Martha Stewart's Cooking School

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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 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.

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