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Mostly Mushrooms
Let's hear it for the fungi
I didn't grow up a fan. These were never on my table at home. Occasionally, there were some rather nasty canned mushrooms on a pizza but that was about it. However, after moving to the Pacific Northwest, I was introduced to locally cultivated and foraged mushrooms by Kurt of Grandview Mushrooms. He used to sell at Pike Place Market and became a friend and mushroom mentor. Now, I LOVE them!!! and eat almost a pound every week. If you want to be a healthy vegan or vegetarian, or for that matter a healthy omnivore, I'm convinced that these should be a part of your regular diet. We'll also include a salad and perhaps a dessert too.
I'm including recipes that for both cultivated and foraged mushrooms. See if you won't become a fan too! Onion and Mushroom Filling (can be used for almost anything from a tart, to omelet, to phyllo) Mushroom bolognese - Mushroom pasta Mushroom Duxelle (an essential in my frozen pantry) -for Mushroom Risotto |
The registration deadline has passed.
One Class
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$125.00
Saturday, June 3
6:00 PM - 9:00 PM
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