˜‹ AndΒ  I only need to use one or two mushrooms per serving of any given dish. A little goes a long way!

What fungus fairs (or any sort of nature-themed fair) have you attended? Let me know in the comment section below πŸ™‚

I can’t recommend attending the MSSF Fungus Fair enough, and you should definitely check it out if you live by San Francisco. I can’t wait for next year’s fair!

Fungi Fridays: Unknown*

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Unsure about the ID of these, and all my research on fungi foraging warns against picking any little brown mushrooms (called LBMs). Nice to look at, regularly not so nice to eat 🍴 the little brown ones are commonly difficult to ID and land many a brave soul in the hospital. They’re a huge reason why many adults tell children all mushrooms are poisonous (when it’s not nearly that simple, but I get it – better safe than sorry!). It’s possible they’re edible, but not likely enough to chance it without further info. I’m thinking they might be mycena? I have no clue though ><

πŸ„πŸ„πŸ„

Genus: Unknown

Species: Unknown

Edibility: Unknown

Disclaimer: This site is provided for informational purposes only. Taylor assumes no responsibility or liability for any consequences of readers actions. Though every reasonable effort is made to present current and accurate information, identifications may be incorrect (Taylor is a novice) – but that’s where community input helps! Please, feel free to correct misinformation you find (or just add your two cents) in the comments!
Happy foraging!

Fungi Fridays: Bear Bread mushroom*

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Here’s an Artist’s Conk (less commonly known as Bear Bread) fungus Sam crossed a river to cut down – he’s a big fan of Samwise Gamgee from LOTR, and I happen to be as well – sorry Frodo – so Teamwise was born!

The Artist’s Conk (Ganoderma applanatum) is a bracket fungus that grows within the wood of living and dead trees. It is a saprobicΒ wood-decay fungus (meaning it colonizes rotting wood and dead organic matter), and it is quite inedible. But, though I can’t imagine the hungry forager who would deem this fungus edible, this fungus is also called “Bear Bread” for the obvious reasons.

Sam took a big dunk in the river to get this fungus too :O I recorded him making the trip across, and I’ll likely post videos on my Instagram of his trials and tribulations (thanks again Samwise!)

πŸ„πŸ„πŸ„

Genus: Ganoderma

Species: applanatum

Edibility: inedible

 

Disclaimer: This site is provided for informational purposes only. Taylor assumes no responsibility or liability for any consequences of readers actions. Though every reasonable effort is made to present current and accurate information, identifications may be incorrect (Taylor is a novice) – but that’s where community input helps! Please, feel free to correct misinformation you find (or just add your two cents) in the comments!
Happy foraging!

 

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