what does it taste like?

There’s a creamy richness, backed up with powerfully savoury, bosky notes from the porcini and the truffle.

tips, tricks & hacks

• Stir 1 tsp Truffle & Porcini Mushroom sauce through each 200g of cooked pasta. Drizzle with oil and sprinkle over plenty of grated parmesan.
• Use as jar of the sauce as the base for a rich vegetable gratin.
• Heat a little in a pan, add chopped parsley and spoon generously over pan-fried salmon.    
• Stir into a fish pie filling and top with cheesy mashed potatoes.
• Use up the jar by spreading the last few spoonfuls between a ham and cheese toastie.
• Make a pizza bianca. Spread on a pizza base, then top with sliced cooked new potato, snips of bacon, mushrooms and sprigs of rosemary.  
• Make this the base for a creamy chicken-and-leek sauce, then add a puff pastry lid for a next-level pie.

easy meal idea

Lasagna bianca

This Italian traybake eschews the usual tomato-based ragu in favour of an autumnal blend of flavours.

1. Layer up a baking dish with a mix of sautéed mushrooms, cooked vegetables, lasagne sheets and a jar of Truffle & Porcini Mushroom Sauce. Good veg to use include any or all of: roasted butternut squash (either in chunks or puréed); wilted spinach (allow to cool, then squeeze out excess water); griddled Tenderstem broccoli; sautéed kale; wedges of roasted fennel.
   
   
2. Top with a layer of sauce and a decent sprinkling of Parmesan, then cook in a 180ºC oven for 25 minutes, or as per the pasta pack instructions. Stand for 10 minutes before serving with a green salad.