Please enable cookies in your web browser.
Becky, who is writing a book about cooking with mushrooms, really knows her stuff and is happy to share her knowledge with you. You’ll learn how to use year-round cultivated mushrooms and explore how to re-hydrate and cook with out-of-season dried wild mushrooms. Becky will prepare Silken French-style Eggs on Toast Points with Black Truffle Butter and Herbs; Oyster Mushroom and Corn Empanadas with charred Poblano Chiles and Pumpkin Seed Sauce; Clay Pot Mushrooms with Bok Choy and Soy Caramel Glaze; and Button Mushroom, Walnut and Pomegranate Spread with Serrano Chiles, Warm Pita Bread and Feta Cheese. Vegetarian, with dairy and eggs.
Members: $40, Non-members: $45