Project Description

Porcini Mushroom Spread

Who doesn’t love mushrooms? If that’s you, you shall click to the next recipe ’cause this one is a mushroom lover’s heavenly spread.
Mushrooms in general can easily be found in your local supermarkets. They are dubbed as one of nature’s best superfood for its dense nutrient value while providing medicinal benefits.

Did you know that regular consumption of mushrooms and green tea prevent breast cancer by an astonishing 89 percent?! Studies showed benefits apply even with most affordable and easily found white button mushrooms.

First step to this recipe is soaking the dried porcini mushrooms. Here is the deal about soaking. If you are pressed for time, soak them in warm / hot water for 15 minutes but if you remember to soak them an hour before in room temperature water or better yet, the night before in cool water, these porcinis will reward you with deeper meaty flavored mushrooms.

Want extra? Add your own flavor twist.
Here are three flavours I tried out. Original, parsley and truffle! I’m all over the truffle version- it’s not even fair how good it is.

  • 40g dried porcini mushrooms, soaked
  • 1.5 medium sized onion, sliced
  • 10 garlic cloves, sliced
  • 1/2 cup olive oil
  • few pinches of salt to taste
  1. Heat 1/4 cup of olive oil in a large frying pan over medium heat.  Add onion and garlic, cook while stirring for 7 minutes or until golden.
  2. With slotted spoon, remove mushrooms from soaking and add into pan to cook. Continue to cook, stirring for 5 minutes.  (Save the water from soaking process.)
  3. Add 1/4 cup of saved water from mushrooms and continue to cook and caramelize for 10 minutes or until visible liquid content is absorbed.
  4. Transfer the mushrooms, garlic and onion from frying pan to a food processor or blender.  (Leave a bit behind in frying pan use for garnish.)
  5. Add remaining 1/4 cup of olive oil to food processor and blend to desired consistency.  (I like mine to have a bit a texture.
  6. Transfer the spread to plate or bowl, garnish with what’s left in frying pan and serve with toasted baguettes, crackers or vegetables.
  7. Enjoy ^^

note: keep the drained mushroom water; they make an excellent flavored vegi broth.