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Truffle Honey

Truffle Honey

by D'Artagnan

This is a brilliant way to use up remnants of black winter or burgundy truffles. Truffle infused honey is wonderful drizzled over cheese, with charcuterie, or used in recipes, like our French Ham Canapes or Truffle Honey Florentine Cookies.

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Creamy Pasta with Black Truffles

Creamy Pasta with Black Truffles

by D'Artagnan

This luxurious pasta requires only 4 ingredients, 1 pan, and 15 minutes to prepare. It's kitchen alchemy at its best - a little pasta water and triple-cream soft cheese creates a silky sauce that’s the perfect canvas for heady black truffle.

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Truffle Butter Pommes Anna

Truffle Butter Pommes Anna

by D'Artagnan

This classic French potato cake is crispy on the outside with a tender center. Black truffle butter adds earthy flavor while a bit of duck fat keeps the butter from burning.

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Truffled Quail Egg Toasts

Truffled Quail Egg Toasts

by D'Artagnan

Whether you call it toad-in-a-hole, sunshine toast, egg-in-a-basket, or eggs in a frame - when made with brioche, black truffle butter and quail eggs, we call it ridiculously delicious. One pack of eggs will make 15 toasts and we recommend 2-3 toasts per person as a plated hors d'oeuvre.

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Truffle Butter Shortbread

Truffle Butter Shortbread

by D'Artagnan

Black truffle butter, parmesan cheese, and a little flour combine to make addictively crisp and tasty shortbread with this easy recipe. These are great with charcuterie boards, cheese plates, topped with your favorite condiments, or as a nibble on their own. During the holidays, keep a chilled log of dough in the fridge and bake off right before guests arrive.

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Truffle Butter Burger Buns

Truffle Butter Burger Buns

by D'Artagnan

You’re a burger freak. You buy the best meat, you carefully choose your toppings, you’ve perfected your favorite cooking technique; why not make your own buns?! These buttery buns are dense, rich, and ever so subtly scented with black truffle. But the best part? They’re super easy to make.

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Black Truffle Mac & Cheese

Black Truffle Mac & Cheese

by Dave Martin

Chef Dave Martin made this ultra-creamy, over-the-top macaroni and cheese famous when he appeared as a contestant on season one of the television cooking competition Top Chef.

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Truffled Chicken & Egg

Truffled Chicken & Egg

by Ed Brown

Chef Ed Brown's silky poached chicken breast is napped with a velvety, truffle studded sauce. Served alongside hearty polenta enriched with foie gras butter and the perfect poached egg, the real question isn't "Which came first?" but "Which to eat first?"

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Black Truffle Garlic Mashed Potatoes

Black Truffle Garlic Mashed Potatoes

by D'Artagnan

This recipe is inspired by the classic Joël Robuchon mashed potato recipe which calls for equal parts potato and butter. Garlic cloves slow-cooked in duck fat are added, along with a generous amount of black truffle butter for intensely earthy and rich potatoes.

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Roast Turkey with Black Truffle Butter

Roast Turkey with Black Truffle Butter

by Ariane Daguin

Ariane carefully separates the skin from a D'Artagnan organic turkey and covers the meaty turkey breast with discs of creamy black truffle butter, which slowly melt into the meat as the turkey roasts. This technique adds flavor and helps keep the breasts juicy.

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Black Truffle Butter Buffalo Wings

Black Truffle Butter Buffalo Wings

by D'Artagnan

Spicy Buffalo-style wings are the always a party favorite, but we've upped the flavor ante to make them even better. Our creamy Black Truffle Butter adds a whole new dimension of richness and depth, making these wings your guests won't soon forget.

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French Ham & Pear Crostini with Truffle Honey

French Ham & Pear Crostini with Truffle Honey

by D'Artagnan

Don’t let these simple canapes fool you; they’re layered with complex flavors and textures – crisp pear, creamy ricotta, rich, buttery Jambon de Bayonne and truffle honey. In the summer, sub out the pear for seasonal stone fruit or fresh figs.

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New Mushroom Croque Monsieur with Truffle Butter Bechamel

Mushroom Croque Monsieur with Truffle Butter Bechamel

by D'Artagnan

Sautéed exotic mushrooms are smothered in truffle butter béchamel and two types of melty cheese in this twist on the classic bistro sandwich. Perfect for lunch or a light supper, serve with cornichons and dressed baby greens. Or top with a fried egg for an upgraded Croque Madame.

