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 chanterelle and lemon thyme risotto; and king trumpet and porcini mushroom salad with pine nuts and lemon salt. Feel free to use any mushroom you can find and Becky will guide you on the best substitutions for the chosen recipes.
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. To learn more about how class will go visit our FAQ page.
We are not offering ingredient kits for this class. You can preview the ingredients and equipment needed by FOLLOWING THIS LINK. A few days before class we will email you a detailed recipe packet and Zoom link. All classes are listed in Pacific Time.