Mushrooms are never quite as good at home as they are when ordered out, but there's a reason for that. Here's what you need ...

"Mushrooms can get soggy," she explained mid-episode on the series, as she tossed a pan of clean white buttons into a 450 degrees Fahrenheit oven to dry them out.

Add remaining 2 tablespoons oil to Dutch oven over medium. Add onion, and cook, stirring often, until softened, 6 to 8 minutes. Add garlic; cook, stirring often, until fragrant, about 2 minutes ...

Increase heat to medium-high; cook, gently swirling and shaking skillet, until butter is creamy-looking, adding additional cooking water, about 1/4 cup at a time, as needed.

Add the pasta and cook, stirring occasionally, for 8 to 10 minutes, or until it is firm but still has some bite. Before you drain the pasta, use a heatproof measuring cup to remove 1/3 cup pasta ...

Once hot, add mushrooms. Cook in batches if necessary to avoid overcrowding. Sear on one side, about 3-5 minutes, then flip and sear other side. Transfer to a plate and season with salt.

Add a shallot, mushrooms and the remaining salt and pepper, and cook, stirring, until the mushrooms are soft — 6-8 minutes if fresh or 8-11 minutes if dried. Add the cream and stir, without ...

As our final Souper Tuesday recipe for 2025, here’s one of the best crowd-pleasers of them all. A warming cream of mushroom soup flavoured with thyme and garlic and a hint of Dijonnaise.