Cooking Methods: Sauté, Poach, Roast, Cure

Cooking Tips: Foie gras cubes can go into a very hot, dry pan while still frozen. Because they're irregular in size and shape, we like to use them in dishes where perfect slices are not required. They can be seared, poached, added to pasta or stuffing, used to enrich sauces, or made into compound butter. Many chefs use them for making mousse. 

Cooking Methods: Sauté, Pan-Roast, Roast, Stew, Braise, Poach, cook en Papillotte

Cooking Tips: After opening, store any unused mushrooms in a brown paper bag. Keeping the mushrooms in clusters will keep them fresher longer. Washing our cultivated mushrooms is not necessary and will change the texture. Simply trim the very bottoms and they are ready for use in your favorite recipes. Our Chef's Mix mushrooms can be used in place of button mushrooms and make an elegant addition to roast meats, poultry, and seafood dishes, bisques, sauces, and stir-fries.

Serving Tips: Put a pat of truffle butter on top of a seared steak just before serving. Toss it with hot pasta and melt it over braised, steamed or sautéed vegetables. Massage a chicken with truffle butter before roasting. A dollop stirred into a pan sauce at the last minute will thicken the sauce and add truffle flavor. Mushrooms are greatly enhanced when sautéed with truffle butter and a little fresh thyme. Spread it on fresh baguette for a quick tartine. Offer it on a charcuterie board to complement cured meats. We love this kitchen workhorse so much we even bake with it, adding it to choux pastry, pie crust, scones, and more.

Cooking Tips: Use demi-glace as a base for meat sauces, stocks, soups, and braises. For a delicious pan sauce in minutes, sweat some chopped shallots in pan-drippings, add fresh herbs and deglaze with demi-glace. Add a small knob of black truffle butter to finish. Mix one container of demi-glace in 2 cups of water and use in place of beef, lamb, or veal stock in your favorite recipes.