Previews + Extras
Preview | Mushrooms Are Having a Moment
S3 E303 - 30s
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.
Double Mushroom Soup | Kitchen Recipe
S3 E303 - 7m 8s
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.
Buttery Sauteed Mushrooms on Toast | Kitchen Recipe
S3 E303 - 4m 46s
Host Sheri Castle whips up buttery sauteed mushrooms on toast, a simple yet tasty recipe worthy of dinner.
John’s Savory Merkel Pie | Cook Along with John Fleer
S3 E303 - 6m
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.
Field Trip Foraging with Wild Goods
S3 E303 - 5m 20s
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.
Sheri Says: Cleaning and Storing Mushrooms
S3 E303 - 1m 30s
Host Sheri Castle gives a helpful tip for cleaning store-bought mushrooms and stashing them in your fridge.
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