Stefania Calugi Mushroom Sauce w/ White Spring Truffle, 85g

Crema Tartufata Bianca, Spring White Truffle Cream with Champignon Mushrooms

Ingredients: Champignon mushrooms (Agaricus bisporus), Sunflower Oil, Spring White truffle (Tuber album Pico 3%), Sunflower Lecithin, Salt, Artificial flavor

Suggested Uses: Suitable for any kind of dish - excellent of first courses, on hot bread, pasta, gnocchi, meat, hamburgers, fish, pizza, or on an omelette.  Best Buy Date 1/31/25

THE TRUFFLE:

The Spring White truffle is characterized by a strong scent with light "garlic notes" and a pronounced taste that makes it versatile in the kitchen. Its ripeness occurs from January until April. Its color is between white and tawny with darker veins and sparse white specks. These truffles are found in sandy, clay-rich or calcareous soils but the places where they grow do not show any distinguishable features.

Where once pigs were the primary animal used to locate these buried treasures, today dogs lead the search, specifically the "Lagotto Romagnolo" breed which utilizes its excellent nose and strong intelligence. As pigs wanted to consume their prize, the dog is happy just to lead its owner to the exact point of the truffle buried under the ground.

The truffle is the fruity body of fungus belonging to the genus Tuber. The truffle completes its entire life cycle underground and must live in symbiosis with certain trees to produce the precious sporocarp. The internal spore producing part of the truffle is called the gleba. The gleba varies in color in different species, ranging from white to black, or from pink to brown, and it presents distinctive veins of various thickness. These morphological features, combined with size and organoleptic characteristics, are the basis for the identification and classification of the different kinds of truffles.

A truffle is made up of more than 80% water with the remainder of its composition being mineral elements. Truffle is rich in potassium, calcium, sodium, magnesium, iron, zinc, and copper, making it a powerful superfood! 

THE CHAMPIGNON MUSHROOM:

The champignon mushroom, or "white button" mushroom, is the most popular cultivated mushroom. With their mild taste and firm texture, champignon mushrooms are a favorite for gravies, sauces, cream soups, stir-fry recipes, pasta or rice dishes, and casseroles. Champignon offer B vitamins, vitamin C, vitamin D, protein, fiber, potassium, and a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues