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Classic Oatmeal-in-a bowl
Porcini Mushroom Pate' Spread
| By : |
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
1 1/2 cups
|
Ingredients
- 3/4 cup porcini mushrooms dry, rinsed
- 1 cup Water boiling
- 1 tablespoon butter unsalted
- 1 tablespoon olive oil
- 1 shallot sliced
- 1 pound white button mushrooms or cremini mushrooms, thinly sliced
- 1/4 cup dry white wine
- 1 1/2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 bay leaf
- 1 tablespoon extra-virgin olive oil or white truffle oil
- 3 tablespoons Parmgiano Reggiano cheese finely grated
Ingredients
|
Instructions
- In a heat proof measuring cup, add dry porcini mushrooms. Then, pour boiling water over mushrooms. Cover tightly and set aside.
- Press [Sauté] to pre-heat the cooker. When the word "hot" appears on the display, add the butter and olive oil. Then sauté the shallot until it begins to soften. Add fresh mushrooms and sauté until at least one side is golden brown.
- Pour in the wine and let it evaporate completely. Then, add in the porcini mushrooms and their soaking liquid, salt, pepper, and the bay leaf.
- Close and lock the lid of the Instant Pot. Press [Pressure Cook] and then use the [+] or [ - ] button to set 12 minutes of pressure cooking time. When time is up, open the cooker using Quick Pressure Release.
- Remove and discard the bay leaf. Add the olive oil, Parmgiano Reggiano cheese and puree the contents of the pot using and immersion blender.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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What is the parmesan cheese for? It is in the list of ingredients, but never used.
Update: Laura’s own site has the same recipe, and according to that, after blending the mushrooms, you add the cheese and give a couple more pulses on the blender to integrate.
Hi Carl,
We apologize for the confusion. Thank you for going the extra mile to search and share the missing instructions of the parmesan cheese. We will update the recipe.
It seemed like it was missing something. Based on some other mushroom pate recipes I found, I added 1/2 c walnuts and 3/4 Tbs dried sage. My MIL was turned off by the color, but my FIL really liked it.
when do i mix the parmesn cheese
Thank you carl.
Thank you for the correction.
I have updated the recipe.
Made this twice to make sure. But yuck! Way too much liquid, had to strain it off in the end both times. Extremely bland, needed rosemary or thyme and garlic at bare minimum ( I went with rosemary added before pressure cook and garlic during saute on second attempt and flavour was much better) I love my instapot and was hoping this would be a good recipe but a basic mushroom pate recipe cooked on the stove top is done in less time and with much much better results.