Dry Cured Saucisson SecSaucisson Sec is not just for picnics! Try it with a seasonal cheeseboard, sliced on pizza or added to an autumn salad.
Dried porcini, or cèpes as they are also known, are the king of the mushroom world, for their unabashed savory, woodsy flavor.
Porcini mushrooms (Boletus edulis) are also known as cèpes in France, where they are revered for their nutty taste and meaty texture. Known as the king of the mushroom world, our dried porcini are grown-up mushrooms with robust flavor. Porcini have never been cultivated, so are only available in the wild seasonally, which is why they are often sold dried. This mushroom is well-suited to drying, as its flavor actually intensifies. D’Artagnan’s dried porcini are mushrooms with attitude—aromatic, woodsy and earthy. Fresh porcini are fall fungi, and their season is short and sweet. D’Artagnan’s dried porcini let you enjoy their savory flavor all year long. Add depth to creamy chestnut soup, or make a traditional, slow-cooked Italian ragout and add chopped, dried porcini to the aromatics. Try a whole cut-up chicken or thick-cut Berkshire pork chops stewed in a creamy sauce with a mix of mushrooms, including dried porcini.Dried porcini can be easily reconstituted in hot--not boiling--water or another liquid such as chicken stock or liquor. Save the liquid as it will have essence of porcici in it, and can be used to flavor soups or sauces. This intense, earthy mushroom gives its all to soups, risotto and game stews.
D’Artagnan’s dried, wild mushrooms, grown and hand-packed in France. They are carefully sourced and hand packed and naturally dried without any additives or chemicals. They have a shelf life of two years.
"Gently sautéed guinea-hen breasts are an elegant way to showcase the pure taste of this bird. Porcini mushrooms and reduced essence of guinea hen add layers of rich flavors. "
"The chestnut is an important crop in Japan, China, Spain, Italy and France. A food source since pre-historic times, these nuts have twice as much starch as potatoes and can even be ground into flour for bread. Here, their distinctive flavor goes well with the earthy porcini to create a creamy soup. "
"Serve this elegant chestnut and black truffle soup before a holiday dinner of venison, wild boar or turkey. "
"Chef Mario Batali loves cooking chicken “under the brick", a technique in which food is weighed down with a hot terra-cotta stone. This method ensures more even and quick cooking, juicy meat and crispy skin."
"Poaching goose then roasting it at high heat produces one crisp, succulent bird. Serve this with potatoes cooked in goose fat."
