Forest Sauce with Porcini Mushrooms

To enhance the porcini mushroom sauce, one idea is to serve it over crispy polenta, grilled or fried, which creates a pleasant contrast with the velvety texture of the sauce. Risotto also lends itself well, perhaps paired with an aromatic wine like Gewürztraminer, which adds a fruity note to the dish, further enhancing the porcini mushroom flavor. Finally, a touch of black truffle or shavings of aged parmesan will add complexity and depth, transforming the dish into a true celebration of the flavors of the forest.

Tomato pulp, olive oil, dried Porcini mushrooms (Boletus edulis and related group) 4%, red wine, natural flavours (vegetables, contains celery), parsley, garlic, salt.

Energy Value 288 kJ /69 kcal
Fat 4.1 g (of which saturated fatty acids 0.6 g)
Carbohydrates 5.1 g (of which sugars 4.5 g)
Fiber 2.4 g
Protein 1.8 g
Salt 1.1 g

Once opened, for best preservation, we recommend topping up with olive oil if necessary and storing in the refrigerator.