Cooking Class: Mushroom Season with Chef Anahi September 25

Using Mushrooms in Early Fall

Early fall is the ideal time to cook with mushrooms — they’re abundant, earthy, and naturally pair with Mediterranean herbs and olive oil. Mixing varieties like cremini, shiitake, oyster, and portobello adds depth, texture, and complexity to each dish.

Stuffed Portobellos with Herbs & Feta: Portobello caps filled with a mix of chopped shiitake and herbs, topped with feta and breadcrumbs, then baked until tender.

Mediterranean Mushroom & Tomato Stew: A rustic stew made with cremini and shiitake mushrooms simmered with tomatoes, garlic, and Mediterranean spices.

Herbed Couscous with Roasted Mushrooms: Fluffy couscous tossed with parsley, mint, lemon, and crispy oyster mushrooms.

Honey‑Roasted Figs with Yogurt & Pistachios: Warm figs roasted with honey and served over yogurt with crushed pistachios.

Anahi Rivadeneira is a Peruvian-born, Vancouver-based cooking instructor, entrepreneur, and event curator who brings people together through food, culture, and connection. Inspired by the warmth of her Peruvian roots, her cooking celebrates simple, fresh ingredients and the stories behind every dish.

With over a decade of experience as the owner and chef of a Tri-Cities café, bistro, and catering company, Anahi has developed a style that is comforting, playful, and full of flavour. She is passionate about sharing traditional Peruvian cuisine, home-style cooking, and the cultural traditions that make food so meaningful.

Anahi has competed in culinary competitions and appeared on Food Network programs, showcasing her creativity, authenticity, and pride in her heritage. At her core, she loves creating welcoming spaces where people can gather, learn, and connect through food.

0 stars based on 0 reviews

Add your review