- king oyster mushrooms
- Button mushrooms
- Cream
- Butter
- Mozzarella
- Aged parmesan
- Chives
Mushroom “Risotto” Claude Bosi
Nick Beardshaw
10th March 2016
Mushroom “Risotto” Claude Bosi
As part of The Staff Canteen Live- Skillery, Nick Beardshaw will be creating Mushroom “Risotto” Claude Bosi for his demonstration at Hotelympia 2016- supported by the Craft Guild of Chefs and in association with Westlands and Franke Coffee Systems. Tickets are still available and can be purchased here- hotelympia.com/whats-on/the-staff-canteen-skillery. If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel- www.youtube.com/user/StaffCanteen
Ingredients
Method
Dice king oyster mushrooms are cooked in butter and coloured lightly. A mushroom purée is added (mushrooms cooked in cream and blitzed) along with slice button mushrooms, mozzarella and aged parmesan. The dish is finished with chives and grated parmesan.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
