4 cheese Saccottini with mushrooms



Preparation Time:

10 min

Cooking Time:

4 min


2 servings

Made with

4 cheese large
Saccottini 4 Cheese 250g


  • 1 package (250g) Mitsides Saccottini 4 Cheese
  • 50g walnut kernels
  • 40g unsalted butter
  • 1 clove garlic, finely chopped
  • 400g portobello mushrooms, sliced
  • 1 tsp fresh thyme (or dried), finely chopped
  • 60ml white wine
  • 60ml fresh cream
  • 60ml from the pasta cooking water


Add plenty of boiling water in a saucepan with 1 tablespoon of salt.

In a dry pan, roast the walnuts, stirring until lightly browned and fragrant. Remove to a bowl.

In the same pan, add the butter to melt and add the garlic and mushrooms. Saute until the mushrooms absorb their water and take on a little color. Add the thyme. Drizzle with the wine and let it evaporate for 1 minute. Add the cream, salt and pepper.

Meanwhile, pour the Saccottini, straight from the freezer, into the boiling water and boil for 4 minutes. Drain them and transfer them directly to the pan with the mushrooms. Add a little of their boiling water and stir gently.

Transfer to a plate and sprinkle with the walnut kernels and plenty of black pepper. Serve immediately.

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