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Posts tagged ‘wild mushrooms’

Favorite Side Dishes for Thanksgiving

This week we are offering 15% off holiday essentials – we think of them as the “little helpers” to ease you through this year’s holiday meal and make it extra-special. Things like black truffle butter, duck fat, demi-glace and bacon. Imported French chestnuts and porcini powder bring earthy flavor and umami to recipes like classic stuffing. Speaking of which, maybe your stuffing needs a little foie gras this year. These cubes of flash-frozen foie gras are quite handy at the holidays.

For further inspiration, here are a few of our favorite things to make for the Thanksgiving meal. Just click on the photo for the recipe.

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D'Artagnan Food products

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Save 15% Off Holiday Helpers!

While the holiday bird may take center table (ours truly are stars!), the supporting cast of savory side dishes is just as important. We’re offering some of our favorite ingredients for those dishes at 15% off this week.

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Add flavor and texture to your basic stuffing with our mushrooms or chestnuts. And don’t make a holiday feast without black truffle butter – whether under the turkey skin or in mashed potatoes, it lends a rich, earthy flavor that is completely unique.

Enrich your gravy with our duck and veal demi-glace for silky body and great depth of flavor. Green beans are a holiday standard but have you tried them sautéed in duck fat? Sublime.

Take the stress out of Thanksgiving with 15% off these holiday helpers  – but only until Sunday, November 16th at midnight EST.

And if you haven’t pre-ordered your bird, there’s still time. Click through to peruse your options – we’ve got heritage breed, organic or wild turkeys. And for those who plan a small holiday gathering, we offer bone-in turkey breast and free-range capon.

 

Mad About Mushrooms

We’re more than just meat … did you know that D’Artagnan is also a purveyor of mushrooms?  We follow the seasons around the globe to bring wild mushrooms to our chef clients.  The fragrant and delicate truffles and porcinis, morels, chanterelles, mousserons, hedgehogs, matsutakes, chicken of the woods and many more, come by truck and airplane from just about every corner of the globe. Foraged from woods and mountains by experts, then swiftly transported to us, these are the very essence of wild eating. Their seasonal availability, fragile and perishable nature, and their susceptibility to the vagaries of weather make them all the more precious.

We also offer beautiful cultivated and wild mushrooms that work in many recipes, such as the ones below. We hope they will inspire you to cook a meal that includes mushrooms. And should you be inclined to explore, or rather, to forage for more, you will find others on our website.

Creamed Mushrooms on Toast

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 serve it on petit toasts, it becomes luxurious party food.

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Creamed Mushrooms on Toast, recipe by Colman Andrews

Ingredients

Serves 6

4 tablespoons butter, plus more for buttering rolls
2 lbs wild & exotic mushrooms, brushed clean, cut into pieces of equal size or left whole if small
6 small French rolls
1 cup heavy cream
Coarse sea salt
Chopped fresh parsley, for garnish (optional)

Preparation

1. Preheat the broiler.

2. Melt the butter in a large skillet over medium-low heat. Add the mushrooms and cook, stirring frequently, for about 20 minutes, or until they have released their liquor and reabsorbed some of it.

3. Meanwhile, split the French rolls, butter them lightly, and toast them lightly under the broiler. Divide the toasted rolls equally between 6 plates (2 small halves or 1 large half on each plate).

4. Add the cream to the mushrooms, stirring it in well, and continue to cook for another 8 to 10 minutes, or until the sauce thickens. Season to taste with salt, then spoon the mushrooms and sauce over the rolls. Garnish with some chopped parsley, if you like.

Pasta with Foie Gras & Wild Mushrooms

Add a little luxury to weeknight dinner with this simple recipe that uses top-tier ingredients but comes together in minutes. It’s a favorite dish at D’Artagnan, and we’ve served it at many tasting events to great acclaim.

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Ingredients

Serves 4

8 ounces foie gras cubes
1 pound Gemelli pasta, or similar
2 Tablespoons black truffle butter
1 container duck and veal demi-glace
2 cups wild mushrooms, chopped
1 Tablespoon porcini powder
Salt & freshly cracked pepper

Preparation

1. Cook pasta in lightly salted water, to al dente. Reserve about 3/4 cup of pasta water, set aside. Drain pasta, rinse with cool water and set aside.

2. Heat a large, dry skillet over high flame. When hot, sauté foie gras until golden brown (about 1 minute), then remove from pan and set aside. Add the mushrooms to the same pan and sauté for 2-3 minutes.

