UBS In Person Cooking Class: Wild Mushroom Linguine & Artichoke Pesto at UBS Cooking School – Weehawken, NJ

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Roasted Wild Mushroom Sauce for Pasta

Serves 4

1 lb chanterelle mushrooms, brushed off and quartered

1 lb maitake mushrooms, cleaned with a damp towel, cut or torn into similar sized pieces

8 ounces shiitake mushrooms, stem removed and caps quartered

1 cup shallots, small dice

¼ cup garlic, minced

2 tablespoons thyme, chopped

2 tablespoons sage, chopped

1 tablespoon rosemary, chopped

¼ cup white wine

¼ cup brandy

¼ cup sherry

½ cup chicken stock, homemade or store bought low sodium

½ cup heavy cream

3 tablespoons parsley, chopped

Extra virgin olive oil

Kosher salt & fresh cracked pepper

1. Place a large skillet on the stove and turn the heat to high. Add a thin layer of extra virgin olive oil to the pan; when the oil is shimmering add mushrooms in a single layer, working in batches as to not overcrowd the pan. Cook on high until brown on the first side, flip the mushrooms over, season with kosher salt and black pepper. When the second side is brown, remove the mushrooms to a paper towel lined baking tray. Repeat the process with the rest of the mushrooms, adding more oil if needed.

2. Place a large pot on the stove over medium heat and add a thin layer of olive oil. When oil is shimmering, add shallots and cook until softened, 2-4 minutes. Add thyme, sage, rosemary, and garlic; stir for 30 seconds. Add wine, brandy, and sherry. Reduce the alcohol until nearly gone, then and add chicken stock and heavy cream. Turn the heat up until a full simmer is reached and reduce until thickened enough to coat the back of a spoon, about 1-3 minutes. Taste and season with salt and pepper, and add parsley.

Artichoke Pesto

½ lb basil leaves, rough chop

¼ cup chives, rough chop

¼ cup parsley, rough chop

1 cup artichokes, marinated in oil

2 tablespoons goat cheese

¼ cup toasted hazelnuts

½ cup extra virgin olive oil, more if needed

Kosher salt & fresh cracked pepper

1. In the bowl of a food processor, place artichokes, goat cheese, and hazelnuts. Process till fully combined and semi smooth. Add parsley and chives and pulse 5-8 times. Add basil and extra virgin olive oil, pulse 5-10 more times, taste and season with salt and pepper.