Mushrooms: Key Ingredient

What to expect
  • Learn​ ​how​ ​to​ ​prepare​ ​mushrooms​ ​for​ ​a​ ​wide​ ​array​ ​of​ ​dishes
  • Impress​ ​your​ ​friends​ ​with​ ​expert​ ​cooking​ ​methods
  • Practice​ ​preparing​ ​exquisite​ ​meals
  • Step​ ​up​ ​your​ ​cooking​ ​game​ ​and​ ​gain​ ​some​ ​valuable​ ​new​ ​skills
With such a wide variety of flavors and textures among them, mushrooms could be part of just about every dinner, serving as side, filling, or meat substitute in a main dish.

Whether you are a lifelong mycophile unafraid of foraging for your own mushrooms or an amateur who prefers to purchase clearly labeled mushrooms out of a basket, you will leave this class with a repertoire of recipes for mushrooms such as portobello, chanterelle, oyster, hen-of-the-woods (maitake), and many more.

On your menu: Roasted Hen of the Woods with Poached Egg and Asparagus; Portobello Mushrooms Fries with a Roasted Garlic Aïoli; Miso-Udon Soup with Steamed Black Cod, Shiitakes, and Straw Mushrooms; Fontina-Stuffed Veal Scallopine with Wild Mushroom Sauce; Creamy Polenta and Roasted Cipollini Onions; Penne with Sun-Dried Tomatoes and Chanterelles; Porcini-Crusted Roast Arctic Char with Brown Butter Sauce, Brussels Sprouts, Oyster Mushrooms, and Caramelized Shallots; and Champagne, Raspberry, and Chocolate Spice Truffles.
Key Highlights
Price $115.00 per guest
Duration / Session 4.5 hours
# Sessions 1
Rating 72 positive reviews
Two weeks withdrawal notice is required for a refund. However, a $20 transaction fee will be deducted from the refund for each and every class seat registration that is canceled by the registrant/student. When a class is dropped 3-13 days prior to the start date, only school class credit will be issued, and the transaction fee will be deducted (see above). Rescheduling a class still entails a cancellation and, therefore, a transaction fee will still be charged to customers. There are no refunds or school credit issued when fewer than 48 hours notice from the class start date is given.

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