Mushroom and Truffle Sauce

Black Truffles are indigenous to the Apennine Mountains in Umbria and Le Marche and are so prized because they require a very specific climate to grow in the wild and are difficult to hunt underground. These prized black tubers are combined with mushrooms to make a rich ready-to-go sauce that pairs perfectly with egg pasta, spread on top of crusty bread as an antipasto, or even served with meat as a decadent main course.

Origin: Italy

Ingredients: mushrooms, water, extra virgin olive oil, summer truffles, salt, flavor, cornstarch, sunflower lecithin, chicory root fiber, pepper, citric acid, garlic.

Net weight: 17. 6 oz.