See full recipe on: www.hippressurecooking.com
Ingredients |
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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 |
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