Porcini Mushroom Pate' Spread
By :HipPressureCooking
Print Recipe
Votes: 2
Rating: 4.5
Rate this recipe!
Course Condiment
Cuisine English
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Mushrooms, White Wine
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
Course Condiment
Cuisine English
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Mushrooms, White Wine
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
Votes: 2
Rating: 4.5
Rate this recipe!
Instructions
  1. In a heat proof measuring cup, add dry porcini mushrooms. Then, pour boiling water over mushrooms. Cover tightly and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Remove and discard the bay leaf. Add the olive oil, Parmgiano Reggiano cheese and puree the contents of the pot using and immersion blender.
6 replies
  1. Carl
    Carl says:

    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.

  2. Instant Pot
    Instant Pot says:

    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.

  3. bethkfitz
    bethkfitz says:

    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.

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