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 Top up the porcini mushrooms with hot water to make up 1 full cup, cover tighly and set aside.
- Melt the butter and olive oil in a preheated pressure cooker and saute the shallot until soft.
- Add fresh mushrooms and saute until brown (5 – 10 minutes).
- Add wine and let evaporate completely
- Add the soaked porcini mushrooms (including liquid), bay leaf salt and pepper.
- Lock the lid and turn up the heat to max. and when pressured, lower the heat and cook for 12 minutes at high pressure.
- Once cooked, open the cooker by releasing pressure.
- Discard bay leaf, add extra virgin olive oil and cheese and blend using a stick immersion blender until smooth.
- If not using straight away, pack into small serving dishes and chill for at least 2 hours before serving.
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