Third time’s the charm!

Dive into the earthy, umami-rich world of mushrooms. From the delicate, citrusy notes of Oyster mushrooms to the robust, earthy profile of a Shiitake, you will learn how to clean, prep, and sear various species to achieve a great meal at the end. Chef-instructor Francois Murphy will guide you through essential techniques like dry-sautéing to manage moisture and deglazing to create rich, velvety sauces.

This class will include a roundtable discussion (30 minutes) / cooking and preparing food (1.5 hours) / shared meal (30 minutes).

Class led by Chef François Murphy, program in French and English

* Please bring indoor shoes, apron and containers for extras to take home*