Pressure Cooker Porcini Mushroom Pate'
See full recipe on: www.hippressurecooking.com
Ingredients |
|---|
| 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 cremini or white button mushrooms, thinly sliced |
| 1/4 cup dry white wine |
| 11/2 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 |
Nutrition 16 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 39 | — |
| Fat | 2g | 4% |
| Carbs | 2g | 0% |
| Protein | 1g | 2% |
| Fiber | 0g | 1% |
| Cholesterol | 3mg | 1% |
| Sodium | 235mg | 9% |
Preparation |
|---|
