With Alex Elliott-Howery or Jaimee Edwards
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 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.
- Make and take home garlicky pickled mushrooms
- Make and take home an intensely flavoured mushroom Duxelle to use as a quick stock, a pate or to enrich stews
- Make and take home a Mushroom salt to season and add depth to anything
Plus make and eat the most delicious roasted mushroom broth!
BOOKING WITH A VOUCHER: Some of our vouchers are not redeemable online. If you are having trouble booking in, please email firstname.lastname@example.org with your voucher number, name and date of workshop and your contact details. We will be in touch with booking confirmation or if extra payment is required.