Mushrooms and Truffles
Mushrooms, truffles and their mycological variations. With Yolanda León and Juanjo Pérez, learn how to collect and identify different types of edible mushrooms, and expand your recipe book with new techniques.
Owners and Chefs of Cocinandos, 1 Michelin Star (León, Spain)
A fascinating course about the world of mycology, full of recipes and tips
Can you imagine how many different fungi there are in existance? There are many different types of fungi found in Spain; That’s why we should familiarize ourselves with them to be able to differentiate between good and bad. The discipline of mycology is based on all these aspects, which are essential studies for lovers of the seasonal harvest, or for professionals in this sector. Yolanda Léon and Juan Pérez are the chefs and owners of Concinandos, a restaurant awarded with a Michelin Star. In this online course, they will show you the most famous mushrooms from the Iberian peninsula, different types of mushroom, their classification, and physical and organoleptic properties.
This is an online course aimed at satisfying lovers of this fantastic product: the mushroom. The purpose is to prepare a tasting menu based upon mushrooms, and to get to know some of the many possibilities that this ingredient offers us, whether fresh, frozen or dehydrated.
You will learn how to work with mushrooms, and know which preparations they are most suitable for. Mushrooms can provide an exquisite touch to our recipes, can be eaten by all types of palates, including vegetarian and vegan, and can be prepared with various techniques that you will discover in this course.
By the end of this course, you will be able to:
* Differentiate the general morphology of the mushrooms: cap, hymenium, stalks and flesh
* Get acquainted with the different types of fungi: saprophytes, parasites, symbiotic
* Get to know what is needed for an excellent harvest: environmental factors and what not to do in the forest
* Learn how to handle fresh mushrooms when harvesting, and the cleaning process either for cooking or preservation purposes
* Get to know the different dehydration and hydration processes, freezing and de-freezing techniques, canning and pairing of mushrooms
* Get to know a guide of mushrooms and truffles and a great number of recipes
All this along with two chefs who offer a traditional cuisine, yet renewed and updated; being the Leonese traditional cook and products of the area the basis of their gastronomy
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Course Syllabus
Course Content
Chapter 2 - Supplementary culinary preparations using mushrooms
Chapter 3 - Egg stewed morels with foie
Chapter 4 - Truffle coulant
Chapter 5 - Leonese cooked ramen with shitake
Chapter 6 - Lentils with boletus edulis, green bean hummus and fried lentils
Chapter 7 - Pickle cow's tongue with thistle mushrooms tagliatelle
Chapter 8 - Niscalos soup with potato/kuzu and pork rib
Chapter 9 - Wild boar with trumpets chutney
Chapter 10 - Suckling pig with ear and marinated judas ear
Chapter 11 - Chanterelle carrot cake
Before you go
How to clean and preserve mushrooms, make basic preparations, and use them to prepare fantastic signature dishes
What you'll learn
In this online course about the enthralling world of mushrooms, you will learn how to differentiate a wild mushroom from a cultivated mushroom; how to work with a Tuber Melanosporum, that is to say, a truffle.
The chefs from the Michelin starred Concinandos restaurant, will teach you how to work with fungi, from the moment they arrive in boxes at the restaurant, to the cleaning process, to the preservation, and how to use each type.
Juanjo Perez, chef and owner, will give the original name in latin, and along with Yolanda León, chef and owner, will speak about the season, particularities, gastronomic benefits of Boletus Edulis, Niscalos, of a mushroom called Jelly Ear or another one called Trumpet of the dead, and also about the attention to be paid to morels.
Yolanda and Juanjo will provide the necessary advice so that you are confident to work with all these types of mushrooms.
Who is it for?
Chefs and foodies who would like to learn the basis of gastronomy with mushrooms, either wild or cultivated, who want to learn all that is necessary to be able to handle them without any risk of intoxication.
What you´ll need
Instruments or materials suggested in some of the recipes (not essential for the course):
- Turmix
- Roner
- Pacojet
- Thermomix
- Microwave
Course recipes
In this course you will learn
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Meet your Instructor
Owners and Chefs of Cocinandos, 1 Michelin Star (León, Spain)
Yolanda and Juanjo are chefs and owners of Cocinandos. They have achieved great success in their 18 years of business life, their desire for creativity has made them take a turn on traditional Leonese cuisine. Their drive to achieve excellence has kept them one Michelin star for so many years.
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Very interesting