Chris will be taking a King Oyster Mushroom and using every part of it to make 3 different tapas dishes. At Black Leaf, we run with a minimal waste ethos meaning we use every part of the raw produce. This demo will showcase how to reduce waste in cooking and how to make the most out of an ingredient. Black Leaf is a plant-based, sustainably run kitchen; we change the menu every 6 weeks to adapt to seasonally changing produce that we acquire locally.