3. Leaving the mushrooms in the pan, add the demi-glace, reserved pasta water and porcini flour, then reduce by a third.

4. Add the cooked pasta to the pan, toss to coat with the liquid, add 2 tablespoons of black truffle butter, allowing it to melt. Now add the sautéed foie gras, and toss it all together gently.

5. Add salt, pepper, and more truffle butter, to taste.

 Wild Mushroom Bread Pudding

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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Ingredients

Serves 8

4 cups fresh brioche cubes (about ½”)
2 lbs assorted wild mushrooms, chopped
2 shallots, finely chopped
3 tablespoons black truffle butter
6 sprigs flat-leaf parsley, finely chopped
10 chives, finely chopped
3 sprigs fresh thyme, leaves only
2 large garlic cloves, finely chopped
1 cup heavy cream
1 cup whole milk
4 eggs
1/2 cup grated hard, aged cheese (such as Parmigiano-Reggiano or Mimolette)

Preparation

1. Preheat oven to 350 degrees F. Grease a medium sized casserole, about 9×12.

2. Spread brioche cubes in a single layer on a baking sheet. Bake until golden brown, turning once, about 10 minutes. Set aside.

3. In a large skillet over medium heat, melt 1 tablespoon black truffle butter. Add shallots and garlic. Cook, stirring occasionally, until they begin to soften, about 3 minutes. Add mushrooms, season with salt and pepper. Cook, stirring occasionally, until mushroom liquid has evaporated and mushrooms turn golden (about 15 minutes). Stir in thyme, parsley and chives. Cook about 1 minute more, remove from heat.

4. In a large bowl, whisk together cream, milk, eggs, and cheese. Season with salt and pepper. Gently stir in mushroom mixture and bread cubes, turning to coat. Let rest for about 10 minutes, then pour into prepared dish.

5. Bake until slightly firm to the touch, about 30 – 35 minutes. Cool slightly on wire rack, then unmold and serve.

Broiled Wild Mushrooms with Tamari Butter

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 York City restaurant, Blue Ribbon Sushi, and once you see how easy and delicious it is from your own kitchen, we have no doubt it will be one your favorites too! And it takes only ten minutes to make.

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Broiled Wild Mushrooms with Tamari Butter by the Bromberg Brothers. Photo: Quentin Bacon.

Ingredients

Serves 4

1 pound wild & exotic mushroom mix, gently cleaned and trimmed if needed
2 tablespoons tamari
2 tablespoons sake
4 tablespoons unsalted butter

Preparation

1. Preheat the broiler.

2. In a medium bowl, toss together the mushrooms, tamari and sake. Arrange on a rimmed baking sheet and dot with butter. Broil, turning once, until tender and golden, about 5 minutes total.

Holiday Helpers are 15% OFF this Week!

This time of year it’s all about the turkey at D’Artagnan. But let’s not forget all the side dishes that are vital to the Thanksgiving feast.

Mashed potatoes, anyone? We always add black truffle butter to ours.  And who doesn’t love stuffing? You need wild boar sausage and chestnuts for that.

Duck fat and demi-glace are workhorses in the kitchen. And what holiday is complete without a little foie gras and fungi?

Be prepared for anything with our holiday helpers, all 15% off this week.

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Turkey Breast Recipes

The question of whether you prefer white or dark meat is a crucial one at Thanksgiving. But how can one turkey yield enough of the preferred meat for each diner? The simple answer is to augment the whole roasted turkey with a turkey breast.  And the overwhelming majority of people prefer the pale, juicy meat of the breast (don’t look at us! We like it dark).  You can roast the breast whole, or debone it, stuff and then roast it. Here are three tempting recipes that work for Thanksgiving, but are also perfect for any meal.

Simple Roasted Turkey Breast

Here’s a basic technique for roasting a bone-in turkey breast, which is great for smaller holiday gatherings or even a sunday roast. Add your favorite herbs and spices as you wish.

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INGREDIENTS

4-6lb bone-in turkey breast
2 tablespoons duck fat, softened
Coarse salt and freshly ground black pepper
1/2 cup water, if needed

PREPARATION

1. With the rack in the center position, preheat oven to 350 degrees F. Fit a small roasting pan with a V-shaped rack.

2. Rub softened duck fat (or olive oil) over turkey breast, and season with salt and pepper. Center turkey breast on rack, skin side up. Transfer to oven, and roast until juices run clear and an instant-read thermometer reads 160 degrees F when inserted into the thickest part of the breast, about 1 hour and 20 minutes. (If at any point the butter/juices in the pan start to burn, add about ½ cup water to the pan.)

