*Online* Cooking with Wild Mushrooms
About this Workshop
Learn Chef Robin Kort’s top recipes for wild mushrooms from her famous porcini pate to nettle stuffed morels with goat cheese. Each unique mushroom has recipes that are meant for them. For example, truffles in egg drop soup are perfect because the soup is simple and let’s the aroma of the truffle shine. She’ll show you how to preserve common Pacific Northwest mushrooms like porcini, chanterelle, lobster, cauliflower and many more for when you find more than you can eat in one day. Each requires it’s own preservation method (drying, sautee and freeze, pickling) to make sure that it’s delicate texture and flavour are preserved. It takes so much time and luck to hunt for mushrooms, you should learn to make them taste their best.
In addition to the Teachables video content, Robin will host a 1.5 hr live Zoom Q&A session on November 14th, 11:00 am-12:30 pm.
About the Instructor
For the past 10 years, Chef Robin Kort has been teaching foraging programs from wild mushrooms to winter foraging classes through her company Swallow Tail Culinary Adventures. Her experience spans from being a commercial wild foods supplier for Vancouver’s high end restaurants to bringing agrologists and forestry students into the field for lectures on traditional food plants of BC. Robin is a native Vancouverite who grew up hiking the mountains and swimming the seas of the Pacific Northwest and would love to share her knowledge of her home with you.
Date and Time
Saturday, November 14 | 11:00 am–12:30 pm PST (1.5 hours)
Online via Teachable and Zoom
Access to video content and link to live workshop will be shared with registrants approximately 1 week prior to the workshop).
Cost
$45 + GST (non-refundable)