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Kale & Pancetta Galette with Truffle Butter Crust

Kale & Pancetta Galette with Truffle Butter Crust

by D'Artagnan

This rustic, free-form galette is packed with garlicky sautéed kale, shallots, and crispy pancetta. Black truffle butter and almond flour make a flaky, tender crust and add another dimension of flavor. If kale isn’t your thing, you can substitute other leafy greens, such as rainbow chard, collards, or beet tops.

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Crispy Mushroom Triangles

Crispy Mushroom Triangles

by D'Artagnan

Umami-rich organic mushrooms and herbed crème fraîche make a delectable filling for these crowd-pleasing hors d'oeuvres. And our black truffle butter renders them crisp and golden while adding an extra dimension of flavor.

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Chestnut, Walnut & Fennel Sauté

Chestnut, Walnut & Fennel Sauté

by Ariane Daguin

This recipe, inspired by the cuisine of Joël Robuchon, is adapted from Patricia Wells’ book Simply French. Ariane uses our already-prepared chestnuts, black truffle butter and demi-glace in this version.

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New 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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New 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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New 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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Ham, Asparagus, & Wild Mushroom Strata

Ham, Asparagus, & Wild Mushroom Strata

by D'Artagnan

This cheesy casserole is part frittata, part savory bread pudding, and totally delicious. It’s also a great way to use leftover holiday ham. We specified boneless ham, but our bone-in ham or even smoked chicken will also work.

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New Chorizo & Greens Crostini

Chorizo & Greens Crostini

by D'Artagnan

Smoky chorizo, sautéed kale, and buttery Manchego cheese make a killer combination in this hearty fall crostini. Perfect for a snack but special enough for a party - give these little toasts a try.

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Slow Cooker Wild Boar Shoulder

Slow Cooker Wild Boar Shoulder

by D'Artagnan

This easy slow cooker recipe yields tender meat and a rich sauce. Not only delicious as is, the leftover meat can be shredded for bbq boar sandwiches, wild boar tacos, or even pulled boar nachos. The possibilities are endless.

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Deer, Beer, & Bacon Buns

Deer, Beer, & Bacon Buns

by D'Artagnan

Tender venison, smoky bacon, and a beer-enriched sauce make a tasty filling for buttery baked buns. We liken them to our version of steak & ale pie, only totally portable and perfect for a tailgate or party.

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Mushroom Quinoa Veggie Burger

Mushroom Quinoa Veggie Burger

by D'Artagnan

We have more than just meat! We offer a wonderful selection of organic and wild mushrooms, and we’re always looking for new ways to use them. This veggie burger is umami-rich and packed with protein. Black garlic mayonnaise brings out the smoky sweetness.

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Creamed Mushrooms on Toast

Creamed Mushrooms on Toast

by Colman Andrews

This simple recipe is rich and comforting. And while we think it's totally fabulous as-is, when you add a generous knob of black truffle butter and serve it on petit toasts, it becomes luxurious party food.

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Wild Mushroom Vol-au-Vents

Wild Mushroom Vol-au-Vents

by D'Artagnan

Fill crisp, buttery puff pastry shells with an earthy mixture of meaty wild mushrooms then top with a creamy cheese sauce for party perfect hors d’oeuvres that will satisfy vegetarians and meat eaters alike! To save time, good-quality pre-made vol-au-vent shells can be used.

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Veal Osso Buco

Veal Osso Buco

by Alexander Bernard

Chef Alexander Bernard's luscious osso buco is full-flavored and fork-tender. Try it with Yukon gold truffle butter mashed potatoes.

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Crispy Buttermilk Fried Rabbit

Crispy Buttermilk Fried Rabbit

by D'Artagnan

We have a few secrets for making the best fried rabbit ever – first, start with succulent rabbit leg confit, coat them in spiced buttermilk and double-fry until double-crisp. Finish with another hit of spice and you’ve got a dish you won’t soon forget.

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Wine Country Burger

Wine Country Burger

by D'Artagnan

This flavorful burger brings the taste of a wine country brasserie to your own kitchen with red-wine braised onions, Gruyere two-ways, and fresh herb mayo. Our wagyu beef patties keep things extra juicy, but feel free to sub our buffalo burgers or even ground turkey.

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