3. Transfer to a platter, tent loosely with foil, and let rest for 10 minutes before carving.

Turkey Roulade with Black Truffle Butter

This simple turkey breast roulade not only makes a fabulous holiday centerpiece, it makes versatile leftovers too!

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INGREDIENTS

4-6lb bone-in turkey breast
Coarse salt and freshly ground black pepper
3oz. container black truffle butter, softened
½ cup water, if needed

PREPARATION

1. With the rack in the center position, preheat oven to 425 degrees F.

2. Using a sharp boning knife, place knife close to bone and carefully remove breast from bone, keeping breast meat connected. Place deboned breast skin-side down on work surface. If necessary, carefully pound breast between plastic, keeping skin intact, to make even. Season with salt and pepper then spread evenly with truffle butter.

3. Fold left and right sides in toward center and roll evenly until both sides meet. Turn rolled breast so skin side is facing up and adjust shape as necessary. Using kitchen twine, tie at 2-inch intervals. Transfer to a roasting pan and season the outside with salt and pepper.

4. Transfer roasting pan to oven and cook for 30 minutes. Decrease oven temperature to 350 degrees and continue cooking until internal temperature reaches 155 degrees on an instant-read thermometer, about 1 hour more. (If at any point the butter/juices in the pan start to burn, add about ½ cup water to the pan.) Remove turkey from oven and transfer to a cutting board. Let stand 10 minutes before slicing and serving.

Turkey Breast with Mushroom Stuffing

This simple turkey breast roulade is packed with earthy flavor from mushroom duxelles and sauteed leeks. Delicious.

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INGREDIENTS

2 tablespoons black truffle butter
1 medium shallot, chopped
1 pound organic chef’s mix mushrooms, sliced
2 tablespoons water
Coarse salt and freshly ground black pepper
1 small leek, cleaned, trimmed, and finely chopped
1 teaspoon sherry-wine vinegar
6-8lb organic turkey breast
½ cup unsalted butter, melted

PREPARATION

1. Heat truffle butter in a large skillet over medium high heat. Add shallot and cook, stirring, 2 to 3 minutes. Add mushrooms and cook, stirring, 5 to 6 minutes. Reduce heat to medium and add 2 tablespoon water; season with salt and pepper and cook until mushrooms are tender, about 5 minutes more.

2. Remove from heat and transfer to the bowl of a food processor; pulse 2 to 3 times to coarsely chop. Set chopped mushroom mixture aside. Add remaining 1 1/2 teaspoons olive oil to skillet and heat over high heat. Add leek and season with salt and pepper; cook, stirring until leek is tender, 3 to 5 minutes. Add chopped mushroom mixture to skillet and stir to combine. Remove from heat and add vinegar; stir to combine. Transfer to a bowl and let cool to room temperature before using. (This can be done up to 1 day ahead!

3. With the rack in the center position, preheat oven to 325 degrees F.

4. Using a sharp boning knife, place knife close to bone and carefully remove breast from bone, keeping breast meat connected. Place deboned breast skin-side down on work surface. If necessary, carefully pound breast between plastic, keeping skin intact, to make even. Season with salt and pepper then spread evenly with mushroom stuffing, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Carefully turn roulade skin side up and reshape if necessary. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

5. Place roulade on a rack over a sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. Remove turkey from oven and transfer to a cutting board. Let stand, loosely tented with foil, at least 10 minutes before slicing and serving.

Turkey Breast Roulade with Brioche & Sausage Stuffing

This recipe is great for smaller holiday gatherings. Once you master the roulade technique, you can use any of your favorite stuffings, but we love this one which contains both salty and sweet bites.

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INGREDIENTS

7-10 lb organic turkey breast, deboned & butterflied
Coarse salt & freshly ground black pepper
2 cups stale brioche cube
1 package duck & Armagnac sausage
12 pitted prunes, diced
1 small stalk celery, diced
½ medium carrot diced
1 two-inch section of leek, sliced thin
1 shallot
1 tsp fresh thyme leaves
3 leaves fresh sage, chiffonade
4 tbs butter, melted
1 cup chicken stock

PREPARATION

1. Make your stuffing: Remove the duck & Armagnac sausage from its casing and place in a large skillet over medium-high heat. Brown the sausage, breaking up any large chunks as it cooks. Using a slotted spoon, remove to a large bowl and set aside. Pour off all but about 2 tablespoons of the sausage fat from the pan. Place the pan over medium heat. Add celery, carrot, shallot and leek. Cook, scraping up the crispy browned bits from the bottom of the pan, until soft and translucent. Add to the sausage.

