Jacques Pépin: Fast Food My Way

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.