With Alex Elliott-Howery (Cornersmith owner)
A little earthy, a little woody, with traces of nuts and cream, the rich flavours of mushrooms makes them one of the heartiest ingredients. Mushrooms are also a remarkable crop, growing in the dark with little resources to develop into food that is nutritious and nourishing to the constitution. We make a feast of their season by cooking our favourite mushroom dishes and preserving the rest to enjoy once the last mushrooms have disappeared from the market. We love mushrooms distinctive flavour and versatility. This is an all-rounder workshop where you will learn great ways to cook mushrooms and well as the essential skills of pickling, drying and bottling to preserve.
In this vegetarian class you will:
With limited spaces and a short mushroom season this is a workshop not to be missed.
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