Mushroom Pairing & Fine Dining
Pair mushrooms with wine, other drinks and ingredients, and build refined tasting menus around fungal flavour profiles.
Programme identification
- 1.1Programme name
- Mushroom Pairing & Fine Dining
- 1.2Type of qualification
- Course
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Culinary Mycology & Foraging. A Fungaris programme of its own, not endorsed by a university.
- 1.4Mode of study
- Online, with live sessions in a small group, recordings and a virtual campus.
- 1.5Duration (hours / ECTS credits)
- 3 months (12 weeks) · 72 hours in total · 6 modules of 12 hours · 12 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own programme, not an official university degree).
- 1.6Language
- English
- 1.7Start and end dates / intake
- Next intake: 11 January 2027 to 2 April 2027. Enrolment closes on 4 January 2027. Following intake: 8 March 2027. How intakes work →
Overview
2.1Programme description
This course explores how to pair mushrooms with wine, other drinks and complementary ingredients, and how to shape a refined tasting menu around them. Students start by mapping the flavour profiles of key species, from the nutty depth of porcini to the apricot notes of chanterelles and the earthy intensity of truffles. They then study ingredient pairing principles, wine pairing, and pairings with beer, sake and non-alcoholic drinks. The final modules focus on menu design and the service, storytelling and presentation that bring the menu to life.
Tasting menus that celebrate a single ingredient are increasingly popular, and mushrooms offer remarkable range for this format. The programme suits chefs, sommeliers and front-of-house professionals in fine dining. It is taught live by chefs and drinks professionals who build pairings for service. In the final project, each student designs a complete mushroom tasting menu with matched drinks and written service notes.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in culinary mycology, useful in areas such as fine dining, wine and beverage trade, luxury hospitality, gastronomic events.
Mycology is moving fast and good practical training is still scarce. This programme gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgement and safety.
Objectives and competences
3.1General objective
To finish the programme able to apply its content professionally and with judgement. In short:
Pair mushrooms with wine, other drinks and ingredients, and build refined tasting menus around fungal flavour profiles.
3.2Specific objectives
- Build the foundations: Mushroom Flavour Profiles; Ingredient Pairing Principles.
- Put them into practice: Wine and Mushroom Pairing; Beer, Sake and Non-Alcoholic Pairings.
- Apply everything to a real case: Designing a Mushroom Tasting Menu; Service, Storytelling and Presentation.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Describe the flavour profiles of the main culinary mushroom species.
- Apply pairing principles to combine mushrooms with other ingredients.
- Recommend wines and other drinks that suit specific mushroom dishes.
- Design a balanced tasting menu built around mushrooms.
- Present mushroom dishes to guests with clear, engaging storytelling.
Student profile
4.1Who it is for (entry profile)
Chefs, sommeliers and hospitality professionals.
4.2Entry requirements
Professional or advanced home cooking experience is recommended. Basic wine knowledge is helpful but not required.
4.3Career paths (exit profile)
- Fine dining chef developing tasting menus
- Sommelier specialising in food pairing
- Restaurant manager or maître d'
- Private dining and events chef
- Food and drink pairing consultant
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Mushroom Flavour Profiles | Foundations | 3 | 12 |
| 02 | Ingredient Pairing Principles | Foundations | 3 | 12 |
| 03 | Wine and Mushroom Pairing | Practice | 3 | 12 |
| 04 | Beer, Sake and Non-Alcoholic Pairings | Practice | 3 | 12 |
| 05 | Designing a Mushroom Tasting Menu | Application & project | 3 | 12 |
| 06 | Service, Storytelling and Presentation | Application & project | 3 | 12 |
| Total | 72 |
6 modules × 12 hours = 72 hours: 24 hours of live sessions, and the rest for campus study, exercises and the final project.
5.2Content by module
Hover or tap a module to follow the path from the first session to the final project. Open a module to see the topics it covers.
