Mixed Mushroom Pate


(Prep + Cooking Time: 25 minutes | Servings: 6)
Ingredients:

1 oz. dry porcini mushrooms

1 tbsp. extra-virgin olive oil

1 shallot finely chopped

1/4 cup white wine

1 lb. button mushrooms sliced

1 cup boiled water

1 bay leaf

1 tbsp. truffle oil

3 tbsp. grated parmesan cheese

1 tbsp. butter

Salt and pepper to the taste
Directions:

Put dry mushrooms in а bowl, add 1 cup boiling water over them and leave them aside for now.

Set your instant pot on sauté mode; add butter and the olive oil and heat them up.

Add the shallot; stir and cook for 2 minutes.

Add dry mushrooms and their liquid, fresh mushrooms, wine, salt, pepper, and bay leaf

Stir; seal the instant pot lid and cook at High for 16 minutes.

Quick release the pressure, discard bay leaf and some of the liquid, transfer everything to your blender and pulse until you obtain a creamy spread

Add truffle oil and grated parmesan cheese; blend again, transfer to а bowl and serve.

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