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We’re being sneaky this week, making this spread with dry porcini -supermarket mushrooms add volume and fresh creds to this fancy pressure cooked spread.
My 7-year old son, who calls these mushrooms porcellini (little pigs), adores this mushroom spread. It reminds him of the precious vases displayed outside the stores in the historic hill-top towns that surround Rome. The shopkeeper will plop the smallest dot of the pate on little mosaic squares of bread to give curious tourists and adventurous children a taste. We always walk away to the clink of jars in a bag slung over my husband’s shoulder with the children excitedly skipping circles around us in anticipation.
|Mushroom vendor in Nemi (RM) Italy; Fresh porcini mushrooms; gazing at the entrance to Nemi.|
This pate’ will inspire new memories for you, too.
It’s more than a dip!
Stir in a cup of this brown gold right after pressure cooking a plain white risotto. Warm 3/4 of a cup of this pate with three tablespoons of heavy cream to dress a pound of egg fettuccine pasta. Or spread a tablespoon or two on focaccia, topped with a thin slice of prosciutto and a couple of arugula spears for the fanciest open-faced sandwich.. ever!
This recipe is also the perfect vehicle to introduce you to my latest favorite gadget. I bought this mushroom slicer when I popped over to the US last summer and I am in absolute LOVE. It looks like an egg slicer, but instead of metal wires, the mushroom is cut by 9 little knives. It also makes beautiful strawberry slices!
Unfortunately, this slicer is not dishwasher safe – but the 30 second sud and rinse is totally worth it for me to thinly slice a pound of mushrooms in less than a minute. Be sure to store this fun-looking sharp thing in you knife drawer or out of the reach of your little ones.
While you might ordinarily remove the tough stems from cremini before cooking, we’re keeping them to add bulk and body to this spread.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||10 min.||High(2)||Normal|
- ¾ 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 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) Parmgiano Reggiano cheese, finely grated
- 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.
- 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 to 12 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.
- Yields about 1½ cup