If there’s one reason to love our famously rainy climate, it’s the endless variety of mushrooms that thrive on that Northwest moisture. In this class Laura Pyles will teach you all about her favorite mushrooms to cook, the different growing seasons, and methods for cleaning and rehydrating dried mushrooms. You’ll make king trumpet and hen of the woods bourguignon with shallots and thyme; herby chickpea socca with oyster mushrooms, crispy bacon, and homemade “boursin”; fried enoki mushrooms with roasted squash, kale, meyer lemon, and anchovy and caesar dressing; and candy cap mushroom creme caramel with maple and salty pecans.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.