Cooking Class ( Mushrooms )
Recently there are more and more mushroom growers emerging on the scene. They have better genetics and utilize more sophisticated growing rooms and techniques. This means for chefs and consumers there are more fresh mushrooms available and in better quality than ever before. We will explore many ways to incorporate mushrooms into menus as both the center of the plate or garnish. Whether they are sautéed, tempura fried, marinated or dried and ground into powder they provide loads of umami.