If you’ve been eating baby bella mushrooms all your life and think you don’t like mushrooms, think again! There are so many different mushroom varieties that have completely unique flavors and textures that can really add a lot to your dishes. If you’re interested in learning about some new mushrooms and ways of transforming them into something spectacular, please join us in this class.
Together, we’ll make a creamy risotto topped with oyster mushroom ‘scallops,’ using pearl and king oyster mushroom stems. We’ll also use shredded blue oyster mushrooms to create a Korean bulgogi dish that we’ll enjoy with rice and a homemade Asian cabbage slaw.
If you’ve been eating baby bella mushrooms all your life and think you don’t like mushrooms, think again! There are so many different mushroom varieties that have completely unique flavors and textures that can really add a lot to your dishes. If you’re interested in learning about some new mushrooms and ways of transforming them into something spectacular, please join us in this class.
Together, we’ll make a creamy risotto topped with oyster mushroom ‘scallops,’ using pearl and king oyster mushroom stems. We’ll also use shredded blue oyster mushrooms to create a Korean bulgogi dish that we’ll enjoy with rice and a homemade Asian cabbage slaw.
