(April-September)
Different levels of participation
• Demonstration: students observe as instructor
prepares recipes.
• Partial Participation: students assist with some
food preparation.
• Hands-on: students cook under the guidance of instructor.
# 69 Mushrooms as Food & Medicine
lecture/slide show with tastings
Mushrooms are fine food and incredible medicine, but
hey don’t come with operating instructions. What exactly
is a morel? How do you clean and store a lion’s mane? If
a maitake smells like old cheese, should you buy it or call
the manager? Join Terry-Anya Hayes, herbalist and
mushroom educator, and discover what to do – and what
never to do – with fungi. You’ll learn safety tips and
medicinal benefits – such as lowering “bad” cholesterol,
quelling Candida, and strengthening respiratory function –
while you develop your mushroom palate with delectable
single-mushroom sautés including Maitake, Shiitake,
Oyster, 3 magnificent wildings (depending on market
availability) like Chanterelle, Morel, Lobster, Sulphur Shelf
orShaggy Mane. We’ll also sip and compare medicinally
active teas of Reishi, Chaga and Turkey Tail. (All
mushrooms will be prepared in advance and sautéed in
organic butter; wine will be used in one sauté.)
Monday, May 24, 6:30 - 9:00 p.m.
Instructor: Terry-Anya Hayes
Fee: $75
