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 Bruce Naftaly will teach you all about the different growing seasons, as well as methods for cleaning mushrooms and rehydrating dried mushrooms. You’ll make matsutake fumet (Japanese-style halibut broth) with prawns, matsutakes, ginger, and yuzu; fried chanterelles with cabbage and hot pepper vinaigrette; porcini ragout on brioche; and savory rice pudding with yellowfoot, hedgehog, black trumpet and oyster mushrooms.

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.