Just because some pasta dishes are simple doesn't mean they have to be boring. Here is a simply delicious example.
Fresh mushrooms from a local grower find their way to a hot grill, and we visit with Food Historian, Simone Cinotto to talk Slow Food, and cooking in class.
This week, we re-air an interview with former Bloomington Community Farmers' Market Mushroom Inspector Marti Crouch. Then mushroom recipes with Chef Jeff Finch.
From soil to weather to customers, farming is a system of interconnected forces. "Selling Local" takes a similar approach to analyzing the local food movement.
Ryan Hines spends spring days in southern Indiana woods hunting for morels. He tells us about the research that goes into finding the best spots for 'shrooms.
Take care to clean your morels well before you fry them up. A salt water bath helps to remove any bugs that may have made a home in your mushrooms.
Raw cashews not only add a creamy texture and a touch of sweetness, they also have the ability to thicken, which means there is no need to make a roux.
Kelp aquaculture gives New England fisheries new markets, and Alan Barker turned his hobby into the Brown County Fungus Farm.
Dan Williamson revisits his days as a professional chef with Stuffed Mushrooms With Tomato Coulis and Zucchini Hash.
For this soup, I’ve used five varieties of mushrooms. While you can use any types of mushrooms, the more variety you have, the deeper the complexity of flavor.
Truffles are a smelly fungus. They're also one of the most coveted foods in the world. NPR's Planet Money asks why people are willing to pay so much for them.
Two different approaches to cultivating mushrooms: Daniel Orr grows shiitakes on logs, and Darin Kelly expanded Good Life Farms to start a commercial operation.
Farro makes a great substitute for rice in a risotto. Cook it ahead and this recipe whips up in no time.
Hen of the woods is a variety of mushroom with caps that fan out like a feathered plume. These thin caps make them perfect for roasting.
Last year's forest fires have produced a bumper crop of morels, but the Forest Service isn't issuing commercial licenses in some prime picking spots.
Chef Jeff Finch adds a couple special ingredients to make this pasta dish extraordinary -- corn stock and roasted heirloom tomato puree.
Brunchers won't have many more chances to enjoy Jeff Finch's chanterelle frittata. It's available only as long as foragers provide him with fresh mushrooms.
We have tips and tricks for finding morel mushrooms, but don't delay. The season is almost over!
Foragers are now scouring the hills in California in search of black morels — prized mushrooms which grow in land ravaged by forest fires.
What if cooks toured the country like musicians? And what if they gave their “performances” in your dining room? Joshua Ploeg is doing just that.