Mushrooms Are Having a Moment

Sheri hunts for morels deep in the forests of the Blue Ridge Mountains with foraging experts Natalie Dechiara and Luke Gilbert. She then visits the home of farm-to-table pioneer John Fleer to use the morels (aka merkels) in a savory pie. In the kitchen, Sheri shares recipes for double mushroom soup and buttery sauteed mushrooms on toast, plus a tip for cleaning and keeping store-bought mushrooms.

Sheri never gets tired of making soups, and this recipe is no exception. She shares her cherished recipe of double mushroom soup, which is a celebration of mushrooms’ exquisite variety.

Host Sheri Castle whips up buttery sauteed mushrooms on toast, a simple yet tasty recipe worthy of dinner.

Sheri Castle joins chef John Fleer to learn how to make savory merkel pie with morels she foraged. This Appalachian take on shepherd’s pie is a recipe with a sense of place, perfect for bringing people together.

Sheri Castle takes a walk in the woods with foraging experts Natalie Dechiara and Luke Gilbert of Wild Goods to find some tasty morel mushrooms.

Host Sheri Castle gives a helpful tip for cleaning store-bought mushrooms and stashing them in your fridge.