Mushroom Cookery 101

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Demonstration Class: 18 years or older

Don’t know your creminis from your portobellos? Do you stare at all the mushrooms in the produce aisle wondering what they all are? Do they all taste the same? Why are some so expensive? Is it worth it? Cookbook author, forager and wild food expert Hank Shaw walks you through the basics of mushroom cooking – and feeds you, too. You’ll learn about the various varieties available at Whole Foods, how to select the freshest mushrooms, how to store them at home – and most importantly, how to cook each one in the best way possible. Come to learn, and come with an empty stomach!



Pickled beech mushrooms

Champignons Provencale

Roasted maitakes

King Trumpet “potatoes”

Dried wild mushroom ragu with pasta

Friday, February 1, 2013 - 18:30 to 20:30
The Culinary Center