A Hands-on Workshop with instructors Lisa Golden Schroeder, Michael Karns.
Whether harvested yourself in the woods or purchased from foragers at a farmer’s market or grocery, it’s simple to preserve a bounty of wild mushrooms to enjoy through the winter. Learn techniques for efficient dehydrating, freezing, and pickling by the authors of Untamed Mushrooms: From Field to Table. Cook up Freezer Wild Mushroom Duxelles, Wild Mushroom-Herb Compound Butter, a Woodland Finishing Salt, and Quick Pickled Hen of the Woods.
Register in-store at Ingebretsen's or call Ingebretsen's at 612.729.9333
Class maximum: 15