We soak porcini mushrooms and then combine the porcini with fresh and wild mushrooms before cooking with stock and the reserved rich porcini mushroom liquid. The flavour of the mushrooms is further enhanced with onions garlic, white wine and herbs.  The cooked mushrooms are stirred through the carnaroli rice and finished with mascarpone, parmesan and a touch of truffle oil. This is then snap frozen in its own tray, ready to be baked in the oven. 

Carnaroli rice, porcini mushrooms, button mushrooms, vegetable stock (Massel), onion, garlic, thyme, parsley, salt, olive oil, butter, mascarpone, grana padano Parmesan, white wine, black pepper, truffle oil.
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER SMALL SIZE
ENERGY448.7kj3411.4kj
PROTEIN3.4g25.9g
FAT TOTAL3.3g25.4g
- SATURATED1.5g11.3g
CARBS14.3g108.6g
- SUGARS1.1g8g
SODIUM302.3mg2,298.5mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

TO COOK:

LARGE: Preheat the oven to 180 degrees. Remove the plastic film and cover with foil. Place in the oven and cook for 40 (from defrosted) to 60 minutes (from frozen), stirring occasionally during the cooking time, until completely heated through. For a looser texture, stir in a little hot water or stock just before serving.

SMALL: Preheat the oven to 180 degrees. Remove the plastic film and cover with foil. Place in the oven and cook for 25 (from defrosted) to 35 minutes (from frozen), stirring occasionally during the cooking time, until completely heated through. For a looser texture, stir in a little hot water or stock just before serving.

DEFROST INFORMATION: May be cooked straight from frozen or defrost overnight in the fridge. Once defrosted, keep refrigerated and consume within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.

 

 

Sprinkle with extra Parmesan and a good grind of black pepper before serving, with a salad with some bitter leaves in the mix - radicchio, endive, etc - and some finely sliced fennel or radish for crunch.