We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then two days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On today’s menu:
Chanterelle risotto with lemon thyme
King trumpet and porcini mushroom salad with pine nuts, homemade porcini powder, and lemon salt

Shopping List:

Produce:
–  chanterelles
– king trumpet mushrooms (substitute with oyster mushrooms or white button mushrooms)
– lemon
– lemon thyme (or substitute with regular thyme plus lemon zest)
– chervil
– celery
yellow onion
– carrot
– chervil or parsley

Dairy:
– unsalted butter
– Parmigiano-Reggiano or Grana Padano

Dry Goods / Pantry:
– pine nuts
– flaky sea salt
– kosher salt
– extra virgin olive oil
– dried porcini mushrooms
– dried shiitake mushrooms
– Arborio or Carnaroli rice
dry white wine or dry (white) vermouth

Spices:
–  red pepper flakes
– Freshly ground black pepper, to taste

Equipment List:

Medium saucepan
2 baking sheets
Fine mesh sieve
Wooden spoon or other spoon
Variety of bowls
Large, heavy saucepan
Ladle
Pot to cook stock in
Parchment paper
Spice grinder or mortar and pestle
Chef knife
Mandolin (or substitute with chef knife)

Grocery Shopping Resources:
Uwajimaya
PCC Markets

Online resources:
D’ARTAGNAN
FORAGED AND FOUND EDIBLES
FOODS IN SEASON
OREGON MUSHROOMS
WINE FOREST