2. While the sausage/veggie mixture is still warm, stir in the herbs. Add toasted brioche, mix to combine. Season with salt & pepper. Add melted butter and chicken stock. Using your hands, turn the mixture to combine, squeezing the bread cubes to moisten. Stir in prunes. Set aside.

3. Debone your turkey breast: using a sharp boning knife, carefully run the blade as close to the bones as possible, all around the rib cage and up to the back, to remove. It’s easiest to work on one side at a time. Be mindful to keep the breast intact. Reserve bones for stock. If the breast meat is too thick to roll, butterfly it or carefully pound with a meat mallet to flatten a bit. Keep breast skin side down, season with salt & freshly ground black pepper. Spread stuffing evenly, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Carefully turn roulade skin side up and reshape if necessary. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

4. Place roulade on a rack over a sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. Remove turkey from oven and transfer to a cutting board. Let stand, loosely tented with foil, at least 10 minutes before slicing and serving.

Duckspotting @ Destination Dogs, New Brunswick, NJ

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

destination dogs DUCKSPOTTING

Where: Destination Dogs

What: Chef John Durna’s Quail and Roasted Wild Mushroom Sausage Topped with Baby Spinach, Quail Egg and White Truffle Vinaigrette

How: Destination Dogs is located at 9 Spring Street, New Brunswick, NJ 08901 | (732)993-1016 | follow them on twitter @DestinationDogs

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!

More mushroom love!

Chantal Martineau from (one of our favorite sites) Food Republic, interviewed Ariane during the wild mushroom harvest dinner at North Square Restaurant. Here’s what she learned…

 

In Season Right Now: Wild Mushrooms

Nov 29, 2011 9:01 am

Fungi and games with D’Artagnan’s Ariane Daguin

 

Hedgehog, fried chicken, cauliflower, canary, lobster. An odd menu, right? Well, not so weird, it turns out: these are all wild mushrooms available through D’Artagnan, the foie gras and truffle specialist and purveyor of other fine meats and mushrooms to restaurants around the country.

D’Artagnan’s founder, Ariane Daguin, is something of a mushroom expert. She peels off their Latin names the way other people call out their favorite bands. Over a recent fungus-laced meal, that began with wild mushroom soup and ended with white truffle ice cream, she discussed her job as fungus hunter.

Why are November and December such big months for mushrooms?
In the Northern hemisphere, it’s the end of the fall and in the Southern hemisphere, it’s spring. So both seasons are good times for mushrooms. What’s particularly exciting in the Northern hemisphere, especially at the end of November, is that the truffles are coming in.

How did truffles get to be so prized?
There are recipes from Escoffier where he is using 10 kilos of truffles and sometimes not even to eat—just as a decoration around the dish. So, there was a time when truffles were really plentiful. I wouldn’t say it was like potatoes, but there were more. Now, as cities get larger and the size of the woods diminishes, there are less truffles.

At D’Artagnan, how do you find what mushrooms are in season?
We have a purchasing team that is looking at the whole world as a sourcing possibility. For example, I always thought that morels came at the start of spring (because I was raised in France). But the more east you go — Russia, Turkey — the earlier they come. And we do that with every wild mushroom. Going back to truffles, there used to be none in the Southern hemisphere. Now, there are growers in Australia. So, we can have black winter truffles in the middle of the summer.

Do mushrooms have terroir, as in taste different depending on where they’re from? Read more

Mushroom Mania!

vibrant bluefoot mushrooms, like otherworldly delights
vibrant bluefoot mushrooms, like otherworldly delights

There are hundreds of products that come in and out of D’Artagnan that the general public never gets the chance to see. Our catalogue of chef-only items is expansive and runs the gamut, from specialty game like ostrich and goat to large primal cuts of beef, exotic eggs and whole animals, like 300 lb Yorkshire pigs. Some of the most exciting gastro-gems come out of the mushroom department.

Our mushroom expert, Frank (who we affectionately refer to as Frank the Forager) sources hard-to-find fungi from all over the globe. Chefs usually snatch up mushrooms and truffles as soon as they come in but today we got lucky and with Frank’s assistance were able to take some photos before they flew out the door. Click through the slideshow below for a peek (the 4 arrows in the  bottom right corner expand the size).

Since we now all have mushrooms-on-the-brain, here’s an idea for easy holiday hors d’oeuvre that can be made in stages ahead of time.

earthy, creamy, buttery and crisp. perfect for the holidays.

Wild Mushroom Tartelettes

This is more of an instruction than a formal recipe. Feel free to make substitutions.

