We may be known for our quality meats, but at D’Artagnan we love mushrooms, too.
We offer a variety of wild and cultivated mushrooms, perfect for augmenting any carnivore’s diet. For wild mushrooms, we partner with foragers and follow the seasons around the world. We also have expert cultivators grow organic mushrooms for us, so you can enjoy our high-quality mushrooms year round.
These are the same mushrooms that chefs across the country love to serve. Check our fresh mushroom department – and check it periodically, because seasonal mushrooms will come and go as our foragers find them.
Here are four of our favorite mushroom recipes – with no meat in them at all!
You don’t have to be a vegan or vegetarian to enjoy these smoky shiitake mushroom crisps. Use them in a sandwich, crumbled in a salad, tossed with pasta, or just as a snack. They’re pretty tasty, but will never take the place of real bacon.
We’re always looking for new ways to use mushrooms. So we did the unthinkable: we made a mushroom burger. This veggie burger is umami-rich and packed with protein. Black garlic mayonnaise brings out the smoky sweetness, and avocado adds some healthy fat.
This simple method of whole roasting hen-of-the-woods mushrooms yields both crispy petals and tender hearts. The compound miso butter adds richness and gives the deliciously earthy mushrooms an umami boost. Great as a side dish or a meatless main course when served over soft polenta.
Speaking of polenta, this comforting recipe comes together quickly and makes a satisfying and light dinner, or a tasty side dish. Any combination of wild and cultivated mushrooms will work, so use your favorites, or whatever is in season. Don’t skip the miso paste – it adds depth and a boost of umami.