We use only the best Portobello mushrooms, with rich flavor and a delicious bite. We cook them according to Italian tradition, sautéed in big pans with simple ingredients.
Amazing in three simple steps
Heat 6 quarts of water to a gentle boil. Add a pinch of salt. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. If frozen, do not thaw; cook additional 1 minute.
Cook 3 minutes, and drain. Add 1 minute for a softer bite.
Enjoy the wonderful flavors of my fillings as we do in Italy: Toss in melted butter or extra virgin olive oil and top with freshly grated cheese.