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Nutrition Facts
Serving Size 308 g
(Approx. 6 Servings)
Amount Per Serving
Calories 550 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 260 mg 11%
Total Carbohydrate 66 g 22%
Dietary Fiber 6 g 24%
Sugars 2 g
Protein 18 g
Vitamin A 10% Iron 25%
Vitamin C 8% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Tocco di Funghi
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
6  People


Recipe makes 6 Servings

1 Oz dried porcini mushrooms
1 cup(s) dry red wine
16 Oz Central Market Occhi di Lupo IGP Pasta di Gragnano, reserve 1/2 cup of pasta cooking water
4 Tbsp unsalted butter
1 Tbsp Rustico Unfiltered Extra Virgin Olive Oil, plus more as needed for pasta
4 cloves of garlic, minced
1 Tbsp fresh rosemary, chopped
8 Oz sliced mushrooms
1/4 cup(s) fresh Italian parsley, roughly chopped
1 cup(s) grated Parmesan cheese, plus more as needed
1/2 cup(s) pine nuts, toasted
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In a small pot add dried mushrooms and wine.
Bring wine to a boil then remove from heat and allow mushrooms to rehydrate for 10 to 15 minutes.
Drain wine and set aside for garnish.
Prepare pasta according to package directions, drain pasta and reserve 1/2 cup of pasta water, set aside. Drizzle pasta with a tablespoon of oil to keep it from sticking together.
In a large sauté pan set over medium-high heat add butter and olive oil to get hot.
Add garlic, rosemary and stir-fry until garlic just starts to turn a light tan color.
Add sliced mushrooms and sauté until soft, adding a pinch of salt.
Add pasta water to mushrooms tossing to combine. Bring to a simmer then add pasta, toss to coat.
Remove from heat and add fresh parsley, Parmesan cheese and pine nuts if desired. Season to taste as needed and garnish with red wine soaked mushrooms.


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