Jacques has gone foraging for mushrooms since childhood, but in Mushroom Velouté with Almonds, Instant Beef Tenderloin Stew, and Mushroom and Raisin Chutney he uses older, store-bought, white button mushrooms with great results. He also creates a starter of Red Beets in Sour Cream and a finish of Apple, Pecan, and Apricot Crumble in no time.
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