The Culinary Institute of America

Chef Alex Rushmer prepares a dish of assorted mushrooms at his restaurant Vanderlyle in Cambridge, England. Vanderlyle is a relaxed, fine-dining restaurant that works directly with farmers, growers and producers to create plant-forward, ingredient-centric dishes. Chef Rushmer shows us how he makes his dish of assorted mushrooms, which includes pickled shiitake, a ricotta and black truffle-stuffed morel, glazed king oyster mushrooms, and a mushroom reduction sauce.

Watch the full documentary and find recipes here!