Mushrooms: Key Ingredient

What to expect
  • Learn how to prepare mushrooms for a wide array of dishes at the Institute of Culinary Education
  • 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, 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, and many more.

On your menu: shaved raw mushroom salad; duxelles boereks (baked mushroom-filled filo triangles); portobello mushroom fries with roasted garlic aioli; penne with sun-dried tomatoes and chanterelles; porcini-crusted arctic char with Brussels sprouts, oyster mushrooms and brown butter; and chocolate truffles.

Note: Minimum age requirement of 18 to attend classes.
Key Highlights
Price $125.00 per guest
Duration / Session 4 hours
# Sessions 1
Rating 139 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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