Do you like experimenting with fresh, seasonal ingredients and flavours? Here are some tips and quick recipe suggestions you could try on the weekend. This 3-hour workshop guides you through the autumn cooking season with a variety of mushrooms; Porcini and Black Trumpet mushrooms.
Porcini smoked carpaccio served on an ‘Old Style’ celery rémoulade and Black trumpets fricasée. Participant will learn how to prepare the Porcini and Trumpet mushrooms, and learn techniques to create a variety mushroom styles; “à la Bordelaiseand à la provençale” (Stir-fried mushroom with shallot and garlic) - mushroom coulis (sauce) and celery rémoulade (salad) - including how to produce beautiful garnishes for your platter presentation for family and friends.
This course is now fully booked. Please click on the button below to be added to the waiting list.