Mushroom Truffle cream
With Truffle Aroma
Sacchi Tartufi’s Mushroom Cream with Truffle Aroma offers a balanced combination of rich flavors and enveloping aromas. Perfect for enhancing pasta dishes, risottos, or as a topping for crostini, this mushroom cream is a culinary offering that puts a personal twist on two classic ingredients from the central Italian tradition.
Packaging
Glass jar.
Ingredients
Cultivated button mushrooms (Agaricus Bisporus), sunflower seed oil, salt, flavoring, garlic.
Instructions for use
Stir the sauce well before use. Gently heat without bringing to a boil, or spread on warm toasted bread or pour over freshly drained pasta.
Storage
Store at room temperature away from light and heat sources. Once opened: store in the fridge between 0 and 4°, consume within 4-5 days.
Shelf life
36 months.
Recipes
Creamy mushroom soup with SACCHI truffle-flavored cream and marjoram croutons.
Serves 2
- 350 g of potatoes
- 80 g of mushroom cream with truffle flavour SACCHI
- 1 leek
- 1 knob of butter
- 700 ml of vegetable broth
- 4 slices of rye bread for croutons
- fresh marjoram
- salt, extra virgin olive oil and pepper to taste
Method
Wash, peel and dice the potatoes, clean the leek and cut it into strips. Sauté the leek and potatoes in a saucepan with a bit of butter. After 5 minutes, add the vegetable broth until covered, and cook on low heat for about 10 to 15 minutes. Once the liquids are absorbed, blend everything with an immersion blender, then add the SACCHI truffle-flavored mushroom cream and continue cooking for another 5 minutes. Cut the bread into cubes or croutons and toast it in a preheated oven at 200°C for 5 minutes with extra virgin olive oil, salt, and fresh marjoram. Pour the soup into a deep plate, place the croutons on top with a drizzle of extra virgin olive oil and a sprig of fresh marjoram.
Enjoy!