Mushrooms

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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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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Baked Eggs en Cocotte with Wild Mushrooms

by D'Artagnan

Earthy mushrooms and fragrant black truffle butter make this classic dish a standout! Easy enough to make on the fly, yet impressive enough for compan...

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Broiled Wild Mushrooms with Tamari Butter

by Bromberg Brothers

This simple recipe from Bruce and Eric Bromberg of Blue Ribbon fame, has few ingredients but is packed with umami. It's a favorite dish at their New Y...

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Ultimate Wild Mushroom Buffalo Burger

by D'Artagnan

These umami-packed burgers are a mushroom lover's dream. Serve them with duck fat fries and your favorite condiments.

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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 se...

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Deviled Quail Eggs with Porcini & Parmesan

by D'Artagnan

Don't let these teeny deviled eggs fool you - they are umami-bombs!

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Duck Ragout with Porcini

by Jonathan Vaast

Duck is fatty and rich and holds its own in chef John Vaast's robust ragout made with dried porcini, red wine and rosemary.

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Game Sausage-Stuffed Mushrooms

by D'Artagnan

These savory mushrooms make a hearty and satisfying canape any time of year. Try this recipe with any of our game or chicken sausages!

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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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