Easy, prep 5 min cook 15 min,

Brilliant alternative for vegetarians, or just a nice addition when entertaining. It can also be used straight from the pressure cooker to stir into a plain white risotto or mixed with cream for a lovely pasta sauce.

  • 30g dry porcini mushrooms, rinsed
  • 1 cup boiling water
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 shallot, sliced
  • 450g cremini or white button mushrooms, thinly sliced
  • 1/4 cup dry white wine
  • 1 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1 bay leaf
  • 1tbsp extra virgin olive oil (or white truffle oil)
  • 3 tbsp (20g) Parmigiano Reggiano cheese, finely grated
  1. 1 Top up the porcini mushrooms with hot water to make up 1 full cup, cover tighly and set aside.
  2. Melt the butter and olive oil in a preheated pressure cooker and saute the shallot until soft.
  3. Add fresh mushrooms and saute until brown (5 – 10 minutes).
  4. Add wine and let evaporate completely
  5. Add the soaked porcini mushrooms (including liquid), bay leaf salt and pepper.
  6. Lock the lid and turn up the heat to max. and when pressured, lower the heat and cook for 12 minutes at high pressure.
  7. Once cooked, open the cooker by releasing pressure.
  8. Discard bay leaf, add extra virgin olive oil and cheese and blend using a stick immersion blender until smooth.
  9. If not using straight away, pack into small serving dishes and chill for at least 2 hours before serving.

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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