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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Wild Mushroom Potato Gratin

by D'Artagnan

Black truffle butter and several varieties of mushrooms make this creamy potato gratin recipe worthy of company and your holiday table.

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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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