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A creamy sauce made with a blend of mushrooms, parmesan, and gruyere cheese.
– October 19, 2018
I had it with some cheese ravioli, and it was…okay. It was almost too rich. It tasted more like cream of mushroom soup than pasta sauce. Perhaps it might be better with regular noodles.
BUT. Because it reminded me so much of mushroom soup, I decided to make green bean casserole with the rest. 10/10! You don’t have to mix it with milk or anything. I jazzed it up with some cayenne pepper, but that’s it. Not its intended use, but still great.
– November 8, 2018
– December 4, 2018
I sliced up some mushrooms and sautéd them and added the sauce. Grilled some chicken on the indoor grill and added some zucchini noodles and was awesome! Made for a great low carb high protein meal.
Also freezes really well.
– January 31, 2019
I ate this with the Cauliflower gnocci and sliced up Spicy Italian Sausage – delicious, easy, and kind of low carb!
– May 1, 2020
This stuff is amazing!! Just poured it over their cauliflower ravioli!! My family love it!!
– August 5, 2020
Thinned the sauce in saute pan with the frozen mushroom medley and a splash of the pasta water. Served over mushroom ravioli topped with fresh parsley and sliced warmed grape tomatoes.
Note: don’t drown the pasta with sauce like you would a typical marinara. Just a big spoonful on top to *dress it
– November 15, 2020
I also use this instead of cream of mushroom soup for green bean casserole. So much nicer than Campbell’s, it’s become a must-have for the holidays!
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