• 2½ ounces mixed dried mushrooms, such as porcini, cepes, chanterelles
• 1½ pounds mixed fresh mushrooms
• 4 tablespoons butter, or more as needed
• 1 tablespoon lemon juice, or more to taste
• 2 garlic cloves, minced
• 1/2 medium onion, minced
• 1 teaspoon thyme
• 1/4 cup port or red wine
• 5 cups beef broth
• 1 cup half-and-half
• 2 large egg yolks
• pinch of cayenne, to taste
• salt & pepper to taste

Wild Mushroom Soup

Click image to enlarge

• 1 (8-ounce) package angel hair pasta
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 pound sliced mushrooms
• 1/2 cup chopped green onions
• 1/3 cup chopped minced garlic
• 1 tablespoon cornstarch
• 1 (12 ounce) Can evaporated skim milk, divided
• 1/3 cup white wine or cooking wine
• 1 cup packed fresh baby spinach leaves
• 1 pound lump or white crabmeat, picked through for shells
• Salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Crabmeat Angel Hair Pasta

Click image to enlarge

• 48 slices white bread
• 16 ounces fresh mushrooms, finely chopped
• 2 tablespoons all-purpose flour
• 1 cup whipping cream
• 1 tablespoon chopped parsley (optional)
• 2 tablespoons chopped chives
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Caption

Video of Cooking Demonstration Available

• 10 eggs
• 1/2 lb jumbo lump crabmeat, discarding shells
• 1/2 cup oyster mushrooms (roasted)
• 1/4 cup leeks (cut into half moons)
• 2 tbsp butter
• 1/4 cup green onions (finely chopped)
• 1/4 cup milk
• salt and pepper to taste