Join us for a special hands-on class as we welcome mycologist, mushroom farmer and co-owner of Windy City Mushroom, John Staniszewski. Windy City Mushroom is the largest organic and gourmet mushroom grower in Illinois specializing in oyster, lion’s mane and maitake mushrooms, all grown sustainably and affordably. As you prepare a vegetarian fungi…
Join us for a special hands-on class as we welcome mycologist, mushroom farmer and co-owner of Windy City Mushroom, John Staniszewski. Windy City Mushroom is the largest organic and gourmet mushroom grower in Illinois specializing in oyster, lion’s mane and maitake mushrooms, all grown sustainably and affordably. As you prepare a vegetarian fungi feast, John will go into detail on the lifecycle of the mushroom from spore to fork and explain all of their health benefits. Did you know mushrooms are high in protein and contain all 9 amino acids contained in meat, making them a perfect meat-free alternative? Come learn so much more about the mighty mushroom as John shares his passion to bring healthy, real food to your table.
Menu:
- Sautéed Oyster Mushroom Breakfast Tacos with Crispy Portobello “Bacon” and Pico de Gallo
- Warm Roasted Maitake Mushroom and Carrot Salad with Kale, Miso Vinaigrette and Crispy Tempura Maitakes
- Lion’s Mane Country Fried “Steaks” with Cremini Mushroom Cream Sauce and Roasted Green Beans
Skills covered in class:
- Understanding the lifecycle of mushrooms
- Health benefits of mushrooms
- How to select mushrooms
- Sautéing, roasting, pan frying and frying mushrooms
- Making vinaigrette
- Balancing flavors
- Making tempura batter
- Making roux
- Roasting green vegetables
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
Want to see more classes? Visit thechoppingblock.com.
