Porcini mushroom pate'

01. December 2013

Duromatic: For 1 ½ cups

Preparation time: 15 minutes
Cooking time: 15 minutes


  • 3/4 cup (about 1 ounce or 30 grams) dry porcini mushrooms, rinsed
  • 1 cup water, boiling
  • 1 tablespoon un-salted butter
  • 1 tablespoon olive oil
  • 1 shallot, sliced
  • 1 pound fresh white mushrooms, thinly sliced
  • 1/4 cup dry white wine
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 bay leaf
  • 1 tablespoon extra virgin olive oil (or white truffle oil)
  • 3 tablespoons (about 3/4 ounce or 20 grams) Parmgiano Reggiano cheese, finely grated


In a heat-proof measuring cup add dry porcini up to the 3/4 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.

Quickly close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 10 minutes at high pressure.

When time is up, open the cooker by releasing the pressure.

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.
Source: hippressurecooking.com


Porcini mushroom pate'
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