|My prep station|
|The fruits of our labor. And what we had for dinner.|
In this hands on class, we all got to try our hands at making a variety of mushroom dishes - everything from Caesar salad with grilled mushrooms (minus the Worchestire sauce, obviously), to polenta with mushrooms in a fig and port wine sauce, to mushroom Bolognaise (which I plan on making for Sunday dinner this week), and baked mushrooms in a rich gravy. I got a bunch of great recipes to take home and I learned two very important things - 1. I should never use a normal sized Santoku knife because I will probably lose a finger and 2. you shouldn't scrub mushrooms - just lightly wipe them off with a damp towel. Why a damp towel, you ask? Because they absorb lots of water (which can make them rubbery when you cook them) and the dirt they is on them really isn't "bad" dirt. Mushrooms are grown in a sterile environment, so even if you don't get every particle of dirt off, it's not going to hurt you. This was a life changing revelation for me and my mom. She's made fried mushrooms for holidays for as long as I can remember, and collectively, we've spent hours peeling and washing mushrooms to get the dirt off. D'oh!
|I think they need bigger plates. I could have eaten so much more. Oh wait, I did.|