Martha sheds light on the wide world of mushrooms, exploring some of the many available varieties - from chanterelles to shiitakes - and how to cook them. She demystifies crepe-making, filling buckwheat crepes with a creamy mushroom mixture, and prepares a "meaty" vegetarian mushroom ragu served atop rigatoni. For an elegant starter, she makes French mushroom soup, as well as a modern-day mushroom risotto using the ancient grain called farro.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 404
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Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef's knife, select the very best ingredients, truss a chicken and much more.
In "Martha's Stewart's Cooking School, " you get just that.
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