Forget meat—tonight, we’re unlocking the true flavor bomb of the forest floor!

Join the acclaimed Chef Chris Rubinstein for a unique, hands-on masterclass dedicated entirely to the glorious world of fungi. This vegetarian workshop is designed for anyone who wants to move beyond the button mushroom and learn how to extract profound, savory, Umami-rich flavors from wild and exotic varieties like lion’s mane, oyster, and shiitake.

Chef Chris will guide you through the proper techniques for identifying, cleaning, and cooking mushrooms to achieve maximum flavor and texture. You’ll learn the secrets to creating deep, meaty tastes using zero animal products, proving that vegetarian cuisine can be the most satisfying on the table.

Prepare to be amazed by the versatility of fungi as we transform them into luxurious patés, smoky ‘bacon,’ and rich tarts, using no cream or heavy sauces—just pure, concentrated flavor.

This menu is a testament to the depth of flavor achievable in vegetarian cooking.

You’ll be learning to make:
Umami Bomb: Mushroom Pate on Toasted Baguette

Smoked Portobello “ Bacon” and Portobello Carpaccio

Mushroom & Caramelized Onion Tarte Tatin with Frsh Herb Salad

What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• You will work with other students in groups of 4, sharing workstations and equipment.
• Classes are 2 hours, unless otherwise noted above
• Hands-on classes are limited to 12-16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back
• We will serve water, soda or 2 glasses of wine with your meal.

Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mis En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.