You will need: A few pounds of assorted wild mushrooms (we used trumpet royal, maitake and honshimeji), 1 package of good quality, store-bought puff pastry (like Dufour), 1 shallot, butter, fresh thyme, salt & pepper, mascarpone cheese, and a hunk of your favorite brie.

1.   Thaw puff pastry, unfold and smooth out. Using a 1.5 inch biscuit cutter, cut several rounds and place on a silpat or parchment lined baking sheet. Using a 1/2 inch biscuit cutter or pastry tip, make an impression in the center of each round without cutting all the way through. Chill. Preheat oven to 400 degrees F. Bake the chilled shells for about 15-20 minutes or until puffed and golden. Remove and set aside to cool. When cool enough to handle, remove the centers of each shell using the tip of a paring knife if needed. These shells can be made a day ahead – once completely cooled, store in an air-tight container. (This canape can also be made with store-bought shells, but the freshly baked versions always taste better.)

2. Finely chop all mushrooms. Finely chop shallot. Heat a few tablespoons of butter in a large skillet. Add shallot and sweat. Add mushrooms, stirring to coat with butter. Season with salt and pepper. The mushrooms will expel some water after they’ve been salted. Add chopped thyme leaves. You want to keep cooking the mushrooms, stirring often, until they’re golden and dry. Stir in about a tablespoon of mascarpone, mixing until melted and evenly coating mushrooms. Remove from heat and set aside.

3. Slice brie into small squares, about 1/2″x1/2″x1/4″. Spoon mushroom mixture into tart cups and set on a sheet pan. Place a square of brie on top of each tart, place in a warm oven until just soft. Serve immediately.

Note: All steps can be done ahead of time up to assembly – even a few days in advance. Assembly can be done a few hours ahead. Warm just before ready to serve.

We must confess, this mushroom madness was inspired by the following 2 photographs of Ariane and her daughter Alix.

Alix in Wonderland  &  Ariane among the Amanitas

These giant Amanitas are part of the Carsten Höller: Experience currently on exhibit at New York City’s New Museum. The showing runs through mid-January, check it out if you’re in town!

D’Artagnan Thanksgiving Survival Guide: Day 4

It’s Day 4 of our Turkey Day guide! And the home-stretch of Turkey Roasting 101. S0 – the bird is now perfectly roasted and ready to come out of the oven. You have already cleared a safe place for it, with surfaces protected if necessary from the intense heat of the roasting pan. Your cutting board with juice trough, sheet pan or warmed platter are situated close by………. uh… now what?!

Turkey Roasting Basics, Part 4

Give the Bird a Breather… Finally, it is time for a good rest. Unfortunately, that rest is for the bird, not for you. After the turkey is through cooking, remove it from the oven, and transfer it to the waiting board, pan or warmed platter. Then place it in a warm place (out of the way of any drafts) to allow it to ‘rest’ with the dressing still inside. Do not just place it on a flat cutting board. If that is Read more

D’Artagnan Thanksgiving Survival Guide: Day 3

Welcome to Day 3 of our Thanksgiving Survival Guide! By now, you’ve learned some turkey roasting basics, so you chose a technique to initially protect the turkey from the dry heat; it is in the oven roasting beautifully, and you are basting away diligently – this is great! Now comes the second step towards a moist, juicy bird – don’t overcook it!

 

Turkey Roasting Basics, Part 3

First, use each basting as an opportunity to keep an eye on the browning. If the skin becomes too brown – too soon before the bird has cooked through, you can prevent over browning or burning, simply by shielding the skin. You do this with a piece of aluminum foil, shiny side up, that you crease from side-to-side across the center to form a tent shape. Place this tent very loosely over the top of the turkey. Be sure to leave at least 2 to 3 inches open between the bottom of the foil and the top of the roasting pan, to avoid trapping moisture or steam under the tent (remember, dry heat). If at this point the bird is already as brown as you would like, use the foil shield through the remainder of the cooking, and continue to baste as usual.

Otherwise, take the foil off at the beginning of the last hour of your cooking range to allow the bird to continue browning and the skin to ‘crisp’ again. If after that, the skin has browned to your liking, and the bird has still not finished cooking; just put a tent back over the turkey and leave it until the bird does finish cooking. In either case, it is very important to continue basting as usual.

Are we there yet?
Even when equipped with a guideline and good intuitive timing, a quick read or instant read meat thermometer is an indispensable little tool for determining when your bird has finished roasting. These are not the same meat thermometers that protrude out of the breast throughout roasting. Quick read thermometers have a slender sensor that you push into the meat to take the temperature

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