October 23rd: Mushrooms!
October 23rd: Mushrooms!
10/23 at 6pm EST: Chris aka Lanyap Cookery is teaching this class. We will work with mushrooms in a variety of ways!
Now that the weather is cooling off, my craving for hug-in-a-bowl food is increasing. In this virtual cooking class, I want us to create a bowl of comfort focused around mushrooms.
We will cook rice in a mushroom stock made with dried shiitakes, braise mushrooms in soy sauce and vinegar, and sauté mushrooms (oyster, maitake, crimini and/or trumpet, etc) to maximize their flavor. You could stick to button mushrooms for everything, but my hope is that you buy a variety of mushrooms and explore how to use them in this class. We will also be making some salted cabbage, because I like it. It will be a nice “side dish” to this bowl of mushrooms.
Let’s cook some mushrooms!
When is this virtual cooking class?
Date: Sunday, October 23rd
Start Time: 6pm Eastern/3pm Pacific
Price: $20/household
Platform: Zoom
What are we making in this virtual cooking class?
Note: This class is vegetarian. Vegans, please just omit the butter and the egg!
Braised mushrooms
Button or crimini braised in soy sauce and rice vinegar
Sautéed mushrooms
Oyster, maitake, crimini and/or trumpet, etc
Savory Rice porridge
Think more like the consistency of risotto than congee
Salted cabbage
About some of the ingredients:
Dried Shiitakes: You can get these online, at Asian grocery stores, and probably from the mushroom grower at your local farmers’ market. You only need 1 oz of dried shiitakes if you choose to make the mushroom stock for class. I recommend buying whole dried mushrooms instead of pre-sliced ones.
Fried Garlic: You can buy this online or at an Asian grocery store. In a pinch, you could make some yourself before class. They will be used as a garnish. You don’t use as much fried garlic, and it doesn’t take up as much space in the container, so I would opt for a smaller sized jar.
Fried Onion: You can buy this online (one option, another option) or at an Asian grocery store. In a pinch, you could make some yourself before class. They will be used as a garnish. You use more fried onion and they take up more space in the container, so I would opt for a larger sized jar.
Chris Howard
aka Lanyap Cookery
Yep, it’s me. I’ve been organizing these classes since January of 2021 and now I am teaching my first class. I’ve been cooking at home for two decades. In the last year, I decided to get out of my comfort zone in the kitchen – literally. I worked at a meat & cheese shop and in the kitchen of a restaurant that was recently named one of 5280’s 25 Best Restaurants in Denver.
Equipment Needed:
Cutting Board
4 QT pot w/ lid (for rice)
I prefer to use a 4 or 4.5 quart dutch oven
10” to 14” skillet for sautéing mushrooms
Cast iron preferred
2 quart pot for braising mushrooms
Strainer
Spoons
Mixing bowl
Ingredients: (exact quantities will be sent within 24 hours of signing up for the class)
Short grain or medium grain white rice
Mushroom stock, vegetable stock, or chicken stock
A recipe will be provided for making mushroom stock
Shallots, ginger, garlic, olive oil, dried shiitakes or button mushrooms
Onion
Garlic
Ginger
Rice vinegar
Soy sauce or tamari
Neutral oil
Bay leaf
Black peppercorns
Sugar
Button or crimini mushrooms
“Fancy” mushrooms - oyster, maitake, trumpet, etc
Get whatever you like or whatever is at the store! You can also stick with button mushrooms or crimini mushrooms here too.
Butter (optional)
Kosher salt
Green Cabbage
Fried onion
Fried garlic
Scallions
Eggs