Martha Stewart's Cooking School

Mushrooms

Season 4, Episode 4 of 13

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.

Previously Aired

Day
Time
Channel
4/16/2015
11:30 a.m.
4/16/2015
6:30 p.m.
4/17/2015
2:30 a.m.
4/18/2015
12:30 p.m.
4/18/2015
6:30 p.m.
11/9/2015
10:30 a.m.
11/9/2015
5:30 p.m.
11/10/2015
1:30 a.m.
11/14/2015
8:30 a.m.
2/11/2019
8 p.m.
2/12/2019
3 a.m.
8/26/2019
9 a.m.
8/26/2019
2 p.m.
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