If you like our Porcini Mushroom Linguine, you’ll love these shells! Made with one of the most pungent and hauntingly flavored mushrooms, this pasta has the potential to be habit forming!

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• - Spinach, Mushrooms, Grilled Chicken, Bacon, Onion, Zucchini, Tomatoes, Basil, Parmesan Cheese

• - Marsala Cream Sauce with Champignon Mushrooms

  - Puttanesca Sauce

• - Goat Stroganoff with Porcini Mushroom Sea Shells

  - Porcini Mushroom Sea Shells with Tomato Cream Sauce, Spinach & Squash

  - Strip Steak au Poivre over Porcini Mushroom Sea Shells

• To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 10-12 minutes or until al dente, stirring intermittently. Drain and serve immediately.

• INGREDIENTS: Semolina Flour, Water, Wheat Gluten, Porcini & Bolete Mushrooms, Porcini Paste (Mushroom Juice Concentrate, Mushroom Essence, Essential Oils), Egg Whites, Salt, Granulated Onion, Granulated Garlic. CONTAINS: EGG, WHEAT
  

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