Scanned Recipes

Pressure Cooker Porcini Mushroom Pate'

Name: Pressure Cooker Porcini Mushroom Pate'
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 cup
Ingredients: ¾ cup (about 1 ounce or 30 grams) dry porcini mushrooms, rinsed; 1 cup water, boiling; 1 tablespoon unsalted butter; 1 tablespoon olive oil; 1 shallot, sliced; 1 pound fresh cremini or white button mushrooms, thinly sliced; ¼ cup dry white wine; 1½ teaspoon salt; ½ teaspoon white pepper; 1 bay leaf; 1 tablespoon extra virgin olive oil (or white truffle oil); 3 tablespoons (about ¾ ounce or 20 grams) Parmigiano Reggiano cheese, finely grated

1 cup

servings

15 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

¾ cup (about 1 ounce or 30 grams) dry porcini mushrooms, rinsed

1 cup water, boiling

1 tablespoon unsalted butter

1 tablespoon olive oil

1 shallot, sliced

1 pound fresh cremini or white button mushrooms, thinly sliced

¼ cup dry white wine

1½ teaspoon salt

½ teaspoon white pepper

1 bay leaf

1 tablespoon extra virgin olive oil (or white truffle oil)

3 tablespoons (about ¾ ounce or 20 grams) Parmigiano Reggiano cheese, finely grated

Directions

In a one-cup heat-proof measuring cup add dry porcini up to the ¾ mark. Then, pour boiling water over them until the liquid reaches the 1 cup mark. Cover tightly and set aside.

In the pre-heated pressure cooker, on medium heat, melt the one tablespoon of butter and olive oil. Then, saute' the shallot until it begins to soften. Add the fresh mushrooms and, stirring infrequently, saute' them until at least one side is golden brown (about 5 to 10 minutes).

Pour in the wine and let it evaporate completely. Then, the porcini mushrooms and their soaking liquid, salt, pepper, and bay leaf.

Close the lid and set the valve to pressure cooking position.

Electric pressure cookers: Cook for 12 minutes at high pressure. Stovetop pressure cookers: Lock the lid, and cook for 10 minutes at high pressure.

When time is up, open the pressure cooker with the Normal release - release pressure through the valve.

Remove and discard the bay leaf. Add the extra-virgin olive (or white truffle) oil.

Tilt the cooker to the side and puree the contents using an immersion blender until smooth add the grated cheese and pulse a few times until well integrated.

Pack the mushroom puree into several ramekins or small containers and cover tightly.

Refrigerate for two hours before serving.

Nutrition

Serving Size

1 tablespoon

Calories

20.3

Total Fat

1.4g

Saturated Fat

Unsaturated Fat

Trans Fat

Cholesterol

.05mg

Sodium

157.5mg

Total Carbohydrate

Dietary Fiber

.04g

Total Sugars

.02g

Protein

.08g