It’s Lobster Mushroom Season!

What is a lobster mushroom? The lobster mushroom is not a mushroom at all, but a parasitic mold called Hypomyces lactifluorum, which attacks other mushrooms and envelopes them, completely altering their appearance. It generally attacks Lactarius and Russula mushrooms, and covers them with a red outer “shell”, causing them to take on the appearance of a lobster: red…

It’s Chanterelle Season!

To us summer means the beginning of chanterelle season … and we have some really nice chanterelles from the Pacific Northwest and Saskatchewan in stock this week. Things are always changing in the mushroom department, with new shipments daily, so order soon and enjoy the season’s bounty. There are three varieties in stock now: Domestic chanterelles:…

6 Mother’s Day Brunch Recipes

Are you doing brunch for Mother’s Day? Mix up a Mimosa, Bloody Mary, or maybe pop the cork on a bottle of bubbly… this brunch is about to get interesting. If you are cooking at home for the mom in your life (or moms – hey, multi-generational brunch sounds great!), try one of our exclusive recipes….

Growing Mushrooms Organically

It’s Day of the Mushroom today! To celebrate, here’s a little behind-the-scenes view of the process of cultivating mushrooms. Our wild, foraged mushroom selection varies with the seasons, but our cultivated organic mushrooms are available all year. Grown in large mushroom houses, with just the right amount of humidity and at the perfect temperature, these…

The Marvels of the Morel Mushroom

It’s spring and that means it’s time for morels! The first shipments are arriving at the D’Artagnan warehouse and being snapped up by chefs for their spring menus. Morel mushrooms are a source of passion and culinary wonder, inspiring recipes, and annual spring festivals across the United States. They are known as a chef’s mushroom…

Top 6 Easter Appetizer Recipes

How about a nibble to start the Easter meal? From the simple to the sublime, there’s a little something for everyone here. Small bites, big flavors. Click through to see the recipes. 1. Tiny quail eggs may take extra time to peel, but they are so cute – and delicious – that it’s worth the…

Food for Thought: Stuffed Mushrooms

We never need an excuse to stuff mushrooms….but for National Snack Month Ariane was invited to share her recipe on Local 12 News. Watch the short video here and start stuffing! And you can read the simple recipe on our website. Great for parties or snack time, these stuffed mushrooms are a staff favorite.  

Secret Ingredient: Porcini Powder

Our Secret Ingredients series shines a light on products that make all the difference when cooking with D’Artagnan. Sprinkle a little of this mushroom powder on just about anything for instant umami. We think of it as magic powder, because it has all the earthy power of porcini mushrooms. It can be used in spice rubs,…

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…

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…

Saucy Series XIII: Mushroom Ketchup

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Mushroom Ketchup Heston Blumenthal is a wonderful character. He appeals to me because he loves to play with food…

Saucy Series VIII: Bordelaise

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Bordelaise Sauce Sam Ward was one of the great entertainers of the 19th century.  He virtually invented lobbying in…