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These are the same exotic mushrooms that top chefs order from us daily, but are packaged for the convenience of the home cook in a one pound size. Our certified-organic mushrooms are cultivated on a natural substrate of corn husks and oak chips to provide pristine fungi for discerning cooks.
The variety pack offers a taste of four different mushrooms, which can be cooked together, or sorted and used individually.
The Trumpet Royale is a meaty mushroom with a thick edible stem (there’s no waste!), and it’s a favorite among chefs for its nutty taste and firm texture that holds up well in any preparation. They are large enough to slice in half, rub with duck fat and place directly on a hot grill.
The versatile White Beech is a lovely, petite mushroom with nickel-sized cap and a delicate shellfish flavor. Crisp and crunchy in texture, with an almond-like scent, the White Beech is small enough to be tossed whole into a stir-fry and works well with olive oil, duck fat, garlic or tomatoes.
The Brown Hon-shemeji mushroom is much like the White Beech in size and flavor, but is darker in color. The taste of Hon-shemiji is slightly bolder that White Beech, so it pairs well with strong flavors, like Asian sauces or red wine and demi-glace reduction.
Velvet Pioppini are doubtless named for the dark brown caps that appear to be made of lustrous velvet. They have a robust flavor, and the appealing brown caps are perched on long, elegant, tan-colored stems. A natural for pastas, red meats and even game, they have a unique forest-floor type of flavor.
Amaze your dinner guests and family with these top-quality organic 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 that is so specific to mushrooms.
"Add this to your list of easy dinner party recipes--sauté mixed mushrooms, top them with lots of butter and broil the mushrooms to crispy perfection. "
"This recipe uses the best of what D'Artagnan has to offer--truffles, demi-glace, organic mixed mushrooms and, of course, foie gras, in a creamy sauce for pasta."
"Piment d'Espelette is a key ingredient in Chef Pascal Condomine's recipe for duck with pistachio. Piment, a relatively mild chile, comes from the Basque country in France."
"Bresse, a region of eastern France, is celebrated for raising some of the finest poultry in the world. The capon, a castrated chicken, is considered the “king of the table” by many locals, who like to pair it with Cognac and cream. The sauce is worthy of royalty."
"One of the greatest, most classic, partners for foie gras is Sauternes–the sweet, rich, fruity, golden wine produced in southwestern France, also home to foie gras. "
