CourseEstablished

Mediterranean Mushroom Cooking

Explore traditional and modern mushroom dishes from Spain, Italy, France and the wider Mediterranean, from rice to grills.

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Level

Course

Modules

Duration

3 months · 72 h

Next start

January 11, 2027

Fee

$450

Format

Live online

Certificate

Course Certificate

Language

English US

School

Culinary Mycology

Program identification

1.1Program name: Mediterranean Mushroom Cooking
1.2Type of qualification: Course
1.3Provider / endorsing institution: Fungaris – International Institute of Mycology, School of Culinary Mycology & Foraging. A Fungaris program 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 program, not an official university degree).
1.6Language: English
1.7Start and end dates / intake: Next intake: January 11, 2027 to April 2, 2027. Enrollment closes on January 4, 2027. Following intake: March 8, 2027. How intakes work →

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Overview

2.1Program description

This course explores the rich mushroom traditions of the Mediterranean, from the Catalan grill to Italian risotto and French country cooking. Students first examine the place of mushrooms in Mediterranean food culture and the species most valued in each region. They then cook across the main formats: grilled and plancha mushrooms, rice, pasta and grains, stews, egg dishes and tapas, and the preserves of the Mediterranean pantry. The course ends with modern interpretations that keep the spirit of tradition while using contemporary technique.

Mediterranean mushroom cooking is simple in appearance but depends on precise handling of heat, oil and seasoning. The program suits chefs and home cooks who want to understand the logic behind classic dishes, not just follow recipes. It is taught live by chefs with roots in Mediterranean kitchens. In the final project, each student creates a regional Mediterranean mushroom menu of four dishes, with recipes and notes on tradition and technique.

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 restaurants, culinary tourism, culinary education, food media.

Mycology is moving fast and good practical training is still scarce. This program gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgment and safety.

Objectives and competences

3.1General objective

To finish the program able to apply its content professionally and with judgment. In short:

Explore traditional and modern mushroom dishes from Spain, Italy, France and the wider Mediterranean, from rice to grills.

3.2Specific objectives

Build the foundations: Mushrooms in Mediterranean Food Culture; Grilled and Plancha Mushrooms.
Put them into practice: Rice, Pasta and Grains; Stews, Egg Dishes and Tapas.
Apply everything to a real case: Preserves of the Mediterranean Pantry; Modern Mediterranean Mushroom Dishes.
Complete a final project reviewed by your instructor.

3.3Competences you will gain

Describe the role of mushrooms in different Mediterranean food cultures.
Grill and plancha mushrooms with precise control of heat and oil.
Cook mushroom rice, pasta and grain dishes to traditional standards.
Prepare Mediterranean mushroom preserves for the pantry.
Create modern dishes that respect Mediterranean mushroom traditions.

Student profile

4.1Who it is for (entry profile)

Chefs and home cooks.

4.2Entry requirements

No prior knowledge is required. Basic cooking skills and access to a kitchen are recommended.

4.3Career paths (exit profile)

Chef in a Mediterranean restaurant
Tapas bar or bistro chef
Cooking class instructor
Food tourism host offering cooking experiences
Recipe developer for food media

Sectors

restaurantsculinary tourismculinary educationfood media

Outcomes depend on your experience and on your local market.

Study plan

5.1Overall structure (modules and workload)

Module	Title	Phase	Topics	Hours
01	Mushrooms in Mediterranean Food Culture	Foundations	3	12
02	Grilled and Plancha Mushrooms	Foundations	3	12
03	Rice, Pasta and Grains	Practice	3	12
04	Stews, Egg Dishes and Tapas	Practice	3	12
05	Preserves of the Mediterranean Pantry	Application & project	3	12
06	Modern Mediterranean Mushroom Dishes	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.

5.3Company placement

This program does not include a company placement. Practice is built into every module through exercises, case studies and the final project.

5.4Final project

A four-dish regional Mediterranean mushroom menu with recipes and notes on tradition and technique.

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 instructor 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, cooking exercises in each module and a final project reviewed by the instructor.

40%Participation and module exercises

60%Final project

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 instructor.

Teaching team

8.1Academic direction

At Fungaris, the Culinary Mycology school coordinates the content and quality of this program. The academic director of each intake is named in the intake guide.

8.2Faculty

Taught by professionals who work in the field. The instructor for each intake is confirmed before the start.

Meet our faculty →

Certificate

9.1Certificate awarded

Course Certificate

On completing the program and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognizes them depends on that organization 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 enrollment

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

Enrollment for the intake starting on January 11, 2027 is open until January 4, 2027, or until the group is full (maximum 20 students).

10.4Fee and payment options

Fee: $450

Full payment before the start: $360 (20% reduction).
40% reservation ($180) and 3 monthly installments of $90.

Fees and financing →

10.5Grants, discounts and funding

Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organization. Discounts cannot be combined with each other or with the full-payment reduction.

Your employer can pay for the program 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 canceling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrollment 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 Mediterranean Mushroom Cooking?

No prior knowledge is required. Basic cooking skills and access to a kitchen are recommended.

How is Mediterranean Mushroom Cooking 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, cooking exercises in each module and a final project reviewed by the instructor.

What is the final project?

A four-dish regional Mediterranean mushroom menu with recipes and notes on tradition and technique.

What certificate do I get?

What can I study after Mediterranean Mushroom Cooking?

The natural next step is Diploma in Culinary Mycology.

11.2Alumni testimonials

We only publish verified testimonials from real students. This program does not have any published yet; they will appear here once its first intakes finish.