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I haven’t really tried many mushrooms outside of standard white and portobello, but I’d like to start experimenting. Are certain types better in certain dishes, or better served alone as a side, or is it more a matter of individual taste?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on May 28, 2024

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

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Question

Maura Ema

I haven’t really tried many mushrooms outside of standard white and portobello, but I’d like to start experimenting. Are certain types better in certain dishes, or better served alone as a side, or is it more a matter of individual taste?

Answer

Uh, you know, mushrooms are, are versatile creatures, and, um, they do very well, uh, when sauteed on their own and just lightly, uh, seasoned. And, uh, they also do very well, um, you know, when playing with others in the pot, and as they can be just a secondary ingredient in a soup or a stew, uh, or a pasta dish or something else. And so, um, there's a lot of flexibility. And I would say just go for it. Give it a try. You're gonna discover what you like, what you don't really like, and, um, uh, you know, your, your knowledge and skillset will deepen and broaden.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.