Mushrooms

Venison with Wild Mushroom Port Sauce

by D'Artagnan

This simple dish is rich with fall flavors and comes together fast for a satisfying weeknight meal.

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New

Wagyu Steak Diane

by D'Artagnan

Steak Diane is old school in the best way. In this quick and easy recipe, we brought the dish into the 21st century with Wagyu filet mignon and organi...

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Wild Mushroom Bread Pudding

by D'Artagnan

This versatile, savory bread pudding pairs well with meat or poultry and can be baked in a large dish or individual ramekins.

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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’oeu...

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Chicken with Pancetta, Mushrooms & White Wine Sauce

by D'Artagnan

Chicken thighs, mushrooms, and French pancetta create quite the comforting dish when slow-cooked in a creamy white wine sauce. It’s our version of Coq...

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Morel Mushroom Crusted Veal Filet Tenderloin

by Alexander Bernard

This delectable veal dish from Chef Alexander Bernard uses ground dried morel mushrooms as a flavorful crust.

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Wild Mushroom Risotto

by D'Artagnan

This simple dish is earthy, satisfying and delicious as both a side or the main event.

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Mushroom Salsa

by D'Artagnan

This crunchy salsa is party-worthy. The addictive blend of charred red onions, wild mushrooms and garlic is finished with fresh cilantro and citrus ju...

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Mushroom-Stuffed Wild Boar Roast with Black Truffle Sauce

by Ariane Daguin

This roast couldn't be easier or more delicious! Hearty wild boar is stuffed with sautéed mushrooms and served with a delectable pan-sauce that's silk...

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Pappardelle with Rabbit, Porcini & Parmesan

by Frank Stitt

Braised game ragu is a dish popular all over Italy. Frank Stitt shreds the braised rabbit leg meat and quickly cooks it with sautéed, mixed mushrooms ...

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Pasta with Foie Gras & Wild Mushrooms

by D'Artagnan

Add a little luxury to weeknight dinner with this simple recipe that uses top-tier ingredients but comes together in minutes.

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Pickled Organic Wild Mushrooms

by D'Artagnan

These quick pickled mushrooms are delicious on crostini, alongside rillettes or pâtés, or simply snacked on right out of the jar.

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Bruschetta with Porcini Butter & Truffles

by Eugenia Bone

This recipe makes enough porcini butter for about 48 bruschetta. It will keep beautifully in the freezer, so if you're not serving a crowd, squirrel s...

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Rabbit, Foie Gras & Chanterelle Terrine

by Jonathan Vaast

Jon Vaast, of the Dressing Room in Westport, Connecticut makes this luxurious terrine with whole rabbit, fresh foie gras and chanterelles.

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White Rabbit Lasagna

by D'Artagnan

This recipe is a staff favorite! Hearty, mushroom-flecked rabbit ragout and creamy bechamel are layered then topped with sharp white cheddar. Deliciou...

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Ramp-Stuffed Rabbit Loin with Mushroom Ragout

by D'Artagnan

This show-stopping dish is full of fresh spring flavor. If you can't get ramps, spring onions will also work.

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