Mushroom “Risotto” Claude Bosi

Nick Beardshaw

Nick Beardshaw

10th March 2016
Nick Beardshaw

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- If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel-


  • king oyster mushrooms
  • Button mushrooms
  • Cream
  • Butter
  • Mozzarella
  • Aged parmesan
  • Chives


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.

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