Key Ingredient
With such a wide variety of flavors and textures among them, mushrooms could be part of just about every dinner, serving as side, filling, or meat substitute in a main dish. Whether you are a lifelong mycophile unafraid of foraging for your own mushrooms or an amateur who prefers to purchase clearly labeled mushrooms out of a basket, you will leave this class with a repertoire of recipes for mushrooms such as portobello, chanterelle, oyster, hen-of-the-woods (maitake), and many more. On your menu: Roasted Hen of the Woods Mushroom & Chevre Crostini; Portobello Fries with Roasted Garlic Aioli; Creamy Polenta with Oyster Mushroom & Caramelized Shallot Sauce; Penne with Sun-Dried Tomatoes & Chanterelles; Porcini-Crusted Arctic Char with Brown Butter Sauce; and Candy Cap Pecan Shortbread.
