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.
Unleash the umami with this mushroom variety pack, which includes one pound each of three different wild and cultivated exotic mushrooms varieties, perfect for playing in the kitchen.
These are the same mushrooms that top chefs order from us daily, and now they can be yours to experience in the kitchen.
This variety pack offers one pound each of three different types of mushrooms, and the mix will vary depending on the season and availability.
One of the mushrooms will be of the wild sort—foraged in the forest by expert mushroom hunters—and may include Black Trumpets, Chanterelles, Hedgehogs, Morels or Yellow Foot Mushrooms.
The other two types of mushrooms will be exotic, cultivated fungi, such as Hen of the Woods, Trumpet Royale, Nebrodini or Hon-shemeji. You will receive one pound of two different types. These certified-organic mushrooms are cultivated on a natural substrate of corn husks and oak chips to provide pristine fungi for discerning cooks.
Amaze your dinner guests and family with these top-quality mushrooms, hand-selected and packed by our mushroom experts. This mix offers a selection of gorgeous mushrooms that offer versatility; use them anywhere you need that umami flavor so specific to mushrooms.
"Croustillant is French for “crunchy,” and refers to the crispy phyllo crust that holds the luscious layers of buffalo, goat cheese and portobello mushrooms. "
"Hare is rolled then braised in wine and stock. It's served with creamy ziti and puréed beets. "
"This thyme-scented, pear and mushroom flavored strudel is a glamorous way to serve 4 guests graciously from 1 bird. "
"Wild pheasant, raised in the woods, are much gamier and flavorful than farm-raised birds, and they marry well with Swiss chard, wild mushrooms and sweet potatoes with orange and vanilla."
"Take our advice and pair succulent pheasant breasts with wild mushrooms and Madeira sauce. "
