Mushroom and truffle sauce with fresh cultivated mushrooms.
With a teaspoon of butter and plenty of Parmigiano it is ideal as a pasta condiment. Also great for cooking white and roasted meat, for canapés and vol-au-vents.
INSTRUCTIONS FOR USE: Pour cream in a frying pan. Slightly dilute with pasta’s cooking water. Add “al dente” cooked pasta. Heat a few minutes. Add butter at will. Excellent for preparation of meat, sandwiches, canapé, and vol -au-vent.
Cultivated mushrooms (80%), olive oil, breadcrumb ( wheat flour, yeast, salt) , salt, black truffle (1%), parsley, yeast extract, wheat starch, garlic, flavouring, pepper.
Refrigerate after opening.
PRODUCT OF ITALY.
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