Virtual Program
From 7:00 p.m. until 8:00 p.m.
Mushrooms are the fruiting bodies of fungi which means they aren’t plants and yet we often cook them the same way as we do vegetables. That’s a shame, because mushrooms are an altogether different food, with their own caveats and pleasures. In this presentation, Eugenia will show how the biology of mushrooms can guide your approach to them in the kitchen. She will discuss how to select mushrooms, how to clean them and how to store and preserve them, and the basic principles of cooking mushrooms. She will describe the range of mushroom flavors and textures, the difference between wild and cultivated species, dried and fresh, and what foods marry well with them. Folding mushrooms into your diet makes sense on many levels, and Eugenia will explain why. She will also share some simple recipes.
Watch the recording on YouTube.
Eugenia Bone is an internationally known food and science writer whose works have appeared in anthologies, magazines, and newspapers, including The New York Times, The National Lampoon, Saveur, Gourmet, BBC Science, and The Wall Street Journal. An author of eight books, her latest, The Fantastic Fungi Community Cookbook (2021), features 100 recipes from over 50 mushroom-philes. Bone appeared in the hit documentary Fantastic Fungi and an episode of Netflix’s Waffles + Mochi. She is also a member of the American Society of Science Writers, a past president of the New York Mycological Society, and is the founder of Slow Food Western Slope in Colorado. Currently, Bone is a faculty member of the New York Botanical Garden where she teaches classes on mycophagy and psychedelic mushrooms