Crimini and white mushrooms, leeks, creamy risotto, swiss, cheddar, parmesan laced with truffle oil & topped with a truffled panko topping.
Our Mushroom Risotto with Truffle Oil makes for a perfect side dish or a main course meal.
• Made from the freshest ingredients
• Shipped Frozen
• 9" Pie (serves 6-8)
• Allow 3 days for delivery
Button Mushrooms, Crimini mushrooms, Arborio rice, onion, celery, leeks, Gruyere cheese, cheddar cheese, parmesan cheese (pasteurized milk, cheese culture, salt, enzymes, potato starch, powdered cellulose, calcium propionate), sour cream, butter, blended olive oil (olive, soybean, canola, and/or corn) bread crumbs, truffle oil, garlic, panko bread crumbs (wheat flour, yeast, salt, honey, butter, sugar), salt, black pepper, flour (enriched wheat flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid, malted barley flour), butter, pure vegetable shortening (partially hydrogenated soybean and palm oils with mono and diglycerides), vinegar.
Pie Crust: Flour (Enriched Wheat flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid, malted barley flour), Butter, Pure vegetable shortening (partially hydrogenated soybean and palm oils with mono and diglycerides), Eggs, Vinegar, Salt
Baking Instructions From Frozen
Preheat oven 350 degrees
Unwrap the pie, place on a baking sheet that is lined with parchment paper or aluminum foil (helps with clean-up)
Bake for 1 hour middle of the oven. Turn & rotate the pies mid way to insure even baking. Ovens do vary especially if you are like me and keep opening the door to peek. You may need an additional 10 minutes.