Dinner with Buitoni mushroom agnolotti with portobello & crimini mushrooms, and grana padano & parmesan cheeses, mushroom agnolotti
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
INGREDIENTS: DOUGH: GROUND DURUM WHEAT, EGGS, WATER, CANOLA OIL, FILLING: MUSHROOM MIX (PORTABELLA MUSHROOMS, CRIMINI MUSHROOMS. LIGHT CREAM WITH LACTIC ACID, ONION, CANE SUGAR, 2% OR LESS OF SALT, MUSHROOM BASE [REHYDRATED MUSHROOMS, SALT, SUGAR, BUTTER {CREAM, SALT}, POTATO STARCH], MADEIRA WINE REDUCTION. ORGANIC BUTTER [ORGANIC CREAM, LACTIC ACID], WHEAT FLOUR, CARRAGEENAN, GARLIC, SPICES, CANOLA OIL), PARMESAN CHEESE (CULTURED MILK, SALT, ENZYMES), CREAM, WATER, WHEAT FLOUR, SKIM MILK, EGGS, GRANA PADANO CHEESE (CULTURED PART SKIMMED COW'S MILK, SALT, ENZYMES, EGG WHITE LYSOZYME), ROASTED GARLIC, SALT, CARRAGEENAN, YEAST, CANOLA OIL, SUNFLOWER OIL, BROWN SUGAR, SUGAR, SPICES.
Buitoni, pasta by shape & type, serving 109 g, package 9 oz/255 g. Ingredients as printed on the label.
More from Buitoni
- Buitoni spinach & artichoke ravioli with spinach, artichokes, and ricotta & parmesan cheeses, spinach & artichoke ravioli
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- Rice-A-Roni parmesan & romano cheese rice with parmesan and romano cheeses, parmesan & romano cheeseRice-A-Roni
- Pasta Roni garlic alfredo flavor fettuccine in a creamy parmesan and garlic sauce, garlic alfredoPasta Roni
- Francesco Rinaldi organic roasted garlic alfredo sauce with romano & parmesan, fresh cream butter, seal salt, romano & parmesan, sea saltFrancesco Rinaldi
Cooks as parmesan, mushrooms. Half of it left? Use up the parmesan.