- 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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
