The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
This wonderful dried mushroom collection includes dried chanterelles, morels, porcini, black trumpet, mushroom mix and porcini powder. All are great for use in soups, stews, sauces, pasta dishes and more.
D’Artagnan’s dried mushroom collection includes one 1-ounce jar each of dried chanterelles, morels, porcini, black trumpet, mushroom mix and porcini powder. It is a great buy that offers the best of the year’s mushroom bounty—dried and easy to store for use anytime, in any recipe. Our wild mushrooms are collected as they have been throughout time, by foragers. They are carefully sourced, naturally dried without any additives or chemicals and hand packed. You will find a use for each of these mushrooms, and will grow to depend on the “magic” umami flavor that porcini powder brings to everything it touches. Reconstitute the mushrooms in a little bit of warm water until they rehydrate then use them as you would a fresh mushroom—finely chopped in duxelles or mixed with fresh herbs and rolled in a pork roast. Enrich beef, pork or lamb stew with a handful of the mushrooms, or add depth to pasta sauce by using the mushrooms and their soaking liquid.
"Poussin is glazed with a sweet-tart raspberry glaze and served on crispy, nutty rice pancakes. "
"Ian McNaught, head chef at the Roman Camp Country House Restaurant in Scotland, describes his style as modern Scottish cuisine with a French influence. In Scotland, grouse season begins on what is known as the Glorious 12th (of August) and continues through February. "
