(Total Time: 25 MIN| Serves: 6)
1 cup boiling water
¾ cup rinsed dry porcini mushrooms
2 tbsp. unsalted butter
1 sliced small yellow onion
1 pound thinly sliced fresh cremini mushrooms
2-3 tbsp. homemade chicken broth
1 tbsp. fresh lemon juice
1 bay leaf
Salt and ground white pepper, to taste
1 tbsp. extra-virgin olive oil
3 tbsp. finely grated Parmigiana Reggiano cheese
In a heat-proof bowl, mix together boiling water and dry porcini mushrooms.
Cover the bowl tightly and keep aside.
Place the butter in the Instant Pot and select “Sauté”. Then add the onion and cook for about 5 minutes.
Add the fresh mushrooms and cook for about 5 minutes.
Add broth and lemon juice and cook for about 5 minutes or until all the liquid is absorbed.
Select the “Cancel” and stir in porcini mushrooms and with soaking liquid, bay leaf, salt and black pepper.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 12 minutes.
Select the “Cancel” and carefully do a Natural release.
Remove the lid and discard the bay leaf.
Add the olive oil and with an immersion blender, blend the mixture until smooth.
Add the cheese and blend until well combined.
Transfer the mixture to a bowl and refrigerate for about 2 hours before serving.
Per Serving (Calories 115|Total Fat 6.6g| Net Carbs 0.96g| Protein 6.3g| Fiber 0.7g)