Mushrooms: Savory & Sweet with Chef Melissa Mauselle

Mushrooms take center stage in this flavorful demonstration with Chef Melissa Mauselle. Drawing on her passion for Italian cuisine and seasonal ingredients, Melissa will showcase the remarkable range of mushrooms in a menu that moves from savory to sweet.

Watch as she prepares Porcini Arancini with Taleggio, served with lemon-dressed arugula, followed by a delicate Mushroom Consommé with Parmesan Custard and Roasted Wild Mushrooms. Next comes Wild Mushroom Cannelloni filled with mushroom and mascarpone and finished with a thyme mushroom velouté, accompanied by a simple green salad and vinaigrette. To finish, Melissa puts a creative spin on dessert with Fig Tart Tartine paired with Candy Cap Mushroom Ice Cream.

Menu

• Porcini Arancini with Taleggio, lemon-dressed arugula

• Mushroom Consommé with Parmesan Custard and Roasted Wild Mushrooms

• Wild Mushroom Cannelloni with Mushroom & Mascarpone Filling, thyme mushroom velouté, simple green salad and vinaigrette

• Fig Tart Tartine with Candy Cap Mushroom Ice Cream

A partner chef at Sun Valley Culinary Institute, Melissa brings a passion for education, collaboration, and memorable food experiences to everything she does. Her culinary career began in Portland, Oregon, where she worked alongside renowned chefs Naomi Pomeroy and Greg Higgins and developed a deep appreciation for farm-to-table cooking. Today, she creates bold, expressive dishes that celebrate fresh ingredients, simplicity, and a sense of place.