Porcini-Marsala Stock Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Porcini-Marsala Stock Pressure Cooker Recipe


Makes 1½ quarts – Cooker: 6- to 7-quart – Time: 20 minutes at HIGH pressure

  • 1 full cup dried porcini mushrooms (1 ounce)
  • 1 medium white onion, halved
  • ½ cup dry Marsala
  • 2 bay leaves
  • 4 sprigs fresh flatleaf parsley
  • ¼ cup reduced-sodium soy sauce or tamari
  • 10 black peppercorns
  • 6 to 7 cups water, or as needed
  • 1 teaspoon sea salt, or to taste


  1. In a 6- to 7-quart pressure cooker, combine the mushrooms, onion, Marsala, bay leaves, parsley, soy sauce, peppercorns, and enough water to just cover the ingredients
  2. Bring to a boil
  3. Close and lock the lid
  4. Set the burner heat to high
  5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  6. Set a timer to cook for 20 minutes
  7. Remove the pot from the heat
  8. Open the cooker with the Natural Release method; let stand for 15 minutes
  9. Be careful of the steam as you remove the lid
  10. Let cool completely in the pot, cover with plastic wrap, and refrigerate overnight to let the flavor further develop
  11. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
  12. The mushrooms will have settled to the bottom of the pot, so you can carefully pour the stock through the sieve, then spoon out the mushrooms to refrigerate and use in another dish within the next 2 days
  13. Discard the other solids
  14. The stock is ready for use
  15. It will keep in an airtight container in the refrigerator for up to 3 days or the freezer up to 3 months


  1. Dried mushrooms have an intense, earthy flavor and texture that enhance stocks, soups, braises, and sautes
  2. The drying process concentrates their flavor
  3. They must be rehydrated before use to remove particles of grit, unless you use them powdered or in soups, stews, and stocks, in which case you can rinse the mushrooms, then toss them to reconstitute in the liquid of the dish
  4. The soaking liquid is perfect for adding to dishes
  5. It also makes a great vegetarian/vegan friendly substitute for chicken and beef stock in recipes
  6. Bags of dried mushrooms are usually found in the produce section of your supermarket, though shiitakes and Chinese black mushrooms might end up in the Asian food aisle
  7. Dried mushrooms store indefinitely
  8. The exact timing for soaking will depend on the thickness of the caps
  9. You can use cold water, but if you do increase the soak time to 1 to 2 hours
  10. Strain the liquid through a fine mesh strainer (like a tea strainer) to remove any grit or impurities before using

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