- Earthy, nutty and fruity profiles
- Aroma compounds in common species
- Raw, cooked and dried flavour differences
- Complementary and contrasting pairings
- Fat, acidity and texture balance
- Seasonal ingredient combinations
- Red, white and orange wines with mushrooms
- Aged and oxidative styles
- Matching wine to cooking method
- Beer styles and mushroom dishes
- Sake and umami harmony
- Teas, ferments and alcohol-free pairings
- Building a menu arc
- Balancing species and techniques
- Portion size and pacing
- Describing dishes to guests
- Plating and visual identity
- Training front-of-house teams
5.3Company placement
This programme does not include a company placement. Practice is built into every module through exercises, case studies and the final project.
5.4Final project
A complete mushroom tasting menu with matched drinks and written service notes.
Methodology
6.1How it is taught
- Live online sessions, usually weekly, with a working professional and a small group.
- Recordings of every session, so you can catch up if work or time zones get in the way.
- Exercises and real case studies in every module.
- Tutoring: your tutor answers questions and gives feedback on your exercises and project.
6.2Platform and resources
A Moodle virtual campus with session recordings, readings, exercises and forums for each module. You need a computer, an up-to-date browser and a stable connection; a webcam and microphone are recommended.
Technical requirements →6.3Estimated weekly workload
About 6 hours a week for 12 weeks: one 2-hour live session on a weekday evening, plus study and exercises on the campus at your own pace.
Assessment
7.1Assessment system and weighting
Progress is assessed through participation in live sessions, tasting and menu exercises in each module and a final project reviewed by the tutor.
7.2Requirements to pass
- Complete every module, by attending the live sessions or watching the recordings.
- Hand in the module exercises.
- Have your final project approved by your tutor.
Teaching team
8.1Academic direction
At Fungaris, the Culinary Mycology school coordinates the content and quality of this programme. The academic director of each intake is named in the intake guide.
8.2Faculty
Taught by professionals who work in the field. The tutor for each intake is confirmed before the start.
Meet our faculty →Certificate
9.1Certificate awarded
Course Certificate
On completing the programme and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
9.2Issuing body / recognition
Issued by Fungaris (operated by Nexora Generation, S.L.) as a digital certificate. It is a Fungaris certificate of its own: it is not an official university degree and does not award ECTS credits.
About our certificates →Admission and enrolment
10.1Admission process (steps)
- Send your request through the form or write to admissions.
- Admissions reviews your profile and confirms the start date, the session schedule and the fee.
- You secure your place with full payment or a 40% reservation.
- You receive your campus access and welcome guide before the first session.
10.2Documents required
- A valid identity document.
- Contact and billing details (personal or company).
10.3Deadlines
Enrolment for the intake starting on 11 January 2027 is open until 4 January 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: £340
- Full payment before the start: £272 (20% reduction).
- 40% reservation (£136) and 3 monthly instalments of £68.
10.5Grants, discounts and funding
Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organisation. Discounts cannot be combined with each other or with the full-payment reduction.
Your employer can pay for the programme and receive the invoice in the company name. Whether a public or employer training budget can cover the fee depends on your country, so check with them.
10.6Cancellation policy
The conditions for cancelling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrolment confirmation. Nothing there limits your rights under the consumer law that applies to you.
Cancellation and refunds →Additional information
11.1Frequently asked questions
Do I need experience to study Mushroom Pairing & Fine Dining?
Professional or advanced home cooking experience is recommended. Basic wine knowledge is helpful but not required.
How is Mushroom Pairing & Fine Dining taught?
Live online, in 6 modules with a working professional, a small group and a final project.
How am I assessed?
Progress is assessed through participation in live sessions, tasting and menu exercises in each module and a final project reviewed by the tutor.
What is the final project?
A complete mushroom tasting menu with matched drinks and written service notes.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
What can I study after Mushroom Pairing & Fine Dining?
The natural next step is Diploma in Culinary Mycology.
11.2Alumni testimonials
We only publish verified testimonials from real students. This programme does not have any published yet; they will appear here once its first intakes finish.
11.3Admissions contact
Write to info@fungaris.institute or use the contact form. Admissions answers in your language.
Read before you start.
Keep branching.
From our species guide.
Join the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments. All prices are stated in pounds sterling (GBP).