Explore some of the many varieties of mushrooms and learn how to cook them.

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 French mushroom soup, as well as a modern-day mushroom risotto using the ancient grain called farro.