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GIA

Porcini Agnolotti

with Wild Mushrooms and Parmesan

Serves 2 (900 g)

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We can’t really imagine anything more enticing than the porcini agnolotti from GIA. Glossed in a creamy sauce with butter and Parmigiano Reggiano, this dish is well worth the hype. In fact, it may just be underrated but we’ll let you be the judge of that!

Each bite of this best-selling dish somehow is better than the last, which makes perfect sense when you consider that GIA was among the first restaurants in Canada to be recognized by the Michelin Guide (yes, THAT Michelin Guide). 

Ingredients: Cremini mushrooms, Mushroom stock (water, onion, carrots, celery, dried porcini mushrooms, garlic, dried shittake mushrooms, thyme, black pepper, rosemary), Butter, Honey mushrooms, Wheat flour, White wine, Egg, Onions, Ricotta cheese, Olive oil, Parmesan cheese, Cream, Lemon juice, Unsalted butter, Garlic, Dried porcini mushrooms, Dried shittake mushrooms, Egg Yolk, Thyme, Xanthan Gum, Salt.

Contains: Milk, Egg, Wheat.

Produced in a facility where other food allergens could be present.


Cooking Instructions

  1. In a large non-stick pan, add the contents of the mushroom butter sauce and mushrooms along with ¾ cup of water, and cook for 2-3 minutes on medium-high heat until sauce is thawed and starting to boil.
  2. Add the agnolotti and cook for additional 5-6 minutes stirring occasionally until the agnolotti are soft and the sauce is reduced to a creamy consistency.
  3. Plate the agnolotti and garnish with the shaved parmesan. Enjoy!

Ingredients

Ingredients: Cremini mushrooms, Mushroom stock (water, onion, carrots, celery, dried porcini mushrooms, garlic, dried shittake mushrooms, thyme, black pepper, rosemary), Butter, Honey mushrooms, Wheat flour, White wine, Egg, Onions, Ricotta cheese, Olive oil, Parmesan cheese, Cream, Lemon juice, Unsalted butter, Garlic, Dried porcini mushrooms, Dried shittake mushrooms, Egg Yolk, Thyme, Xanthan Gum, Salt.

Contains: Milk, Egg, Wheat.

Nutrition Info

Per 1/3 serving (250g)

Ingredient

Amount

% DV

Calories

370

Fat

28g

37%

Saturated Fat

15g

76%

Trans Fat

0.1g

Carbohydrates

20g

Fibre

2g

7%

Sugars

2g

2%

Protein

8g

Cholesterol

95mg

Sodium

140mg

6%

Potassium

350mg

10%

Calcium

125mg

10%

Iron

4mg

22%

  1. In a large non-stick pan, add the contents of the mushroom butter sauce and mushrooms along with ¾ cup of water, and cook for 2-3 minutes on medium-high heat until sauce is thawed and starting to boil.
  2. Add the agnolotti and cook for additional 5-6 minutes stirring occasionally until the agnolotti are soft and the sauce is reduced to a creamy consistency.
  3. Plate the agnolotti and garnish with the shaved parmesan. Enjoy!

Ingredients: Cremini mushrooms, Mushroom stock (water, onion, carrots, celery, dried porcini mushrooms, garlic, dried shittake mushrooms, thyme, black pepper, rosemary), Butter, Honey mushrooms, Wheat flour, White wine, Egg, Onions, Ricotta cheese, Olive oil, Parmesan cheese, Cream, Lemon juice, Unsalted butter, Garlic, Dried porcini mushrooms, Dried shittake mushrooms, Egg Yolk, Thyme, Xanthan Gum, Salt.

Contains: Milk, Egg, Wheat.

Per 1/3 Package 300 g

Ingredient

Amount

% DV

Calories

370

Fat

28g

37%

Saturated Fat

15g

76%

Trans Fat

0.1g

Carbohydrates

20g

Fibre

2g

7%

Sugars

2g

2%

Protein

8g

Cholesterol

95mg

Sodium

140mg

6%

Potassium

350mg

10%

Calcium

125mg

10%

Iron

4mg

22%

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Zero-step prep thanks to flash-freezing. Stir and plate in just 10 minutes.

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