Wild porcini & chanterelle
- Provenance
- Producer details will appear here when verified.
- History
- Foraged mushrooms are the oldest luxury of all — gathered, dried and hung by every forest people from the Alps to the Urals.
Sealed, numbered and signed by the hand that made it.
THE FARM
Woodland Mushroom Ragù
Foraged porcini and chanterelle, slow-simmered with madeira and thyme.
$40
Pre-launch
Release notes on the Cellar List.
Pre-launch: we're not taking orders quite yet. Add pieces to your case and it will be held for you — join the Cellar List for first notice when we open.
Pantry / shelf-stable
Intended as an ambient-storage item. Recipes, packaging and validated shelf-life vary by product — final storage and shelf-life instructions will be confirmed on the product label before release.
- Origin
- Producer details will appear when verified
- Batch
- TBC · PRE-LAUNCH
- Pairing
- Village Burgundy
- Batch size
- Made in small released batches
- Keeping
- Intended for ambient pantry storage. Final storage and shelf-life instructions will be confirmed on the product label before release.
- On the palate
- Forest floor, deep sweetness from the madeira, silk from the final butter.
Where this dish comes from
Mushroom preservation is ancient and traditionally done by drying; dried mushrooms have been traded across mountain routes since the medieval period. Cooking them down into a rich, wet ragù is a later, richer approach, developed in kitchens where seasonal abundance had to carry into winter.
The duxelles — finely chopped mushrooms cooked down hard with shallot — is a classical French preparation, and most mushroom ragùs since are descendants of it.
Reduced mushroom preparations are treated as a foundation stock across several European culinary traditions, from northern Italy to Britain.
How we make it
Mushrooms are dry-sautéed first, since they are mostly water; added straight to fat, they poach rather than brown.
Madeira is added in stages and reduced each time, building a layered sweetness that survives a long simmer.
Dry sauté, then long simmer
5 hours
- 01Mushrooms are dry-sautéed first so they give up water before they meet fat.
- 02Deglazed with madeira, reduced to a glaze, twice.
- 03Simmered five hours with thyme, shallot and a spoon of mushroom stock.
- 04Finished with butter off the heat before jarring.
Over wide pasta or soft polenta, with a hard cheese grated at the table.
THE INGREDIENT LEDGER
Every defining ingredient, named where we can: what it is, and what it has meant to the people who kept it. Producer and sourcing details will appear here as they are verified.
Cultured butter & thyme
- Provenance
- Producer details will appear here when verified.
- History
- Mushrooms cooked in butter with thyme is a French forest-kitchen formula older than written recipes.
Recipes, packaging, storage instructions and shelf-life vary by product and validated production method. Follow the instructions on the label; keep chilled items refrigerated.
