This week I bought an Instant Pot, so I’m now busy trying recipes to get a sense of how it works. I’ve tried out a few recipes, and I’m learning how to tweak them in ways that I enjoy. You can totally make this in a pot on your stove too!

This one is a delicious winner! It has a nice creamy texture and lovely flavours of mushroom, white wine, butter and olive oil. So nice on a piece of toasted bread or crostini! It satisfies those umami cravings. For me this was a part of a picnic spread of cheese, mushroom pate, bean salad, and some veggies.

I made a few changes to the original recipe: In my instructions I have clarified a few details that were not well-described in the Instant Pot Recipe Booklet, and some that were omitted. I used a combination of dried mushrooms instead of just porcini. I also cooked off some of the moisture after pressure cooking because it seemed to liquidy. I added pepper at the end instead of before cooking (I think cooked pepper tastes more butter), and I topped up the liquid in the dried mushrooms with white wine instead of water – yum! I transferred my mushroom mixture to a food processor instead of using an immersion blender because I wanted to make sure I had a really creamy paté; I’m sure the immersion blender does a nice job too – and who doesn’t love fewer dishes!!! I also used a high quality olive oil to add in the last stage. I might also drizzle some on the top in the future!

Next time I will add a sprig of rosemary to the pot before it cooks – doesn’t that sound delicious?

The recipe serves 4-6 people. Or two. If you are self-isolating or just selfish.

What you need:

• 3/4 cup dried mushrooms, rinsed
• boiling water
• 1 tablespoon butter (use olive oil for vegan recipe)
• 1 tablespoon olive oil
• 1 shallot, sliced
• 500 grams (1 lb) cremini or white button mushrooms (thinly sliced)
• 1/4 cup dry white wine (plus a little more)
• 1 teaspoon salt
• bay leaf
• 1 tablespoon good quality olive oil
• freshly cracked pepper, to taste
• 3 tablespoons good quality Parmesan cheese, finely grated (use vegan Parmesan for vegan recipe)

What you do:

1. Place the dry mushrooms in a measuring cup. Pour boiling water over them until it reaches just over 3/4 cup. Push the mushrooms down, then put a tight lid or plastic wrap over the measuring cup.
2. Slice the shallots and mushrooms.
3. Add the olive oil and butter to the Instant Pot, then sauté the shallots for a minute. Add the sliced mushrooms and sauté until they are golden brown (mine didn’t get golden, and it was awesome anyways).
4. Pour the 1/4 cup wine in and allow to evaporate.
5. Add the mushrooms and their soaking liquid, along with an extra splash of wine. Add the salt and bay leaf.
6. Close and lock the lid, and then set the Pressure Cooker to 12 minutes. When the time is up, use the Quick Pressure Release.
7. At this point I sautéd off a bit of the liquid – you can decide if you think this is necessary. Discard the bay leaf.
8. Once slightly cooled, add the cracked pepper and Parmesan cheese. Use an immersion blender or food processor to blend until smooth.
9. Enjoy on crostini or whatever form you choose!