Small Group Workshop: The Magic of Mushrooms with Eugenia Bone

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Join guest chef Eugenia Bone as she covers all things mushroom: from mushroom biology to storing, purchasing and cooking them.

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What’s on the Menu:

  • Button Mushroom Sausage Rolls
  • Porcini and Sweet Corn Custard

Class Description: Did you know: there are about 3 million species of fungi, and about 10,000 of them produce mushrooms; in North America, we commonly eat about 30 mushroom varieties. "When it comes to cooking, mushrooms don't really have anything to do with plants. We often lump mushrooms with vegetables, but they are very different organisms, and if you want to get the most out of cooking and eating them, it helps to understand them on their own terms," says Eugenia Bone, editor of "Fantastic Fungi: The Community Cookbook." If you like mushrooms, then you need to join Eugenia for her Small Group Workshop—capped at just 25 attendees—where we'll take a deep dive into all things mushroom. We'll cover some essential mushroom biology, because knowing a bit of mycology will make you a better mushroom cook. You'll learn what signs to look for when buying mushrooms, and we'll tackle all your questions about cleaning and storing mushrooms at home. Eugenia will help you understand how to decide which mushroom—from button to shiitake and wild to cultivated—is right for every culinary job. And, of course, we'll cook! On the menu of the day: Mushroom Sausage Rolls and Porcini and Sweet Corn Custard. Sign up now: spots in this Workshop are limited!

About Eugenia: Eugenia Bone is a nationally known nature and food writer. She is the former president of the New York Mycological Association and a member of the National Association of ScienceWriters. She has published over six books, including the James Beard Award–nominated “Well-Preserved” and “Mycophilia: Revelations from the Weird World of Mushrooms.” Her work has appeared in many outlets, including The New York Times, The Wall Street Journal, Saveur and Food & Wine. She is currently featured in Michelle Obama’s Netflix series, “Waffles + Mochi,“ in the mushroom episode (of course!).

Designed for smaller groups, our Small Group Workshops are distinct from our livestream Classes. As such, they are NOT included with Insider membership.

Want to give this class as a gift? You can purchase gift cards here.

Bonus: All attendees of this class will receive a one-time 15% off coupon to the Milk Street Store after class.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep you'll need to cook along with us, if you choose.

After class, you will receive a recording of the event, as well as a folder of recipes and resources that we discuss during the event. Class recordings are available to all registered attendees for two weeks following each event.

Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final. Classes are subject to cancellation at any time. In the case of cancellation by the event organizer, all paid tickets will be fully refunded.

Proceeds from live stream cooking classes support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.

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Organizer Milk Street's Small Group Workshops

Organizer of Small Group Workshop: The Magic of Mushrooms with Eugenia Bone

Part classroom, part playground and all kitchen, Christopher Kimball's Small Group Workshops are the place to learn to change the way you cook, thanks to personalized attention from Milk Street instructors, staff, recipe developers and special guest chefs from all over the world. In these small classes - capped at just 25 attendees - you'll get your questions answered in real time, take on culinary experiments and tastings, and brainstorm and problem solve together with other students. These are the classes for you if you want to really understand the whys of cooking - not just the hows.

During our Small Group Workshops, you can ask questions of the teachers and other students and cook along (if you like). After class, you will receive a recording of the class, plus a class folder with recipes and links to other materials.

Limited space available per class. Sign up now!

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