This class will be taught by Chef Ani. Mushrooms- some revel in them, some recoil from them. If you are in the former category, join us for this mushroom feast. We will enter the broad and complicated business of classifying mushrooms, explore them as a dry and fresh ingredient, learn how to select, store and clean them, and how to pair them with other savory flavors for mushroom dishes that celebrate the earthy funk of mushrooms. If you’ve just been sautéing your mushrooms, get ready to try them raw, roasted, pickled and poached in a menu that will satisfy omnivores and vegetarians alike. Additionally, you’ll learn how to make a basic pickle, how to build a vegetarian pate, make a delicious mushroom stock and try some excellent truffle-infused cheeses. Class is suitable for vegetarians and has opportunities for hands on participation as desired. On the menu:
- Wild Mushroom and Truffled Ricotta Tartines
- Mushroom Bisque
- Shaved Raw Mushroom Salad with Parsley and Lemon
- Handmade Ravioli with Mushrooms Three Ways
- Mushrooms al Cartoccio (Parchment Baked Mushrooms)
Pre-registration for classes and select events required. See class description for specific instructions. Registration required no later than 48 hours prior to the class date. Call 612-927-8141, visit our customer service desk, or register online  to pre-register. Classes and events are subject to change or cancellation. If you cannot attend your class, you must call Whole Foods Market Lake Calhoun and cancel at least 48 hours in advance. You will receive classroom credit for the amount of the class to be used no later than three months from the date of the class that you registered for. Please call the above number or contact Culinary Director Ani Loizzo at Ani.Loizzo@wholefoods.com  if you have any questions. Thank you!