Join Chef Katie as she reveals the many uses for the increasingly wide variety of mushrooms available to home chefs. Pine-cone shaped morels make a Tea-Style Mushroom Stock, later used in a creamy, cheesy Mushroom Risotto. Porcini are richly savoury wild mushrooms that add beefy depth to Porcini Demi-glace, a vegetarian turn on veal stock reduction. The sauce, in turn, refines her hearty plant-based entrée, Portabella Mushroom Steak. Mushrooms come in many shapes, sizes, and levels of mystique, but the most mysterious of all is the rare black truffle - Chef Ardington expertly uses this unique ingredient in her Truffled Quail with Lavender Honey, then preserves its prized essence in an easy recipe for Black Truffle Oil.