Beyond the familiar: A culinary journey with Chef Ivelina Ivanova

Mushrooms can be so much more than a side dish. They can be crispy, meaty, velvety, spicy and packed with umami – and sometimes they can even find their way into dessert.

In this culinary experience, you will discover just how many different sides one ingredient can have. You will embark on a delicious journey through France, Italy, Korea and modern American cuisine, exploring different varieties of mushrooms, techniques and unexpected combinations.

You will work with porcini, morels, oyster mushrooms, button mushrooms and lion’s mane, cooking with brown butter and sage, gochujang and ginger, Pernod and tarragon. You will fry, roast and caramelize, discovering how the right technique can completely transform the flavor and texture of mushrooms.

And to finish, an unexpected meeting of flavors awaits – mushrooms will find their place in a surprising dessert.

During the course, you will prepare:

• Pappardelle with Porcini, Brown Butter, Sage and Hazelnuts – wide ribbons of pasta with generous amounts of porcini mushrooms, roasted until golden, fragrant beurre noisette and crispy sage leaves. Parmesan and concentrated mushroom stock transform the brown butter into a silky sauce, while roasted hazelnuts add a final crunch and another layer of woodland, nutty flavor.

• Korean-Style Crispy Oyster Mushrooms with Gochujang Glaze, Ginger, Sesame and Spring Onion – oyster mushrooms will show a completely different side. Torn into large pieces and coated in a delicate crispy crust, they will be finished with a sticky, spicy glaze made with gochujang, ginger, garlic, soy sauce and rice vinegar. Spicy, sweet, tangy, savory and wonderfully crispy.

• “Escargot” Button Mushrooms with Garlic-Parsley Butter, Pernod and Crispy Crumbs – a French classic, without the snails. Large button mushrooms will be filled with aromatic beurre d’escargot made with garlic, parsley, shallot and a touch of Pernod, then topped with a golden crust of crispy crumbs and aged cheese. Served straight from the oven while the fragrant butter is still sizzling.

• Lion’s Mane Mushroom “Crab Cakes” with Tarragon Remoulade and Capers – one of the most intriguing mushrooms will be transformed into a dish inspired by classic American crab cakes. Lion’s mane has a naturally fibrous and juicy texture that remarkably resembles seafood. You will turn it into small cakes with a golden, crispy crust and serve them with a zesty remoulade featuring Dijon, tarragon, lemon and capers.

• Roasted French Fries with Thyme and Morels à la Crème – golden, crispy potatoes with butter, garlic and thyme meet one of the most prized wild mushrooms – the morel. It will be prepared in classic French style with shallot, white wine, cream and tarragon. A rich, velvety sauce, crispy potatoes and the distinctive earthy aroma of morels – the ultimate comfort food.

• Chocolate Mousse with Salted Caramel, Roasted Hazelnuts and a Hint of Porcini – to finish, mushrooms will appear where you least expect them: in dessert. A delicate dark chocolate mousse with salted caramel and roasted hazelnuts will be enhanced with a touch of dried porcini powder. Rather than tasting overtly of mushrooms, it adds a subtle earthy, nutty and almost coffee-like note. An unexpected combination that shows just how beautifully chocolate, caramel and wild mushrooms can work together.

Lecturer: Chef Ivelina Ivanova

Location: Menu Culinary School, Sofia, 6–8 Maestro Mihail Milkov St.

Date and time: 2 February 2027
18:00–21:00

The voucher is valid for one participant.

Gift a culinary experience beyond the familiar – six different sides of mushrooms, new techniques, unexpected flavors and the inspiration to see familiar ingredients in a whole new way.