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