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 Becky Selengut will teach you all about the different growing seasons, as well as methods for cleaning mushrooms and rehydrating dried mushrooms. You’ll make king trumpet and porcini mushroom salad with pine nuts, homemade porcini powder, and lemon salt; sweet corn soup with chanterelles, bacon, and basil; and tomato toasts with flake salt.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. All recipes are designed for four servings.
All classes are listed in Pacific Daylight Time.