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Sous Vide Wagyu Beef Flank Steak

Sous Vide Wagyu Beef Flank Steak

by D'Artagnan

Our full-flavored Wagyu flank is made fork tender when cooked in a water bath with a few aromatics. Finish with a quick sear, baste with black truffle butter, and cut against the grain for a truly great steak.

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Mushroom Melt Burger

Mushroom Melt Burger

by D'Artagnan

Our mushroom melt is truly an “earthy” delight. Our wagyu burgers are smothered in sautéed mushrooms and truffled fontina fonduta (say that three times fast) with peppery cress and an herbed Dijon spread for a little kick.

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Creamy Orzo with Bacon, Fava Beans, & Morels

Creamy Orzo with Bacon, Fava Beans, & Morels

by D'Artagnan

This decadent recipe comes together quickly and makes a great side dish for lamb, pork, chicken, or veal. Applewood smoked bacon complements our favorite spring produce, fresh fava beans and morel mushrooms, while lemon zest and black truffle butter add layers of flavor.

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Creamy Mushroom Soup

Creamy Mushroom Soup

by D'Artagnan

Ditch the can, ban the box – creamy mushroom soup is easy to make at home with healthier, tastier results. In this simple recipe we used our Organic Chef’s Mix Mushrooms, but any combination of our cultivated organic or seasonal wild mushrooms will work too.

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Ultimate Mushroom Dressing

Ultimate Mushroom Dressing

by D'Artagnan

This flavorful dressing is beautifully moist and packed with mushrooms. The versatile recipe can be used as dressing or stuffing, made ahead if needed, and could take additions like sausage, if desired.

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Chicken Confit Pot Pie

Chicken Confit Pot Pie

by D'Artagnan

Although this ‘short-cut’ pot pie takes only an hour to make from start to finish, it’s surprisingly luxurious. Tender chunks of chicken confit, mushrooms, loads of vegetables and a velvety sauce made with black truffle butter are encased in puff pastry in this super- easy recipe.

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