Discover the deep, earthy flavor of porcini mushrooms in a class dedicated to this prized, locally abundant ingredient. Together, we’ll explore how to handle both fresh and dried porcini. You will learn techniques for cleaning, rehydrating, and bringing out their signature nutty, woodsy aroma.
You’ll cook a series of dishes that showcase porcini’s versatility, from seasoning rubs to sauces and salads. Along the way, we’ll discuss how porcini are foraged and preserved, plus tips for pairing them with herbs, cheeses and wines to highlight their richness.
By the end of the workshop, you’ll have a toolkit of recipes and techniques that make porcini mushrooms not just an indulgence, but a centerpiece of your seasonal cooking.
What You Make: Porcini Rub, Arugula & Prosciutto Salad with Fresh Porcini, Porcini Ragu
What You Take: Recipes, Porcini Rub, Porcini Ragu
About the instructor: Chef Matt Shapiro helped lead restaurant kitchens on both coasts before joining Hog Island Oyster Co. as chef at Tony’s Seafood. He played a key role in creating the company’s sustainable sourcing plan before joining our team.
You may also like the following events from The Key Room:
- Next month, 9th October, 06:00 pm, Hands-On Class: Cream Puffs, Cheese Puffs and More in Novato
- Next month, 21st October, 04:00 pm, Hands-On Class: Mezze with Chef Cristina Topham in Novato
- This November, 14th November, 04:00 pm, Hands-On Class: Holiday Party Baking with Chef Dave Leyva in Novato
Also check out other
Workshops in Novato,
Food & Drink events in Novato.
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