Martha sheds light on the wide world of mushrooms.
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 crêpe-making, filling Buckwheat Crêpes with a creamy mushroom mixture, and prepares a “meaty” Vegetarian Mushroom Ragù served atop rigatoni. For an elegant starter, she makes a French Mushroom Soup, and a modern-day Mushroom Risotto.
AIR DATE 10/22/14
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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